The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
The Buttermilk Pie has a tangy, velvety custard and a crackly, crisp sugar top that makes the pie irresistible. It’s a Southern classic and so simple to make.
It costs approximately $5.35 to make this pie. The pie serves eight for a total of about $0.67 per serving.
Buttermilk Pie is one of my all-time favorite pies, so I wanted to ensure I shared an easy yet stellar recipe with you. And I think I nailed it!
Whether you’re all about the crackle or the tangy, custard-like filling, this Buttermilk Pie recipe has you covered because it has both!
This pie is elegant and classy to serve at any dinner party or on a holiday dessert table but easy enough for anyone to make. It uses basic ingredients to create a light-tasting pie that has a tender texture.
Ingredients and Estimated Cost
Per Serving Cost: $0.67
Recipe Cost: $5.35
- 9-inch frozen pie crust – $2.40
- ½ cup unsalted butter – $0.88
- 1 cup + 1 Tablespoon granulated sugar – $0.20
- 3 Tablespoons all-purpose flour – $0.06
- ½ teaspoon salt – $0.01
- 2 large eggs + 2 egg yolks – $0.68
- 1 cup buttermilk – $0.36
- 2 teaspoons distilled white vinegar – $0.01
- 1 ½ teaspoons vanilla – $0.75
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Buttermilk Pie
- First, preheat the oven to 350 degrees F.
- Next, place the thawed pie crust on a baking sheet and set it aside.
- Then, beat together the butter and sugar for about one to two minutes.
- Mix in the flour, salt, and eggs.
- Add in the buttermilk, vinegar, and vanilla. Stir until it is well combined.
- Next, pour the filling into the pie shell and bake for ten minutes. Then, sprinkle the remaining sugar over the pie.
- Finally, bake for another fifty to fifty-five minutes and allow to cool for thirty minutes before placing it in the fridge to chill for at least three hours before serving.
***For complete recipe instructions, see the recipe card below.
- If you have a homemade pie crust recipe that you love, by all means, use it.
Serving and Storage Tips
SERVE: Serve the pie on its own or with fresh whipped cream.
STORE: The buttermilk pie will keep in an air-tight container in the refrigerator for up to 3 days. Although, please note that the longer it sits, the more likely it is to lose the crackly crust.
FREEZE: As long as you’re okay with the pie loosing the crackly crust, you can freeze the pie. Once cooled completely, wrap the pie in two layers of plastic wrap and foil and freeze for up to three months.
It can best be compared to creme brulee because it is creamy and buttery, with a sugar crackle topping. In addition, it has a light and airy texture that is tangy and sweet tasting.
This could be a result of underbaking the pie. The pie is done baking when the center has a slight jiggle to it, and the top is a slight golden brown in color.
Buttermilk Pie is made of simple ingredients you most likely already have on hand. They include butter, granulated sugar, flour, salt, eggs, buttermilk, vanilla, and distilled white vinegar.
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- 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 large egg yolks
- 1 cup buttermilk anything but nonfat
- 2 teaspoons distilled white vinegar
- 1 ½ teaspoons vanilla
- freshly whipped cream for serving (optional)
PREP OVEN AND PAN:
- Move oven rack to middle position, and preheat to 350 degrees F.
- Place thawed pie crust on baking sheet, set aside.
MAKE PIE FILLING:
- Beat 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.
- Pour filling into the pie shell, and carefully move the sheet pan with pie on top to the oven (be careful, the pie will be full with the filling!). ***See notes section below.
- Bake for 10 minutes, then sprinkle remaining 1 Tablespoon of sugar over pie.
- Return to the oven and bake another 50-55 minutes, or until the pie is golden brown and it jiggles slightly when shaken.
COOL AND FINISH:
- Move the pie to the oven rack to cool for 30 minutes, and then chill in the refrigerator for at least 3 hours.
- Serve with freshly whipped cream (optional).