This classic Buttermilk Pie is made with butter, sugar, eggs, nutmeg, and buttermilk. It comes together in about five minutes with a whisk and a bowl. My family just loves this Buttermilk Pie with the flavors of nutmeg, vanilla, and lemon. Enjoy a fresh slice with a hot cup of coffee.
![Buttermilk Pie is a creamy, sweet pie that's perfect for holidays, parties, or birthdays](https://www.smalltownwoman.com/wp-content/uploads/2020/03/Buttermilk-DSC_0775-001-II.webp)
Sometimes life just calls for pie! It might be a glorious chocolate silk pie, a fresh fruit pie, or maybe a creamy custard pie. This sweet creamy buttermilk pie is one of our favorite pies. It is the perfect quick pie for a last-minute get-together. I like to make it for potlucks, neighborhood shindigs, and bake sales.
How do you make Buttermilk Pie?
Start by melting the butter in the microwave. Let it cool down for a little bit before you make the pie. Next pre-bake your fresh or frozen pie crust in a preheated oven for about 5-6 minutes. Let that cool for a few minutes as well. Then beat your eggs until frothy. Whisk in the sugar until smooth. Next mix in the flour, buttermilk, vanilla extract, lemon juice, nutmeg, salt, and melted butter until incorporated. Now pour the egg mixture into the pre-baked pie crust.
Bake for about 10 minutes at 400 degrees and then reduce the oven to 350 degrees and finish cooking until set. Finally, let it chill in the fridge before slicing. Store leftovers covered in the refrigerator. Leftovers will remain good for about 3-4 days.
Recipe notes and helpful tips
- Poke your fresh or frozen pie crust (thawed) on the bottom and side with the prongs of a fork. Pre-bake for 5-6 minutes to avoid a soggy crust.
- Melt your butter in advance to give it time to cool.
- Take the eggs and milk out of the fridge 30 minutes in advance to bring to room temperature.
- Save money and make your own buttermilk at home by adding 1 tablespoon lemon juice or 1 tablespoon white vinegar to 1 cup of milk. Let sit for about 5 minutes.
- Bake until the center is almost completely set. It should only have a little bit of jiggle left to it.
- If you are a nutmeg lover (like myself) go with the full 1/4 teaspoon of freshly grated nutmeg.
- Top with a dollop of fresh whipped cream and fresh berries.
- Store leftover pie in the fridge for up to 3 days.
More pie recipes to try!
Buttermilk Pie Recipe
Ingredients
- 1/2 cup unsalted butter
- 1 deep dish 9-inch unbaked pie crust
- 3 large eggs
- 1 1/4 cups sugar
- 3 tablespoons all purpose flour
- 1 cup buttermilk see notes
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1/8 -1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
Instructions
- Melt butter in microwave; let cool for at least 15 minutes.
- Preheat the oven to 400 degrees. Poke pie crust on bottoms and sides. Pre-bake for 5-6 minutes.
- In a large bowl whisk eggs until frothy. Whisk in sugar until smooth. Whisk in flour, buttermilk, vanilla extract, lemon juice, nutmeg, salt, and melted butter until incorporated and smooth.
- Bake for 10 minutes. Reduce heat to 350 degrees and bake for 40-45 minutes or until set in the center. The center will still be a little teeny bit jiggly.
Notes
- Poke your fresh or frozen pie crust (thawed) on the bottom and side with the prongs of a fork. Pre-bake for 5-6 minutes to avoid a soggy crust.
- Melt your butter in advance to give it time to cool.
- Take the eggs and milk out of the fridge 30 minutes in advance to bring to room temperature.
- Save money and make your own buttermilk at home by adding 1 tablespoon lemon juice or 1 tablespoon white vinegar to 1 cup of milk. Let sit for about 5 minutes.
- Bake until the center is almost completely set. It should only have a little bit of jiggle left to it.
- If you are a nutmeg lover (like myself) go with the full 1/4 teaspoon of freshly grated nutmeg.
- Top with a dollop of fresh whipped cream and fresh berries.
- Store leftover pie in the fridge for up to 3 days.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Debbie
I have buttermilk powder. It says on the directions for every scoop of powdered buttermilk to add 1 cup water to the recipe, instead of trying to mix the powder and water together.
Have you ever used this to make this recipe? Would you try it? Of course I can just make the sour milk replacement for buttermilk as you share in your notes.
I’m looking forward to making this!!!
Beth Pierce
I have never used buttermilk powder. It is hard for me to give advise on that. Did you end up using it?
Ntensibe
I really enjoyed this with a cup of tea this evening! Thanks for sharing your recipe.
Rosey
Any time is a good time for pie. I love this one, it’s something I have never heard of until now!
Romy
This is such a simple classic and delicious pie recipe. Thanks for reminding it, I’m gonna save it to make in the near future 😉
knycx journeying
Great recipe and looks like it’s quite easy to make, I would love to try that some time and thanks a lot for sharing with us!
Beth Pierce
You are most welcome!
Dominique
I was looking for a classic buttermilk pit and this nailed it! So good!
Jack
This was so good. I loved the whipped cream topping. Thank you for sharing!
brianne
I use buttermilk in so many recipes, especially in baking, but it really shines in this delicious, yet oh-so-easy pie.
Neely Moldovan
Gosh this sounds so yummy! I love buttermilk!
Natalie
That is one delicious-looking pie. I never tried buttermilk pie but I’m sure to try now. I’m saving your recipe. Can’t wait to make this. Thanks.
Laura
I never thought you could make a pie just with buttermilk. It was fantastic, and so easy