This old fashioned buttermilk pie is everything you want in a homemade dessert - simple, creamy, and absolutely delicious. With a silky custard-like filling and a lightly tangy flavor, it's the perfect balance of rich and refreshing. Just like Grandma used to make!
I actually didn't know until pretty recently that Buttermilk Pie is mostly a southern thing and not something you'll find in bakeries all across the country. Which honestly feels like such a shame because this pie is so simple, so humble, and yet so unbelievably good. It's the kind of dessert that feels like home.
Not only is Buttermilk Pie incredibly easy to make (we're talking about a few pantry staples and one bowl), but it has that perfect balance of sweet and tangy, with the creamiest custard-like texture you could ask for. It's rich without being heavy, comforting without being fussy - basically everything you want in a homemade dessert.
In this version, I give the classic a little update with the addition of almond extract. It's just a small twist, but it brings a subtle, almost floral flavor that really makes the pie stand out without losing that old-fashioned charm. If you've never had Buttermilk Pie before, you are in for a treat. And if you have? I think you'll find this one earns a permanent spot in your recipe box.
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Why you'll love this buttermilk pie recipe.
Simple pantry ingredients: No fancy tricks here - just basic staples you probably already have on hand.
Incredibly easy to make: One bowl, minimal prep, and no special equipment needed. Perfect for beginner and seasoned bakers alike.
Sweet, tangy, and creamy: The filling bakes up rich and silky with the perfect balance of sweetness and a little tang from the buttermilk.
A fun twist on a southern classic: The hint of almond extract adds a subtle depth that makes this pie feel just a little extra special.
Perfect for any occasion: Whether it's a holiday gathering, a casual Sunday supper, or just because you feel like baking, this pie fits right in.
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Equipment
- 9 inch pie pan: This Stoneware pie dish from Le Creuset is one of my favorites!
- Mixing bowls
- Measuring cups and spoons
- Whisk: I love this Oxo Balloon Whisk from Amazon.
Ingredients
- Buttermilk
- Eggs: I recommend using good quality from pasture raised chickens for the best flavor and texture.
- Lemon juice: Fresh or bottled lemon juice will work for this recipe.
- White granulated sugar
- Corn starch
- Vanilla extract
- Almond extract
- Salt
- Nutmeg
- 9 inch pie crust: You can use either homemade or store-bought pie crust for this recipe.
Recipe FAQs
Buttermilk Pie is sweet and tangy, with a velvety, custard-like texture that's creamy, rich, and slightly buttery. This recipe includes almond extract, adding a subtle nutty depth to the classic flavor.
When it's done the pie should be a nice golden color with a slightly jiggly center.
If you feel like your crust is browning too quickly then feel free to use a crust shield for the last 20 minutes of baking. If you don't have a crust shield you can make on out of aluminum foil.
Yes! Buttermilk Pie is perfect for making ahead. Bake it the day before serving, let it cool completely, then store covered in the fridge until you're ready to enjoy.
Yes. Due to its creamy custard filling, it should be refrigerated after it cools to room temperature. It'll keep nicely in the fridge for up to 4 days.
Absolutely! Wrap the completely cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
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Made this Buttermilk Pie recipe? Let me know what you think in the comments!
Recipe
Old Fashioned Buttermilk Pie
Equipment
- 1 9 inch pie pan
- Mixing bowls
- Measuring cups and spoons
- whisk
Ingredients
- 1 9 inch pie crust homemade or store-bought
- 1 cup buttermilk
- 3 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup unsalted butter, melted and cooled
- 1.25 cup white granulated sugar
- 2 tablespoon corn starch
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl combine buttermilk, eggs, lemon juice, vanilla extract and almond extract and whisk together.
- In a separate mixing bowl combine melted butter with sugar, corn starch, salt and nutmeg. Mix until well combined.
- Pour the butter mixture into the buttermilk and egg mixture and whisk until smooth. Then pour into a 9 inch pie crust. Place in the preheated oven and bake at 350 degrees F for 45-50 minutes until golden brown with a slightly jiggly center. Remove and allow to cool on the counter for about 30 minutes before transferring to the fridge to set completely. Chill for at least an additional 30 minutes to 1 hour before serving. Enjoy!
Charah
Wow I love this recipe, thanks for sharing. I will try this on this weekend.
Dana
This sounds so so good! I can't wait to try it. I've never had this before and I'm always up for pie for dessert!