Buttermilk Pie – classic Southern pie recipe that comes together quickly and easily made from pantry staple ingredients. A light creamy custardy pie with a heavenly sweet and a little tangy flavor. Great for holidays or whenever you want to.
It was just until recently that I realized how buttermilk is a staple in my fridge yet I haven’t shared this lovely buttermilk pie recipe.
I use buttermilk a lot, especially in baking, like this flaky buttery buttermilk biscuits. Aside from that I also use buttermilk in my homemade salad dressings like this low-fat ranch dressing to amp its flavor. And do you know buttermilk is also use to soak chicken or any meat alike to tenderize them? Buttermilk has tons of uses in my kitchen.
What is buttermilk pie?
I personally love buttermilk pie! I remember how my sister would usually bake this pie for me whenever I visit her ’cause it’s the easiest treat that she could whip up. Don’t ask me if how many slices I could eat, cause believe me or not, I almost ate the entire damn thing “unconsciously”. 😉
So what’s buttermilk pie? Does it have an overpowering buttermilk taste?
Buttermilk pie was originally from the U.K. and has since then became a traditional pie in the southern part of U.S. It’s a custardy pie with a filling usually made of sugar, buttermilk, eggs, butter and a bit of flour. Some variations of this recipe would use flavorings like nutmeg, vanilla, lemon juice and/or lemon zest. The filling is then poured into the assembled crust and baked until the filling fully sets in.
And no, it doesn’t have an overbearing buttermilk taste. You’ll love the perfect medley of sweet, tangy and fresh flavor in this buttermilk pie. For more texture and flavor, I even added some pineapple chunks into this. How about that? 😉
Should buttermilk pie be refrigerated?
The buttermilk pie will last longer if refrigerated, but it certainly will not spoil even if you leave it at room temperature for a day or two. Although, people are accustomed to putting their buttermilk in the fridge to avoid spoilage, the interaction of sugar and the lemon juice with the buttermilk will delay spoilage.
But hey, I doubt if there’ll be anything left to put in the fridge. 😉 It’s a sensational pie that it flies off the table quickly!
Do you eat buttermilk pie hot or cold?
Okay, this is where most people couldn’t seem to agree on the same thing. I personally prefer my pie a little bit chilled, but others would swear that it’s best eaten at room temperature. So it’s all about the preference. Just make sure tho to let it cool down first after baking for 2-4 hours before popping it in the fridge.
Aside from this holiday must-have Monkey Bread and Pecan Pie, this buttermilk pie would also be perfect to serve during Thanksgiving day or for Christmas. But don’t wait ’til the holidays to whip this up. It’s always best to indulge in this every once in a while. You deserve that, too!
Enjoy!
Tips and Notes:
- When using pineapples, make sure to drain them well so it won’t let the crust get soggy.
- If using canned pineapples packed with syrup, you may cut back on the sugar to just a cup.
Buttermilk Pie
Ingredients
- ½ (15-ounce) package refrigerated pie crusts or homemade
- ½ cup butter , melted
- 1- 1½ cups sugar (see notes)
- 3 eggs , beaten
- 1 teaspoon vanilla
- 3 tablespoons flour
- 1 tablespoon lemon zest
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup buttermilk
- 1 tablespoon lemon juice
- ½ cup pineapple chunks , canned or fresh (see notes))
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll pie crust. Cover the bottom a 9.5-inch pie plate or deep dish pie pan.
- Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
- In a medium bowl whisk together butter and sugar until light.
- Then add eggs, vanilla and continue mixing.
- Stir in flour,, lemon zest ,nutmeg and salt and continue beating until smooth . Then add buttermilk, followed by pineapple , if desired.
- Pour mixture into a prepared pie pan and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
- Pie should turn a nice golden brown and a tooth peak inserted should come out clean.
- Let it cool for at least an hour or more before serving. If adding pineapple you might have to cool longer.
- Serve at room temperature with whipped creamed.
Tips & Notes:
Tips and Notes:
- When using pineapples, make sure to drain them well so it won't let the crust get soggy.
- If using canned pineapples packed with syrup, you may cut back on the sugar to just a cup.
Nutrition Information:
How to Make Buttermilk Pie
Preheat oven to 350 degrees F (175 degrees C). Unroll pie crust. Cover the bottom a 9.5-inch pie plate or deep dish pie pan. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
In a medium bowl whisk together butter and sugar until light.
Then add eggs, vanilla and continue mixing.
Stir in flour, lemon zest, nutmeg and salt and continue beating until smooth. Then add buttermilk . Add continue mixing until fully incorporated
Pour mixture into a prepared pie pan
Bake at 400F for 10 minutes, reduce heat to 350F and bake for 40-50 additional minutes or until set .
Pie should turn a nice golden brown and a tooth peak inserted should come out clean. Let it cool for at least an hour or more before serving. If adding pineapple you might have to cool longer. Serve at room temperature with whipped creamed
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.