An Easy Buttermilk Pie recipe that yields a sweet pudding like custard center like a chess pie with a crunchy top like creme brûlée in every bite!
Today is Pi Day! (3.14) so Im sharing an Easy Buttermilk Pie Recipe with you. Ive gotten together with some of my other food writers who are also posting about pie today so you can be completely covered in any flavor of pie your heart may desire!
What is Pi Day? Pi is the ratio of a circle’s circumference to its diameter. Pi is a constant number, meaning that for all circles of any size, Pi will be the same. The actual number of Pi is 3.14 and then a ton of other numbers, thus why its celebrated on 3/14. In the food world we’ve taken it to share any and all pies on this day! Isnt that so much more fun than the mathematics of Pi Day?
My husband and I were in Minnesotta last fall and this adorable diner called the Barn in Brainerd MN. It had both the famous maid-rite sandwiches and 9 selections of pie on the menu. One of their pies the day we were there was Buttermilk Pie.
I’d never heard of it, but they said it was their most popular pie so we gave it a try. It was heavenly. A beautiful custard center that was sweet, but the lemon in it made it balanced. The top was almost crunchy. The sugar in the pie caramelized when baking so it was like a creme brûlée on the top. We devoured it and knew exactly why it was their most popular pie.
When I came home I found a buttermilk pie recipe in my Grandma Hyde’s recipe book. I dont ever remember her making this pie, but she did live in the south so Im sure thats when she made it. It’s so easy to make you can have it ready in 10 mins to go into the oven.
What is a buttermilk pie?
A buttermilk pie has origins in England, but typically today it is known as a southern recipe. It has a custard center and is made with just a few ingredients. Buttermilk gives the pie a unique tart like taste that balances out the sugar in the pie.
Are a Chess Pie and a Buttermilk Pie the same thing?
Often people think that they are. A chess pie does have a custard center but this and other easy Buttermilk Pie Recipe’s do not have cornmeal that is needed to be called a Chess Pie. (Im thinking my next pie will be a Chess pie because adding cornmeal to a pie has to be amazing. Thinking about the texture that adds to a pie sounds wonderful.)
Tips for making this Easy Buttermilk Pie Recipe?
Bring to room temperature the butter and eggs so its easy to cream.
Do the pie in steps, first mix the eggs until frothy.
Add the butter, sugar and flour and mix until fluffy.
Add the rest of ingredients and make sure the filling is smooth.
Pour into a pie shell. (Store-bought it fine, but if you want to make your own I have one here for the best homemade flaky pie crust!)
Can making a pie be any easier?
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Be sure and check out these other #PiDay recipes from my food writer friends!
Pi Day Pie Recipes
- Beef Stew Pot Pie with Homemade Puff Pastry Topping by Amy’s Cooking Adventures
- Lamb, Basmati Rice, and Grape Leaf Pi(e) by Culinary Adventures with Camilla
- Torta Pascualina (Spinach Ricotta Pie) by Caroline’s Cooking
- Smoked Salmon and Herb Pie by A Day in the Life on the Farm
- Brownie Mint Pie by Family Around The Table
- Chocolate Coconut Cream Pie by Strawberry Blondie Kitchen
- Chocolate Mint Pie by Karen’s Kitchen Stories
- Chocolate Peanut Butter Tart by The Redhead Baker
- Chocolate Velvet Pie with Meringue Crust by That Skinny Chick Can Bake
- Cinnamon Streusel Topped Carrot Pie by Cooking With Carlee
- Coconut Chess Pie by The Spiffy Cookie
- Crazy Easy No Bake Key Lime Pie by Jonesin’ For Taste
- Easy Lemon Pie by Corn, Beans, Pigs & Kids
- Mini Lemon Meringue Pies by Cookaholic Wife
- Mixed Berry Mini Pies by Bear & Bug Eats
- Old Fashioned Coconut Cream Pie by Everyday Eileen
- Shamrock Shake Pie by Kate’s Recipe Box
- Strawberry Lemonade Pie by Cindy’s Recipes and Writings
- Upside Down Apple Pie by Jolene’s Recipe Journal
- Fresh Strawberry Pie by Palatable Pastime
An Easy Buttermilk Pie recipe that yields a sweet pudding like custard with a crunchy top like creme brûlée in every bite!
- 3 large eggs room temperature
- 1/2 cup butter room temperature
- 1 1/4 cup sugar
- 3 Tablespoons all purpose flour
- 2 teaspoons vanilla
- 1 cup buttermilk
- 2 teaspoons lemon juice
- 1/4 teaspoon nutmeg
- 1 9" Pie Crust store-bought or see notes for link for homemade
Preheat oven to 350°
In an eclectic mixing bowl, mix eggs until super frothy and bubbly.
Add butter, flour and sugar and beat for 2-3 minutes until well combined and fluffy.
Add buttermilk, lemon juice, vanilla and nutmeg until very smooth.
Pour into the 9 inch pie tin.
Bake for 40-50 minutes until a knife comes out clean when inserted in the center.
Allow to cool completely (1 hour) before cutting. If making ahead for use later or another day, allow to come to room temperature (3-4 hours.). Then place in the fridge, covered until ready to use. Pie is good for 2-3 days.
You can make your own piecrust recipe with the recipe from the Blueberry Thyme mini tarts here. Just leave out the sugar in the recipe for the crust
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