Wednesday, December 4, 2013

Buttermilk Pie II

Buttermilk pie has become a Thanksgiving tradition since we tried it for the first time last year. I tried a different recipe this year, one that added lemon zest and juice, courtesy of add a pinch. It turned out delicious. The addition of lemon really added great flavor to the pie. Looking at the photos  I realize now that I didn't let it brown as much as I should have, but it still tasted wonderful.

Next year my top priority is to start making my pie crust from scratch as pre-made pie crusts tend to fall apart very easily and it can be difficult to serve up presentable slices.

Buttermilk Pie II
Makes one pie, about 8 servings


  • 1 (9-inch) Pie Crust Recipe, unbaked
  • 3 eggs
  • 1 1/4 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup melted butter
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • pinch of salt


1. Preheat oven to 350ยบ F.

2. Mix together eggs, granulated sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest, and salt until well-combined. Pour into the unbaked pie crust and bake for 45-50 minutes until set and golden brown.

3. Remove from the oven and allow to cool prior to slicing. Store in the refrigerator.

Recipe from add a pinch.


  1. Yum! This looks delicious! I have never had nor heard of buttermilk pie. Pinning and planning on trying this recipe this holiday season! Thanks for sharing!

  2. Buttermilk pie is new to looks simply delicious!

  3. I've made this many times with only 1/2 cup buttermilk and 1cup sugar baked at 375 until it is golden brown and sets ( without jiggling). It's more like a custard pie. I will try adding the lemon to my recipe for a change of pace.

    1. Sounds great PamJay! If I made this again I would definitely let it become a bit more golden brown on top. The lemon juice is nice in it.