Buttermilk pie sounds so strange to me because buttermilk is a bit bitter and not all that tasty upon first glance. But my oh my, when you mix that baby up with sugar, vanilla and so many other good things, you get a custard like pie that is absolutely delicious! This is a vintage recipe from many, many years ago! It is not a pie that is very common anymore, but back in the day when people did not have much, this is what they made! Give it a try, I think it might end up on your favorites list!
Check out what our friends over at Spend With Pennies had to say about this:
“Buttermilk pie is an easy classic dessert made with simple pantry ingredients! The result is a deliciously comforting custard pie with a slightly caramelized topping. This pie will be one your family will request over and over!”
Oh goodness, yes! The custard is perfect, almost like a crème brulee. And then the caramelized topping is the perfect sweet addition. My family is always asking me for this one!
Ingredients
3 eggs, room temperature
½ cup Land O’ Lakes butter, softened
1½ cups Domino white sugar
3 tablespoons Gold Medal all-purpose flour
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon lemon juice
¼ teaspoon freshly grated nutmeg
1 (9 inch) Pillsbury unbaked pie crust
Instructions
Preheat oven to 350 degrees .
LIne a 9″ pie plate with a single pie crust (store bought or homemade).
Beat eggs until foamy. Beat in butter, flour and sugar until fluffy.
Add remaining ingredients and mix until smooth.
Pour into prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean.
Cool completely
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Quick Tip: Make sure eggs are room temperature
Thanks again to Spend With Pennies for this amazing recipe.
I would love the recipe
It is right above your request !
I would love the recipe!
My Mom and 2 Grandmothers made this pie and I loved it. I’m going to make one.
This a great recipe! I just love it. I made it according to the recipe, although I used only 3/4 cup of sugar, and it was sweet enough for me. I don’t care for pie crust, so I baked it in a casserole. Turned out lovely!
Thank you for sharing this dish my mother use to make this dish lost her recipe this sounds very familiar so thanks again
This used to be on the back of the Bisquick box
have you made this w/ Splenda? my hubby and others in my family are diabetic, and can’t do sugar. just wondering if there would be much difference in taste.
I haven’t made this with Splenda, and I don’t recommend doing so as Splenda is a manmade chemical. It’s horrible for your body. I have, however, used a stevia sweetener blend that worked great. Try the Trim Healthy Mama brand or Pyre.
Hi Jessica. You really need to read up more about Stevia. Unless it is 100% stevia leaf, which is rarely if ever the case, it is as bad for your health as Splenda. Here is an article that will explain. It’s long but very informative. You’ll see that most items that claim to be sweetened with stevia contains only a fraction of the actual stevia leaf and the rest is added chemicals and gmo ingredients. Take care. Sorry to be the bearer of bad news.
https://draxe.com/stevia-side-effects/
Hi, Gracie! Thank you for your concern. In addition to freelance writing, I am also an herbalist. If you use a high-quality stevia you won’t have any issues. I like Stevita as well as the Trim Healthy Mama Super sweet Blend. Both contain no fillers and are harvested with integrity. P.S. I’m a frequent flyer over at the Dr. Axe website 🙂
I agree. Stevia is the only healthy one. I use the blend too. Going to try your recipe, minus the crust. And I don’t have buttermilk, so I’m subbing plain yogurt. Sounds so good.
You make buttermilk for substitute with milk and real-lemon.
Please, no Splenda! That is baaaad stuff. Stevia can be substituted for sugar in most recipes. There are differences in stevia products. My taste buds register very sweet when stevia is made with erythritol, much less sweet when made with fructose. Try a few stevia products to see which you prefer.
Yes, you can make with Splenda/sugar blend or just plain splensda.
I might try it with Splenda…for all you nay sayers..nothing wrong with Splenda. I’m diabetic and have been depending on it for years…reached a healthy age 77 and still going strong! Make your pumpkin pies with it too..you cannot tell the difference.
Terri, I have a custard pie recipe that I use Splenda in… comes out great. I never use as much sugar as stated cuz its always too sweet for me, so you can use the Splenda for the equivalent of about 1 cup of sugar. .
Sounds like it wiyld be easy to make I might try it.
It doesn’t specify what oven temp. to bake at. Any ideas?
The directions say to preheat oven to 350. You should assume that is the baking temp.
the recipe state oven temp. at 350 degrees.
I would love the recipe to this ?
Would love the recipe for the pie is a classic.
Yes I would like this recipe!
R. Malloy the start of the recipe says to “Preheat oven to 350 degrees.”
Love to have this recipe please
I would truly love to have your recipe for the yummy looking classic pie please want to make it. My name is Kara Jackson
Buttermilk Pie Recipe, please. Thank you.
I’ve been using blue sugar as long as it has been out..I don’t think it has affected me..although my kids say I’m a bit crazy..
Is that salted or unsalted butter?
saw a recipe for canned peaches and an angel food cake.. any one got thay onr closd the computer and cant find it
Buttermilk Pie
The recipe says 3 tablespoon of flour, sounds very little to me …. for a cake/pie of 9″.
Can you confirm if this is correct or not?
This has been our family pie for many years. Great to eat and lots of memories over fights for the last slice.
Yesterday’s Restaurant in Rutledge, Georgia, serves the BEST buttermilk pie. They serve it warm, with whipped cream on top. Melts in your mouth. If you substitute something else for the buttermilk, then please don’t call it buttermilk pie.
Is the volume of Stevia or Splenda equivalent to sugar? 1 1/2 cups of sugar is a lot of dry ingredient. Is the equivalent amount of artificial sweetener such as Spenda or Stevia also 1 1/2 cups of dry ingredient? I’ve noticed that artificially sweetened Jello or Crystal Light is much less volume than the varieties sweetened with sugar. If they are different, do you reduce the amount of liquid ingredients used when you use artificial sweetener?
I found this recipe in an Amish cookbook about 20 years ago and have been making it ever since. Everybody loves it.
Believe me, the pie will not come out looking as super thick as the photo. Have made it with this exact recipe many times and it tastes good but just not thick as the picture.