Buttermilk Pie

"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"
Buttermilk Pie created by Robin and Sue
Ready In:
1hr 20mins




  • Preheat oven to 400°F.
  • Beat the butter and sugar together until light.
  • Add the eggs and beat; then beat in vanilla.
  • Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
  • 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.
  • Pie should turn a nice golden brown and a knife inserted should come out clean.
  • I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).

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  1. judyedwards1966
    This is the first time my husband and I have ever tried a buttermilk pie and it did not disappoint! I wouldn’t change a thing! Thanks for sharing this wonder and simple recipe “the fensk”!
    • Review photo by judyedwards1966
  2. juanitaeway
    Absolutely wonderfully delicious! Making a second one now, but put in about 1 1/4 cup of sugar, as I do like it sweet!
  3. apass_11901727
    I put 3 tablespoons of lemon juice I squeezed from one large lemon.. SO GOOD! I made it both ways. LOVE IT!
  4. slimlp8
    Substituted a whole vanilla bean. Game changer. Now I gotta make a few this weekend for friends. Gonna add lemon juice to try in @ least one (our house pie). Was also told a friend swirls in lemon curd every time she's feelin' sassy. I pride myself in the crust which has to be savory, flaky, and buttery. I hear spreadable buttery makes it flakier, anyone know about this? Also, gonna work on crust appeal appearance wise. I just adore this pie.
    • Review photo by slimlp8
  5. Gloria C.
    The butter seperated from the batter and was floating at the top of the pie. What did I do?



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