Buttermilk Pie

A Southern comfort classic, Buttermilk Pie has a smooth custard filling inside a buttery flaky crust for a dessert that’s truly irresistible. 

Oh, My! This Pie!

If you grew up in the South, you’ve probably eaten Buttermilk Pie more times that you can count. And if you’re like me, you still haven’t had enough! Buttermilk Pie is amazing! Growing up, my mom and my grandma made this pie for almost every holiday or special occasion where the family got together. I remember it being on the dessert table especially Easter, Christmas and Thanksgiving. There wasn’t a big family holiday without it! But you can also serve it with fresh berries and it makes a great summer treat.

Southern Simplicity

I love the simplicity of Buttermilk Pie! With possibly the exception of the buttermilk, everything about this pie is probably already in your kitchen. And it bakes up so beautiful and creamy. The filling has the texture of smooth, silky custard (without actually having to stand at the stove with a whisk until your arm gives out) and the crust is buttery and flaky. You can see why it’s a Southern dessert staple.

How to Make a Pie Crust

This recipe calls for a par-baked pie crust. Now, I’ll be the first one to grab a frozen, pre-made pie crust if I need to shortcut a pie recipe. But if you want to bake one from scratch, and you need a little help, check out my Complete Guide to Pie Crust. Step-by-step instructions and practical tips will help you bake picture-perfect pies every time.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• 1 (9-inch) par-baked pie crust*
• Large eggs
• All purpose flour
• Buttermilk: if you don’t have buttermilk handy, you can make your own.
• Granulated sugar
• Unsalted butter, melted
• Pure vanilla extract

Supplies:

• Large mixing bowl
• Whisk
• Aluminum foil

How to Make Buttermilk Pie

• Preheat oven to 375°F. Par-bake the pie crust. *See instructions on how to par-bake the pie crust.
• Meanwhile prepare the pie filling: In a large mixing bowl, beat eggs slightly. Add flour and sugar and whisk until just incorporated. Stir in the melted butter and mix well. Add buttermilk and vanilla and whisk until everything is well combined.
• Once the pie crust is par-baked, remove the pie crust from the oven and reduce the oven temperature to 325°F.
• Pour the filling into the pie crust and bake on the middle rack of the oven for about 60 minutes or until the center is set and starting to turn golden brown all over.
• NOTE: If the center or crust starts to turn golden brown before the filling is set, cover the pie loosely with foil and let continue to bake until set. (I usually cover the pie 30-40 minutes into the baking time.)
• Let cool completely before slicing and serving.

Storage

Store, covered, in the refrigerator for up to 5 days.

If you make this Buttermilk Pie, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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