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    You are in: Home / Recipes / Buttermilk Pie Recipe
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    Buttermilk Pie

    Buttermilk Pie. Photo by calletenienterey

    1/10 Photos of Buttermilk Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    thefensk's Note:

    This recipe was originally noted by my wife on a cooking show on TV. It was touted as an Amish recipe. All we had for a long time was the list of ingredients on the back of an old envelope. We lost it for a good while and after I found it, I originally posted it so I would never lose it again. Thank you all for all your interest ... this is my absolute favorite pie. During the "lost" phase I must have gained 20 pounds trying numerous different buttermilk pie recipes ... I was so glad when I found it again as only a few even came close in taste and texture. I've noted a lot of people mentioning reducing the sugar, which is fine, but bear in mind that the sugar quantity was a major difference between this and other recipes I tested when it was lost. Hey, it is a PIE, it is SUPPOSED to be sweet. Enjoy

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Beat the butter and sugar together until light.
    3. 3
      Add the eggs and beat; then beat in vanilla.
    4. 4
      Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
    5. 5
      Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
    6. 6
      Pie should turn a nice golden brown and a knife inserted should come out clean.
    7. 7
      I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on June 23, 2010


      Wow! I took one bite of this delicious pie and I had an immediate flashback of me, as a child, sitting in my Amish great-grandmother's kitchen eating this exact pie. This recipe is the real deal! I followed this recipe exactly, but I recommend loosly placing some aluminum foil on top of the pie the last 30 minutes of baking to avoid overbrowning. This pie is good served cold for Summer and warmed up for Winter.

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    • on December 31, 2009


      I love this pie. This recipe fits PERFECTLY into one of those frozen Pet-Ritz deep dish pie shells. I made two pies... one pie with 1/2 tsp. lemon extract added and one without. Both were delicious!! I also reduced the sugar to 1 cup, as others did. Cooking custardy-pies is always tricky for me. I make a loose foil "tent" over the whole pie with a slit on top for steam to escape. If it needs browning, I'll remove the tent 10 or 15 minutes before the baking time ends. Thank you for sharing this treasure of a recipe!

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    • on June 03, 2010


      I had actually never heard of the buttermilk pie, but the name and picture enticed me. The ingredents are similar to a southern chess pie, but after tasting this, I can never go back! I also used a refrigerated pie crust. Now that I am pregnant, I crave a warm slice of this pie.

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    Read All Reviews (138)


    Nutritional Facts for Buttermilk Pie

    Serving Size: 1 (123 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 395.8
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 9.8 g
    Cholesterol 101.4 mg
    Sodium 269.8 mg
    Total Carbohydrate 52.2 g
    Dietary Fiber 0.7 g
    Sugars 39.8 g
    Protein 5.0 g

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