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    Home » Recipes » Recipes

    Buttermilk Pie

    By: Jessica · Posted: Mar 14, 2025 · This post may contain affiliate links. Please read my disclosure policy.

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    Jump to Recipe 2 comments
    5 from 1 vote
    Slice of buttermilk pie on a plate with a fork sitting next to slice.

    A collection of vintage dessert recipes must include this buttermilk pie recipe. With only 8 simple ingredients, most of which are pantry staples, this pie recipe is ready in less than an hour.

    Slice of buttermilk pie with dollop of whipped cream on top, sitting on round plate.

     

    Jessica’s Recipe Notes

    • Ease: This pie is simple, and great for beginners.
    • Taste & Texture: Much like my egg custard pie, this has a smooth, custard filling, with a slightly tangy flavor due to the buttermilk.
    • Top Tip: Allow at least an hour for the buttermilk pie to cool before serving.

    Perfect for the holidays or anytime of year, this old-fashioned pie looks beautiful sitting on the dessert table next to other holiday-favorite pies like this pecan pie, sweet potato pie and this no-bake chocolate pie.

    It’s also a great recipe to make as a dessert for a church potluck or family get-together, as crowds seem to love vintage recipes.

    Jump to:
    • Jessica’s Recipe Notes
    • Ingredients for Buttermilk Pie Recipe
    • How to Make Buttermilk Pie
    • How to Serve Buttermilk Pie
    • How to Store This Buttermilk Pie Recipe
    • Recipe FAQs
    • More Vintage Dessert Recipes
    • Recipe
    • Comments
    Sliced buttermilk pie in clear, glass pie dish, sitting on counter.

    Ingredients for Buttermilk Pie Recipe

    Here are a few notes on some of the key ingredients to make this buttermilk pie recipe. See the recipe card below for exact measurements.

    Labeled ingredients for buttermilk pie, sitting on counter.
    • Pre-Made Pie Crust: I love a shortcut in the kitchen, and I often use storebought pie crust. But if you love a homemade take on this recipe, my buttery pie crust recipe is a great option.
    • Granulated Sugar: Adds a sweet contrast to the tangy flavor of the buttermilk.
    • Salted Butter: If you are only able to get unsalted butter, just add a pinch of salt. 
    • All-Purpose Flour: This helps thicken the batter of the pie so it sets and firms.
    • Buttermilk: Such a powerful ingredient in baked desserts, to add moisture. It’s the secret ingredient in my banana bread recipe too.
    • Nutmeg: This spice helps add flavor, depth and gives the pie a warm tone.

    If you have leftover buttermilk, you may also love to make this chocolate bread and these blueberry buttermilk muffins.

    How to Make Buttermilk Pie

    Here’s an overview of how to make this recipe. You can scroll down to the recipe card for the full instructions.

    Pre-made pie crust, crimped in clear pie plate.
    Form pie crust to pie plate
    Buttermilk pie ingredients mixed together in glass bowl, with whisk.
    Mix custard ingredients


    First, preheat the oven to 350°F.

    Next, place your premade pie crust into your pie pan and crimp the edges. Then, in a large mixing bowl, whisk together the granulated sugar, all-purpose flour, eggs, melted butter, buttermilk, vanilla extract, and nutmeg.

    Buttermilk pie batter poured in to unbaked pie crust in clear pie plate.
    Add buttermilk mixture to pie crust
    Baked buttermilk pie in clear pie plate, sitting on counter.
    Bake buttermilk custard

    Next, pour your buttermilk filling into your pie crust, and bake for 40 to 45 minutes until the custard has set.

    Allow the pie to cool for an hour before serving. 

    Slice of buttermilk pie, sitting on round plate, with fork cutting a bite off.

    How to Serve Buttermilk Pie

    When the pie has fully cooled, it can be served alone or it’s also delicious with a dollop of whipped cream on top, with ice cream, fruit, or your favorite drizzle or vanilla sauce.

    You can also warm the pie back up in the microwave for 10-15 seconds if you prefer a warm slice of buttermilk pie.

    How to Store This Buttermilk Pie Recipe

    Leftover buttermilk pie should be stored tightly covered or in an airtight container in the refrigerator for up to 3 days.

    To freeze, wrap the whole pie in plastic wrap and then a layer of aluminum foil. If you want to take it further, place it in an extra-large Ziploc bag and freeze it for up to 3 months. Thaw in the refrigerator overnight before serving.  

    Slice of buttermilk pie on plate, with whipped cream on top, sitting next to fruit.

    Recipe FAQs

    What is the best way to cut a buttermilk pie?

    Buttermilk pie has a bit of a crust on the top. To get a good clean cut, take a large, serrated knife and score the crust. Do not cut all the way through the pie; just mark the slices and cleanly break the top crust for the slices. Then, take a paring knife or a straight blade and slice the rest of the way through each cut, getting the bottom crust. Be sure to wipe the blade between each slice to keep the cuts looking clean.

    How can I keep the edges of my pie from burning?

    If you notice that the edges of your pie are starting to get too brown but your pie still needs some more cooking time, you can use one of two options to help with this. One is that you can make a ring around the crust with aluminum foil, or you can use a pie ring that will fit perfectly over the edges of your pie and protect it from burning. 

    Can I make buttermilk pie a little less sweet?

    If you want to make your pie a little less sweet and a little tangier, then reduce your sugar by ¼ of a cup and add a touch more buttermilk. 

    How can I tell if my buttermilk pie is done?

    To tell if your pie is done, the edges will be golden, and the center will be set but still slightly jiggly. The custard will continue to firm up as it cools. Remember that just because you pull it out of the oven does not immediately stop the cooking process, and with custards, it is easy to overcook them if you wait until they are fully set while in the oven. 

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      Bread Pudding Recipe: Easy Old Fashioned Recipe (With Video!)
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    Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

    Recipe

    Piece of buttermilk pie topped with whipped cream, sitting on round plate.

    Buttermilk Pie

    Jessica Burgess
    A vintage dessert, this Buttermilk Pie is a smooth custard with a tangy bite, baked in to a pie crust. A popular recipe for the holidays or anytime of year.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 6 slices
    Calories 504 kcal

    Equipment

    • 9-inch pie plate
    • Large mixing bowl
    • Whisk
    •  Measuring cups and spoons

    Ingredients

    • 1 pie crust my homemade pie crust or store-bought
    • 1¼ cup granulated sugar
    • 3 tablespoons all-purpose flour
    • 3 large eggs
    • ½ cup salted butter melted
    • 1 cup buttermilk
    • 2 teaspoons vanilla extract
    • 1 pinch nutmeg

    Instructions
     

    • Preheat oven to 350°F.
    • Place your premade 1 pie crust into your pie pan and crimp the edges.
    • In a large mixing bowl, whisk together the 1¼ cup granulated sugar, 3 tablespoons all-purpose flour, 3 large eggs, ½ cup salted butter, 1 cup buttermilk, 2 teaspoons vanilla extract, and 1 pinch nutmeg.
    • Pour your buttermilk filling into your pie crust.
    • Bake for 40 to 45 minutes until the custard has set.
    • Allow the pie to cool for an hour before serving. 

    Notes

    1. How can I keep the edges of my pie from burning?
      If you notice that the edges of your pie are starting to get too brown but your pie still needs some more cooking time, you can make a ring around the crust with aluminum foil, or you can use a pie ring that will fit perfectly over the edges of your pie and protect it from burning. 
    2. Can I make this pie a little less sweet?
      Yes, you can reduce your sugar by ¼ of a cup and add a touch more buttermilk. 
    3. How can I tell if my pie is done?
      The edges will be golden, and the center will be set but still slightly jiggly. The custard will continue to firm up as it cools. Remember that just because you pull it out of the oven does not immediately stop the cooking process, and with custards, it is easy to overcook them if you wait until they are fully set while in the oven. 

    Nutrition

    Serving: 1slice | Calories: 504kcal | Carbohydrates: 61g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 316mg | Potassium: 128mg | Fiber: 1g | Sugar: 44g | Vitamin A: 674IU | Vitamin C: 0.01mg | Calcium: 71mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keywords easy pie recipe, old fashioned dessert, simple pie, vintage recipe
    Tried this recipe?Let us know how it was!

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      5 from 1 vote

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    1. Shirley Armstrong says

      May 24, 2025 at 8:57 am

      5 stars
      ♥️ IT!! GOOD GOOD!!🥧🥰

      Reply
      • Jessica says

        May 25, 2025 at 9:41 am

        Awww, that’s fantastic, Shirley! I’m so glad that you liked it, thank you!

        Reply

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    Jessica Burgess of Fantabulosity, slicing an avocado.

    Hi, I'm Jessica! - Owner and Creator of the blog and brand, Fantabulosity.

    I’m here to teach you how to make quick and easy recipes, using simple ingredients, that your family will love.

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