Buttermilk Pie

A traditional custard pie from the South, utilizing buttermilk, results in texture like that of a lightened fluffy cheesecake, without the cheese.

Buttermilk Pie

a tangy, not too sweet custard pie that would fit in your lunch fare, or breakfast!
Prep Time 1 hour
Cook Time 1 hour
chilled time 8 hours
Course Dessert, Snack
Servings 8


  • 10" pie tin
  • stand mixer, paddle attachment or hand mixer
  • 2 mixing bowl
  • general baking equipment


  • 4 oz unsalted butter soft at room temp
  • 2/3 cup sugar
  • 4 each egg yolks kept separate if possible
  • 3 tablespoons all purpose flour
  • 1 tablespoons vanilla
  • 1.5 cup buttermilk at room temp
  • 4 each egg white kept in clean oil-free bowl
  • 1/3 cup sugar


  • Preheat oven to 300ºF
  • Prepare your favorite un-bake pie crust in a 10" pie tin
  • Use mixer with paddle attachment, at medium high, whip butter & sugar until fluffy, pale yellow
  • Add egg yolks, one at a time, mix well, add vanilla
  • Turn speed down to 2, slowly add buttermilk & flour to the mixture; put mixture aside
  • In a clean oil-free mixing bowl, beat egg whites to foamy, then add sugar; beat to soft-peak — or it would not mix well with the rest
  • Gently fold the whipped egg white into the egg yolk mixture until well blended, clumps are ok
  • Pour mixture into the prepared pie crust; baked at pre-heated oven (300ºF) for about 1hr (check by insert a skewer, if it pulls out clean, it's done!)
  • Keep in refrigerator overnight, or at least 8 hrs; served chilled, with your favorite cup of coffee for breakfast, why not?
Keyword Pie

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