Buttermilk pie is one Southern dessert that you need to try! It isn't fancy, but it has all the richness and sweetness you need at the end of a meal. It only takes a few ingredients and a short amount of time to make.
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Questions
What is buttermilk pie?
It is made from smooth custard baked inside of crisp flaky pastry. It often has a crunchy, sugary layer on top of the custard. This dessert is especially popular in the Southern United States.
What is it made of?
Eggs, butter, vanilla, flour, sugar, and buttermilk are the ingredients for the custard filling. The custard is baked inside of a pastry shell.
What does it taste like?
This dessert has a smooth, lightly sweet custard filling. The custard browns on top as it bakes, giving it a crunchy sugary topping. You'll notice a slight tang from the buttermilk and a rich flavor from the melted butter.
Where did this dessert originate?
Contrary to what you might expect, this dessert actually originated in the United Kingdom and made its away to America. It has become a very popular dessert in the South.
Does it taste like creme brulee?
Although it is somewhat similar in texture to the French creme brulee, it does have a different flavor, as it is sweeter and has a tangy touch from the buttermilk. Creme brulee has a much crispier topping and a smoother texture. These two desserts are also cooked differently, with creme brulee being cooked in a bain marie.
How many calories are in a slice?
There are 483 calories in each slice, along with 22g fat and 66g carbs. If you're on a diet, I'd recommend a small slice!
What dish is best to use?
It's best to use a dish made out of glass or metal. If you're using a glass dish, bake at 325 F for 1 hour 10 minutes. If you're using a metal dish, bake at 350 F for 1 hour 20 minutes.
When is it done?
You can tell that it's done baking when it has a rich golden brown top. A toothpick inserted into the center should come out clean, and it should not jiggle when shaken from side to side.
Why is my pie runny?
It was probably underbaked. A toothpick poked into the middle should come out clean, and it should have only a slight wobble in the center.
What is the difference between buttermilk pie and chess pie?
They are very similar. The notable difference is that chess pie contains cornmeal, while buttermilk pie does not.
How do you make buttermilk?
Simply put 1 tablespoon of lemon juice or white vinegar into a 1-cup measuring cup. Fill the rest of the cup with milk and stir gently to combine. Let the mixture stand for at least 10 minutes to allow the milk to curdle.
If you churn your own butter, you'll have a thin, whitish liquid leftover from the churning process. This is old fashioned buttermilk, which you can definitely use in this recipe. I used store bought cultured buttermilk for this recipe.
Does this dessert taste better warm or cold?
People eat this dessert warm from the oven, at room temperature, or chilled. It's really up to you to decide which way you prefer. Our family enjoys it better once it has been chilled, as it tastes sweeter.
How long does it last?
It can keep up to 3 days in the fridge or 2 months in the freezer. Don't store it at room temperature, as it may spoil.
Does it need to be refrigerated?
Yes, it does need to be refrigerated, because it contains perishable ingredients. Cover it tightly with foil and refrigerate for up to 3 days.
Can this be frozen?
Yes, you can freeze it. Seal the baked and cooled dessert in a zip-top freezer bag or wrap it in foil, and freeze for up to 2 months. You can also pre-slice it for ease.
How to Make
Gather the ingredients for the filling. You'll need eggs, buttermilk, melted butter, flour, sugar, and vanilla extract.
Whisk together the eggs, sugar, and melted butter until smooth.
Add the buttermilk, flour, and vanilla extract and whisk until smooth.
Pour the filling into an unbaked 9-inch pastry shell.
Bake at 350 F for 1 hour 20 minutes, until a toothpick inserted into the center comes out clean. Cover with foil if it's getting too dark.
Let it cool completely on a wire rack, then chill for at least 2 hours.
Cut the chilled dessert in slices and enjoy.
Pro Tips
- Use homemade pastry for the best flavor.
- Use real butter in the custard, not margarine. It's healthier and tastier to use real butter.
- Be sure to whisk the filling until well mixed.
- Be careful not to overbake. The top should be browned and the custard set.
- Chill before eating. This dessert has a better flavor when served cold.
Recommended Tools
- Metal Pie Plate: this reusable dish makes the pastry crispy and bakes evenly.
- Stainless Steel Whisks: effortlessly get a smooth custard filling with these whisks.
- Wilton 9x13 Cookie Sheet: it's easy to move this dessert in and out of the oven on this tray.
- Wooden Toothpicks: use these handy toothpicks to see if this is cooked.
Other Sweet Treats You'll Love
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Recipe
Buttermilk Pie Recipe
Ingredients
- ½ batch flaky shortcrust pastry, chilled
- ¼ cup unsalted butter, melted and cooled
- 3 large eggs, at room temperature
- 1 ½ cups granulated sugar
- 1 cup buttermilk
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325 F. (Preheat to 350 F if you're using a metal pie plate.)
- Place the unsalted butter in a small saucepan and set over low heat until the butter has melted. Set aside to cool.
- Roll out the chilled pastry on a lightly floured surface until it’s a little less than ⅛ inch thick. Line a 9-inch glass dish with the pastry and trim off the excess pastry. Decoratively crimp the edges as desired.
- Crack the eggs into a large mixing bowl, then add the sugar and melted butter. Whisk until everything is thoroughly blended.
- Stir in the buttermilk, flour, and vanilla extract until well combined, then pour into the pastry shell.
- Bake at 325 F for about 1 hour and 10 minutes, until the top is a rich golden brown and a toothpick inserted in the middle comes out clean. If the top begins to brown too quickly, cover with aluminum foil. If you're using a metal dish, increase the baking time by 10 minutes.
- Allow the pie to cool completely on a wire rack, then chill for at least 2 hours before serving. This tastes the best when served cold.
Notes
- Use homemade pastry for the best flavor.
- Use real butter in the custard, not margarine. It's healthier and tastier to use real butter.
- Be sure to whisk the filling until well mixed.
- Be careful not to overbake. The top should be browned and the custard set.
- Chill before eating. This dessert has a better flavor when served cold.
Nutrition
This recipe was originally published on May 11, 2018.
Alyson Murphy
Very sweet so will use one cup of sugar next time I make
Emma
Feel free to decrease the sugar a little, but not too much, or the custard may not set properly. Buttermilk pie is supposed to be a rich, sweet dessert enjoyed in small pieces.