Buttermilk Pie

This classic Buttermilk Pie is so easy to make and flavorful. Made with butter, sugar, eggs, nutmeg, and buttermilk, it comes together in about five minutes with a whisk and a bowl. 

My family loves this pie, which has the flavors of nutmeg and vanilla with a hint of lemon. Enjoy a fresh slice with a hot cup of coffee or tea. 

Sometimes, life calls for pie! It might be a glorious chocolate cream pie, fresh strawberry rhubarb pie, or creamy coconut 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.

Ingredients Notes and Substitutions

Please see the recipe card below for the whole list of ingredients

• Butter: unsalted or salted. If using salted, eliminate any added salt
• Pie crust: unbaked deep dish pie crust, frozen or homemade
• Eggs: large ones, please
• Buttermilk: store-bought, or see preparation tips below for making your own
• Vanilla extract: the pure stuff for added flavor
• Lemon juice: for just a slight tanginess
• Nutmeg: for those who like it, omit it for those who don’t

How to Make Buttermilk Pie

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by melting the butter in the microwave. Let it cool down for a little bit before you make the pie. Pre-bake your fresh or frozen pie crust in a preheated oven for 6-7 minutes. Let that cool for a few minutes.

Then, beat your eggs until frothy. Whisk in the sugar until smooth. 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, 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 for 3-4 days.

Preparation Tips

• Poke your fresh or frozen pie crust (thawed) on the bottom and side with the prongs of a fork. Pre-bake for 6-7 minutes to avoid a soggy crust.
• To bring the eggs and milk to room temperature, take them out of the fridge 30 minutes before starting the pie.
• You can save money and make your buttermilk at home by adding 1 tablespoon of lemon juice or 1 tablespoon of white vinegar to a cup of milk and letting it sit for about 5 minutes.
• Bake until the center is almost completely set. It should only have a little bit of jiggle left.
• 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 and Freeze

Store the pie covered in the fridge for up to 3 days. To freeze, wrap the thoroughly cooled pie in several layers of plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight.

More Pie Recipes

Pumpkin Pie

Banana Cream Pie

Custard Pie

Sweet Potato Pie

Coconut Cream Pie

Dutch Apple Pie

Buttermilk Pie Recipe

A sweet simple southern style Texas Buttermilk Pie made with wholesome natural pantry staples with minimal effort and time.  For an extra special taste treat serve with fresh whipped cream.

4.97 from 33 votes

Print Pin Rate

Course: Dessert

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Servings: 8 servings

Calories: 376kcal

Author: Beth Pierce

Ingredients

• ½ cup unsalted butter
• 1 (9-inch) deep dish unbaked pie crust
• 3 large eggs room temperature
• 1 ¼ cups granulated sugar
• 3 tablespoons all-purpose flour
• 1 cup buttermilk room temperature see notes
• 2 teaspoons pure vanilla extract
• 1 tablespoon fresh lemon juice
• ⅛ -¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Instructions

• Melt butter in the 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.

Video

Notes

• Poke your fresh or frozen pie crust (thawed) on the bottom and side with the prongs of a fork. Pre-bake for 6-7 minutes to avoid a soggy crust.
• To bring the eggs and milk to room temperature, take them out of the fridge 30 minutes before starting the pie.
• You can save money and make your buttermilk at home by adding 1 tablespoon of lemon juice or 1 tablespoon of white vinegar to a cup of milk and letting it sit for about 5 minutes.
• Bake until the center is almost completely set. It should only have a little bit of jiggle left.
• 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.

Nutrition

Calories: 376kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 180mg | Potassium: 95mg | Fiber: 1g | Sugar: 33g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

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