Buttermilk pie is a classic Southern dessert that’s easy to make and destined to be a crowd-pleaser whenever you bring it to a party. A crisp sugary topping gives way to a creamy, custardy interior. So good!
Have you ever had buttermilk pie before? If you’re not from the south (or don’t have a Cracker Barrel in your neck of the woods), this recipe might be a new one for you, but I promise you’ll love it. It looks simple at first glance, but it has a rich, buttery vanilla flavor, with just a touch of tanginess from the buttermilk.
Fall is definitely pie season, and that’s especially true once Thanksgiving rolls around! If you want to delight your family with something different this year, consider serving this buttermilk pie alongside your usual apple pie and pumpkin pie. (It’s always easier to try something new when you pair it with an old favorite, right?) Once everyone tries it, they’re going to request it for every Thanksgiving, and maybe even Christmas too!
Old-Fashioned Buttermilk Pie Recipe
One of my favorite things about buttermilk pie is that when it bakes in the oven, the top of the filling gets a crispy, caramelized crust, a little bit like what happens which you broil the top of a creme brûlée. Beneath this layer is a soft, creamy filling. And, of course, we can’t forget that the whole thing is nestled in a buttery, flaky pie crust. Yes!
- Single-crust pie dough – Either homemade or store-bought. If you’re using a store-bought roll of pie dough, take it out of the fridge a bit before you’re ready to start baking so it softens enough to unroll without breaking.
- Eggs – These need to be room temperature, too.
- Unsalted butter
- All-purpose flour
- Vanilla extract
- Vanilla extract – You can use vanilla bean or paste instead of extract for a more intense flavor.
How to Make Buttermilk Pie
Preheat the oven to 325°F.
2. Make Pie Crust
Roll out the dough on a lightly floured surface to a 1/8-inch thick circle. Carefully transfer the dough to a 9-inch pie plate and trim to 1/2-inch beyond the plate, then flute the edge. Place the pie plate on a rimmed baking sheet.
3. Make the Filling
Place the sugar, eggs, buttermilk, butter, flour, vanilla, and salt in a large bowl and beat until smooth. Pour the filling mixture into the crust.
4. Bake and Cool
Bake your buttermilk pie for 50 to 60 minutes, or until the top is light golden brown and the center is almost set, but still a little bit jiggly. Cool on a wire rack, then serve or refrigerate within 2 hours.
Hint: To keep the surface of the pie from cracking, it’s important not to over-bake it. It’s okay for the center to be wobbly when you remove the pie from the oven because it will set as it cools.
Buttermilk pie doesn’t need anything added to it, but if you want to dress it up, consider serving with:
- A dollop of whipped cream
- Fresh or macerated berries
- A drizzle of caramel or chocolate sauce
Do you have to refrigerate buttermilk pie?
Yes, you’ll need to refrigerate buttermilk pie once it cools. It can be served warm, cold, or at room temperature—take your pick!
How long does buttermilk pie last in the fridge?
Buttermilk pie will last up to three days in the refrigerator. To keep it beyond that, I recommend freezing it. Frozen buttermilk pie will last for up to 2 months in the freezer.
Make sure you buy buttermilk for this recipe—don’t try to substitute it with milk and lemon juice! You need actual buttermilk when making buttermilk pie.
If you’re looking for more pie recipes…try these next!
- dough for single-crust pie
- 1 cup sugar
- 3 large eggs room temperature
- 1/2 cup buttermilk
- 1/2 cup unsalted butter melted and cooled
- 2 tablespoons all-purpose flour
- 1-1/2 teaspoons vanilla extract
- dash of salt
- Preheat the oven to 325°.
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond the rim of the plate; flute edge. Place the pie plate on a rimmed baking sheet.
- In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Pour into the crust.
- Bake for around 50-60 minutes until top is light golden brown and center is almost set.
- Cool on a wire rack.
- Serve or refrigerate within 2 hours.
- Note: Do not over-bake this pie to keep the surface from cracking. The center of the pie will still be slightly wobbly after baking but will set up as it cools.
This pie isn’t much to look at, but appearance can be deceiving. To me it’s far better than a basic custard pie. i first had this pie when attending a family reunion in Tennessee many years ago. I left with the recipe!
So simple, yet delicious!