Buttermilk Pie

| August 11, 2014 | 5 Comments

Buttermilk Pie Recipe, as seen on Taste of
Follow step-by-step, photo illustrated instructions for making this old Southern favorite Buttermilk Pie. Don’t let the name confuse you, it doesn’t really taste like buttermilk. You’ll love the sweet taste of this quick and easy pie with just a hint of nutmeg. Make your own crust, or use a ready-made frozen one, either way, it’s gonna be good. Printable recipe included.


Butter Milk Pie, slider.
Old Fashioned Buttermilk Pie Recipe:

Wipe that puzzled look off your face, it really doesn’t taste like Buttermilk. It’s one of the first questions people ask when they hear about this pie, so you’re not alone if that’s what you’ve been wondering.

Buttermilk Pie is one of those old traditional Southern desserts that goes back through generations. Surprisingly though, its said that Buttermilk Pie originates from the United Kingdom. I guess because it has Buttermilk in the name, folks just figure it comes from the South.

Some people confuse it with a chess pie, but it doesn’t contain corn meal. I had to resist the temptation to add it, but you’ll find many recipes that call for it. Its crust can be made from scratch, or one of those ready-made pie crusts that you’ll find at your local grocery store. Just don’t try to make it with one of the Graham Crust types, as it takes about 45 minutes to fully bake and you probably wouldn’t be pleased with the results of that.

I use just a dash of Nutmeg, and a little Vanilla Extract in making this old fashioned version. It comes from a hand written recipe that I found and had to try. I really think you’ll like it should you decide to try one.

My mom didn’t make Buttermilk Pies that I recall. I asked my older brother about that, and he didn’t have any memories of it either. He also said he had never tried it and never intended too. He doesn’t like the taste of Buttermilk, but we might differ on that. I can drink it straight from the bottle, and often do. I try to keep some in the refrigerator all the time.

A few months back, I watched an episode of A Chef’s Life on the UNC TV website. Vivian Howard and her husband Ben, visited Maple View Farms over in Hillsborough, North Carolina, to purchase milk for their restaurant down in Kinston. When I saw them pour some Buttermilk during the episode, I knew I wanted to try it. I haven’t switched since. (Thanks Vivian and Ben)

Maple View Farm Buttermilk has a much thicker texture than the watery stuff you’ll find in the average carton in the grocery store. They package it in glass bottles, and while I like that, I always forget to take my empties back for a refund. Still, I really enjoy their milk products and they aren’t paying me a cent for saying that. They don’t even know I exist.

Ready to give our Buttermilk Pie a try?  Alright then, let’s get some flour on our face and… Let’s Get Cooking!


Butter Milk Pie, you'll need these ingredients.
Buttermilk Pie:  You’ll need these ingredients.


Butter Milk Pie, place softened butter in a mixing bowl.
All of your ingredients need to be at room temperature before starting. Begin by placing the softened Butter in a medium sized mixing bowl.


Butter Milk Pie, add the sugar.
Next, add the Sugar.


Butter Milk Pie, cream butter and sugar together.
Using a hand mixer, cream the Butter and Sugar together well.


Butter Milk Pie, add the slightly beaten eggs.
Add the slightly beaten Egg yolks. This old recipe doesn’t call for whole eggs. The egg whites were often used to make a meringue for the top of the pie. You can do that if you prefer, but we’re not making a meringue for this one.


Butter Milk Pie, add the flour.
Add the Flour. I used All-Purpose because it was the closest thing at hand.


Butter Milk Pie, mix well.
Using the hand mixer again, beat the mixture on a lower speed until everything is fully incorporated together.


Butter Milk Pie, add the buttermilk.
Add the Buttermilk. I really like the thick texture and great taste of this Maple View Farms Buttermilk. They make some great Chocolate Milk as well as regular milks and butter. The farm is located in Hillsborough, North Carolina, and they have been bottling milk in glass bottles right on the farm since 1996. I hope to visit their Country Store soon and try some of their Ice Cream.


Buttermilk Pie, add the dash of Nutmeg.
Add the dash of Nutmeg.


Buttermilk Pie, add the Vanilla Extract.
Add the Vanilla Extract.


Buttermilk Pie, mix well to combine.
Mix everything together well, scraping down the sides of the bowl as needed.


Buttermilk Pie, butter the pie plate.
If you’re making your own pie crust, you might prefer to butter the pie plate before adding the dough. I like to use a glass dish, and even though my crusts are made with butter, I find a little more in the bottom of the dish never hurts.


Buttermilk Pie, roll out the dough.
Roll out your pie dough for the crust. I make my own crusts most of the time, and you can find my Basic Pie Crust recipe with step-by-step, photo illustrated instructions here on Taste of Southern. I make enough for two pie crusts, then freeze one until needed at a later date.


Buttermilk Pie, place dough in pie plate.
Place the dough in your pie plate, trim the edges and shape as desired. You can certainly use a ready-made pie crust, or ready-made pie dough, from your local grocery store to make your pie. You just don’t want to use a graham cracker crust, as the pie will need to bake for a good amount of time.


Buttermilk Pie, add the filling.
Spoon the filling into the prepared crust, and spread it out evenly with a spatula or the back of a spoon. Place the pie on the bottom rack of your oven so the bottom of the crust will have a better chance to fully bake.


Buttermilk Pie, bake at 350 degrees for 40 to 45 minutes, or until firm.
Bake the pie at 350ºF for about 40 to 45 minutes, or until the center of the pie is firm. Baking times will vary, and you will need to watch the pie carefully so it doesn’t burn. The center of the pie should jiggle slightly when done. You could also test it by inserting a wooden toothpick into the center. If it pulls out fairly clean, the pie is done.

You will also want to protect the edges of your pie as it bakes. Wrap the edges with aluminum foil, or use one of the crust protectors made for just that purpose. I had to place a foil tent over my pie after about 25 minutes to keep the top from browning too much, and it still got pretty dark looking. Just make sure the tent is raised up high enough that it isn’t touching the top of the pie while it bakes.

When the pie is done, remove it from the oven and place it on a wire rack to cool completely. Once cooled, wrap it with clear plastic wrap and place it in the refrigerator to help it firm up. The finished pie can also be frozen and served later.


Buttermilk Pie, enjoy.


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Buttermilk Pie Recipe, printable recipe from Taste of

Buttermilk Pie

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 Slices 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American


Follow step-by-step, photo illustrated instructions for making this old Southern favorite Buttermilk Pie. Don’t let the name confuse you, it doesn’t really taste like buttermilk. You’ll love the sweet taste of this quick and easy pie with just a hint of nutmeg. Make your own crust, or use a ready-made frozen one, either way, it’s gonna be good.



  • 1 stick Butter, softened
  • 2 cups Sugar
  • 3 Egg yolks
  • 3 Tablespoons Flour
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • Dash of Nutmeg
  • One unbaked Pie Crust


  1. Place softened butter in a medium size mixing bowl.
  2. Add sugar. Mix Well.
  3. Add slightly beaten egg yolks.
  4. Add flour. Mix well, making sure eggs are fully incorporated.
  5. Add buttermilk.
  6. Add vanilla extract.
  7. Add dash of Nutmeg.
  8. Mix well, until everything is fully combined.
  9. Pour filling into unbaked pie crust.
  10. Bake at 350°F for about 45 minutes or until center is slightly firm.
  11. Remove from oven, place on wire rack, and let cool completely.
  12. Enjoy!


This pie freezes well.
If desired, use the egg whites to make a meringue for the pie.

Keywords: Buttermilk Pie Recipe, made from scratch, our state magazine, southern recipes, homemade crust


Your Comments: Have you always been afraid of Buttermilk Pie because you thought it might actually taste like Buttermilk? I know where you’re coming from, and must admit, I had the same thoughts. But, I really think you’ll be surprised if you’ll give our recipe a try. I do hope you’ll bake one up soon, then come back and share your thoughts with us here on Taste of Southern. Do you have memories of this pie from years back? I’d love to hear from you either way. It only takes a minute or two to share your thoughts with us. Just remember, all Comments are moderated. That means that I personally read each and every one of them before they are approved for our family friendly home here on the Internet. I also try to reply to as many Comments as possible, so please come back again and check for that. Your Comment will not appear immediately, but I’ll get it approved and online just as soon as I can. I look forward to hearing from you.

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Be Blessed!!!


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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (5)

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  1. Cindy says:

    Oh my! My husband and I kept going back for ‘a little bit’ after our initial slice. This is way too good to have in the house unless you have people there who can help you eat it up at one sitting. It’s so good!

  2. Faye says:

    I made buttermilk pies tonight. Unfortunately, the recipe I used did not tell me how to add the butter. I melted it and added it to the rest of the ingredients. The pies look awful and butter was floating on the top. I wish I had seen this recipe instead. I have no clue how these pies will taste. I blotted the excess butter from the top of the pies.

  3. Molly Wide says:

    I love love these pies,I do a lot of baking and like to show my baked goods off and I work in Dietary at a nursing home and one day I baked two buttermilk pies and the residents kept asking for more and my coworkers they all give me and my pies praises they like it so much my manager ask me to bake enough for 50+ people next week ,Buttermilk pies bring that southern rural comfort back into play especially for those who are confided to nursing homes and miss that closeness of family meals together, thanks for the article.

  4. Emily says:

    I’ve made buttermilk pie before, but mine didn’t look this luscious. I’m looking forward to making this later on this week!

  5. Terry (Ted) Muse says:

    Hi Steve,

    This pie is delicious and easy to make. It kind of looks, and taste like Chess pie. Have a great day:-))

    Terry (Ted)

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