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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

Reviews (6 reviews)

  • meltay60 | 03/15/2018

    I was disappointed. It just wasn't worth making. That said, I did not top with whipped cream or berries, so I'm sure that would have helped. It was heavy on nutmeg flavor, and a bit dry when baked as directed.

  • Stardust4300 | 11/06/2017

    I love Buttermilk Pie, I was raised on it but I've never put butter in it. I'm not sure what the purpose of it is? Try it both ways please and let me know if there's a reason for it or not. I can't imagine what. Thanks!

  • sk88 | 08/02/2010

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

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