Buttermilk Pie I

Buttermilk Pie I

35 Reviews 4 Pics
Recipe by  Glenda

“Delicate custard pie - one you will love!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Mix sugar and flour. Add buttermilk, beaten eggs, vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well.
  2. Pour into pie crust and bake at 350 degrees F (175 degrees C) for 35 - 40 minutes.

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Reviews (35)

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I was looking for a recipe like this to use up 2 cups of buttermilk. I wanted a simple recipe without too much butter and no need for a mixer. This pie is delicious. Hubby & son (both very picky) enjoyed it. I used a 9" frozen deep dish pie crust, and had just a little extra filling left, so I baked it separately in a small ramekin, and it was delicious, too. I also added an extra egg since I had only lowfat buttermilk, and it set up perfectly. Next time I would take it out of the oven when there is a small center of custard that still "jiggles", as it will firm up while cooling. I am also planning to try it with lemon peel and juice, and once with coconut. The flavor of the custard is wonderful. We preferred it after it had chilled it in the fridge. My first buttermilk pie experience, and I will make it regularly. Thanks for a great recipe!



I tried this recipe on a whim. My family does not like buttermilk. I told no one what kind of pie it was. All they knew was that mom had made pie. After the whole pie was eaten (which took about 10 minutes) I told them what kind it was no one believed me.We now have a new family favorite. Thank you

Connie Mc

Connie Mc

I made this pie for Thanksgiving, this being the first yr my Mother passed the spatula to me, lol. It baked up so pretty that I took it to my parents, and after "sampling", the whole pie was gone! I baked a second, to make sure it was not a fluke, and ended up hiding it in my bedroom so no one else could eat it!!! This pie is fabulous!!! I added the zest from one orange to the batter, and that just took it over the top!! You gotta try this!!

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Amount Per Serving (8 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 47.6 g
  • 15%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 248 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Warm Apple Buttermilk Custard Pie


next recipe:

Buttermilk Pie II