Buttermilk Pie is a southern classic.
This custard-like pie is made with buttermilk,
sugar, vanilla, and butter!
Watch us make this recipe!
Ya'll, I love an old-fashioned pie! I first had this pie at a job that I was working at. I had a boss that could really burn (cook really well).
My boss made a few buttermilk pies and brought them to the office for us to enjoy. When I first looked at this pie, I said, I don't know about this.
I am not typically a custard person, but I decided to try it anyway. Ya'll it was love at first bite! It was heaven on a plate.
From then on, I was like you have to make this pie again. I no longer work at that job, so it's time that I made my own. The pie looks plain, but it in no way lacks flavor.
So let's get into it, so I can show you how it's done!
More recipes ---> Sweet Potato Pie, Green Apple Crumble Pie, Banana Pudding Pound Cake, Kentucky Butter Cake, Sock it to Me Pound Cake, Coconut Cream Cheese Pound Cake, Cream Cheese Pound Cake, Condensed Milk Pound Cake, Cookies and Cream Mason Jar Ice Cream, Apple Pie Egg Rolls
Ingredients needed for the pie:
- Granulated sugar
- Unsalted Butter
- Whole eggs
- Lemon juice
- 1 store-bought pie crust
- Nutmeg - optional
Steps to make the pie:
Preheat oven to 350 degrees. Remove the pie crust from the freezer and allow it to stand on the counter (for at least 10 minutes).
In a bowl, first, whisk the sugar and melted butter until combined. Then add the eggs and flour to the bowl and whisk until combined.
Add the vanilla, lemon juice, and buttermilk and whisk together. Add the nutmeg and mix (optional).
Pour the mixture into the pie crust. Bake the pie for 45 minutes or until browned. Remove it from the oven and allow it to cool before serving. The pie can be served at room temperature or cold.
Don't let the addition of the buttermilk deter you. The pie is in no way bitter. The blend of lemon juice and sugar makes all of the difference.
Helpful tip: To prevent the possibility of curdling, please follow the steps to prepare the pie.
Frequently Asked Questions:
Chess pies usually include cornmeal in the batter.
The pie and browned and it is no more than slightly giggly when you move it.
It is possible that the pie did not completely cool prior to cutting. The pie continues to "firm" as it cools and if cut too early/while still cooling it may have not had a chance to properly set. Make sure the pie is not warm to the touch prior to cutting it.
The pie is best stored in the refrigerator in an airtight container/covered in plastic wrap.
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- Preheat your oven to 350 degrees.
- Remove the pie crust from the freezer and allow it to stand on the counter (for at least 10 minutes).
- In a bowl, first, whisk the sugar and melted butter until combined.
- Then add the eggs and flour to the bowl and whisk until combined.
- Add the vanilla, lemon juice, and buttermilk and whisk together.
- Add the nutmeg and mix (optional).
- Pour the mixture into the pie crust.
- Bake the pie for 45 minutes or until browned.
- Remove it from the oven and allow it to cool before serving.