Buttermilk Pie Recipe

Buttermilk pie is a traditional southern recipe that is easy to make and brings back the comforts of a time gone by.

Easy Desperation Pie

 

Buttermilk pies are part of the desperation pies that stem from the depression era. People couldn’t get fresh fruit during certain times of the year, or certain ingredients and made these pies with what they had on hand instead.

Believe me, they are just as delicious as any pie I’ve eaten. And, this pie is honestly one of the easiest pies I’ve made yet.

What Is Buttermilk Pie?

Buttermilk pie is a southern traditional pie that is similar to chess pie. It has a bit of a different consistency than pudding pies because it’s denser.

The pies are easy to make and only take a few minutes to whip up and get into the oven.

More Pie Recipes

• Coconut cream pie is a creamy, decadent pie that’s perfect for any occasion.
• Sweetened condensed milk chocolate pie has been a hit on the blog. It’s creamy, smooth, and full of sweetened condensed milk. And, it doesn’t get much better than that.
• Pumpkin pie is the classic dessert that everyone loves around the holidays.
• Pecan pie is another dessert that is always served around Thanksgiving. It’s easy to make and turns out delicious every time.
• Homemade chocolate pie – it’s traditional and just like grandma made it.

What Ingredients Do I Need For Southern Buttermilk Pie?

• Sugar
• Flour
• Eggs
• Butter, melted
• Vanilla extract
• Buttermilk
• Salt
• Pie crust

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Step-by-Step Instructions

Add the sugar and the all-purpose flour to a large bowl. Whisk the two ingredients together.

Next, add the eggs and mix well.

Pour the melted butter into the bowl and mix.

Next, pour the vanilla extract into the bowl.

Add the buttermilk to the bowl and mix well.

Pour the ingredients into the pie crust.

I place the pie crust on a cookie sheet covered in tin foil just in case it gets bumped or cooks over the side. That way, you don’t have a huge mess in the oven or on your pan.

Bake the pie at 350-degrees for 45 minutes or until a cake tester comes out clean.

Let the pie set up and cool for at least two hours before serving.

TIP: use a pie shield toward the end of the baking process. I would say get it on there when you have about 15 minutes left. I almost burnt the edges of my pie crust.

If you don’t have a pie shield, use some tin foil instead.

Around the holidays I will keep a container of Cool Whip, or the generic brand in the refrigerator.

Then, you can pull it out and dollop a little bit on top for a tasty dessert. You can even sprinkle a little bit of cinnamon or nutmeg on top for a holiday feel.