This easy Old fashioned Buttermilk Pie recipe is the BEST hands down. It’s one of those classic southern desserts that I just can’t get enough.
I love southern desserts, especially cobblers & pies! One of my favorite southern pies would have to be a old fashioned buttermilk pie! There’s just something about a traditional buttermilk pie that reminds me of the holidays during my childhood. My family would always have a soulful, southern spread of goodies. Southern collard greens, gumbo, and for desserts a variety of yummy homemade pies- with one of them being my aunts old fashioned buttermilk pie!
It took me a while to get my aunts recipe for buttermilk pie, but I finally got my hands on it, and I’ll be sharing it with you all! This easy buttermilk pie is made simple ingredients such as buttermilk, white sugar, all purpose flour, a little lemon juice, a nice amount of vanilla, and Auntie’s secret ingredient….. Ground nutmeg!
A lot of people ask me ” what does buttermilk pie taste like” , and in my opinion it tastes like a silky vanilla custard pie.. Because that’s what it is! It doesn’t taste like pure buttermilk. This pie is sweet, and creamy!
If you’re looking for a buttermilk recipe that makes 2 pies, feel free to double this recipe!
Buttermilk Pie vs Chess Pie
FYI – if you’re wondering Buttermilk Pie & Chess Pie are NOT the same . Buttermilk pie is made with buttermilk ( well duh right. LOL) . Chess pie is made with a little milk, or sometimes cream. Also Chess Pie has usually calls for more sugar, and has cornmeal in it. Buttermilk pie does not contain cornmeal! Although both pies taste and look similar, they are indeed different.
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Old Fashioned Buttermilk Pie
Ingredients
- 1 cup buttermilk
- 3 large eggs
- 1/2 cup melted butter unsalted
- 1 1/4 cup granulated sugar
- 4 tbsp all purpose
- 2 tsp vanilla
- 1 tbsp lemon juice
- 1/8 tsp ground nutmeg
- 9 inch pie shell / or store bought refrigerated dough
Instructions
- Beat the eggs, then add in the butter, sugar, and flour. Mix until everything is well incorporated
- Pour in the buttermilk. Add the nutmeg, lemon juice, and vanilla. Mix until everything is nice and creamy.
- Pour the mixture into the pie shell, and bake in a oven set on 325 F, for 1 hour and 10 minutes.
- Let cool completely before cutting into (like 45 minutes).
- Serve & enjoy!
Hey Ms. Rosie
Is this also called a Chess Pie ? It looks like it. I LOVE the Chess pie at Furrs Buffet.
No, chess pie is very similar though. Chess Pie usually contains cornmeal, and sometimes corn syrup, and other ingredients. 🙂
Hi, I love your recipes I was wondering if you could make Apple pie and sweet corn pudding. Thanks
Hey Rosie!!! FIrst off, Thank you so much for sharing your recipes with us!! Now, my question is, How do we print them out? Is there a special way to do it on here, or do we just simply copy and paste?
Hello! You should be able to go to “file” and print.
OK yes that works!! I also found that u can click Edit with MicroSoft and it takes away the adds. One other thing, On step number 2, did you mean to add nutmeg and vanilla extract? Just making sure i do the correct thing for my recipe.
Yes! Thank you for catching that. I fixed it 🙂
HI, just making sure the recipe calls for 1 tbsp of vanilla extract instead of 1 tbsp of lemon juice.
2 tsp vanilla, 1 tbsp lemon juice 😉
im going to try to make this im not a baker but looks easy enough lol can I add a drizzle or fruit or nuts
Hey Rosie! I love this recipe and I’ve made it several times. I love the taste but for some reason my pies turn out wet on the bottom between the crust and the custard filling. Can you help me fix this so my pie can come out firm and in tact? Thanks!
It sounds like your pie was not baked long enough.
Hi! Is it necessary to bake buttermilk pie in a pie tray ? Or can we bake it in a regular cake tray ?
Is there a specific reason that you want to use a cake pan?
Can this pie be made without using pie crust ? I mean can i pour the batter directly in the pie pan and bake it ? If yes than at what temperature and for how long ? Please reply. I really want to make this without the crust.
Since this is a pie, I wouldn’t suggest not baking it without a crust. Perhaps you should try a custard recipe.
Making a good pound cake
I made this last year, and it came out great. But I can’t remember if I pre baked my crust or not. In the video it didn’t look like it was, but I just want to make sure. Thanks for sharing!
No, I didn’t bake the crust before hand.
Is that a regular Pie crust or a deep dish pie crust
Regular
Hi Rosie, is the Buttermilk pie, the same as an Egg Custard pie? I have a bet on this, with money involved. Lol. I say no, it’s not, but my cousin says it is, just with the buttermilk being used! If I am right, can you PLEASE make a southern Egg Custard Pie?
Oh dang it. You gotta pay your cousin. They are the same pie. Just different names. Maybe you were thinking a chess pie. LOL
Thank you so much for sharing this. I helped my three year daughter make this and it turned out great. I love your page because it helps me so much. I never learned how to cook so your recipes have helped me out a great deal.
Thanks for trying my recipe! XOXO
Hi Rosie, I made my first one today..just took it out of the oven. Smells yummy! I wanted to mention that you don’t say when to put in lemon juice so I added with the second step?
Oh no. I have to update that. Yes, the second step was fine 🙂
Hi Again, The pie was so so good!! Do you have a sweet potato recipe you have shared?
I meant to say sweet potato pie recipe. 🙂 TY
Hi Rhonda! Gad that you liked it! I sure to have a sweet potato pie recipe. Check it out.
hey , i love this recipe. in my school (colombia) we have an english day and i have to do this for a presentation i hope it ends good i guess… i will told you how it ends … send me luck hahahahaha
Hi Johnny! Enjoy the recipe, and have a great english day! Xoxo
Hello Rosie,
Can’t wait for the day when you will finally have your own cooking show. You definitely deserve it!
I really enjoy your videos and the great recipes that you share. ‘Cooking Made Easy’ has to be your motto as I am very busy and don’t have a lot of time to cook these days because of my career. However, I am a much better cook because of you. Most often, I have to prepare meals that are not complicated and time consuming as I don’t have all day to be in the kitchen….it would be nice, but it’s just not my life. ANYWAY
Keep up the ‘great’ work and please do know that your recipes are a blessing to us all!
Be Blessed.
Shanita
Thanks Shanita!
Is this with a mixer or is it mixed by hand?
It can be done with either.
Thanks we’ve got our buttermilk pies in the oven now waiting for them to get done in an hour and 10 minutes I can’t wait
Made this yesterday and took it to my Frauen im Dialog group this morning here in Germany. They liked it. I’ve never made one before but now that I have found something that I can use to roll out for pie crust, I am going pie crazy. I’m not a huge fan of fruit pies but I love sweet potato, pumpkin and pecan pies. I had an aunt that had a fantastic pecan chiffon pie recipe.
This one turned out very good with a beautiful golden top. I only used a whisk and a fork for my mixing. I think next time I will use my hand mixer, although it still came out creamy. I’ll probably leave out the lemon juice and use vanilla butternut extract. That’s just personal taste. I don’t care for lemony pound cakes, either. My grandmama’s poundcake is made with whipping cream and not a lemon in sight and I make that one.
I’m glad I found this recipe. Thank you.
LOVE LOVE LOVE IT
Thank you so much for your recipes