Buttermilk Pie

Classic buttermilk pie gets fancied up with fresh berries and whipped cream. It’s tangy and rich, with a hint of lemon zest. Try it for your next dessert!

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated October 29, 2021
Elise Bauer
Side of an easy buttermilk pie with a slice removed and topped with berries.
Annika Panikker

If you're familiar with buttermilk pie, then this is old hat for you. If not, you might be scratching your head right now wondering, eh? Buttermilk? in a pie?

Why You Should Try Buttermilk Pie

Let me assure you, if you're in the unfamiliar camp, that buttermilk makes a lovely pie. A custard pie actually, and it's quite sweet.

You eat buttermilk pancakes, don't you? Buttermilk biscuits? Buttermilk tastes great in lots of things. Last year Garrett made a buttermilk pudding that was outstanding.

With this recipe, the buttermilk pie is a sweet custard pie, topped with plain whipped cream to hold the berries in place.

The natural tartness in the berries balances the sweet custard of the pie.

A slice of buttermilk pie set in front of the whole pie.
Annika Panikker

Shopping Tips for Buttermilk

Almost all grocery stores carry buttermilk. It's usually in the same place you'll find half-and-half or cream. Here are some other tips when buying buttermilk.

  • Lowfat buttermilk or full-fat buttermilk both work fine in this recipe.
  • This recipe calls for 1 cup of buttermilk, but buttermilk is usually sold in larger quantities than that. If you have leftover buttermilk, don't let it go to waste. If you can't use it before it goes bad, freeze the leftovers for up to 3 months.

Troubleshooting Tips for Buttermilk Pie

This pie is easy, but the one area that may be a little difficult is making sure the pie sets up correctly. Just follow these tips.

  • Bake until the middle of the pie is jiggly, but not runny.
  • Cool buttermilk pie completely before serving so it has time to fully set up.
  • Use an over thermometer to check the temperature of your oven. The slightly more gentle baking at 325°F ensures the custard bakes evenly, which keeps it from sinking.

How to Store Buttermilk Pie

Refrigerator: After it's completely cooled, store buttermilk pie covered tightly with foil for up to 5 days in the refrigerator.

Freezer: We do not recommend freezing this pie. Its high moisture content will mean the texture will be unappealing once defrosted.

More Recipes to Try With Buttermilk!

From the Editors Of Simply Recipes

Buttermilk Pie

Prep Time 20 mins
Cook Time 50 mins
Total Time 70 mins
Servings 8 servings

Ingredients

  • 4 large eggs

  • 1 cup sugar

  • 1 teaspoon finely grated lemon zest

  • 1 tablespoon all-purpose flour

  • 4 tablespoons (1/2 stick) butter, melted and cooled

  • 1 cup buttermilk

  • 1 teaspoon vanilla extract

  • 1 unbaked 9-inch pie crust

  • 1 cup cold heavy cream

  • 20-30 raspberries (or half as many strawberries, halved)

  • Handful blueberries

Method

  1. Preheat the oven:

    Preheat the oven to 325°F.

  2. Make the filling:

    In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.

    Hand mixer making a buttermilk pie recipe.
    Annika Panikker
    Overhead view of the filling for an easy buttermilk pie.
    Annika Panikker
  3. Fill the pie shell and bake:

    Pour filling batter into an uncooked pie shell (frozen is fine). Bake at 325°F for approximately 50 minutes, or until the center of the custard has just set (can still be a little wiggly).

    Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.

    Pouring filling into a pie crust to show what is buttermilk pie.
    Annika Panikker
    A baked buttermilk pie.
    Annika Panikker
    A baked buttermilk pie.
    Annika Panikker
  4. Decorate and serve:

    Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie.

    Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream.

    Serve immediately or chill until ready to serve.

    Adding whipped cream to a buttermilk pie for a buttermilk pie recipe.
    Annika Panikker
    Overhead view of a buttermilk pie topped with berries.
    Annika Panikker
Nutrition Facts (per serving)
506 Calories
30g Fat
52g Carbs
8g Protein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 506
% Daily Value*
Total Fat 30g 39%
Saturated Fat 15g 75%
Cholesterol 143mg 48%
Sodium 328mg 14%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 7%
Total Sugars 30g
Protein 8g
Vitamin C 4mg 18%
Calcium 82mg 6%
Iron 2mg 9%
Potassium 174mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.