The Best Buttermilk Pie has a creamy, custard-like filling, and is a Southern classic that has a rich and tangy vanilla flavor, similar in taste to Creme Brulee.
Buttermilk Pie is my husband, Quinton’s all-time favorite pie and he asks for it every Thanksgiving and Christmas.
If you’ve never had this pie, you’re in for a treat! This is a sweet custard-like pie that tastes slightly tangy, but also has a delicious vanilla flavor!
This custardy pie originates in the United Kingdom but quickly made its way to the Southern United States where it became a down-home staple.
Some people confuse Buttermilk Pie with Chess Pie, but they are different. Chess Pie contains cornmeal and usually, fresh milk, whereas Buttermilk Pie has no cornmeal and uses buttermilk.
There are many variations in Buttermilk Pie recipes that use add-ins like, vanilla, lemon juice, nutmeg, and even coconut! My Aunt Janice makes hers with shredded coconut and it’s delicious!
For the best results, use my Buttery Flaky Pie Crust recipe!
Can you substitute for buttermilk?
Because the main ingredient in this recipe is buttermilk, I would not recommend substituting. In other recipes, you can typically combine vinegar or lemon juice and fresh milk to make homemade buttermilk. But this will give you a much thinner “buttermilk” than you can buy in the store. For that reason, I would recommend making one more trip to the store for the real thing.
How do you know when a buttermilk pie is done?
Buttermilk Pie is very similar to pecan pie. You will notice that the top of the pie becomes a deep golden brown and puffs up just like pecan pie. You want the pie to become firm with a slightly jiggly center.
It’s also very important to allow the pie to cool completely to room temperature before you slice it so that it can firm up.
Should you refrigerate this pie?
If your pie lasts more than one day, it’s best to wrap it in plastic wrap and store it in the refrigerator.
How long does this pie keep?
Buttermilk Pie keeps in the refrigerator for up to 5 days.
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Best Buttermilk Pie
- 1 stick butter softened
- 1 ½ cups sugar
- 3 tablespoons flour
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 9- inch pie crust unbaked
- Preheat oven to 400 degrees.
- Place pie dough in pie tin and press firmly and crimp edges. Bake pie crust for about 5-8 minutes or until it begins to bubble; set aside to cool.
- In a large mixing bowl, cream together butter and sugar. Add flour, buttermilk, and vanilla; beat well with an electric mixer. Pour into an unbaked pie crust and bake at 400 degrees for 5 minutes; lower oven to 350 degrees and finish baking for another 45 minutes or until set.