Old Fashioned Buttermilk Pie


Old Fashioned Buttermilk Pie

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

Ingredients :

  • 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

Instructions :

  1. Preheat oven to 350 F.
  2. Mix all ingredients together and pour into unbaked pie shell.
  3. Bake for 50-60 minutes, or until pie is set and a knife inserted in the middle comes out clean
  4. Top should be slightly crisp and golden brown
  5. Enjoy with a dollop of cool whip or a scoop of vanilla ice cream


  • 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.

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