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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 350º 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.

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  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. 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.