Buttermilk Pie (Crustless or Crust)

Prep Time
Cook Time
Ready In

"The best buttermilk pie around! I use full-fat buttermilk I've never made it using the lower fat but I'm betting it would be fine. If your using a refrigerated crust this is a snap to put together.. NOTE---I have made in a pie plate but without using crust and it turn out great, also I have changed the baking time. Also I added in 1/4 pancake syrup and it was even better! If you have any leftover buttermilk mixture which you may cause you do not want to over fill the crust just pour into lined muffin cups and bake."

Original is 8 servings


  • Serving Size: 1 (107.4 g)
  • Calories 309.6
  • Total Fat - 14.5 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 112 mg
  • Sodium - 101.9 mg
  • Total Carbohydrate - 41.5 g
  • Dietary Fiber - 0.1 g
  • Sugars - 39.1 g
  • Protein - 4 g
  • Calcium - 51.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees.

Step 2

Set a pie crust into a 9-inch deep dish pie plate then flute edges.

Step 3

In a bowl beat melted butter and both sugars together until fluffy, 2 minutes. Add the eggs and vanilla and beat until combined well, then beat in the buttermilk.

Step 4

In a bowl combine flour and salt; mix into the creamed batter, until completely combined.

Step 5

Pour into pie shell (See New Baking Time below) and bake at 400 degrees for 10 minutes.

Step 6

Reduce heat to 350 degrees and bake for 45-60 minutes or until completely set.

Step 7

Pie is done when a knife inserted should come out clean.


Step 8

Bake 350 degrees (bottom rack) for 40 minutes.


  • Electric mixer
  • One 9-inch deep-dish pie plate

9 Reviews


Very good!


review by:
(23 Jul 2014)


I`m in buttermilk pie heaven, this is the best buttermilk pie I have made, I pretty much ate the whole pie myself in one day and then wanted more, the flavor of the filling is very addicting and it`s sets of perfectly when you bake it, something I have had problems with other pies in the past. I`m making a few more this weekend for Mother`s Day. This pie deserves more than five stars, thanks for your recipe and I will look no further for another buttermilk pie recipe


review by:
(8 May 2014)


Loved this recipe!!! Made for Thanksgiving for the first time but it will not be the last!!!


review by:
(1 Dec 2013)


I wanted to taste test this before I make it for Thanksgiving. So yummy and it's going to be well received by all I think!


review by:
(12 Nov 2013)


Thank you! I've searched and tryed many buttermilk pies, well, my search has now ended, this is just what it says, the best! you should try this recipe it out does all the others by a mile! I made it with a refrigerated crust but really it would be great without the crust I'm going to make it that way next time! Fantastic recipe!


review by:
(3 Nov 2013)


10 stars for this pie, and yes I baked it without a crust, 350 degrees straight for 40 minutes. I will never make another buttermilk pie this one is definately THE BEST, just to let everyone know there is a little butter grease that forums on the top towards the end of baking but it will just soak right in after cooling, thank you, thank you for this awesome recipe!


review by:
(31 Oct 2013)

You'll Also Love