Southern Buttermilk Pie

Buttermilk Pie
Diana Rattray
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 8 servings
Nutrition Facts (per serving)
320 Calories
16g Fat
38g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 320
% Daily Value*
Total Fat 16g 20%
Saturated Fat 7g 37%
Cholesterol 110mg 37%
Sodium 241mg 10%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 2%
Total Sugars 21g
Protein 6g
Vitamin C 0mg 2%
Calcium 73mg 6%
Iron 1mg 5%
Potassium 133mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Buttermilk pie is a custard-type of pie made extra special and more flavorful with buttermilk. Use a frozen or refrigerated pie crust in this recipe, or use your own favorite recipe for pie pastry


  • 4 large eggs

  • 3/4 cup sugar

  • 3 tablespoons all-purpose flour

  • 1 1/2 cups buttermilk

  • 1/4 cup unsalted butter, melted

  • 2 teaspoons pure vanilla extract

  • 1 (9-inch) unbaked pie crust

  • 1 teaspoon nutmeg, or to taste

Steps to Make It

  1. Heat the oven to 375 F.

  2. In a large mixing bowl, beat the eggs and sugar for about 5 minutes, until lemon colored. Beat in the flour. With the mixer on low speed, beat in the buttermilk, melted butter, and vanilla.

  3. Pour the mixture into the pie crust and put in the oven. Sprinkle the top with nutmeg. Place a pan or foil on the rack under the pie to catch any spills. Bake the buttermilk pie for 20 minutes. Reduce heat to 325 F and bake for 20 to 25 minutes longer, until pie is set.