Buttermilk Pie simple + delicious old-fashioned pie
Buttermilk Pie simple + delicious old-fashioned pie
A delicious buttermilk pie with a crisp pastry crust and creamy cream filling, ready in 5 minutes!
Buttermilk pie is made with real buttermilk and it blends together very quickly! There is nothing warmer than freshly baked pies. For more old-fashioned pies, try banana cream pies, cherry pies and sugar cream pies.
Buttermilk Pie and Chess Pie
Buttermilk pie is very easy to make. In addition to buttermilk, it requires ingredients that may already be in your pantry. It has a creamy custard filling, which is sweet and fragrant. It will get a crunchy topping when it is baked, and every bite is delicious!
So, what is the difference between Buttermilk and Chess Pie? They look very similar, but buttermilk pie usually has zest and vanilla in the filling, while chess pie usually does not include these, and corn flour is added to the filling.
Both are great, but we know you will like this sweet southern dessert. It can be served at room temperature, cold or even heated. No matter how you serve it, it is basically delicious!
How to make buttermilk pie
This recipe requires a few steps, but it is still very simple.
Make stuffing. In a large mixing bowl, beat the butter and sugar until creamy. Add flour, salt and eggs and mix well. Add buttermilk, lemon juice and vanilla; mix well.
Pour the filling into the 9-inch pastry crust (or homemade pie crust). Place the pie pan on the cookie sheet. The filling swells a lot, so the pan will drip. A deep-dish pie pan will help prevent any spillage, so this is what I like to use.
Bake, cool and cool. Bake at 350° for about 55 minutes, or until all parts of the pie except the center are set and the top is light brown. We actually prefer our brown color, so the second time I made it, I moved my oven rack to it. But this is a matter of personal preference.
When it is finished according to your preference, take it out of the oven and place it on the cooling rack for about 30 minutes, then cover and place in the refrigerator.
After cooling for 2-3 hours, it will continue to solidify as it cools. You can refrigerate at room temperature or at room temperature. I like that it is best eaten at room temperature or slightly warm.
Fresh lemon juice vs. bottled. I made this pie with fresh lemon juice in a bottle and chilled lemon juice. I like lemons, so I like the fresh lemon flavor of lemons. But of course, bottled lemon juice is still delicious.
Storage and freezing
Shop Any leftover pies are tightly covered in the refrigerator. It is best to eat it on the same day, but if it is covered and stored properly, it can be stored in the refrigerator for two or three days.
If you want a warm slice of pie, just reheat it in the microwave every 30 seconds. Or just enjoy the cold.
freeze Put it in a freezer-safe Ziploc bag and put it in the freezer for up to 2 months. When you are ready to serve, let it thaw in the refrigerator overnight, and then eat it as is.
Nothing can compare to a slice of old-fashioned buttermilk pie! We hope you enjoy this sweet treat.
For more pie recipes, please check:
Course dessert
American cuisine
Preparation time 5 minutes
Cooking time 55 minutes
Total time 1 hour
8 servings
Calories 284 kcal
Author Little Luna
- 1 9″ pastry crust
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
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In a large mixing bowl, beat the butter and sugar until creamy.
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Add flour, salt and eggs. Beat until smooth. Add the buttermilk, lemon juice and vanilla and mix well. (The mixture may condense.)
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Pour the filling into the 9″ pie crust. I like to use a deep dish.
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Place the pie pan on the cookie sheet and put it in the oven preheated to 350°. Bake for 50-55 minutes or until the top is light brown and almost set.
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Place the pie on a cooling rack to cool. Serve at room temperature and refrigerate any leftovers.
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