Buttermilk Pie

Buttermilk Pie – so simple, yet so AMAZING! Perfect ending to your holiday meal! Can make ahead of time and refrigerate until ready to serve. Eggs, sugar, flour, buttermilk, vanilla, butter, cinnamon-sugar. This pie is SO good! It is always the first thing to go!

Easy Southern Buttermilk Pie Recipe

Pies are my go-to holiday meal desserts. They are easy to make and feed a lot of people. I like to make at least three different pies for Thanksgiving and Christmas dinner. This year I am adding a new pie to the menu. This was my first time having a Buttermilk Pie, and I was blown away! This was SO good!! I sprinkled the top with cinnamon sugar before it baked and that really put the pie over the top.

How to Make Buttermilk Pie

This pie is SUPER easy to make. Whisk together sugar, flour, buttermilk, vanilla, and melted butter. Pour the mixture into a frozen pie crust. Sprinkle the top of the pie with cinnamon-sugar and bake. That’s it! Easy peasy!

• There is no need to thaw the pie crust before baking. It will cook along with the pie filling.
• If you don’t like traditional pie crust, you can bake this pie in a graham cracker crust.
• Don’t have buttermilk on hand? You can make homemade buttermilk with milk and vinegar or lemon juice. Combine 1 cup milk with 1 Tbsp white vinegar or lemon juice. Stir and let sit for 5 minutes or until it starts to curdle.
• If the pie starts to get too brown, cover it with aluminum foil and continue baking. The pie is done with it is only slightly jiggly.
• This pie is best baked at least a day in advance. The pie needs to cool and be refrigerated several hours before serving.
• Store the baked pie in the refrigerator. The pie will keep 3 to 4 days.
• Can Buttermilk Pie be frozen? Yes! Cool the pie completely. Cover the pie in plastic wrap and aluminum foil and freeze. Sometimes I also put the wrapped pie in a freezer bag.
• The pie will keep up to 2 months in the freezer.

Simple Holiday Dessert

This pie is a new family favorite. We like to dust the pie with some powdered sugar and serve it with a dollop of fresh whipped cream. Perfect!! Give this a try the next time you need an easy dessert.

Here are a few more of our favorite holiday desserts from the blog to completely your holiday baking:

Pie

Air Fryer Pecan Pie

Air Fryer Pecan Pie – Who knew you could make pecan pie in your air fryer?!?! You can and it…

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Pumpkin Pie Snickerdoodle Bars

Pumpkin Pie Snickerdoodle Bars – this is the recipe that made me like pumpkin pie! SO good! Homemade snickerdoodle cookie…

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Lemon Velvet Cream Pie

Lemon Velvet Cream Pie – hands down THE BEST lemon pie EVER!!! Everyone raves about this pie. Graham cracker crust,…

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Chocolate Cobbler

Chocolate Cobbler – seriously delicious! A giant chocolate lava cake! Only takes a minute to prepare and it tastes AMAZING!…

Recipe Print Recipe

Buttermilk Pie

Author: Plain Chicken

Yield: 6 people

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Buttermilk Pie – so simple, yet so AMAZING! Perfect ending to your holiday meal! Can make ahead of time and refrigerate until ready to serve. Eggs, sugar, flour, buttermilk, vanilla, butter, cinnamon-sugar. This pie is SO good! It is always the first thing to go!

Ingredients:

• 1 (9-inch) frozen deep dish pie crust
• 2 large eggs
• 1 cup sugar
• 3 Tbsp all-purpose flour
• 1½ cups buttermilk
• 1 tsp vanilla extract
• 3 Tbsp butter, melted
• 2 Tbsp sugar
• ½ tsp cinnamon

Instructions:

• Preheat oven to 350ºF.
• Whisk together eggs, 1 cup sugar, flour, buttermilk, vanilla and butter. Pour into pie crust.
• Combine 2 Tbsp sugar and cinnamon. Sprinkle on top of pie.
• Bake for 35 to 40 minutes. Remove from oven and cool completely. Sprinkle with powdered sugar, if desired. Refrigerate until ready to serve.

Notes:

• There is no need to thaw the pie crust before baking. It will cook along with the pie filling.
• If you don’t like traditional pie crust, you can bake this pie in a graham cracker crust.
• Don’t have buttermilk on hand? You can make some with milk and vinegar or lemon juice. Combine 1 cup milk with 1 Tbsp white vinegar or lemon juice. Stir and let sit for 5 minutes or until it starts to curdle.
• If the pie starts to get too brown, cover it with aluminum foil and continue baking. The pie is done with it is only slightly jiggly.
• This pie is best baked at least a day in advance. The pie needs to cool and be refrigerated several hours before serving.
• Store the baked pie in the refrigerator. The pie will keep 3 to 4 days.
• Can Buttermilk Pie be frozen? Yes! Cool the pie completely. Cover the pie in plastic wrap and aluminum foil and freeze. Sometimes I also put the wrapped pie in a freezer bag.
• The pie will keep up to 2 months in the freezer.

Plain Chicken

https://www.plainchicken.com/buttermilk-pie/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph