This old-fashioned buttermilk pie recipe is a delicious custard pie made with buttermilk, sugar, eggs, butter, and flour. This decadent but light pie is easy to make and is the perfect Thanksgiving dessert!
I grew up eating buttermilk pie every year around the holidays and it's one of my favorite desserts. I always thought the name was strange because it tastes nothing like buttermilk, and more like a sweet, rich, melt-in-your-mouth slice of heaven!
Similar to chess pie, buttermilk pie is a decadent custard pie with a light and creamy texture and needs nothing more than a dollop of fresh whipped cream. You will fall in love with this easy-to-make old-fashioned recipe.
For more Thanksgiving recipes, check out our Southern Sweet Potato Pie and Classic Southern Pecan Pie recipes next!
Table of Contents
Ingredients You Need To Make This Recipe
- 9-inch pie crust. You may use a homemade, refrigerated, or frozen pie crust. Be sure and use a deep dish crust if you are using frozen.
- Buttermilk. Both whole and low-fat buttermilk work great for this pie.
- Butter. For richness and flavor.
- Eggs. To give the pie structure keep the filling from becoming a soupy mess.
- Vanilla extract. For flavor and depth. Use good quality vanilla extra - NOT vanilla flavoring.
- Lemon juice. For acidity and a delicious subtle tang.
- Granulated sugar. To sweeten the custard filling.
- All-purpose flour. To thicken the filling and provide structure.
- Salt. To bring out the flavors of the other ingredients.
- Ground nutmeg. To add warmth and subtle nuttiness.
How To Make This Recipe
- Preheat your oven to 350°F. Prepare your homemade or refrigerated pie crust by rolling it out into a pie plate and finishing the edges or set your frozen pie crust on the counter while you make the filling.
- In a medium mixing bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and lemon juice.
- In a separate large mixing bowl, whisk together the flour, sugar, salt, and nutmeg. Pour the buttermilk mixture into the bowl with the flour mixture and whisk until thoroughly combined.
- Pour the filling into the prepared pie crust and bake uncovered for 55 to 65 minutes, or until the center is set and a golden brown crackly crust forms on top.
- Allow the pie to cool completely, top with fresh whipped cream, and enjoy!
Variations and Substitutions
This classic buttermilk pie recipe can be adapted with fun add-ins such as:
- Cocoa powder
- Cinnamon
- Brown sugar
- Fresh berries. Try our cranberry coffee cake for a berry-filled holiday treat!
- Caramel
- Maple syrup
- Bourbon
What Is Buttermilk Pie?
Buttermilk pie is an old-fashioned dessert recipe that is very popular in the Sothern US, especially in Texas. Buttermilk pie is a rich yet delicate custard pie that is both sweet and tangy and it develops the most delicious crunchy crust as it bakes.
Buttermilk pie is an extremely popular Thanksgiving dessert in the south and my family always made it for the holidays in Mississippi.
What Is the Difference Between Buttermilk Pie and Chess Pie?
Buttermilk pie is often confused with chess pie as they have many similarities. However, chess pie is not traditionally made with buttermilk and it features cornmeal as an ingredient, which buttermilk pie does not.
Most buttermilk pie recipes call for lemon juice to accentuate the sweet and tangy flavor combination. Chess pie recipes usually do not call for lemon juice and have a different texture than buttermilk pie because of the lack of acidity in the filling.
Buttermilk pie has a lighter, more delicate texture than chess pie because of the effect the acidity from the buttermilk and lemon juice have on the eggs. Most people are very surprised by the light texture when they try buttermilk pie for the first time.
Why Is My Pie Runny?
If you find yourself with a runny pie you most likely took it out of the oven too soon. To check your pie for doneness, carefully grab both sides of the pie with covered hands and give it a gentle shake.
If the filling is moving like waves or ripples under the crust, your pie is not ready. Once the center of the pie is set and jiggles slightly like jello, your pie can be taken out of the oven.
If you notice the crust or top is browning too quickly, loosely tent the pie with foil.
Make-Ahead and Storing Instructions
Because the filling for this pie comes together in about 5 minutes, there is no need to prep any ingredients ahead of time.
This pie makes an excellent make-ahead dessert and can be baked up to two days in advance, wrapped in plastic wrap, and stored in the refrigerator until ready to serve. Buttermilk pie can be served chilled, at room temperature, or warm.
More Southern Recipes You Will Love!
- Best Ever Bread Pudding
- New Orleans Beignets
- Southern Candied Yams
- Perfect Homemade Biscuits
- Southern Peach Cobbler
📖 Recipe
Old Fashioned Buttermilk Pie Recipe
Ingredients
- 9-inch pie crust - homemade, refrigerated, or frozen
- 1 cup buttermilk - whole or low-fat
- ½ cup unsalted butter - melted, one stick
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice - freshly squeezed
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F. Prepare your homemade or refrigerated pie crust by rolling it out into a pie plate and finishing the edges or set your frozen pie crust on the counter while you make the filling.
- In a medium mixing bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and lemon juice.
- In a separate large mixing bowl, whisk together the flour, sugar, salt, and nutmeg. Pour the buttermilk mixture into the bowl with the flour mixture and whisk until thoroughly combined.
- Pour the filling into the prepared pie crust and bake uncovered for 55 to 65 minutes, or until the center is set and a golden brown crackly crust forms on top.
- Allow the pie to cool completely, top with fresh whipped cream, and enjoy!
Notes
- To check your pie for doneness, carefully grab both sides of the pie with covered hands and give it a gentle shake.
- If the filling is moving like waves or ripples under the crust, your pie is not ready. Once the center of the pie is set and jiggles slightly like jello, your pie can be taken out of the oven.
- Leftover buttermilk pie can be stored in the refrigerator for up to 5 days.
Betty
I made this pie with frozen pie crust and added cinnamon. So delicious!
Ashley Boyd
That sounds wonderful, Betty! I'm happy you enjoyed the pie.
Janice
Excellent old-fashioned buttermilk pie recipe! I will be making this again.
Ashley Boyd
I’m happy you enjoyed the buttermilk pie, Janice. Thank you!
Stacy
This pie reminds me of my grandmother’s chess pie. I’ll be making it again for Thanksgiving.
Ashley Boyd
Hi Stacy, I’m so happy to hear that. Thank you for giving it a try!
Megan
I had never heard of buttermilk pie but it sounded interesting so I gave it a try. I’m so glad I did. This pie is creamy, light, and absolutely delicious! Thank you!
Ashley Boyd
Hi Megan, I’m so happy you loved the flavor and texture. Thank you for trying the recipe!
Meredith Allen
Wonderful recipe! I am going to top mine with maple sweetened whipped cream. Thanks for sharing 🙂
Ashley Boyd
Thank you Meredith! MAple whipped cream sounds divine!