This old fashioned Buttermilk Pie Recipe is a southern classic. Sweet, custard like, filling with half of the work!
Love a good pie recipe? Me too! Be sure to try my other favorites: Sweet Potato Pie
I first had Texas Buttermilk Pie a few years ago when we lived in Dallas. We visited a local pie shop and the owner said I had to give this one a try! It was honestly the best pie I had ever eaten.
Sweet, but not too sweet, with an almost custard like filling. Better than pumpkin and easily my new favorite. Fast forward to this year and I FINALLY got my homemade version to taste as delicious as theirs!
Recipe Features:
- Easy Recipe: This recipe takes 20 minutes to whip up and get into the oven. The hardest part is waiting for it to cool!
- Minimal Ingredients: All pantry staples that you should have on hand.
- Family Favorite: Easily our favorite family pie recipe.
What You’ll Need:
The list of ingredients includes mainly pantry/kitchen staples and should already be on hand. For a full list of ingredients and their measurements see the recipe card below.
- Large Eggs
- Buttermilk
- Vanilla
- Lemon Juice
- Sugar
- Cornstarch
- Cinnamon
- Butter
- Pie Crust
TIP: No buttermilk? No problem! Add 1 tablespoon of lemon juice or vanilla to a measuring cup (affiliate). Fill to the 1 cup line with milk. Let sit 10 to 20 minutes.
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Step by Step Instructions:
- Preheat the oven to 400 degrees.
- Add your uncooked pie crust to a 9 inch dish (affiliate). Crip the edges if desired.
- Whisk together the eggs, buttermilk, lemon juice, and vanilla in a medium measuring cup (affiliate). Set aside.
- Add the sugar, cornstarch, and cinnamon to a mixing bowl (affiliate). Whisk to combine.
- Whisk the butter into the wet ingredients. Mix into the dry ingredients until smooth.
- Pour into your prepared crust.
- Bake for 15 minutes. Lower the cooking temperature to 325 degrees. Bake 30 to 40 additional minutes or until the filling is set.
Tip: Crust starting to brown? Add foil to the edges when you lower the cooking temperature after 15 minutes.
Tips and FAQ’s:
This recipe is fairly simple with easy to follow instructions. Here are a few questions to help you make the process even more seamless.
How to know when Buttermilk Pie Recipe is done baking:
Deciding when your pie is done is the most tricky part of this recipe. The center should be firm, but still have a slight jiggle. You can always stick a toothpick into the center. If it comes out clean your pie is ready.
Should buttermilk pie be refrigerated?
Yes. Buttermilk pie should be refrigerated after cooling. If stored properly it should last about one week.
Related Recipes:
- Banana Cream Pie
- Slow Cooker Pumpkin Pie
- Mexican Chocolate Pie
- Cranberry Meringue Pie
- Caramel Apple Pie
- 25 Easy Thanksgiving Desserts
- Classic Apple Pie
Buttermilk Pie Recipe
Ingredients
- 3 Large Eggs
- 1/2 Cup Buttermilk
- 1 teaspoon Vanilla Extract
- 1 Tablespoons Lemon Juice
- 1 Cup Sugar
- 2 Tablespoons Cornstarch
- 1/8 Teaspoon Cinnamon
- 1/2 Cup Butter
- Pie Crust
Instructions
- 1. Preheat the oven to 400 degrees.
- 2. Add your uncooked pie crust to a 9 inch dish. Crip the edges if desired.
- 3. Whisk together the eggs, buttermilk, lemon juice, and vanilla in a medium measuring cup. Set aside.
- 4. Add the sugar, cornstarch, and cinnamon to a mixing bowl. Whisk to combine.
- 5. Whisk the butter into the wet ingredients. Mix into the dry ingredients until smooth.
- 6. Pour into your prepared crust.
- 7. Bake for 15 minutes. Lower the cooking temperature to 325 degrees. Bake 30 to 40 additional minutes or until the filling is set.
- 8. Cool completely.
Notes
Nutrition
Equipment
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