Tangy, velvety custard, and a crackly, crisp sugar top make this Buttermilk Pie irresistible. It’s a Southern classic and so simple to make.
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Happy Pi-Day, folks! This year I have been preparing for Pi Day for over a month now. Buttermilk Pie is one of my all-time favorite pies, so I wanted to make sure I shared an easy yet stellar recipe with you. And I think I nailed it!
I have been busy testing differnt Buttermilk Pie recipes, and none of them were perfect for me. Some were too sweet, some didn’t have enough tang, some were too custard-like, and some weren’t custard-like enough. The Buttermilk Pie recipe that I’m sharing with you today is a mashup between this Cook’s Country recipe, and this recipe from The Coers Family.
Whether you’re all about the crackle or all about the tangy, custard like filling–this Buttermilk Pie recipe has you covered, because it has both!
Cook’s Note – Buttermilk Pie:
- The pie shell is filled to the brim once the filling is poured into it. I suggest you rest the baking sheet with the pie shell on top of it on the oven rack, and then pour the filling in. This will prevent the buttermilk pie filling from spilling out! Trust me, I know from experience!
- The buttermilk pie will keep in an air-tight container in the refrigerator for up to 3 days. Although, the longer it sits, the more likely it is to loose the crackly crust.
- Yep, I used a frozen pie crust for this buttermilk pie recipe. Why? Because pie crust is my nemesis–once I find a fool-proof recipe, I’ll be sure to post it. Until then, frozen pie crust it is for me! If you want to fake a homemade pie crust, then re-crimp the pie crust edges before baking. It will be our little secret. 😉
- If you have a homemade pie crust recipe that you love, by all means use it. If you do, post the recipe in the comments so I can give it a go!
Cook’s Tools – Buttermilk Pie:
- mixing bowl
- electric hand mixer
- baking sheet
- wire rack
- pie spade (I love this one because you can cut with it and serve the pie with it.)
- pie keeper (This is my favorite one, because you can even store cookies and other baked goods in it. Plus it’s a little nostalgic, because its ‘s an update on the one my mom had while growing up.)
ONE YEAR AGO: Overnight Blueberry Almond Muesli
TWO YEARS AGO: Carrot Cake Whoopie Pies
THREE YEARS AGO: The Best Pound Cake
- 1 9-inch frozen pie crust in foil tin, thawed but still cool
- ½ cup unsalted butter, softened
- 1 cup + 1 Tablespoon granulated sugar, divided
- 3 Tablespoons all-purpose flour
- ½ teaspoon salt
- 2 large eggs + 2 egg yolks
- 1 cup buttermilk (anything but nonfat)
- 2 teaspoons distilled white vinegar
- 1 ½ teaspoons vanilla
- freshly whipped cream, for serving (optional)
- Move oven rack to middle position, and preheat to 350 degrees F.
- Place thawed pie crust on baking sheet, set aside.
- Beat together butter and 1 cup sugar on medium speed until fluffy, about 1-2 minutes. Add flour, salt, and eggs, and mix until well combined, about 1 minute. Add buttermilk, vinegar, and vanilla, and mix until incorporated.
- * (See Notes) Pour filling into pie shell, and carefully move sheet pan with pie on top to the oven (be careful, the pie will be very full with the filling!).
- Bake for 10 minutes, then sprinkle remaining 1 Tablespoon of sugar over pie. Return to oven and bake another 50-55 minutes, or until pie is golden brown and it giggles slightly when shaken. Move pie to oven rack to cool for 30 minutes, and then chill in refrigerator for at least 3 hours. Serve with freshly whipped cream (optional).
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