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.

1. Melt the butter and let it cool before starting the pie.
2. Pre-bake the pie crust, whether fresh or frozen, and let it cool.
3. Beat eggs until frothy. Whisk the sugar until smooth.
4. Mix in the flour, buttermilk, vanilla extract, lemon juice, nutmeg, salt, and melted butter. Pour the egg mixture into the pre-baked pie crust.
5. Bake for 10 minutes, then reduce the oven temperature and finish baking until set.
6. Let it chill in the fridge before serving. Store in a covered container in the fridge 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.
• 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.
• If you are a nutmeg lover (like me), go with the full 1/4 teaspoon of freshly grated nutmeg.
• Top with a dollop of fresh whipped cream and fresh berries. 

More Pie Recipes

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.

4.98 from 38 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
• 1¼ cups granulated sugar
• 3 tablespoons all-purpose flour
• 1 cup buttermilk room temperature
• 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

• 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.

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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