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Buttermilk Pie

Joanne Smart

Yield: Yields one 9-inch pie.

A light-as-air pie that’s full of flavor. The browned top adds a toasty, caramelized note to the lemony buttermilk filling.  


  • 6 Tbs. unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs, separated
  • 3 Tbs. all-purpose flour
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 1 cup buttermilk, at room temperature
  • 1 baked pie shell 

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 85
      Sodium (mg): 270
      Carbohydrates (g): 48
      Fiber (g): 1
      Protein (g): 6


  • Heat the oven to 350°F. In a mixer, combine the butter and sugar until the sugar is completely incorporated. Add the egg yolks and mix well to combine. Add the flour, lemon juice, nutmeg, and salt. With the mixer running, slowly add the buttermilk. In another bowl, whip the egg whites until they form soft peaks. Pour a little of the buttermilk mixture into the whites; fold gently to combine. Gently fold the egg white mixture into the remaining buttermilk mixture until just combined. Pour the custard into the baked pie shell. Bake in the middle of the oven until the filling is lightly browned and barely moves when the pie is jiggled, 45 to 50 minutes. Cool on a rack and serve warm or at room temperature. Refrigerate leftovers.

This sweet-tangy pie is just great served with fresh fruit, especially raspberries, and a dollop of whipped cream. Or dress up a slice with a drizzle of berry coulis.


Rate or Review


  • sk88 | 08/02/2010

    Wonderful pie! We served it with blackberries macerated with a little sugar.

  • User avater
    Pielove | 01/07/2010

    A great pie-- we made it in the winter and served it with blueberry sauce. My husband and I agreed that it would make a great breakfast pie.

  • kmjohnson | 07/02/2009

    This is a fabulous summer dessert, rich and tangy. The recipe works just as written. My tribe says to serve it warm, and they liked having cut up fruit (strawberries this month) along with it.

  • jng000 | 06/10/2008

    This is very similar to the lemon buttermilk pudding cakes recipe except the filling is in a crust and in my opinion it takes less mess to make since you don't need to make individual dishes in a roasting pan full of water. Light lemony filling....a great summer pie.

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