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This buttermilk pie recipe is so sweet! My husband calls it sugar cookie pie (his favorite cookie).
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Y’all know I’m not actually Southern, right? I mean, sure, in my head, I’m totally Southern. I speak with a Southern accent in my head, I cook Southern food in real life (or, at least I try), and I dress my kids in those funny gingham smock things. Okay, that last one is a total lie. I giggle when I see little boys dressed in those things.
Sorry.
It’s just…why? Why do y’all do that to your kids? I’ll never understand.
Fashion choices aside, I like the South. I want to be from the South. I’ve slowly been breaking down my husband to actually move to the South. I think I’m finally getting somewhere. Gimme another year or two.
In the mood for a Southern dessert? Get a taste of this buttermilk pie!
In the meantime, I’ll continue baking things like this Buttermilk Pie.
It just screams “Southern” to me. Not because it’s ugly, of course (It is, though. So ugly! The south is not ugly! It’s pretty! Except for those smocked things!), but because it’s so sweet and delicious and full of goodness. My husband calls it “that pie that tastes like sugar cookies” and I call it “the ugly pie” and everyone else calls it “delicious.”
And, don’t worry. It doesn’t taste a bit like buttermilk. It really does taste like some sort of sugar cookie custard.
Enjoy, y’all.
Buttermilk Pie
Ingredients
- 2 pie crusts unbaked (homemade or store bought)
- 3 3/4 cups sugar
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 6 eggs beaten
- 1 cup butter melted
- 1 cup buttermilk
Instructions
- Preheat oven to 350 degrees. Arrange pie crusts in 2 9 inch pie plates.
- Mix together the sugar, flour, and salt. Beat in the eggs, butter, buttermilk, and vanilla until well combined.
- Pour into the pie crusts. Bake for 1 hour or until no longer jiggly - check them after about 45 minutes. If the tops are getting too brown (mine were), cover them loosely with foil.
- Let cool at least one hour before serving. Best served cold.
Nutrition Information:
recipe from Sing for Your Supper
Cat says
How does the top get the crackly sugar crust? Does the sugar in the filling kind of rise to the top and caramelize to crunchy when it’s baking? I saw buttermilk pie alone and wondered if you could brulee it like a regular creme brulee, with the little torch.
Karly says
Yep, the crust happens from the sugar in the filling. 🙂
DeeDee says
HI,
I was born and raised in the south! My grandmother made buttermilk pie all the time. When she made them for Christmas she always added lemon zest and sprinkled fresh nutmeg on top. She said it made it fitting for the holiday! And if you’re from the south you KNOW buttermilk pie is best served warm!
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mary says
i just made this and it was a disaster,… spilled all over in my oven and burnt/crusted on the bottom of my oven and the fire alarms were going off… it was terrible… as it cooked , it spilled over like volcanic lava… now i will be scraping the bottom of my oven and cleaning it for the rest of the Sunday,… clearly im a beginer,.. Any tips from you experts out there?? (what made it do that?)
Karly says
@mary,
Hmm, I’m not sure what could have happened. Did you change the recipe at all? You did divide the filling between two pie crusts, right? Other than filling one crust with all of the filling, I can’t think of where you went wrong.
I’m sorry! Good luck getting it all cleaned out. 🙁
mary says
@Karly, @Karly, thank for your reply 🙂
yes i did divide it into two pie crusts,
the only change i made to the recipe was added one more egg becasue the eggs i was using were kinda samll , and i thought i would like it a little thicker…(i love egg-y) …so i didnt think that one egg would make that much of a difference and alter the recipe or propotions too much, ..especially not to have an over flowing pie in my oven.
i did think the the pies were really FULL while i put the filling in, but not TOO over the top or anything (maybe my pie pans are too small) , but the filling was kinda thick-ish when i poured it in the pie crusts, and then in the over it liquified into a watery consistantcy and spilt over… I will deffinitley try the recipe again, jsut want to make sure i do it right the second time around 🙂
i would have kept on baking them, i bet the pies themselves would have turned out, but i couldnt because of the burning in the bottom of the oven from the spill,…black smoke everywhere in my kitchen.. 😛 haha
mary says
@Karly,
i talked to my mom, who is a baking expert (in my eyes), … she instanatly knew the problem before i could finish my sentance ..and she said the pie pans i used werent deep enough… Problem solved, (i think).
i guess ill be attempting another one this weekend 🙂
Jenn says
Same as me, both pies were baking over and they could of been over filled and needed a deep dish would of been better. And I am not new yo baking. Being that this is a bit thicker and crested a foam for the barter it should of been deep dish crusts or told to not fill up to much and leave about 3/4 in from top of crust. I did add the rest of thr batter I had a filled up a medium size ramekin.
Leslie at Habitual Rearranger says
I am a GA girl, born and raised. I came across your blog through Pinterest. This is identical to my mom’s Buttermilk Pie recipe, except we use vanilla butter nut flavoring instead of vanilla extract. These freeze really well, so you can use the recipe and serve one now, and have one on standby for the next occasion you need something sweet! For anyone on the fence, don’t let the buttermilk name scare you off, it does NOT taste like buttermilk!
Karly says
@Leslie at Habitual Rearranger,
Vanilla butter nut? I’ve never even heard of that, but it sounds delicious.
As for freezing, do you freeze it unbaked and then it goes straight to the oven or do you bake, freeze, and thaw? I’ve never froze a pie before! 🙂 Thanks for the tip!
Leslie at Habitual Rearranger says
I don’t know about everywhere, but vanilla butter nut flavoring is easy to find in grocery stores here with all the other extracts on the spice aisle (it smells amazing too:). Go ahead and bake both pies, then freeze one in a gallon size ziplock bag. When you are ready to use it, just pull it out a few hours before you want to serve to let it thaw out. Super simple and still tastes the same – delicious!
Kayley says
Hi, this looks delicious! Can you half the recipe to make only one?
Beth Hardin says
I live in the south and would have it no other way. I am begging my husband to move me from town and back to the country. (He’s a city boy.) We grew up on buttermilk pie. My mom made the best. It is my favorite. My 28 year old son has ask me to cook two for him to take places for Thanksgiving. Good luck on getting the hubby to move, and in the meantime, just keep being SOUTHERN!
Margaret says
If you move south, do it in the spring. THE HEAT down here will make you leave quickly. Course I live in the DEEP SOUTH and want to move NORTH.
Buttermilk pie. YUM!! That needs to come out of my kitchen.
Jenn says
Mine’s in the oven right now, and smelling wonderful (I think…I’ve got a summer cold, and am not only congested, but moderately stoned on Sudafed). I added a splash of bourbon in, too, along with the vanilla. A little more Southern, and now with a kick! Can’t wait to try it.
chris says
seems similar to custard pie… whats the difference in taste?
Rebekah says
Well I am from the south and you have my mouth watering! This sounds and looks so good. BTW I never dressed my son in those little smock thingies but I know plenty of moms that do. I think my Yankee husband would have disowned me if I had tried.
grace says
it’s okay for you to pretend you’re southern–at least you admit its appeal! speaking of appeal, great pie. buttermilk is magical, and that’s that.
Michelle says
I’ve always wanted to try this. Yours looks so good that you might have just given me the nudge to do it. Well, to at least bookmark it. teehee
megan @ whatmegansmaking says
You have me totally sold with “sugar cookie custard.” Wow. yes, I want that.
what katie's baking says
lol you southern gal, you! 😉
i’ve always been wary of buttermilk pie but you make it look so good!!! mmm!!