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 crowd-pleaser, this is your pie. It’s silky, slightly sweet, and incredibly decadent.
This classic treat is simple enough to make––just combine a few basic ingredients. The key to success is in the buttermilk, which provides a tart flavor that harmonizes with a sweet, flaky crust. And let’s not forget a generous helping of sugar and butter, for an indulgent and luxurious texture.
Finally, a spoonful of the best vanilla adds an aromatic surge of flavor that takes the taste of the pie to another level.
Although it takes time to bake this classic, the effort is well worth it. The result? A fragrant and comforting treat that will bring family and friends together for generations to come.
Buttermilk Pie versus Chess Pie
Buttermilk Pie is a custard-like pie. It’s similar 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.
Ingredients you’ll need
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 shortcut and use a store-bought crust. I used a prepared pie crust for this Buttermilk Pie Recipe.
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 are good qualities, right?
To top it off, you may want to serve buttermilk pie with a big dollop of whipped cream or ice cream.
More class recipes you’ll enjoy
- Whipping Cream Pound Cake
- Miss Dot’s Pound Cake
- Key Lime Pound Cake
- Sugar Pie
- Chicken n Dumplings
- Tomato Dumplings
- Blueberry dumplings
PMc’s Buttermilk Pie
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- 1 and ½ cups sugar
- ¼ 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
- Preheat oven to 350°F.
- Roll out pie crust in a 9-inch, regular-size pie pan (not a deep dish).
This did not work for me at all. I followed instructions exactly. I had it in the oven over an hour, cooled it on the counter for two hours, put it in the fridge, finally put it in the oven again and cooled again. This never set. SO disappointed.
I’ve never had this problem or had feedback from anyone that had this happen. It sounds like maybe you left out something.
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.
Can this pie be frozen?
yes, it can
Jo Ann says
I Just made this pie
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
I’m so glad! I don’t like straight buttermilk either, but I do love what it does to baked goods.
Does this have to be kept in the refrigerator?
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 email@example.com
Thanks, it’s really smooth and yummy, let me know how you like it
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…
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.
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.
Just curious, what would happen if you used regular milk instead of buttermilk?
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.
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!
Does the buttermilk need to be room temp as well? And I am using a frozen crust, do I unthaw it first? I’m new at baking…. Thanks!
Yes, the buttermilk should be at room temp too and thaw the crust before baking. Hope you like it!
I made this pie the other day for my husband and I omg it was so amazing!!!! Thank you for the recipe! Its so good with whip cream on top
I had a question. The recipe does not seem like it makes a lot of filling. I was wondering if you have ever doubled the filling and just made one pie with it. It sounds so yummy. Can’t wait to try it for Thanksgiving. 🙂
It’s not a very thick pie, I think because it’s a very, very old recipe and they just didn’t have the extra ingredients to be so indulgent back then. I think it would be fine to double it and increase the cook time. I am not sure though exactly how much longer to cook it, my best advice would be to start with 10 minutes and keep an eye on it. And use a deep dish crust, I do think doubling the recipe will be too much for a regular depth crust.
I can’t wait to make this but you wouldn’t happen to have sure fire recipes for kids that have a hard time eating because they’re so bloody picky? He eats like a bird even foods he specifically asks to be made. Thanks.
Amber young says
Made this this weekend – absolutely delicious! Can’t wait to whip up another one! Thanks for the sweet recipe 🙂
Thank you, Amber. I agree, it’s so easy to make and delicious! So glad you liked!
Esther Rosenthal says
I made 2 of these butter milk pies today, heres the problem they do not taste extra sweet like most butter milks pie so its HARD to stop eating them.. this is an amazing recipe I let it cool about 30 mins so it had thicken a little but it was not cold OMG i have this pinned and I know I will make again made it just for my son for Christmas.. thanks for posting.. its awesome
Yayy!!! I’m so glad you like it! I think I could eat a whole pie if I let myself. I like them room temperature as well!! Y’all have a great Christmas!
I love your recipes, Paula.
Thanks so much, Liz!!!
This is a wonderful pie. Not to sweet. Sometimes I add shredded coconut.
Hi, I’ve tried probably ten different ways to bake a buttermilk pie, and the top is always tough, crusty, and just doesn’t looks right! I don’t understand how I screw up these pies! I do every step correctly. :/ please help!!
This looks amazing. I am pinning for future reference. I can’t wait to make it with my homemade vanilla extract! My grandma would have loved this as she loved anything and everything with buttermilk in it.
Thank you so much. This is a great pie and so easy, I bet it will be awesome with that vanilla.
I am making this ,but I got deep dish pie shell hope that’s fine !
Paula, I make these all year. I make corn bread and Buttermilk Pie always. Some how they just seem to go together. Not to many people will try it when you say buttermilk as if it would taste like that and nothing could be further from the truth. I always add lemon and vanilla to mine. So glad that you posted it!!
Katie Drane says
This looks sooo good! Thank you so much for sharing your recipe!
Funny you ask, just yesterday I was thinking about making it with lemon juice instead of the vanilla. I haven't tried it before, but think it will be awesome! I'll message you when I do! Have a great day!!
With A Blast says
Hi, hopped over from “Melt in your Mouth Mondays” – this Buttermilk Pie sounds delicious, we have a traditional South African Milktart which is very similar. Pinning yours to try out!
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Marilyn Clark says
Yummo — could you add lemon or lime juice to this recipe?