This classic Southern Buttermilk Pie starts with the creamiest custard filling made with rich tangy buttermilk and flavored with wonderful vanilla bean essence which bakes in an all butter crust! Pure pie perfection!
The Perks and Highlights of the Best Buttermilk Pie
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Baking
Achieving a crispy crust and smooth custard filling, baking brings out the best in this dessert.
Dietary Info: Vegetarian
Key Flavor: Sweet and Tangy
Skill Level: Beginner Friendly
Sweet Highlights:
- Custard Perfection: The buttermilk creates a rich yet light custard.
- Simple and Sweet: This recipe is straightforward and quick to whip up.
- Comfort in Every Bite: Perfect for any occasion, it’s nostalgia on a plate.
- Versatile and Delicious: Enjoy it plain or dressed up with fruit.
What is Buttermilk Pie?
Buttermilk Pie is believed to have been invented in England. The recipe was brought to the United States by Southern settlers. It was predominately made in Texas where they were very resourceful with buttermilk because it was in large abundance and inexpensive. When fruit was not in season, this pie could be made all year round with ingredients from the pantry.
The buttermilk pie recipe itself comes from my grandmother “Big Mama”, the matriarch of my family.
Ingredients
Because Buttermilk Pie starts with a wonderful custard, the key ingredients are:
- Butter (I always use unsalted to control salt content, plus it is fresher!)
- Granulated Sugar
- Eggs
- Flour
- Cornstarch
- Salt
- Buttermilk
These are the key ingredients in the custard base of this custard. Eggs are crucial for this custard because they will build the structure for this pie and create the wonderful texture we want!!
Is it supposed to be runny?
Absolutely not! This happens when you don’t start with ROOM TEMPERATURE INGREDIENTS! It is key that your typically cold ingredients like your eggs and buttermilk are not right out of the fridge. Your PIE WILL NOT SET UP!
How to Make Buttermilk Pie
- Preheat your oven to a sizzling 400°F to ensure a crisp crust.
- In your stand mixer, beat butter and sugar until they’re light and fluffy. This should take around 5-6 minutes.
- Add eggs and vanilla paste gradually, ensuring each bit is fully mixed in before adding the next.
- Now, it’s time to add the flour, cornstarch, and salt. Follow up with the buttermilk and mix until it’s all well combined and happy together.
- If you’re using homemade crust, roll it out and lay it in the pie plate. Don’t forget to poke holes with a fork on the sides and bottom! Line it with parchment paper and fill it up with pie weights to ensure it bakes evenly. Give it a 10-minute pre-bake, then pull out the weights and parchment. Feel free to add an egg wash for extra shine.
- Pour your buttermilk filling into the crust, then bake at 400°F for the first 10 minutes. After that, drop the heat to 350°F and let it bake for another 60-70 minutes. Leave it in the turned-off oven for 30 minutes to set.
- Your pie should be a gorgeous golden brown, and a knife inserted should come out clean. If the crust is getting too much color, add a pie shield or some foil around the edges.
Other Amazing Pies to Try
What’s the Difference Between Buttermilk Pie and Chess Pie?
If you are a chess pie lover, you will love Buttermilk pie! They are essentially cousins. With both being a custard based pie, the only real difference is chess pie contains cornmeal giving it a very distinct flavor difference.
Storage
- Cool it Down: Let it cool to room temperature post-baking.
- Wrap it Up: Cover your pie snugly with plastic wrap or aluminum foil.
- Fridge Time: Pop it in the refrigerator; it’s best enjoyed within 3-4 days.
- Slice and Store: Already cut? No problem, just wrap the slices or put them in an airtight container before refrigerating.
- Freeze if Needed: For longer storage, freeze your pie well-wrapped. Thaw in the fridge when you’re ready to enjoy.
Vanilla Buttermilk Pie Recipe
Ingredients
- 1/2 cup unsalted butter melted
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature and beaten
- 1 tbsp vanilla paste (or vanilla extract)
- 2 tbsp all-purpose flour
- 1 tbsp plus 1 teaspoon cornstarch
- Pinch of salt
- 1 cup buttermilk room temperature
- 1 pie crust in pie plate
Instructions
- Preheat oven to 400°F.
- Add butter and sugar to bowl of your stand mixer and beat together until light on medium speed for about 5-6 minutes.
- Add the eggs and vanilla paste in increments and mix together until incorporated.
- Next add flour, cornstarch and salt then buttermilk and mix until well combined.
- If using my pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
- Pour pie filling into pie crust shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 60-70 additional minutes then turn off the oven and allow to sit in oven for 30 minutes. Pie should turn a nice golden brown and a knife inserted should come out clean. If you find that the crust is browning too quickly, add a pie shield or foil on the outside halfway through the bake.
Notes
- Cool it Down: Let it cool to room temperature post-baking.
- Wrap it Up: Cover your pie snugly with plastic wrap or aluminum foil.
- Fridge Time: Pop it in the refrigerator; it’s best enjoyed within 3-4 days.
- Slice and Store: Already cut? No problem, just wrap the slices or put them in an airtight container before refrigerating.
- Freeze if Needed: For longer storage, freeze your pie well-wrapped. Thaw in the fridge when you’re ready to enjoy.
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It definitely needs a deep dish pie crust. I had about a half cup or so leftover. Turned out well though.
Made it yesterday and it’s now a favorite!!!
I like the sweet potato pie. I will substitute pumpkin when I make it. I also like the recip for Coca Cola beef short ribs. Going to try it with pork steak. Keep sending the recipes. Sharon
Do you suggest using deep dish or regular pie crust for the Buttermilk Pie?
A regular is just perfect for this one.
Do you use the same amount 1 tbsp vanilla paste (or vanilla extract)…1 tblsp of vanilla extract. It sounds like a lot. I never used vanilla paste. I would prefer to use vanilla extract. I also have never made a buttermilk pie or chess pie. I hope this tastes as wonderful as explained. Thank you for your help.
The vanilla extract is more faint but the vanilla paste really shines through. Feel free to alter the amounts.
LOVE this pie…made it 3 times and even the kids loved it which is unusual in my house.
It was a huge hit with guest, we did not have any leftovers by the end of the night!
Everyone loved it, Thank you!!
Trying your oven fried chicken tonight.
I’m so so glad you enjoyed this recipe.
Hi im jeanne wray of n.c. foohills.I just put my first. Buttermilk pie in the oven !can’t wait till its done!will send you a pic,Thank you sincerly jeanne wray…..
Hooray I hope you enjoyed.
Love this so much! Buttermilk pie is part of our Thanksgiving and Christmas traditions. If it’s not on the table, my family is searching high and low for it.
Hi Jocelyn
The buttermilk pie reminds me of the milk tart we make in South Africa. It is part of our heritage.
I enjoy your recipes and the exposure to delicious food
I’m still so curious about what my ancestry results would be!
I’m also DYING to try this vanilla buttermilk pie-my life is sad and buttermilk pie-less!