Often times I think we overlook simple old-fashioned desserts.
Desserts today tend to be full of ingredients and are often complicated. And although they are very good, they often contain many steps and ingredients that we do not normally keep on hand.
This pie I am sharing today is a simple and inexpensive pie to make. It contains regular ingredients that most of us have. And it is so good!
I normally do not like the taste of buttermilk on its own. I usually prefer it in things like pancakes and waffles where I can not really taste the buttermilk. My husband and his family on the other hand can drink it by the glassful. They love it.
With a name like buttermilk pie you would think that this pie would have a strong buttermilk flavor, but it does not. The buttermilk in this gives it a nice creamy texture without giving it a strong buttermilk taste.
I have tried many buttermilk pies over the years and this recipe is my favorite.
It is adapted from a recipe I found in Paula Deen’s Southern Cooking Bible
and we loved it. Paula did a great job on coming up with the perfect recipe for this old fashioned dessert. And I love her new cookbook. If you know a Paula Deen fan this cookbook would be the perfect gift.
And not only that, this pie is a perfect pie for the holidays!
Buttermilk Pie
An old fashioned creamy buttermilk pie recipe.
Ingredients
- 1 unbaked 9 inch pie crust
- 1/3 cup cornstarch
- 1 ¼ cup sugar
- 1/8 teaspoon salt
- 4 eggs, lightly beaten
- 1 ½ cups buttermilk
- 2 tablespoons butter, melted
- 1 tablespoon vanilla extract (Yes 1 tablespoon, this gives this pie a really good flavor.)
Instructions
- Preheat the oven to 375.
- Line pie crust with parchment paper or foil and fill with dried beans or pie weights. This helps the pie crust from rising up and being uneven when prebaking the crust. Bake pie crust for 18 minutes. Remove from oven and set aside while you make the filling.
- Reduce oven to 350.
- In a large bowl whisk together the cornstarch, sugar, and eggs. Slowly add buttermilk, melted butter, and vanilla and continue whisking until well combined.
- Pour into the filling and bake 40 minutes.
- Let pie cool completely and refrigerate for several hours before serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 215Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 179mgCarbohydrates: 33gFiber: 0gSugar: 23gProtein: 4g
Nutritional values are approximate and aren't always accurate.
This is the first time I have seen this recipe anywhere on the internet! It is my best friends favorite…and I finally happened to locate the recipe in some small southern cookbook I found. So, I randomly make it for her as a surprise as she doesn’t cook much…It is simple and yet delicious….
Thanks for posting this one, it is a bit different so I will try it also..
Have to say I do love your site…We have reason to believe that our family should go GF, but I am so hesitant due to our very limited budget for groceries and the fact that there are 8 of us. But with cases of ADHD, ADD, ODD and learning disabilities I think I may haave too…What a leap and I am not even sure where to start. Love your site and have learned a lot.
Thank you so very much for all the work you put into everything.
Blessings
alizabeth from Iowa!
alizabeth,
I am not sure why people think that gluten free and/or dairy free is more costly than eating ‘whatever’.
We are gluten free and dairy free and it really does not cost more. You can eat fruits, veggies and meat without adding stuff to them. What ends up costing a lot of $ is prepackaged gluten free/dairy free garbage food. You can make a big batch of gluten free cookies to send to school with kids in lunches (1 egg, 1 cup peanut butter, 1 cup sugar, mix and spoon into pan or roll into balls, bake 350 for 8-10 min.)
Look at your local library (or inter-library loan) and get some gluten free cookbooks, I live by Carol Fenster’s 1,000 gluten free recipes.)
Head to Aldi’s if you have one near by and get some fruits, veggies and meats, you can buy any McCormick spice (single spice) they are gluten free and season your meat with that. Also checkout https://crockpot365.blogspot.com/ all her recipes are gluten free and easy. Good luck.
Moe, if you’re dairy free how can you eat buttermilk?
I’m so glad you posted this recipe. I had never heard of buttermilk pie until recently and have been really interested in trying it. Since you did all the hard work of finding the perfect buttermilk pie recipe I better hurry up and try it out 🙂
Why the 1/8 tsp sugar?
It should have said salt. I am sorry about that. I fixed it. Thanks for noticing.
Did you mean to put 1/8 teaspoon of salt instead of sugar? I’m looking forward to trying this recipe!
Yes, I meant salt. I fixed it. Sorry about that and thanks for pointing it out to me, so I could fix it. 🙂
Lynn,
Do you think that Almond Milk that has lemon juice added would work instead of the buttermilk?
Thanks again for another great looking recipe!
Moe
I am not sure on the almond milk. This has a baked custard like texture, so if you have used almond milk in a custard/pudding type dish before, I would say give it a try and see if it works. I would love to hear how it is if you try it.
This is also known as a chess pie, correct?
We had this when we lived in southeastern Virginia & it became one of my husband’s favorites. I made something similar for Thanksgiving – at his request. I will have to try your recipe too.
Hi! My husband and I moved to the south a couple of years ago and prior to this anytime I heard “buttermilk pie” I thought to myself, eww! Well one day instead of a piece of pecan pie I had ordered they brought me, yes, some buttermilk pie accidentally… I went ahead and tried it and now I am just a wee bit in love haha! Actually so much so I have to try and make my own. Your recipe looks great, I just have one question, I recently have gone gluten & grain free free and I have an excellent pie crust recipe but was curious as far as the filling goes, do you think I could sub the cornstarch for tapioca flour or arrowroot flour? Thanks so much!!!
Yes, I think you could. The cornstarch helps thicken it, so I think anything similar would work. I hope you enjoy it.
does this pie freeze well?
I have never frozen it. I have frozen other pies, but I think freezing this one might change the texture quite a bit.