buttermilk pie

Have you heard of buttermilk pie? I never had until only recently, and let me tell you, it’s a secret that needs to be shared! It’s a delicate custard pie that’s both sweet and tangy, and whips up in a jiff. Imagine if a buttermilk pancake was a pie, this would be it. Or if a buttermilk pound cake and a custard pie had a baby, this would be there delicious little baby buttermilk pie. 


  • 1/2 cup butter melted and cooled to room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 tablespoons flour
  • 1 pinch salt
  • 1 cup buttermilk
  • 1 prepared deep dish pie crust, store bought or homemade

Cottage Fix blog - buttermilk pie recipe

Here’s how to make it:

Preheat oven to 400 degrees F. Whip together butter and sugar, I used my mixer for the entire custard filling. Beat in eggs one at a time. Add vanilla. Mix the dry ingredients together and add a little at a time alternating with the buttermilk. Pour the mixture in a prepared pie crust and make at 400 degrees for 10 minutes. Lower the oven temperate to 350 degrees and bake for 50-60 minutes longer. I covered mine with a piece of foil about half way through baking. Pie is ready when the top is golden and a inserted knife comes out clean. Wallah!

This would make a delicious addition to a holiday menu. I made mine yesterday afternoon and only intended on having a taste. I was planning on saving my slice for after supper. Not a chance! I devoured it. Heavenly!

xoxo Sally

*This recipe was originally published on Food.com


5 thoughts on “buttermilk pie

  1. Vickie

    It looks delish! I think a piece with my morning coffee would be heavenly. :o)

    Thanks for the recipe and have a wonderful weekend, Sally!

  2. Victoria

    That looks very good and not overly sweet! Perfect with a cup of coffee I bet:) Speaking of coffee, I’m thinking I need an afternoon cup right now!

  3. kelly

    I am trying to remember if I’ve ever had a buttermilk pie. I think I have at someone’s house. I live in the south so you would think that I’ve had it many times! Thanks for sharing your recipe.

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