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Buttermilk Pie Recipe

Name: Buttermilk Pie Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Ingredients: 0.5 sb (115 g) butter, melted and cooled slightly; 1.5 sb (300 g) granulated sugar; 3 yk All-purpose flour; 3 adet Large eggs (room temperature); 1 tk Salt; 1 tk Vanilla extract; 1 sb (240 ml) buttermilk; 1 adet Optional for classic serving: 1 prepared pie crust/shell

This Buttermilk Pie recipe uses buttermilk, eggs, and vanilla for a classic custard-style pie filling. You’ll whisk the simple ingredients, pour into a pie shell (or tart pan), and bake until lightly set. In the how-to steps, I’ve added a couple of practical tips so the filling stays smooth and slices cleanly.

İyi Bir YemekCommunity Writer

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Editorial Kitchen Archive

Prep20 min

Cook60 min

DifficultyMedium

ServingsServes 8

Energy-

Ingredients

Scale:8servings

Ingredients

(115 g) butter, melted and cooled slightly

(300 g) granulated sugar

All-purpose flour

Large eggs (room temperature)

Salt

Vanilla extract

(240 ml) buttermilk

Optional for classic serving: 1 prepared pie crust/shell

Step-by-Step Method

7-step method

Preheat and prep

Heat the oven to 350°F (175°C). If using a prepared pie shell, fit it into the pan and tidy the edges.

Mix the dry ingredients

Whisk together sugar, flour, and salt until evenly combined and lump-free.

Add eggs and butter

Beat in the eggs until smooth. Slowly stream in the melted butter while whisking so it blends in evenly.

Stir in vanilla and buttermilk

Mix in the vanilla. Pour in the buttermilk and stir just until combined; don’t overmix.

Pour into the crust

The filling will be thin—totally normal. Pour it gently into the pie shell (or a greased tart pan).

Bake

Bake for about 60 minutes, until the top is lightly golden and the center is set with a slight jiggle (not liquid).

Cool before slicing

Let the pie cool at room temperature for at least 1 hour so it firms up. Slice and serve.

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