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WHY YOU’LL LOVE THIS RECIPE: Irresistible Buttermilk Pie is perfection baked in a golden-brown crust, a scrumptious treat you can whip up in a little over an hour. Nothing beats the sweet simplicity of a custard pie for a dessert, and this traditional treat from the South is elevated by the distinctive creamy, tangy flavor of buttermilk. This recipe is straightforward, and the pie is fun to dress up with fruit or whipped cream and is equally yummy served cold or at room temperature. It’s easy to make and even easier to eat!
Irresistible Buttermilk Pie is a custard pie made with buttermilk.
Buttermilk pie consists of simple, affordable ingredients and reflects the practice of making use of all available ingredients, including buttermilk, which is the milk left over from churning!
This variation of a traditional custard pie originated in the southern United States. Over generations, Southern cooks have perfected this time-honored recipe and created fun versions featuring flavored whipped cream, fruit topping, and flavored crusts like graham cracker crust and cookie pie crust.
Tools You Need to Make Irresistible Buttermilk Pie
In the pie crust, be sure to use cold butter. As it melts during baking, the resulting steam makes pockets that create a flaky, tender texture.
In the custard, butter provides creaminess and a deliciously toasty flavor.
Butter also provides a mild counterpoint to tangy buttermilk.
Granulated Sugar
Sugar gives this custard pie its signature sweetness. It caramelizes on the top of the pie, giving it another lovely layer of flavor.
Sugar also aids in thickening the pie filling.
Eggs
Eggs are the cornerstone of Irresistible Buttermilk Pie. Eggs form the custard structure and give the pie its velvety mouthfeel.
Beaten eggs incorporate air into the mixture, making it lighter.
Use room-temperature eggs for smoother mixing, better incorporation of ingredients, and less chance of curdling (when cold eggs are added to warmer ingredients, there is more chance of curdling).
Flour
All-purpose flour (aka plain flour) not only gives the crust a sturdy enough structure to hold its shape but also keeps it tender rather than tough.
Flour helps the filling to thicken and set.
Buttermilk
Buttermilk adds a distinctive tanginess that balances the sweetness and richness of the pie.
The acidity of buttermilk tenderizes the other ingredients, giving the custard unparalleled creaminess.
Chill the rolled-out pie crust in the dish for roughly 30 minutes.
Make the filling: Beat the butter and sugar until fluffy. Whisk in the eggs, followed by flour and salt. Add the buttermilk, lemon juice, and vanilla extract and mix until smooth.
Assemble the pie: Brush the pie crust edges with egg wash. Pour the filling into the crust.
Bake the pie for 50 minutes or until it’s lightly browned, and set on the edges but still slightly jiggly in the middle.
Serve the pie once it cools to room temperature.
Can I Make Irresistible Buttermilk Pie in Advance?
Yes. This pie is absolutely lovely when it’s cold from the fridge.
How to Store Irresistible Buttermilk Pie
Cover leftover pie loosely and store in the refrigerator for up to two days.
FAQs
How can I keep my buttermilk pie from having a soggy crust?
It isn’t necessary to blind-bake the crust but if you prefer a firmer crust, you can. Line the crust with parchment, fill it with pie weights or dried beans, and bake for 20 minutes. Check out my blind-bake post for more details.
Remove the parchment and weights and bake for another 10 minutes. Let the crust cool, fill with custard, and continue baking according to the directions.
How can I make sure my custard is smooth and creamy?
Be sure your eggs are at room temperature. Blending cold eggs with warmer ingredients can cause curdling.
You can sieve the filling if you want to ensure that it’s extra smooth.
Be sure not to overcook. Overbaking can yield a rubbery result.
Don’t overbeat the mixture, as that can create air bubbles that affect the pie’s texture.
Can I make this pie without eggs?
For a custard pie like this, eggs are the main ingredient. No substitute can achieve the same result.
Gemma’s Pro Chef Tips
Because buttermilk is a main feature of this pie, I would not recommend using substitutes like yogurt or milk and vinegar.
Check the pie frequently towards the end of baking–it should be firm at the edges but still jiggly in the center.
You can add a tablespoon of lemon zest to the filling for a bit more tang.
This pie is perfect with peak season juicy summer stone fruit!
On a lightly floured work surface, roll out the pie crust to a 12-inch (30 cm) circle about ¼-inch (6mm) thick and line a 9-inch (23cm) pie dish with it. Crimp the edges and refrigerate while you prepare the filling.
In a large mixing bowl by hand (or with an electric mixer), beat the butter and sugar together on High until light and fluffy, about 3 minutes.
Whisk in the eggs, then the flour and salt.
Add in the buttermilk, lemon juice, and vanilla extract and mix until smooth.
Brush the edges of the crust with the egg wash, pour in the filling and bake for about 50 minutes, until the filling is lightly browned and set on the edges but still jiggly in the center.
Let cool to room temperature before serving. Store any leftovers well covered in the refrigerator for up to 2 days. This pie is also delicious served cold.
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Wanda
1 month ago
I’m 83 years old and i grew up with homemade buttermilk, Often I found myself on the end of the churn paddle. I agree about the so called buttermilk that is offered to us to buy. My mother taught the to trick about making my own buttermilk. For those that have never tried it, you’re missing out on better tastes.
About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
I’m 83 years old and i grew up with homemade buttermilk, Often I found myself on the end of the churn paddle. I agree about the so called buttermilk that is offered to us to buy. My mother taught the to trick about making my own buttermilk. For those that have never tried it, you’re missing out on better tastes.