Originally posted November 29, 2011

Buttermilk Pie

Buttermilk Pie by jonlabo

I have been making this pie for Thanksgiving forever. Its totally easy and a crowd-pleaser. Unfortunately I am not a crust maker... So I usually buy mine.


  • 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
1 pie


Heat the oven to 350 degrees 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.

1 hour


  • commented about 7 years ago

    I've had this recipe bookmarked for a year and I've finally made it after overbuying buttermilk. DELISH! Plus super easy...BONUS! I still have two quarts of buttermilk on hand so I'll be trying your cardamon variation next.

Adapted from

Fine Cooking


views saves adapts comments
3,514 1 1 1