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This amazing buttermilk pie is made with a creamy, lemon-kissed custard tucked inside a buttery, golden crust. So delicious and perfect for any time of year. It’s like sunshine in pie form!
Lemon Buttermilk Pie
Craving a dessert that’s sweet, tangy, and comforting? Look no further than buttermilk pie! This Southern gem boasts a silky smooth custard filling infused with zesty lemons, all nestled within a buttery, flaky crust. It’s like sunshine on a plate, guaranteed to warm you from the inside out.
And the good news is, buttermilk pie is perfect for making year-round. A way to add a little sunshine in the winter, or to bring some bright, sweet goodness to a summer potluck. It has the best flavor and creamy, delicious flavor. You’ll want to come back to this recipe again and again!
What makes buttermilk pie so good is its simplicity. Unlike its richer custard cousins, this pie relies on buttermilk’s tang and acidity to cut through the sweetness. The result is a pie that’s light and airy, but also rich and satisfying. All measurements are in the recipe card at the end of the post.
- Pie Crust: Homemade or store-bought, this is your golden cradle for all that creamy goodness. Feeling ambitious? Go homemade! If time’s tight, grab a pre-made one.
- Granulated Sugar: Adds sweetness to the pie.
- Salt: A pinch of salt to balance out all the sweetness.
- Flour: So the filling can thicken. Just a little goes a long way!
- Lemon Zest: Sunshine in a sprinkle!
- Eggs: They whisk up to make the filling extra rich and creamy.
- Buttermilk: This ingredient gives the pie its unique character, with a touch of tangy flavor. The acidity in buttermilk is also what makes the pie filling extra tender.
- Lemon Juice: For more bright and delicious flavor.
- Butter: You can never go wrong with butter. It makes the filling so rich and delicious.
- Vanilla Extract: A classic ingredient that adds extra warmth to the buttermilk pie.
How to Make Buttermilk Pie
It only takes 4 simple steps to put together this creamy and satisfying pie. Perfect for potlucks, holidays, you name it!
- Preheat Oven, Prepare Crust: Preheat the oven to 350 degrees Fahrenheit and press the pie crust into a 9-inch pie pan. Chill the crust in the refrigerator while you prepare the filling.
- Dry Ingredients: In a large bowl, whisk together the sugar, salt, flour, and lemon zest.
- Add Wet Ingredients: Whisk in the eggs until fully combined. Whisk in the buttermilk, lemon juice, butter, and vanilla. Pour into the chilled pie crust.
- Bake and Serve: Bake for 50-55 minutes, until the filling has set and only has a slight wobble to it. Let it cool completely before serving.
Tips and Variations
Buttermilk pie is so easy to get right. But here are a few extra tips to make it taste even better!
- Omit the Citrus: If you prefer to not have the tartness and flavor of lemon added to your pie, feel free to leave both the lemon juice and lemon zest out of the recipe. This will allow the tang of the buttermilk shine.
- Use Room Temperature Ingredients: Set out the buttermilk and eggs ahead of time, and let your melted butter cool to room temperature. This will allow the ingredients to mix together more evenly without the temperature affecting each other.
- When is My Pie Ready to Come Out of the Oven? The filling should only have a slight jello-like wobble in the center when it is done baking. If it seems like there is a liquid pool in your buttermilk pie, or a thickened liquid pool then it still needs more time.
- Use Store-bought Buttermilk: Avoid using homemade buttermilk. If you make buttermilk using lemon juice and milk and then use it in this recipe, you run the risk of the filling either curdling or not setting. It’s best to use a low-fat store-bought buttermilk.
Buttermilk pie is best served the same day, but can be stored covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
This pie can be frozen once it’s fully baked. Place the cooled pie in a freezer ziplock back and freeze for up to 3 months. Thaw by leaving overnight in the refrigerator and serve chilled.
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Preheat the oven to 350 degrees Fahrenheit and press the pie crust into a 9-inch pie pan. Chill the crust in the refrigerator while you prepare the filling.
In a large bowl, whisk together the sugar, salt, flour, and lemon zest.
Whisk in the eggs until fully combined. Whisk in the buttermilk, lemon juice, butter, and vanilla. Pour into the chilled pie crust.
Bake for 50-55 minutes, until the filling has set and only has a slight wobble to it. Let it cool completely before serving.
Calories: 423kcalCarbohydrates: 54gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 116mgSodium: 240mgPotassium: 106mgFiber: 1gSugar: 39gVitamin A: 523IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.