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:

1. When using pineapples, make sure to drain them well so it won’t let the crust get soggy.
2. If using canned pineapples packed with syrup, you may cut back on the sugar to just a cup.

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Buttermilk Pie

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.

Course: Dessert

Cuisine: Southern

Servings: 4 - 6 slices

Calories: 924 kcal

Author: Immaculate Bites

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))

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Unroll pie crust. Cover the bottom a 9.5-inch pie plate or deep dish pie pan.
   

3. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.

4. In a medium bowl whisk together butter  and sugar until light.

5. Then add eggs, vanilla and continue mixing.
   

6. Stir in flour,, lemon zest ,nutmeg and salt and continue beating until smooth . Then add buttermilk, followed by pineapple , if desired.
   

7. 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.
   

8. Pie should turn a nice golden brown and a tooth peak inserted should come out clean.
   

9. Let it cool for at least an hour or more before serving. If adding pineapple you might have to cool longer.
   

10. Serve at room temperature with whipped creamed.
    

Recipe Notes

 

Tips and Notes:

1. When using pineapples, make sure to drain them well so it won't let the crust get soggy.
2. If using canned pineapples packed with syrup, you may cut back on the sugar to just a cup.

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