This traditionally southern buttermilk pie recipe is simple to make and pleases the whole family. A flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
- Prep : 5 Min
- Cook : 55 Min
- Total : 3 H
- 1/4 cup flour
- 1/2 cup unsalted butter melted
- 1/2 cup buttermilk
- 1 1/2 cups sugar
- 1/2 tsp vanilla
- 3 eggs
- 1 pie crust (9-in) unbaked
- Preheat oven to 350 F.
- Mix all ingredients together and pour into unbaked pie shell.
- Bake for 50-60 minutes, or until pie is set and a knife inserted in the middle comes out clean
- Top should be slightly crisp and golden brown
- Enjoy with a dollop of cool whip or a scoop of vanilla ice cream
TIPS & NOTES:
- Can I use my own pie crust vs a store bought pie crust? You bet your butt you can! If you need help, here is my favorite pie crust recipe from my friend Amy at House of Nash Eats.
- Is Buttermilk Pie supposed to be runny? Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set. If yours is runny – it’s underbaked! You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned.
- Should this pie be refrigerated? Yes, after it cools to room temperature, cover an store in the refrigerator.
- Is Buttermilk Pie and Chess Pie the same? No! A Buttermilk Pie is a creamy custard pie and does not include cornmeal (Chess Pie typically does).
- Worried about spillage, getting the pie to the oven? Place the pie pan on a baking sheet before adding the filling.