You'll love this quick and easy, light dessert! Classic Buttermilk Pie is "just-the-right-amount" of sweetness and not too heavy!
If you're not a fan of buttermilk, don't worry--I kid you not, it doesn't taste like buttermilk at all! My husband asked," what kind of pie is on the counter?" and I replied, "pie--just eat it!"
He hates buttermilk, but loved this! After I told him what it was, he was so surprised! Turns out, I had to make another one later that week so I could take pictures of it...he ate the whole thing.
You'll love this recipe:
- Quick and Easy! Use a prepared roll-out refrigerated pie crust, mix together the yummy custard filling and you're done!
- Simple ingredients - sugar, eggs, buttermilk, vanilla and butter...that's it!
This classic buttermilk pie is a cousin to the chess pie. Typically, chess pies contain cornmeal and are much sweeter than buttermilk.
Here's what you'll need:
You only need a few simple ingredients to make this classic buttermilk pie:
Buttermilk, sugar, vanilla, eggs, butter, salt. You can use either salted or unsalted butter, but if you use salted butter, you won't add any salt.
How to make it:
Cream together the sugar and eggs; stir in the cooled, melted butter; add buttermilk, vanilla and a pinch of salt (See the Recipe Notes about Butter.) Pour into a cool shell and bake @350ºF for about 45-minutes.
As it bakes, the custard will puff up and brown. When you remove it from the oven, it will flatten out as it cools; that's exactly how it's supposed to be! This isn't a big fluffy pie; it's thin, light and creamy.
After you've rolled it into the plate, refrigerate it for about 10-minutes then immediately add the custard filling and bake. This ensures the crust doesn't get soggy.
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If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you! Thank you!
Classic Buttermilk Pie
- 9 inch pie plate
- 1 pie crust , rolled pie pastry
- ¾ cups buttermilk , whole fat buttermilk
- 6 tablespoons butter , salted (see recipe notes)
- 3 whole eggs
- 1½ cups sugar , granulated
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt , table salt (if you're using unsalted butter)
- Preheat oven to 350ºF
- Melt butter and set aside to cool
- Roll pie dough over pie plate; crimp edges and refrigerate for 10-minutes
- Combine eggs and sugar in mixing bowl
- Add buttermilk, cool melted butter and vanilla extract; combine well (Note: if you're using unsalted butter, add ¼ teaspoon table salt now)
- Pour mixture into cool pie shell
- Place on middle rack and bake at 350ºF for 45-50 minutes
- Allow to cool before serving
- Make sure the melted butter is cool before adding it to the sugar/egg mixture, otherwise, the eggs will cook and clump
- If you use salted butter, don't add any additional salt to the mixture
- If you use unsalted butter, add ¼ teaspoon of table salt to the mixture
- After you roll the pastry over the pie plate, refrigerate it for 10-minutes then pour the custard in and bake
- For best results, refrigerate pie after it's done for at least 30-minutes; then, let it come to room temperature, slice and serve