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This traditionally southern buttermilk pie recipe is simple to make and pleases the whole family. A flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
Video below!
Ever heard of Buttermilk Pie before? No? I tried a slice of this at an old country store, in a rural area we pass through on our way to go camping in the woods and knew I’d need to be making this at home immediately.
I found out that it is originally from the UK, but the USA has claimed it as its own. I’m totally okay with that, because what if I’d never gotten to try this, ever?
This is a yummy pastry pie shell filled with a custard-like filling that is rich, tangy, creamy…dreamy…heavenly.
It’s creamy and vanilla-y, yet tangy and rich. Quite the delicious slice! Seems like it’s an old favorite of grandmas and great aunts… and now me. I shared this with friends, and heard immediately “oh, I haven’t had this in over 15 years” and “this takes me back”.
NAILED IT.
I begin with a pre-made pie crust, but you are welcome to make your own! I include a link to a recipe below. I love how fast I can mix this and get it in the oven, ready for dessert later in the day, or week. This pie will keep (if no one finds it) in the refrigerator for about 5 days. We have no ACTUAL data past 2 days though, because my family finds things despite my best efforts.
Expert Tip
Worried about spillage, getting the pie to the oven? Place the pie pan on a baking sheet before adding the filling.
Case in point: H enjoying his probably 8th slice of pie.
Frequently Asked Questions
Is Buttermilk Pie supposed to be runny?
Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set.
If yours is runny – it’s underbaked! You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned.
Should this pie be refrigerated?
Yes, after it cools to room temperature, cover an store in the refrigerator.
Is Buttermilk Pie and Chess Pie the same?
No! A Buttermilk Pie is a creamy custard pie and does not include cornmeal (Chess Pie typically does).
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Eggs. large eggs, beat em up!
- Buttermilk. I use low-fat buttermilk
- Vanilla
- Sugar
- Cornstarch. This will help the pie to set
- Salt
- Butter. I always use salted butter
- Pie Crust. I am all about convenience and use an unbaked pie crust from the freezer section at the grocery store. It’s a deep-dish pie crust, 9 inches. You may of course use a homemade pie crust.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Preheat the oven to 350 degrees F.
- In a large bowl, blend together the eggs, buttermilk and vanilla and until thick and well mixed
- In another bowl, combine the sugar, cornstarch and salt, then add the melted butter. Mix it up – it will be thick!
- Add the butter and sugar mixture to the egg mixture, and whisk until thoroughly blended.
- Pour into the pie crust, and carefully put in the oven (place on a baking sheet if you’re worried!)
- Bake for 55 minutes. The center will be jiggly, but not runny, and the top will be a light golden brown.
- Devour.
Kylee’s Notes
What to do with leftovers
Store in the refrigerator for up to 4 days.
Can I use my own pie crust vs a store bought pie crust? You bet your butt you can! If you need help, here is my favorite pie crust recipe from my friend Amy at House of Nash Eats.
Want more dessert recipes?
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- Banana Cream Cheesecake
- ALL DESSERT RECIPES
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Old Fashioned Buttermilk Pie
5 from 62 votes
This traditionally southern buttermilk pie recipe is simple to make and pleases the whole family. A flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 55 minutes minutes
Cooling Time: 2 hours hours
Total Time: 3 hours hours
Yield: 8
Ingredients
- 3 eggs (beaten)
- 1/2 cup low fat buttermilk
- 1 tsp vanilla extract
- 1 cups granulated white sugar
- 1 Tbs cornstarch
- 1/2 tsp salt
- 1/2 cup butter (melted and cooled)
- 1 9 inch unbaked pie crust
Directions
Heat the oven to 350 degrees F.
In a large bowl,whisk together the eggs, buttermilk and vanilla and until thick and well mixed.
In another bowl,mix together the sugar, melted butter, cornstarch and salt.
Combine the 2 mixtures and whisk until thoroughly blended.
Pour the filling into the unbaked pie crust.
Bake 55 minutes (your time may be different, depends on the oven).
Let the pie cool completely.
Devour. (Serve chilled or at room temp).
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Video
Notes
Can I use my own pie crust vs a store bought pie crust? You bet your butt you can! If you need help, here is my favorite pie crust recipe from my friend Amy at House of Nash Eats.
Is Buttermilk Pie supposed to be runny? Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set. If yours is runny – it’s underbaked! You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned.
Should this pie be refrigerated? Yes, after it cools to room temperature, cover an store in the refrigerator.
Is Buttermilk Pie and Chess Pie the same? No! A Buttermilk Pie is a creamy custard pie and does not include cornmeal (Chess Pie typically does).
Worried about spillage, getting the pie to the oven? Place the pie pan on a baking sheet before adding the filling.
Nutrition Facts
Calories: 348kcal | Carbohydrates: 39g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 388mg | Potassium: 70mg | Fiber: 1g | Sugar: 26g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update:This was originally posted in April of 2016, and has been updated to improve reader experience, including a video and updated photos. (The ones of my son, H, enjoying this pie remain, because I love it, and him)
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
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Comments
Darlene says
Very easy to make and it turned out perfect. The best buttermilk pie I ever made and ate.
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