Southern Buttermilk Pie
This classic buttermilk pie is sweet, tangy and creamy with a hint of nutmeg. It only takes 10 minutes to prepare, yet it’s absolutely scrumptious and guaranteed to be a hit!
What is buttermilk pie?
Buttermilk pie is similar to a custard pie, but it’s made with buttermilk to give it its signature tangy flavor, whereas a custard pie is made with cream and regular milk. It originated from the United Kingdom and is now a traditional pie of the southern United States. The filling is typically made with butter, flour, sugar, eggs, and buttermilk. It also differs from a chess pie which includes cornmeal and vinegar in its filling.
Why this recipe is so great:
- Quick and easy to make – This shortcut recipe uses a store-bought crust for convenience and to save on time. Though you can make your own pie crust from scratch if you choose. The rest is simple everyday ingredients: mix everything together in a bowl, and bake.
- Super tasty – Don’t let this buttermilk pie’s simple appearance fool you. The taste is delightfully sweet and tangy with a unique gingery finish from the nutmeg. The texture is soft, creamy and light.
How to make buttermilk pie:
(the ingredient amounts are listed in the printable recipe card further below)
- You start by beating together the butter, flour, sugar, and a pinch of salt.
- Beat in the eggs.
- Then mix in the buttermilk, vanilla, and nutmeg until smooth.
- Pour the mixture into a pastry-lined pie plate and bake for 45 minutes.
How to tell when your pie is done;
Insert a thin knife into the center of the pie, if it comes out clean, the pie is done. The filling will still be jiggly and will firm up as it cools.
How to store:
Once completely cooled, you can place the pie in an airtight container or tightly wrap it in saran wrap and store in the refrigerator for 3-4 days.
How to freeze:
Double wrap the completely cooled pie in saran wrap, label, and store in the freezer for up to 3 months.
Is buttermilk pie supposed to be runny?
No, it should be thick like custard and firm enough to slice cleanly. If your buttermilk pie is runny then it’s either underbaked or the ratio of the ingredients is off so that the pie didn’t set.
What to do with leftover buttermilk?
My best advice is to freeze it until the next time you need it. This way you don’t feel pressured to use it before it expires. If you have a favorite recipe that uses buttermilk (like this one), freeze the amount the recipe calls for so it’s ready to go and you don’t have to measure it again. You can also freeze it in ice cube trays and just take out what you need when you need it. When ready to use, thaw overnight in the fridge or microwave on low until melted. Freezing will cause the buttermilk to separate, so just give it a quick whisk or run it through a blender before using it. If you don’t want to freeze your leftover buttermilk, here are some great recipes for you to try:
- Bakery Style Chocolate Chip Muffins
- Easy Buttermilk Biscuits
- Best Scone Recipe
- Bakery Style Blueberry Streusel Muffins
- Sweet Buttermilk Cornbread
- Pineapple Upside-Down Cake
- Irish Soda Bread
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This classic buttermilk pie is sweet, tangy and creamy with a hint of nutmeg. It only takes 10 minutes to prepare and is guaranteed to be a hit!
- 1/2 cup (114g) unsalted butter, softened
- 3 tbsp all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1/4 tsp salt
- 3 large eggs
- 1 cup (250ml) store-bought buttermilk (see notes*)
- 2 tsp vanilla
- 1/2 tsp ground nutmeg
- 1 single 9″ pie crust (store-bought or homemade)
- Preheat oven to 350F.
- In a large bowl, beat together the butter, flour, sugar, and salt until combined.
- Beat in the eggs. Then mix in the buttermilk, vanilla, and salt until smooth.
- Pour the mixture into your unbaked pie crust and bake for 45-55 minutes or until a knife inserted into the center comes out clean.
- Cool completely before slicing and serving.
*Store-bougth buttermilk is preferred with this recipe because it is thicker. Homemade buttermilk takes longer to bake and doesn’t set as well.
Leftover pie can be stored in an airtight container or tightly wrapped in saran wrap and refrigerated for 3-4 days.
Got leftover buttermilk? See above in the post on what you can do with all your leftover buttermilk so you don’t feel pressured to use it before it expires.
Keywords: buttermilk pie recipe, easy buttermilk pie, Southern buttermilk pie
Recipe adapted from Southern Bite.