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.
- Melt the butter and let it cool before starting the pie.
- Pre-bake the pie crust, whether fresh or frozen, and let it cool.
- Beat eggs until frothy. Whisk the sugar until smooth.
- Mix in the flour, buttermilk, vanilla extract, lemon juice, nutmeg, salt, and melted butter. Pour the egg mixture into the pre-baked pie crust.
- Bake for 10 minutes, then reduce the oven temperature and finish baking until set.
- 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
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
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Allyson
My grandma used to make a pie like this that was so tasty! Your recipes tastes almost exactly the same! Thank you!
Beth Pierce
The pleasure is all mine!
Lauren
We had buttermilk pie at a restaurant last weekend and really wanted to try making it at home. This was actually very easy to make and turned out great! Everyone liked it!
Beth Pierce
Thank you, Lauren! I am glad that everyone liked it.
Krystle Smith
It was incredibly easy to put together—just a few minutes of mixing with a whisk, and it was ready to bake.
Debbie
I have buttermilk powder. It says on the directions for every scoop of powdered buttermilk to add 1 cup water to the recipe, instead of trying to mix the powder and water together.
Have you ever used this to make this recipe? Would you try it? Of course I can just make the sour milk replacement for buttermilk as you share in your notes.
I’m looking forward to making this!!!
Beth Pierce
I have never used buttermilk powder. It is hard for me to give advise on that. Did you end up using it?
Ntensibe
I really enjoyed this with a cup of tea this evening! Thanks for sharing your recipe.
Rosey
Any time is a good time for pie. I love this one, it’s something I have never heard of until now!
Romy
This is such a simple classic and delicious pie recipe. Thanks for reminding it, I’m gonna save it to make in the near future 😉
knycx journeying
Great recipe and looks like it’s quite easy to make, I would love to try that some time and thanks a lot for sharing with us!
Beth Pierce
You are most welcome!
Dominique
I was looking for a classic buttermilk pit and this nailed it! So good!
Jack
This was so good. I loved the whipped cream topping. Thank you for sharing!