6 Ingredient Buttermilk Pie – Simple Southern Recipe

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Buttermilk pie is a must have at all of our family holiday gatherings. This recipe is so simple and delicious, that you’ll be wondering why you waited so long to try it!

I have a pie related confession to make…

Up until about 10 years ago, I didn’t like pie. Or at least I thought I didn’t like it. I was a pretty picky eater as a kid, and so I spent most of my childhood not enjoying so many delicious foods and treats. 

During the holidays, I would always skip the pie. Cheesecake I could enjoy – but pie? No thank you. But now, I know that pie is a wonderful creation meant to enjoy year-round.

The simple pie recipe I’m sharing with you today is a southern classic. It’s an old family recipe that has been used over and over again for years. With its smooth, custardy filling and sweetness, buttermilk pie is a dessert that resonates with anyone who appreciates a well-made classic.

It uses simple ingredients and a process so simple that even the newest pie maker can jump right in! So..let’s jump in!

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Supplies for Buttermilk Pie

Here is the kitchen equipment you may need to make an old fashioned buttermilk pie.

• Mixer or Whisk – You’ll need to beat the eggs for this recipe. You can do this with an electric mixer or by hand.
• Large Bowl – Just for mixing the ingredients all together in.
• Measuring Cups & Spoons
• Pie Dish – Or if you’re using a frozen pie shell like me, you’ll just bake it in the tin pan it comes in.

Ingredients for Buttermilk Pie

This classic buttermilk pie only uses 6 basic ingredients, plus the pie shell.

• Pie Shell – You’ll need an unbaked 9-inch pie shell for this recipe. I personally use a frozen pie shell, but you can absolutely use a homemade pie crust as well.
• Eggs – Eggs will be used as the binding agent in this pie, and to give it is smooth custardy texture. Room temperature eggs work best, but you can use them straight out of the fridge if it’s all you have.
• Buttermilk – The tangy buttermilk flavor helps balance the sweetness and contributes to the pie’s creamy texture. It also helps in setting the custard as it bakes.
• Sugar – I prefer to use cane sugar for my baking recipes, but granulated white sugar works best.
• Flour – Flour acts as the thickening agent for this pie, without making it too dense. Too much flour can results in a chewier pie, instead of the smooth custardy filling.
• Butter – Melted butter adds another layer of richness to this pie and helps to balances out the sweetness of the sugar.
• Vanilla Extract – Just a little splash of vanilla adds to the flavor profile.

Ground Nutmeg – This is optional to sprinkle on the top. Personally, I can take my pie with or without nutmeg in it – and usually go without.

How to Make Buttermilk Pie

Remove three eggs from the fridge and allow them to come to room temperature. If you don’t have time for this step, it’s not completely necessary, but the room temp eggs do mix better.

Melt 1/2 cup (or one stick) or butter and allow it to cool. You can use salted or unsalted butter in this recipe.

While the butter is cooling, whisk (or beat, see notes below) your three eggs together. To the eggs, add in sugar, heaping tablespoons of flour, buttermilk, cooled butter, and vanilla extract. Stir to combine.

Once all ingredients are incorporated well, pour into a 9-inch unbaked pie shell. Bake in 350-degree oven for 50-60 minutes. The pie may still jiggle a little in the center but should not be liquid.

At the end of the cook time, remove pie from oven and allow to cool completely in order for the center to finish setting.

Store leftover pie in the fridge.

Make Your Own Buttermilk

Don’t have buttermilk? No problem!

You can create your own buttermilk by “souring milk”. To do this, add 1/2 a tablespoon of white vinegar or lemon juice to 1/2 cup regular milk and letting it set for 10-15 minutes. 

Buttermilk Pie FAQ’s

My pie isn’t setting in the middle!

Buttermilk pie can be sort of tricky when it comes to determining when it’s done cooking. The middle of the pie is often times still a little “jiggly” in the middle when you remove it from the oven. However, once the pie sets and cools completely, the middle also sets fully.

If you bake the pie until the center isn’t moving at all, you’ll often end up with an overcooked pie crust. So instead of checking to make sure the center doesn’t jiggle at all, just make sure it isn’t liquidy.

Can I use a different sized pie shell than what you have?

Sure, you’ll just need to adjust the baking times more than likely. You’ll know your pie is done when it’s not longer liquid in the middle, and just has a little jiggle to it when shaken.

Do I need to cream my sugar, eggs, and butter?

You can choose to use room temperature butter instead of melted in order to cream these ingredients together using an electric mixer. However, it’s not necessary.

What does buttermilk pie taste like?

The name buttermilk can be off-putting when you’re thinking about a dessert. But I assure you, there is nothing bitter or tangy about this pie! It has a sweet, smooth, custardy filling with a light vanilla flavor.

Can I double this recipe?

Absolutely! Mix up a double batch of the pie filling and pour it into your unbaked pie shells.

Is a buttermilk pie a chess pie?

Nope, although the end result is somewhat similar. The ingredients for chess pie vary from buttermilk pie (uses regular milk and cornmeal).

There you have it. Serve your buttermilk pie at Thanksgiving or Christmas dinner. Enjoy!