Buttermilk Pie is an old-fashioned Southern classic. It’s the best of the best, crème de la crème, the bee’s knees and it’s very, very good!
Some of the best desserts are the simplest to make and this pie is no exception. If you’re looking for an easy dessert that’s always a crown-pleaser, this is your pie. It’s silky, slightly sweet and incredibly decadent.
Buttermilk Pie
Buttermilk Pie is a custard-like pie. It’s simpler to a Chess Pie, but it doesn’t contain cornmeal. Traditional Chess Pie does contain cornmeal. It has a silky smooth texture and a tangy light vanilla flavor.
This is a crazy simple dessert to make. It has very few ingredients that you probably always have in stock. You can make my favorite pie crust recipe, my Coconut Oil Pie Crust or take a short-cut and use a store-bought crust. I used a prepared pie crust for this Buttermilk Pie.
 
If you’re like me and like to feed people, this pie will make you and your quest light up with joy! A pie from scratch is always welcomed. Am I right? It’s a great pie to take to potlucks. It’s so easy to make and doesn’t cost a ton of money. Both good qualities, right?
PMcâs Buttermilk Pie
Ingredients
- 1 and ½ cups sugar
- Âź cup all-purpose flour
- 8 tablespoons butter melted (no substitutions)
- ½ cup buttermilk
- 3 large eggs room temperature
- ½ teaspoon vanilla
- 1 pie crust homemade or store bought
Instructions
- Preheat oven to 350°F.
- Roll out pie crust in 9 inch, regular size pie pan (not deep dish).
Notes
Nutrition
You can find more recipes at my Recipe Index and at Meal Plan Monday and Weekend Potluck.
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Dorothy says
Love making this pie! Kick it up a notch with whipped cream or ice cream. Drizzle a little caramel over it and pecans. But it’s great served by itself.
Kathy says
Can this pie be frozen?
Paula says
yes, it can
Jo Ann says
I Just made this pie
Gaiil says
I do not like buttermilk. But this pie is so good. My uncle told me to look up the revipe and try it. I did and everyone loved it
Paula says
I’m so glad! I don’t like straight buttermilk either, but I do love what it does to baked goods.
Mandy says
Does this have to be kept in the refrigerator?
Paula says
I refrigerate it.
Vicki Dee says
looking forward to making this pie Never made one before i was thinking of adding 1 half tea of fine lemon zest what do you think? i will keep you informed Thankful for this recipe of yours vickid805@gmail.com
Paula says
Thanks, it’s really smooth and yummy, let me know how you like it
Michelle says
I made this pie once before and it came out perfectly. This time it is really soupy even after cooling for a couple of hours. How long do you normally have to let it cool before you eat it? I’m not sure what happened here…
Paula says
I allow pies to cool completely before cutting, just a personal preference. I don’t like warm pie. It will probably be ‘runny’ if it’s not completely cool since it’s not a very dense pie.
Carol says
My sister and I are the only one’s in our family that like Custard pie. And it’s really hard to find a good custard pie where we live. One day I surprised her with this pie. She loved it. said it was better than any Custard pie she had ever had. And it really was easy to make. I can tell this will be a recipe we will share for a long time together.
Jennifer says
Just curious, what would happen if you used regular milk instead of buttermilk?
Paula says
I’m not sure, I think it’ll take longer to cook because milk is not as thick. Also, the flavor would be different since milk doesn’t have that ‘tang’ that buttermilk does.
Stella says
Very good recipe. Buttermilk pie is one of my dad’s favorite pies, and he said this was the best one he’s had!! Thanks for the recipe!