Old-Fashion Buttermilk Pie Recipe

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Lila ScheerThis wonderful buttermilk pie recipe was shared with me by my husband's aunt, Lila Scheer of Vancouver, WA. Lila says, "I like to try old recipes. When I found this one, I wondered how it would turn out. We found it to be delicious, as did our visiting daughter and son-in-law. The texture is unusual. Though vanilla is the only flavoring in the pie, I tasted a hint of coconut. Surprise your family with this good old fashioned pie."

This is a delicious, old-fashion Buttermilk Pie. Do not be put off by the buttermilk as this is a sweet and flavorful pie with a delicate custard. It is an elegant holiday pie to serve family and friends. Most famly's consider this pie their favorite holiday pie to serve especially on Thanksgiving and Christmas.

Lila made five different types of pies for a family reunion, and this Buttermilk Pie was definitely my favorite!

Check out more great Pie Recipes and also History of Pies.

Buttermilk Pie

History of Buttermilk Pie:

Buttermilk pie is very popular in the Southern United States and some compare the flavor to crème brulee. It has strong similarities to Chess Pie with its custard texture, but Chess Pie does not contain buttermilk and it uses cornmeal. See also similarities to the Amish Sugar Cream Pies.

Buttermilk Pie is believed to have originated in England. The recipe was brought to the United States by Southern settlers. It was predominately made in Texas where they were very resourceful with buttermilk because it was in large abundance and inexpensive. When fruit was not in season, this pie could be made all year round with ingredients from the pantry (sugar, flour, butter, eggs, buttermilk). The traditional recipe for buttermilk pie calls for 2 cups of sugar which combined with the buttermilk gives the pie a very sweet and tangy flavor. In Texas, serving buttermilk pie for dessert is a Thanksgiving tradition. Many people recommend enjoying a slice of buttermilk pie with good strong coffee to cut the sweetness of the pie.

Comments by Kate Matthews of Shreport, Louisiana, a recipe contributor to Taste of Home Magazine:

“This recipe is older than I am and I was born in 1919! My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings."


Published resource for buttermilk recipes, Southern Cooking by Mrs. S. R. Dull.

Homesick Texan, Buttermilk Pie, More interesting comments from readers giving some of their family history and memories with buttermilk pie

The Christian Science Monitor, Stir It Up -Thanksgiving recipe: Sorghum Buttermilk Pie, by Perre Coleman Magness.

KQED - Bay Area Bites – Culinary Rants and Raves, “Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote”, by Kim Laidlaw, Nov 26, 2013

Shop What's Cooking America - Easy on-line shopping for all your pie baking needs such as pie plates, pie crust shields, wire cooling racks, pie servers, pie cutters/slicers, silicone baking mats, plus Linda's favorite Super-Fast Thermapen Thermometer.

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Buttermilk Pie Recipe:

Recipe Type: Pie, Pie Pastry, Eggs
Cuisine: Texas
Yields: makes 1 pie
Prep time: 20 min
Cook time: 40 min


Pastry for 9-inch one crust pie
1 1/2 cup granulated sugar
3 tablespoon all-purpose flour
1 cup buttermilk, divided
3 eggs, slightly beaten
1/4 cup melted butter
1 teaspoon pure vanilla extract
1/2 cup chopped pecans


Preheat oven to 425 degrees F. Prepare pie pastry.

In a large bowl, combine sugar, flour, and 1/2 cup buttermilk. Add beaten eggs and the remaining 1/2 cup buttermilk; mix well with a whisk.

Mix in the melted butter and vanilla extract.

Pour into prepared pie crust. Sprinkle chopped pecans over the top.

pouring Buttermilk Pie

Buttermilk Pie baking

Bake for 10 minutes, then reduce heat to 350 degrees F. and bake approximately 25 to 30 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the top is lightly brown and the center is set.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from oven and let cool on a wire rack. Refrigerate after cooling.

Makes 1 delicious pie.

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