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Buttermilk Pie A slice of buttermilk pie with a golden, flakey crust and smooth, custard-like filling. The pie is partially cut, revealing its creamy texture, and sits on the edge of a silver pie dish.

Buttermilk Pie

This classic Buttermilk Pie is rich, creamy, and full of tangy buttermilk flavor. A perfect treat for any occasion!
5 from 1 vote
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Course: Dessert
Cuisine: Southern
Keyword: buttermilk pie, classic pie, custard pie, Southern pie
Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 404kcal
Cost: Low

Ingredients

  • ½ cup unsalted butter melted
  • 1 ½ cups granulated sugar
  • 3 large eggs room temperature, beaten
  • 1 tablespoon vanilla extract
  • 2 tablespoon all-purpose flour
  • 1 tablespoon plus 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • 1 cup buttermilk room temperature
  • 1 homemade pie crust blind-baked in a pie plate

Instructions

  • Preheat your oven to 400°F.
  • In the bowl of a stand mixer, beat together the melted butter and sugar on medium speed until light and fluffy, about 5–6 minutes.
    A bowl of melted butter and milk mixture, ready to be poured into the buttermilk pie filling. The golden liquid creates a smooth, creamy base for the pie.
  • Add the eggs and vanilla extract in increments, mixing well after each addition until fully incorporated.
  • Sift in the flour, cornstarch, and salt, then slowly add the buttermilk, mixing until smooth and well-combined.
    A mixing bowl with a creamy buttermilk pie batter, showing the addition of a raw egg and vanilla extract. The ingredients are well-mixed and ready to be incorporated into the pie crust.
  • Roll out the homemade pie crust into a pie plate. Use a fork to poke holes along the sides and bottom. Line the crust with parchment paper, fill it with pie weights, and bake for 10 minutes.
  • Carefully remove the parchment paper and pie weights. If desired, brush the crust with an egg wash (whisk 1 egg with 1 teaspoon water) for a golden finish.
  • Pour the buttermilk filling into the pre-baked pie crust. Bake at 400°F for 10 minutes, then reduce the heat to 350°F and bake for an additional 25–35 minutes. The pie should be golden brown and set in the center.
    A pre-baked buttermilk pie with a smooth, creamy filling inside a crimped pie crust. The edges of the pie crust are neatly folded, and the filling is still uncooked, awaiting baking.
  • Turn off the oven and allow the pie to rest in the oven for 30 minutes.
  • Let the pie cool to room temperature before serving. You can refrigerate it to chill further if desired.
    A slice of buttermilk pie with a golden, flakey crust and smooth, custard-like filling. The pie is partially cut, revealing its creamy texture, and sits on the edge of a silver pie dish.

Notes

This Southern delight offers a creamy custard filling with a rich, tangy flavor. Perfect for family gatherings or a cozy evening dessert.

Nutrition

Serving: 1Serving | Calories: 404kcal (20%) | Carbohydrates: 52g (17%) | Protein: 4g (8%) | Fat: 19g (29%) | Saturated Fat: 10g (63%) | Cholesterol: 95mg (32%) | Sodium: 143mg (6%) | Potassium: 83mg (2%) | Fiber: 1g (4%) | Sugar: 40g (44%) | Vitamin A: 495IU (10%) | Calcium: 51mg (5%) | Iron: 0.9mg (5%)
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