Buttermilk Pie is a timeless dessert that combines creamy richness with a delicate tang, creating a flavor that’s both comforting and unforgettable. With a prep time of just 15 minutes, this pie is surprisingly simple to make, yet its velvety custard filling and golden, flaky crust will impress even the most discerning palates. The subtle sweetness, balanced by the buttermilk’s zesty undertones, makes every bite a harmonious blend of textures and tastes.
In under an hour, you’ll have a dessert that’s perfect for any occasion, from cozy family dinners to festive gatherings. Each slice offers a luscious, melt-in-your-mouth experience, with a hint of vanilla and a buttery finish that lingers. Whether you’re a seasoned baker or a beginner, this pie promises to be a crowd-pleaser that feels like a warm hug on a plate.
Ingredients for Buttermilk Pie
- 1 homemade pie crust (click link for recipe, or use store-bought for convenience)
- 3 large eggs (room temperature for best results)
- 1 ½ cups (300 g) sugar
- ½ cup butter (melted and cooled)
- 3 tablespoons all-purpose flour
- 1 cup (237 ml) buttermilk (substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar if needed)
- 1 ½ tablespoons lemon juice
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg (optional, for added flavor)
Step-by-Step Instructions
- Prepare the pie crust: Follow the recipe instructions to prepare, chill, roll out, and arrange the crust into a 9 ½” pie plate. Do not bake yet. Return to the refrigerator to chill while you prepare the filling.
- Preheat the oven: Set the oven to 400°F (205°C).
- Whisk the eggs: Crack the eggs into a large bowl and whisk until pale yellow and foamy (about 15 seconds).
- Add sugar: Stir in the sugar until fully combined.
- Mix in remaining ingredients: Add the melted butter, flour, buttermilk, lemon juice, vanilla extract, salt, and nutmeg (if using). Stir until the mixture is smooth, using a whisk to break up any flour clumps.
- Pour into crust: Carefully pour the filling into the prepared pie crust.
- Bake: Transfer the pie to the preheated oven and bake at 400°F (205°C) for 10 minutes. Then, without opening the oven door, reduce the heat to 350°F (175°C) and bake for another 40-45 minutes, or until the pie is set. The center may still be slightly jiggly but should not be liquidy. The top will be golden brown and may have puffed slightly (it will settle as it cools).
- Cool and serve: Allow the pie to cool completely before slicing and serving. Enjoy!
Perfect Pairings: Serving Suggestions
Buttermilk pie is a delightful dessert on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. For a tangy twist, try serving it with a drizzle of lemon curd or a sprinkle of fresh berries. It’s also perfect alongside a cup of coffee or tea for a cozy treat.
Storing and Reviving Your Pie
Store your buttermilk pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days. To enjoy it warm, reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes. Avoid freezing, as the texture may change.
Time-Saving Tips for Busy Bakers
If you’re short on time, use a store-bought pie crust instead of making one from scratch. You can also prepare the filling ingredients in advance and store them in the fridge for up to 24 hours. Just give it a quick stir before pouring it into the crust to ensure everything is well combined.
Recipe Variations to Try
Experiment with flavors by adding 1 teaspoon of cinnamon or swapping the nutmeg for cardamom. For a citrusy twist, replace the lemon juice with orange juice or add a tablespoon of zest. If you’re feeling adventurous, mix in a handful of toasted pecans for a crunchy texture.
Common Questions Answered
Wondering if your pie is done?
The center should be slightly jiggly but not liquidy, and the top should be golden brown. If the crust is browning too quickly, cover the edges with aluminum foil. For a smoother filling, ensure all ingredients are at room temperature before mixing.
Buttermilk Pie
Ingredients
- 1 homemade pie crust click link for recipe
- 3 large eggs room temperature
- 1 ½ cups sugar (300 g)
- ½ cup butter melted and cooled
- 3 tablespoons all-purpose flour
- 1 cup buttermilk (237 ml)
- 1 ½ Tablespoons lemon juice
- 1 ½ teaspoons pure vanilla extract
- ½ tsp salt
- ⅛ tsp ground nutmeg optional
Instructions
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½” pie plate (do not bake). Return to refrigerator to chill while you prepare buttermilk pie filling.
- Preheat oven to 400F.
- Crack eggs into a large bowl and whisk until pale yellow and foamy (about 15 seconds).
- Add sugar and stir until combined.
- Add remaining ingredients and stir until mixture is smooth (I like to use a whisk to make sure I break up any flour clump).
- Pour ingredients into prepared pie crust* and transfer to 400F (205C) and bake for 10 minutes. Then, without opening the oven door, reduce the heat to 350F (175C) and continue to bake another 40-45 minutes or until pie is set (the center may still be a bit jiggly but should not be liquidy. The top of the pie will be golden brown and may have puffed some, this will settle as it cools.
- Allow to cool completely before serving.