Buttermilk pie might just be the dessert hero you’ve been searching for! This collection of 18 creamy, dreamy recipes celebrates that perfect balance of tangy buttermilk and sweet custard. Whether you’re craving a classic version or something with a twist, these pies promise to be the star of any gathering. Let’s dive into these irresistible treats that are sure to delight every dessert lover.
Classic Southern Buttermilk Pie
You’ve likely tasted buttermilk pie, but this classic Southern version is the one you’ll crave. It’s a simple, custardy dessert that’s both tangy and sweet. Let’s get straight to baking.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch unbaked pie crust, chilled
– 1 1/2 cups granulated sugar
– 3 tablespoons all-purpose flour, sifted
– 3 large farm-fresh eggs, at room temperature
– 1/2 cup unsalted butter, melted and cooled slightly
– 1 cup full-fat buttermilk, well-shaken
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 350°F.
2. Place the chilled 9-inch unbaked pie crust on a baking sheet.
3. In a large mixing bowl, whisk together 1 1/2 cups granulated sugar and 3 tablespoons sifted all-purpose flour until fully combined.
4. Add 3 large farm-fresh eggs to the bowl and whisk vigorously for 2 minutes until the mixture is smooth and pale yellow.
5. Slowly pour in 1/2 cup melted unsalted butter while whisking continuously to prevent the eggs from curdling.
6. Whisk in 1 cup full-fat buttermilk, 1 teaspoon pure vanilla extract, and 1/4 teaspoon freshly grated nutmeg until the filling is uniform.
7. Pour the filling into the chilled pie crust, filling it just to the rim.
8. Bake at 350°F for 45 minutes, or until the center is set with a slight jiggle and the top is golden brown.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
10. Chill the pie in the refrigerator for 1 hour to firm up the custard for cleaner cuts.
The pie sets into a creamy, velvety custard with a crisp, flaky crust. Its flavor balances sweet sugar with the tangy depth of buttermilk and warm nutmeg. Serve it chilled with a dollop of whipped cream or a sprinkle of fresh berries for a bright contrast.
Lemon Buttermilk Pie with Meringue Topping
Unbelievably simple yet impressive, this pie delivers a bright, tangy filling under a cloud of sweet meringue. Using pantry staples, it’s a perfect dessert for any occasion. The combination of tart lemon and creamy buttermilk is a classic for good reason.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought 9-inch pie crust, unbaked
– 1 1/2 cups granulated sugar
– 1/4 cup all-purpose flour
– 4 large farm-fresh eggs, separated
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup full-fat buttermilk
– 1/4 cup unsalted butter, melted and cooled slightly
– 1 tablespoon finely grated lemon zest
– 1/4 teaspoon fine sea salt
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon cream of tartar
– 1/2 cup superfine sugar
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the unbaked 9-inch pie crust in a pie dish; prick the bottom and sides with a fork.
3. Blind bake the crust for 10 minutes to prevent a soggy bottom; remove and let cool slightly.
4. In a large mixing bowl, whisk together 1 1/2 cups granulated sugar and 1/4 cup all-purpose flour.
5. Add the 4 egg yolks, 1/2 cup lemon juice, 1/2 cup buttermilk, 1/4 cup melted butter, 1 tablespoon lemon zest, 1/4 teaspoon salt, and 1/2 teaspoon vanilla extract.
6. Whisk vigorously until the mixture is completely smooth and well combined.
7. Pour the filling into the pre-baked pie crust.
8. Bake at 350°F for 30-35 minutes, or until the center is just set with a slight jiggle.
9. Remove the pie from the oven and let it cool completely on a wire rack, about 1 hour.
10. Increase the oven temperature to 400°F (200°C).
11. In a clean, grease-free bowl, beat the 4 egg whites with 1/4 teaspoon cream of tartar on medium speed until foamy.
12. Gradually add 1/2 cup superfine sugar, 1 tablespoon at a time, while beating on high speed.
13. Continue beating until stiff, glossy peaks form, about 3-5 minutes; ensure no sugar granules remain for a stable meringue.
14. Spread the meringue over the cooled pie filling, sealing it to the edges of the crust.
15. Use the back of a spoon to create decorative peaks in the meringue.
16. Bake at 400°F for 5-7 minutes, or until the meringue peaks are lightly golden brown.
17. Let the pie cool for at least 30 minutes before slicing.
You’ll love the contrast between the silky, tangy lemon-buttermilk custard and the light, sweet meringue topping. For a stunning presentation, garnish with thin lemon slices or a sprinkle of extra lemon zest. Serve it slightly warm or chilled—it’s delicious either way.
Vanilla Bean Buttermilk Pie
Oozing with creamy vanilla custard in a flaky crust, this buttermilk pie is a simple Southern classic. Its tangy-sweet filling bakes into a golden, slightly jiggly center that sets perfectly as it cools. You’ll need just a few pantry staples to make this comforting dessert.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 store-bought or homemade 9-inch pie crust, chilled
– 1 1/2 cups granulated sugar
– 3 tablespoons all-purpose flour
– 1/4 teaspoon fine sea salt
– 4 large farm-fresh eggs, at room temperature
– 1/2 cup unsalted butter, melted and slightly cooled
– 1 cup full-fat buttermilk, at room temperature
– 1 tablespoon pure vanilla extract
– Seeds scraped from 1 plump vanilla bean
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the chilled 9-inch pie crust into a pie dish and crimp the edges. Tip: For a flakier crust, keep it cold until the filling is ready.
3. In a large mixing bowl, whisk together 1 1/2 cups granulated sugar, 3 tablespoons all-purpose flour, and 1/4 teaspoon fine sea salt until well combined.
4. Crack 4 large farm-fresh eggs into the bowl and whisk vigorously until the mixture is smooth and pale yellow.
5. Slowly pour in 1/2 cup melted unsalted butter while whisking continuously to prevent the eggs from curdling.
6. Whisk in 1 cup full-fat buttermilk until fully incorporated.
7. Stir in 1 tablespoon pure vanilla extract and the seeds from 1 plump vanilla bean.
8. Pour the filling into the prepared pie crust. Tip: Tap the dish gently on the counter to release any air bubbles for an even bake.
9. Carefully transfer the pie to the preheated oven and bake for 50-55 minutes. Tip: The pie is done when the edges are set and the center has a slight jiggle—it will firm up as it cools.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
Mellow and creamy, this pie boasts a smooth, custard-like texture with a subtle tang from the buttermilk. The vanilla bean seeds add fragrant specks throughout the golden filling. Serve slices chilled with a dollop of whipped cream or fresh berries for a bright contrast.
Coconut Buttermilk Pie with Toasted Coconut
Get ready for a dessert that’s both comforting and impressive. This coconut buttermilk pie with toasted coconut delivers a creamy, tropical twist on a classic. It’s surprisingly simple to make, with a rich custard and a crunchy, golden topping.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 store-bought, deep-dish pie crust
– 3 large, farm-fresh eggs
– 1 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/4 teaspoon fine sea salt
– 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
– 1 cup full-fat buttermilk, well-shaken
– 1 teaspoon pure vanilla extract
– 1 cup sweetened shredded coconut, divided
– 1/4 cup sweetened shredded coconut for topping
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the store-bought, deep-dish pie crust into a 9-inch pie plate; do not prick the crust.
3. In a large mixing bowl, whisk the 3 large, farm-fresh eggs until just combined.
4. Add the 1 cup granulated sugar, 2 tablespoons all-purpose flour, and 1/4 teaspoon fine sea salt to the eggs; whisk until smooth.
5. Gradually whisk in the 1/2 cup melted, unsalted butter until fully incorporated.
6. Whisk in the 1 cup full-fat buttermilk and 1 teaspoon pure vanilla extract until the mixture is homogenous.
7. Stir in 1 cup sweetened shredded coconut with a spatula.
8. Pour the filling into the prepared pie crust, tapping the plate gently on the counter to remove air bubbles.
9. Sprinkle the remaining 1/4 cup sweetened shredded coconut evenly over the top of the filling.
10. Bake the pie on the center oven rack for 50–55 minutes, or until the center is set and only slightly jiggles when shaken, and the coconut topping is deeply golden brown.
11. Transfer the pie to a wire rack and let it cool completely to room temperature, about 2 hours, before slicing. Tip: For clean slices, chill the pie in the refrigerator for 1 hour after cooling.
12. Serve slices at room temperature or chilled. Tip: For extra flavor, toast the 1/4 cup coconut for the topping in a dry skillet over medium heat for 3–5 minutes until fragrant before sprinkling in step 9.
Silky and luscious, the custard base melts in your mouth with a subtle tang from the buttermilk, perfectly balanced by the sweet coconut. The toasted coconut topping adds a delightful crunch that contrasts the creamy filling. For a creative twist, serve each slice with a dollop of whipped cream and a sprinkle of toasted coconut flakes, or pair it with a cup of strong coffee to highlight its rich, tropical notes.
Chocolate Buttermilk Pie with Whipped Cream
Nostalgic and decadent, this chocolate buttermilk pie delivers a silky, custard-like filling in a crisp, buttery crust. Topped with billowy whipped cream, it’s a comforting dessert that feels both classic and special. Perfect for potlucks or cozy nights in.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 9-inch unbaked pie crust, chilled
– 1 cup granulated sugar
– 3 tablespoons unsweetened cocoa powder, Dutch-processed for deep flavor
– 2 tablespoons all-purpose flour
– 1/4 teaspoon fine sea salt
– 3 large farm-fresh eggs, at room temperature
– 1/2 cup unsalted butter, melted and slightly cooled
– 1 cup full-fat buttermilk, well-shaken
– 1 teaspoon pure vanilla extract
– 1 cup heavy whipping cream, cold
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the chilled 9-inch unbaked pie crust in a pie dish; prick the bottom and sides all over with a fork.
3. Blind bake the crust for 10 minutes to prevent sogginess; remove from oven and let cool slightly.
4. In a medium bowl, whisk together 1 cup granulated sugar, 3 tablespoons unsweetened cocoa powder, 2 tablespoons all-purpose flour, and 1/4 teaspoon fine sea salt until no lumps remain.
5. In a large bowl, beat 3 large farm-fresh eggs with an electric mixer on medium speed for 1 minute until frothy.
6. Gradually pour in 1/2 cup melted unsalted butter while mixing on low speed.
7. Add the dry ingredients to the egg mixture, mixing just until combined.
8. Slowly stir in 1 cup full-fat buttermilk and 1 teaspoon pure vanilla extract until smooth.
9. Pour the filling into the pre-baked crust, tapping gently to remove air bubbles.
10. Bake at 350°F for 40-45 minutes, until the edges are set but the center still jiggles slightly when shaken.
11. Cool the pie completely on a wire rack for at least 2 hours to allow the custard to firm up.
12. Just before serving, beat 1 cup cold heavy whipping cream and 2 tablespoons powdered sugar with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
13. Spread or pipe the whipped cream over the cooled pie.
Just out of the oven, the pie boasts a crackly top that gives way to a velvety, chocolate-infused custard. Serve slices with a dusting of cocoa or a drizzle of caramel for an extra touch of indulgence.
Pecan Buttermilk Pie with Caramel Drizzle
Venture beyond ordinary pies with this Southern-inspired dessert that combines nutty crunch with creamy custard. A buttermilk base creates tangy balance against sweet caramel drizzle, while toasted pecans add essential texture. This straightforward recipe delivers impressive results with minimal fuss.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch unbaked pie crust
– 1 cup granulated sugar
– 2 tbsp all-purpose flour
– ¼ tsp fine sea salt
– 3 large farm-fresh eggs
– 1 cup full-fat buttermilk
– ¼ cup unsalted butter, melted and cooled
– 1 tsp pure vanilla extract
– 1 cup pecan halves, toasted
– ½ cup thick caramel sauce
Instructions
1. Preheat oven to 350°F and place rack in center position.
2. Arrange 9-inch unbaked pie crust in pie dish, crimping edges decoratively.
3. Toast pecan halves on baking sheet for 8 minutes until fragrant, then cool completely.
4. Whisk together 1 cup granulated sugar, 2 tbsp all-purpose flour, and ¼ tsp fine sea salt in large bowl.
5. Beat 3 large farm-fresh eggs in separate bowl until pale yellow and slightly frothy.
6. Gradually whisk eggs into dry ingredients until fully incorporated.
7. Slowly pour in 1 cup full-fat buttermilk while continuously whisking.
8. Add ¼ cup melted unsalted butter and 1 tsp pure vanilla extract, whisking until smooth.
9. Scatter toasted pecan halves evenly across bottom of pie crust.
10. Carefully pour filling over pecans, tapping dish gently to remove air bubbles.
11. Bake at 350°F for 50-55 minutes until center jiggles slightly but edges are set.
12. Cool pie completely on wire rack for 3 hours to allow custard to firm.
13. Warm ½ cup thick caramel sauce in microwave for 15 seconds until drizzle-consistency.
14. Drizzle caramel over cooled pie in zigzag pattern using spoon or squeeze bottle.
This pie offers contrasting textures: creamy custard against crunchy pecans with silky caramel ribbons. The buttermilk provides subtle tang that cuts through the sweetness beautifully. Try serving slightly warmed with vanilla ice cream for temperature contrast, or garnish with extra toasted pecans for added visual appeal.
Blueberry Buttermilk Pie with Fresh Berries
Unbelievably simple yet stunningly delicious, this pie transforms humble ingredients into a showstopping dessert. Its creamy buttermilk filling, bursting with juicy blueberries, is the perfect balance of tangy and sweet. You’ll want to make it all summer long.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 (9-inch) store-bought pie crust, thawed
– 1 cup granulated sugar
– 3 tablespoons all-purpose flour
– 1/4 teaspoon fine sea salt
– 3 large farm-fresh eggs
– 1 cup full-fat buttermilk, at room temperature
– 1/2 cup unsalted butter, melted and cooled slightly
– 1 teaspoon pure vanilla extract
– 1 1/2 cups fresh blueberries, divided
– 1 cup fresh mixed berries (like raspberries and blackberries) for garnish
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the thawed 9-inch pie crust into a pie dish; crimp the edges decoratively.
3. In a large mixing bowl, whisk together 1 cup granulated sugar, 3 tablespoons all-purpose flour, and 1/4 teaspoon fine sea salt until no lumps remain.
4. Crack 3 large farm-fresh eggs into the bowl and whisk vigorously until the mixture is smooth and pale yellow.
5. Gradually pour in 1 cup full-fat buttermilk while whisking constantly to prevent curdling.
6. Slowly stream in 1/2 cup melted unsalted butter, continuing to whisk until fully incorporated.
7. Stir in 1 teaspoon pure vanilla extract.
8. Gently fold in 1 cup of the fresh blueberries, being careful not to crush them.
9. Pour the filling into the prepared pie crust. Tip: Tap the dish gently on the counter to release any air bubbles.
10. Scatter the remaining 1/2 cup blueberries evenly over the top of the filling.
11. Place the pie on a baking sheet to catch any drips and bake for 50-55 minutes. Tip: The pie is done when the center is set and only jiggles slightly when shaken.
12. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours. Tip: This cooling time is crucial for the filling to set properly.
13. Just before serving, arrange 1 cup of fresh mixed berries over the top of the cooled pie.
Nothing beats the contrast of the silky, custard-like filling against the crisp, buttery crust. Each bite delivers a bright pop of berry flavor, with the buttermilk adding a subtle tang that keeps it from being overly sweet. Serve slices with a dollop of softly whipped cream for an extra-indulgent treat.
Pumpkin Spice Buttermilk Pie
Only a few ingredients transform into this cozy, custard-like pie that’s perfect for fall. Pumpkin spice and tangy buttermilk create a uniquely comforting dessert that’s simpler than it sounds.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 store-bought 9-inch deep-dish pie crust, unbaked
– 3 large farm-fresh eggs, at room temperature
– 1 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon fine sea salt
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1 cup full-fat buttermilk, at room temperature
– 4 tablespoons unsalted butter, melted and slightly cooled
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the 9-inch deep-dish pie crust on a sturdy baking sheet—this makes transferring easier and catches any drips.
3. In a large mixing bowl, whisk together the 3 large farm-fresh eggs until frothy and pale yellow, about 1 minute.
4. Tip: Room-temperature ingredients blend more smoothly, preventing a grainy filling.
5. Add the 1 cup granulated sugar and 2 tablespoons all-purpose flour to the eggs, whisking vigorously until fully combined and smooth.
6. Whisk in the 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon fine sea salt.
7. Tip: Toasting whole spices and grinding them fresh intensifies the pumpkin spice flavor, but pre-ground works perfectly here.
8. Add the 1 cup canned pumpkin puree to the bowl, whisking until no streaks remain.
9. Gradually pour in the 1 cup full-fat buttermilk while whisking constantly to incorporate smoothly.
10. Slowly stream in the 4 tablespoons melted unsalted butter, whisking until the mixture is homogenous and glossy.
11. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
12. Tip: Tap the baking sheet gently on the counter to release any air bubbles for an even bake.
13. Bake at 350°F (175°C) on the center rack for 50–55 minutes, until the edges are set and the center jiggles slightly when nudged.
14. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours to set fully.
15. Just slice and serve at room temperature for a silky, spiced custard, or chill it for a firmer texture. The tangy buttermilk cuts the sweetness, making each bite balanced and rich. Top with a dollop of whipped cream or a sprinkle of cinnamon for an extra cozy touch.
Orange Zest Buttermilk Pie
Never underestimate the power of a classic pie with a citrus twist. This Orange Zest Buttermilk Pie delivers a bright, tangy custard in a crisp, buttery crust. It’s a simple dessert that feels both nostalgic and fresh.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch pie crust, unbaked and chilled
– 1 1/2 cups granulated sugar
– 1/2 cup (1 stick) unsalted butter, softened at room temperature
– 3 large farm-fresh eggs
– 1 tablespoon all-purpose flour
– 1/4 teaspoon fine sea salt
– 1 cup full-fat buttermilk, well-shaken
– 1 tablespoon freshly grated orange zest
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the unbaked, chilled 9-inch pie crust in its pie dish on a baking sheet.
3. In a large mixing bowl, cream together 1 1/2 cups granulated sugar and 1/2 cup softened unsalted butter until light and fluffy, about 3 minutes.
4. Add 3 large farm-fresh eggs one at a time, beating well after each addition.
5. Tip: Scrape down the bowl sides with a spatula to ensure even mixing.
6. Whisk in 1 tablespoon all-purpose flour and 1/4 teaspoon fine sea salt until just combined.
7. Gradually pour in 1 cup full-fat buttermilk while mixing on low speed.
8. Stir in 1 tablespoon freshly grated orange zest, 1 teaspoon pure vanilla extract, and 1/4 teaspoon freshly grated nutmeg until the filling is smooth.
9. Tip: Use a microplane for the zest to avoid bitter white pith.
10. Pour the filling into the prepared pie crust.
11. Carefully transfer the baking sheet with the pie to the preheated oven.
12. Bake for 50 to 55 minutes, until the center is set with a slight jiggle and the top is golden brown.
13. Tip: If the crust edges brown too quickly, shield them with foil strips after 30 minutes.
14. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
You’ll find the texture is luxuriously creamy with a subtle tang from the buttermilk. The bright orange zest cuts through the richness, offering a refreshing citrus note in every bite. Serve slices slightly chilled with a dollop of whipped cream or a sprinkle of candied orange peel for an elegant finish.
Raspberry Swirl Buttermilk Pie
Gorgeous swirls of raspberry ripple through this creamy buttermilk pie, creating a stunning dessert that balances tangy fruit with rich custard. It’s surprisingly simple to make yet looks impressive for any occasion.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 store-bought refrigerated pie crust
– 1 cup granulated sugar
– 3 tablespoons all-purpose flour
– 1/4 teaspoon fine sea salt
– 3 large farm-fresh eggs
– 1 cup full-fat buttermilk
– 1/2 cup heavy cream
– 1 teaspoon pure vanilla extract
– 1/4 cup unsalted butter, melted and cooled slightly
– 1/2 cup seedless raspberry jam
– 1 tablespoon fresh lemon juice
Instructions
1. Preheat your oven to 350°F (175°C).
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish, crimping the edges decoratively.
3. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and fine sea salt until well combined.
4. Crack the farm-fresh eggs into the bowl and whisk vigorously until the mixture is smooth and pale yellow.
5. Pour in the full-fat buttermilk, heavy cream, and pure vanilla extract, whisking continuously to incorporate.
6. Slowly drizzle in the melted unsalted butter while whisking to create a homogeneous custard base.
7. In a small saucepan over low heat, warm the seedless raspberry jam with the fresh lemon juice, stirring until fluid—this prevents clumping when swirling.
8. Pour the custard filling into the prepared pie crust.
9. Drop teaspoonfuls of the warm raspberry mixture evenly over the custard surface.
10. Use a thin knife or toothpick to gently swirl the jam into the custard, creating a marbled effect without overmixing.
11. Place the pie on the center rack of the preheated oven and bake for 50-55 minutes, or until the edges are set and the center jiggles slightly when shaken.
12. Transfer the pie to a wire rack and let it cool completely to room temperature, which allows the custard to firm up properly.
13. Chill the pie in the refrigerator for at least 4 hours before serving to enhance the flavors and texture.
Rich and velvety, this pie boasts a smooth, creamy filling punctuated by bright bursts of raspberry. The buttermilk adds a subtle tang that cuts through the sweetness beautifully. Serve chilled slices with a dollop of whipped cream or alongside fresh berries for an extra pop of color.
Maple Buttermilk Pie with Candied Pecans
Kick off your weekend baking with a classic Southern dessert that’s rich, creamy, and surprisingly simple. This pie blends sweet maple with tangy buttermilk for a balanced, comforting flavor, topped with crunchy candied pecans for a perfect finish. It’s an ideal treat for gatherings or a cozy night in.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 9-inch unbaked pie crust, chilled
– 3 large farm-fresh eggs, at room temperature
– 1 cup granulated sugar
– 2 tbsp all-purpose flour, sifted
– 1/4 tsp fine sea salt
– 1/2 cup pure maple syrup, grade A
– 1 cup full-fat buttermilk, well-shaken
– 1/4 cup unsalted butter, melted and cooled slightly
– 1 tsp pure vanilla extract
– 1 cup raw pecan halves
– 1/4 cup light brown sugar, packed
– 1 tbsp unsalted butter
– 1 tbsp pure maple syrup, grade A
– 1/4 tsp ground cinnamon
– Pinch of fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the chilled 9-inch unbaked pie crust in a pie dish; prick the bottom with a fork to prevent bubbling.
3. In a large mixing bowl, whisk together 3 large farm-fresh eggs until frothy, about 1 minute.
4. Add 1 cup granulated sugar, 2 tbsp all-purpose flour, and 1/4 tsp fine sea salt; whisk until smooth and no lumps remain.
5. Pour in 1/2 cup pure maple syrup, 1 cup full-fat buttermilk, 1/4 cup unsalted butter, and 1 tsp pure vanilla extract; whisk vigorously until fully combined.
6. Tip: For a silky filling, ensure all ingredients are at room temperature to avoid curdling.
7. Carefully pour the mixture into the prepared pie crust, filling it almost to the top.
8. Bake at 350°F for 40-45 minutes, or until the edges are set and the center jiggles slightly when shaken.
9. While the pie bakes, prepare the candied pecans: in a small skillet over medium heat, melt 1 tbsp unsalted butter.
10. Add 1 cup raw pecan halves, 1/4 cup light brown sugar, 1 tbsp pure maple syrup, 1/4 tsp ground cinnamon, and a pinch of fine sea salt; stir constantly for 3-4 minutes until the sugar melts and coats the pecans.
11. Tip: Stir the pecans continuously to prevent burning and ensure even caramelization.
12. Spread the candied pecans on a parchment-lined baking sheet to cool and harden, about 10 minutes.
13. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to set properly.
14. Tip: Cooling the pie fully prevents a runny texture and allows the flavors to meld.
15. Once cooled, sprinkle the candied pecans evenly over the top of the pie.
Just slice and serve this pie chilled or at room temperature—its creamy, custard-like interior contrasts beautifully with the crunchy, sweet pecans. The maple flavor shines through with a subtle tang from the buttermilk, making it a standout dessert. For a creative twist, pair it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the richness.
Banana Cream Buttermilk Pie
Banish boring desserts with this creamy, comforting pie that combines ripe bananas with tangy buttermilk in a flaky crust. It’s a nostalgic treat that’s surprisingly simple to make from scratch.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch store-bought or homemade pie crust, chilled
– 3 large ripe bananas, sliced into 1/4-inch rounds
– 1 cup granulated white sugar
– 1/4 cup all-purpose flour, sifted
– 1/4 teaspoon fine sea salt
– 2 cups full-fat buttermilk, well-shaken
– 3 large farm-fresh eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 4 tablespoons unsalted butter, melted and slightly cooled
– 1 cup heavy whipping cream, cold
– 2 tablespoons confectioners’ sugar
Instructions
1. Preheat your oven to 350°F (175°C).
2. Arrange the sliced ripe bananas in a single layer over the bottom of the chilled pie crust.
3. In a large mixing bowl, whisk together the granulated white sugar, sifted all-purpose flour, and fine sea salt until fully combined.
4. Add the full-fat buttermilk, farm-fresh eggs, and pure vanilla extract to the dry ingredients.
5. Whisk vigorously for 2 minutes until the mixture is completely smooth and no lumps remain.
6. Slowly pour the melted and slightly cooled unsalted butter into the bowl while whisking continuously to incorporate it evenly.
7. Carefully pour the custard filling over the arranged bananas in the pie crust.
8. Bake on the center oven rack for 45 minutes, or until the filling is set with a slight jiggle in the center and the top is golden brown.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the custard to firm up.
10. While the pie cools, place a medium mixing bowl and the beaters of a hand mixer in the freezer for 10 minutes to chill.
11. Pour the cold heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form.
12. Add the confectioners’ sugar and continue beating for 30 seconds until stiff peaks form.
13. Spread or pipe the whipped cream over the completely cooled pie.
14. Chill the assembled pie in the refrigerator for 1 hour before serving to set the whipped cream.
Silky custard cradles soft banana slices, creating a lush texture contrasted by the flaky crust. Serve each slice with a drizzle of caramel sauce or a sprinkle of toasted pecans for added crunch.
Caramelized Buttermilk Pie with Sea Salt
Melt-in-your-mouth caramelized buttermilk pie with a hint of sea salt is the ultimate comfort dessert. This creamy custard filling bakes up with a golden-brown top that’s both sweet and slightly savory. It’s surprisingly simple to make with just a few pantry staples.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch store-bought pie crust, unbaked
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened at room temperature
– 3 large farm-fresh eggs
– 1 tablespoon all-purpose flour
– 1/4 teaspoon fine sea salt
– 1 cup full-fat buttermilk, well-shaken
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon ground nutmeg
– 1 tablespoon coarse sea salt for sprinkling
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the 9-inch unbaked pie crust in a pie dish and crimp the edges.
3. In a large mixing bowl, cream together 1 1/2 cups granulated sugar and 1/2 cup softened unsalted butter until light and fluffy, about 3 minutes.
4. Add 3 large farm-fresh eggs one at a time, beating well after each addition.
5. Stir in 1 tablespoon all-purpose flour and 1/4 teaspoon fine sea salt until just combined.
6. Gradually mix in 1 cup full-fat buttermilk, 1 teaspoon pure vanilla extract, and 1/4 teaspoon ground nutmeg until smooth.
7. Pour the filling into the prepared pie crust.
8. Bake at 350°F (175°C) for 50-55 minutes, or until the center is set and the top is golden brown with slight cracks around the edges.
9. Remove the pie from the oven and immediately sprinkle 1 tablespoon coarse sea salt evenly over the top.
10. Let the pie cool completely on a wire rack for at least 2 hours before serving.
Rich and creamy with a caramelized top, this pie offers a perfect balance of sweet and salty flavors. Serve it chilled with a dollop of whipped cream or warm alongside a scoop of vanilla ice cream for an indulgent treat.
Strawberry Buttermilk Pie with Graham Cracker Crust
This strawberry buttermilk pie delivers a creamy, tangy filling nestled in a crisp graham cracker crust. Think of it as a cross between a classic custard pie and a strawberry cheesecake, but lighter and more refreshing. Perfect for spring gatherings or a sweet weekend treat.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/2 cups finely crushed graham cracker crumbs
– 1/3 cup granulated sugar
– 6 tbsp melted unsalted butter
– 2 cups fresh strawberries, hulled and sliced
– 1 1/2 cups granulated sugar
– 3 large farm-fresh eggs
– 1/4 cup all-purpose flour
– 1/4 tsp fine sea salt
– 1 cup full-fat buttermilk
– 1 tsp pure vanilla extract
– 1/4 cup unsalted butter, melted and cooled slightly
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine 1 1/2 cups finely crushed graham cracker crumbs and 1/3 cup granulated sugar.
3. Pour 6 tbsp melted unsalted butter over the crumb mixture and stir until the crumbs are evenly coated and resemble wet sand.
4. Tip: Press the crust firmly into a 9-inch pie dish using the bottom of a measuring cup for an even layer.
5. Bake the crust for 8 minutes at 350°F, then remove and let it cool on a wire rack.
6. Arrange 2 cups of hulled and sliced fresh strawberries in a single layer over the cooled crust.
7. In a large mixing bowl, whisk together 1 1/2 cups granulated sugar, 3 large farm-fresh eggs, 1/4 cup all-purpose flour, and 1/4 tsp fine sea salt until smooth.
8. Tip: Whisk vigorously for 2 minutes to ensure no lumps remain in the batter.
9. Gradually whisk in 1 cup full-fat buttermilk, 1 tsp pure vanilla extract, and 1/4 cup melted unsalted butter until fully incorporated.
10. Carefully pour the buttermilk mixture over the strawberries in the pie crust.
11. Bake at 350°F for 45 minutes, or until the edges are set and the center jiggles slightly when shaken.
12. Tip: If the crust browns too quickly, tent the edges with aluminum foil after 30 minutes of baking.
13. Let the pie cool completely on a wire rack for at least 2 hours, then refrigerate for 4 hours or overnight before serving.
Now, the chilled pie offers a silky, custard-like texture that contrasts beautifully with the juicy strawberries and crunchy crust. Its flavor balances sweet and tangy notes, making it ideal for topping with a dollop of whipped cream or a drizzle of honey for extra indulgence.
Gingerbread Buttermilk Pie with Molasses
You’ve likely tasted gingerbread cookies, but this pie transforms those cozy spices into a creamy, custardy dessert. It’s a holiday classic reimagined with a tangy buttermilk twist and deep molasses sweetness. Perfect for any gathering that calls for warmth and comfort.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch unbaked pie crust, store-bought or homemade
– 1 cup granulated sugar
– 3 large farm-fresh eggs, at room temperature
– 2 tablespoons all-purpose flour
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1 cup full-fat buttermilk, well-shaken
– 1/2 cup unsulphured molasses
– 2 tablespoons unsalted butter, melted and slightly cooled
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the 9-inch unbaked pie crust in a pie dish; crimp the edges decoratively if desired.
3. In a large mixing bowl, whisk together 1 cup granulated sugar and 3 large farm-fresh eggs until smooth and slightly pale, about 2 minutes.
4. Add 2 tablespoons all-purpose flour, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt; whisk until fully combined with no lumps.
5. Pour in 1 cup full-fat buttermilk, 1/2 cup unsulphured molasses, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract; whisk vigorously until the mixture is uniform and silky.
6. Tip: For a smoother filling, strain the mixture through a fine-mesh sieve into another bowl to remove any bits.
7. Carefully pour the filling into the prepared pie crust, filling it almost to the top.
8. Tip: To prevent spills, place the pie dish on a rimmed baking sheet before transferring to the oven.
9. Bake at 350°F for 50-55 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
10. Tip: If the crust browns too quickly, loosely tent the pie with aluminum foil halfway through baking.
11. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to set properly.
12. Chill the pie in the refrigerator for 1-2 hours before serving to firm up the texture.
13. Slice and serve cold or at room temperature.
What emerges is a pie with a velvety, custard-like center that’s subtly spiced and not overly sweet. The buttermilk adds a pleasant tang that balances the deep molasses, while the crust provides a flaky contrast. For a festive touch, top slices with a dollop of whipped cream or a sprinkle of candied ginger.
Peach Buttermilk Pie with Cinnamon Sugar
A peach buttermilk pie with cinnamon sugar delivers a nostalgic summer dessert that’s both creamy and lightly spiced. This straightforward recipe uses fresh peaches and tangy buttermilk for a balanced, comforting treat. Follow the steps below for a perfect slice every time.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 store-bought refrigerated pie crust
– 3 cups peeled and sliced ripe peaches
– 1 cup granulated sugar
– 3 large farm-fresh eggs
– 1 cup full-fat buttermilk
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– 2 tbsp all-purpose flour
– 2 tbsp melted unsalted butter
– 2 tbsp ground cinnamon
– 1 tbsp turbinado sugar
Instructions
1. Preheat your oven to 350°F (175°C).
2. Unroll the store-bought refrigerated pie crust and press it into a 9-inch pie dish, crimping the edges.
3. Arrange the peeled and sliced ripe peaches evenly over the crust in a single layer.
4. In a large mixing bowl, whisk together the granulated sugar, large farm-fresh eggs, full-fat buttermilk, pure vanilla extract, and fine sea salt until smooth.
5. Gently fold in the all-purpose flour to avoid lumps, then pour the mixture over the peaches.
6. Drizzle the melted unsalted butter evenly over the top of the filling.
7. In a small bowl, combine the ground cinnamon and turbinado sugar, then sprinkle it generously over the pie.
8. Bake the pie at 350°F (175°C) for 55 minutes, or until the center is set and the top is golden brown.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
10. Serve slices at room temperature or chilled. During baking, check at 45 minutes—if the crust browns too quickly, cover the edges with foil to prevent burning. For a crispier crust, pre-bake it for 10 minutes before adding the filling. Ensure the peaches are ripe but firm to hold their shape and avoid a soggy bottom.
Dense yet creamy, this pie offers a velvety texture with juicy peach bursts and a warm cinnamon-sugar crust. Pair it with a scoop of vanilla ice cream for a cool contrast, or enjoy it solo to savor the tangy buttermilk notes.
Almond Buttermilk Pie with Sliced Almonds
Venturing beyond classic custard pies, this almond buttermilk version offers a nutty, creamy delight that’s surprisingly simple to whip up. Its subtle tang and crunchy topping make it a standout dessert for any gathering. You’ll love how the flavors meld into a comforting treat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 9-inch unbaked pie crust, chilled
– 1 cup granulated sugar
– 3 large farm-fresh eggs
– 1/4 cup unsalted butter, melted and cooled slightly
– 1 tablespoon all-purpose flour
– 1/4 teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
– 1 cup full-fat buttermilk, at room temperature
– 1/2 cup sliced almonds, toasted
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the chilled 9-inch unbaked pie crust in a pie dish on a baking sheet.
3. In a large mixing bowl, whisk together 1 cup granulated sugar, 3 large farm-fresh eggs, and 1/4 cup melted unsalted butter until smooth and creamy.
4. Tip: Ensure the butter is cooled to avoid cooking the eggs.
5. Add 1 tablespoon all-purpose flour and 1/4 teaspoon fine sea salt, whisking until fully incorporated.
6. Stir in 1 teaspoon pure vanilla extract and 1 cup full-fat buttermilk until the mixture is uniform.
7. Pour the filling into the pie crust, spreading it evenly with a spatula.
8. Sprinkle 1/2 cup toasted sliced almonds evenly over the top of the filling.
9. Tip: Toasting the almonds beforehand enhances their nutty flavor and crunch.
10. Bake in the preheated oven at 350°F for 45-50 minutes, or until the center is set and a knife inserted comes out clean.
11. Tip: If the crust browns too quickly, cover the edges with foil to prevent burning.
12. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
13. Chill the pie in the refrigerator for 1 hour before serving to firm up the texture.
Just out of the fridge, this pie boasts a silky, custard-like filling with a delicate crumb from the almonds. Its flavor balances sweet creaminess with a hint of tang from the buttermilk, making it perfect for a light dessert. Serve it chilled with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.
Spiced Chai Buttermilk Pie
Kick off your baking with this unexpected twist on a Southern classic. Spiced chai transforms buttermilk pie into a warmly aromatic dessert that’s both comforting and intriguing. It’s surprisingly simple to make yet delivers complex flavor.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 9-inch store-bought pie crust, chilled
– 1 1/2 cups granulated sugar
– 3 tbsp all-purpose flour
– 1/2 tsp fine sea salt
– 4 large farm-fresh eggs, at room temperature
– 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
– 1 cup full-fat buttermilk, shaken
– 1 tbsp pure vanilla extract
– 2 tbsp strongly brewed black tea, cooled
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cardamom
– 1/4 tsp ground cloves
– 1/8 tsp freshly grated nutmeg
– Whipped cream for serving (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the chilled 9-inch pie crust into a pie dish; crimp the edges decoratively and set aside.
3. In a large mixing bowl, whisk together 1 1/2 cups granulated sugar, 3 tbsp all-purpose flour, and 1/2 tsp fine sea salt until fully combined.
4. Add 4 large farm-fresh eggs to the sugar mixture; whisk vigorously for 2-3 minutes until the mixture is pale and slightly thickened.
5. Slowly pour in 1/2 cup melted unsalted butter while whisking continuously to prevent the eggs from curdling.
6. Whisk in 1 cup full-fat buttermilk, 1 tbsp pure vanilla extract, and 2 tbsp cooled strongly brewed black tea until the liquid is smooth.
7. Add 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cloves, and 1/8 tsp freshly grated nutmeg; whisk until the spices are evenly distributed throughout the filling.
8. Pour the spiced filling into the prepared pie crust, tapping the dish gently on the counter to release any air bubbles.
9. Bake on the center oven rack at 350°F for 45-50 minutes; the pie is done when the edges are set and the center jiggles slightly like firm gelatin when shaken.
10. Transfer the pie to a wire rack; let it cool completely at room temperature for at least 3 hours to allow the filling to set fully before slicing.
11. Serve slices at room temperature or chilled, optionally topped with a dollop of whipped cream.
Nothing beats the silky, custard-like texture that contrasts with the flaky crust. Each bite delivers a warm hug of chai spices—cinnamon and cardamom shine through—balanced by the tangy buttermilk. For a creative twist, drizzle slices with a bit of caramel sauce or pair with a scoop of vanilla bean ice cream.
Summary
Brimming with rich, comforting flavors, these 18 buttermilk pie recipes offer a delightful treat for any dessert lover. We hope you find a new favorite to bake and share—don’t forget to leave a comment with your top pick and pin this article on Pinterest to save for later. Happy baking!