Buttermilk Pie – This classic Southern pie recipe comes together easily and quickly with just a few pantry staple ingredients. It’s light, creamy, and delightfully sweet with just a subtle tang. This pie is great for the holidays or anytime you want to treat yourself!
I recently realized that buttermilk is a staple in my fridge. I use it for biscuits, to tenderize meat, in salad dressings, and, of course, for this insanely good pie. Next time you’re at the store, it’s definitely worth picking some up!
Buttermilk pie, in particular, brings back some great memories for me. My sister used to bake it for me any time I would drop in for a visit. It’s such an easy treat to whip up, even at the last minute. Plus, sweets made with a few pantry staples are just so cozy and inviting. 🥰
Content…What Does It Taste Like? |
What Does Buttermilk Pie Taste Like?
The buttermilk pie recipe involves a custard filling usually made with sugar, buttermilk, eggs, butter, and a bit of flour. Some people like to add nutmeg, vanilla, lemon juice, and lemon zest. For added texture and flavor, I add pineapple chunks. And the buttermilk doesn’t overwhelm the perfect medley of sweet, tangy, and fresh flavors.
Recipe Ingredients
- Pie Crust – Either store-bought or homemade flaky pie crust works perfectly for this pie.
- Custard Filling – Basic custard ingredients, including butter, sugar, eggs, vanilla, flour, and, of course, buttermilk, make up the pie’s creamy substance.
- Spices and Fruit – To give it that light and fresh flavor, you’ll want nutmeg, a dash of salt, lemon juice and zest, and pineapple chunks.
How to Make Southern Buttermilk Pie
Prepare the Pie
- Preheat the oven to 400°F (200°C).
- Crust – Unroll a premade pie crust over the bottom of a 9.5-inch pie plate or deep dish pie pan. (Photo 1)
- Trim the edges, leaving a half-inch overhang. Fold the overhang over, lightly press it against the rim of the pie plate, and use a fork or your fingers to crimp it decoratively.
- Whisk – In a medium bowl, whisk the butter and sugar together until light and fluffy. Add the eggs and vanilla. Continue mixing. (Photo 2)
- Flavor – Next, stir in the flour, lemon zest, nutmeg, and salt. Continue beating until smooth. (Photo 3)
- Buttermilk – Finally, add the buttermilk, followed by the pineapple chunks, if desired, and mix. (Photo 4)
Bake the Buttermilk Pie
- Bake – Pour the buttermilk filling into the prepared crust and bake at 400°F (205℃) for 10 minutes, reduce the heat to 350°F (180℃), and bake it for 50-60 minutes. (Photo 5)
- Remove the pie from the oven and let it cool for an hour or more before serving. If adding pineapple, you might have to let it cool longer. (Photo 6)
- Serve at room temperature with whipped cream.
Recipe Variations
- Use different citrus. Replace the lemon with lime or orange for a subtle variation in flavor. 🍊
- Swap out the fruit. Instead of pineapple chunks, you could use chopped mango, peaches, or any other similar fruit you love. 🥭
- Make it boozy. Add a splash of bourbon for a flavorful adult kick! 🥃
Tips and Tricks
- When using pineapples, make sure to drain them well so they don’t make a soggy crust.
- If using sweetened canned pineapples packed with syrup, you may want to cut the sugar back to just a cup.
- You can tell the pie is fully baked when it turns a nice golden brown and a toothpick inserted comes out clean.
Make-Ahead Instructions
Feel free to make this pie a day or two ahead of time for a stress-free dessert. Just let it cool completely before covering it and storing it in the fridge. Or freeze it, well wrapped, for 2-3 months, and thaw it in the refrigerator overnight.
Serve it chilled whenever you’re ready to dig in.
Serving and Storage Instructions
Serve your deliciousness chilled or at room temperature, whatever you prefer.
Store leftover buttermilk pie in an airtight container or the pie dish (covered) in the fridge for 3-5 days. Yes, you can freeze it, thaw it in the refrigerator overnight, and enjoy. The texture will differ slightly, but it’s not a big deal.
What Goes With Buttermilk Pie
Serving buttermilk pie with homemade whipped cream and a drizzle of caramel sauce is utterly indulgent. You can also serve it with some chopped grilled pineapple, which is heavenly. Pair a hearty slice of pie with a piping hot cup of coffee or a steamy chai tea latte for optimal enjoyment. 😉
More Heavenly Pie Recipes to Try
This blog post was originally published in November 2018 and has been updated with additional tips
Buttermilk Pie
Ingredients
- ½ 15-ounce package refrigerated pie crust (or homemade pie crust)
- ½ cup (113g) butter, melted
- 1-1½ cups (200-300g) sugar (see note #2)
- 3 eggs, beaten
- 1 teaspoon (5ml) vanilla
- 3 tablespoons (25g) flour
- 1 tablespoon lemon zest
- ½ teaspoon (1g) nutmeg
- ½ teaspoon (3g) salt
- 1 cup (236ml) buttermilk
- 1 tablespoon (15ml) lemon juice
- ½ cup (85g) pineapple chunks, canned or fresh (optional)
Instructions
- Preheat the oven to 400°F (205°C).
- Unroll a premade pie crust over the bottom of a 9.5-inch pie plate or deep dish pie pan.
- Trim the edges, leaving a half-inch overhang. Fold the overhang over, lightly press it against the rim of the pie plate, and use a fork or your fingers to crimp it decoratively.
- In a medium bowl, whisk the butter and sugar together until light and fluffy. Add the eggs and vanilla. Continue mixing.
- Next, stir in the flour, lemon zest, nutmeg, and salt. Continue beating until smooth.
- Finally, add the buttermilk, followed by the pineapple chunks, if desired, and mix.
- Pour the buttermilk filling into the prepared crust and bake at 400°F (205℃) for 10 minutes. Then reduce the heat to 350°F (180℃), and bake it for 50-60 minutes.
- Remove the pie from the oven and let it cool for an hour or more before serving. If adding pineapple, you might have to let it cool longer.
- Serve at room temperature with whipped cream.
Tips & Notes:
- When using pineapples, make sure to drain them well so they don’t make a soggy crust.
- If using sweetened canned pineapples packed with syrup, you may want to cut the sugar back to just a cup.
- You can tell the pie is fully baked when it turns a nice golden brown and a toothpick inserted comes out clean.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Dea Jay says
I love this recipe.
I did not alter any ingredients. I last baked Buttermilk pie over 30 years ago. This recipe caught my attention; so, I will be baking more.
Thanks for this delicious and easy recipe.
imma africanbites says
Such an honor to have this as your comeback recipe. Thank you for trying it out. =)
Tessa says
Hi there. I’m allergic to pineapple, and although in the ingredients it says “see notes”, there are no notes. What does the pineapple add, please? How does it change the texture?
Thank you for your recipes! <3
ImmaculateBites says
Hello, It adds another layer of flavor into the pie. However, it also makes the pie too soggy . Check out the notes, under the intro. Also added it to recipe card for more visibility. Hope this helps.
Christine Waters says
It supplies texture but must be drained very well. Sometimes the pie seems so puffy like a cloud and I think the pineapple might be a good idea
Liz says
Hi Imma,
Thank you for your easy recipes, i have seen recipes but yours seems to be the easiest i have come across, i have tried the challah recipe and it was wow…. I also tried the samoa coconut bread and added a twist and it was perfect, see why i cant stop loving your recipes can be twisted and still be perfect.
Imma says
This is such an amazing compliment, Liz. Thanks girl, I really appreciate it! 🙂
Marcia from Ohio says
I have had dreams about this pie because it reminds me of trips South to Georgia to visit my grandmother and family when I was a little girl. There usually was always one waiting. No one I know in my area makes it. I plan to make another one in a few days. Thank you soooooo much. I love it.
imma africanbites says
I always love reading how food brings back great memories. Thank you for dropping by, Marcia! Save a slice for me. 😉
Nicole says
Hi there,
can I use a substitute of some kind in place of buttermilk? Thank you so much
ImmaculateBites says
Hello there,
Sorry, I haven’t experimented with other variations. So can’t say with all certainty.
FARIDA BANU says
Nice recipe. Thanks for sharing.
Mel says
This is in the oven right now and smells so good…a little concerned that the middle is still jiggly though.
ImmaculateBites says
Lower the temperature and let it bake until tooth pick inserted comes out clean.
Nana Frema says
Hello, this pie looks yummy.
Kindly check #6, you add ‘buttermilk’ not butter.
Your blog is my go-to for recipes. Keep it up!
Thanks,
Nana Frema
imma africanbites says
Thanks for pointing it out, Nana. Updated the recipe box already.
Arpita says
I just came across your blog.. Amazing recipes.. This buttermilk pie looks incredible and love how simple it is to make.. So delicious..
imma africanbites says
Thank you. Welcome aboard, Arpita! Hope you’ll give this one a try.