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Buttermilk Pie

Total Time

Prep: 10 min. Bake: 35 min. + cooling


12-16 servings

This buttermilk pie is an absolute must on your dessert table! I love serving it to my family after Sunday dinner. —Maxine Zook, Middlebury, Indiana


  • 3 cups sugar
  • 6 tablespoons all-purpose flour
  • 1-1/2 cups buttermilk, divided
  • 5 eggs
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract
  • 2 unbaked pastry shells (9 inches each)
  • 1 cup chopped pecans, optional


  1. In a bowl, combine the sugar, flour and 3/4 cup buttermilk. Add eggs and remaining buttermilk; mix well. Stir in the butter and vanilla. Divide evenly among pie shells. Top with pecans if desired.
  2. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely. Store in the refrigerator.

Nutrition Facts

1 slice: 360 calories, 14g fat (7g saturated fat), 88mg cholesterol, 202mg sodium, 54g carbohydrate (39g sugars, 0 fiber), 4g protein.

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  • dublinlab
    Jan 10, 2021

    I've been making this recipe for years. I first got it from Taste of Home in 1996. My mother requested pie for her 92nd. Birthday desert, I thought she'd enjoy this and wow, she loved it. It is a little sweet but so delicious. Janet. VFE

  • gunslinger
    Dec 30, 2020

    Very easy and tasty. Not an overly sweet pie. My family loved it!

  • dloman
    Nov 9, 2018

    So easy to make and wonderful taste!

  • delowenstein
    Jun 15, 2015

    I adjusted this recipe by using 1/2 the sugar: 3/4 cup EACH packed brown and 3/4 cup white sugar. I DID use 6 Tbsp. all-purpose flour,3 eggs, 1/4 cup EACH butter/margarine, melted, 1/2 tsp. salt, 1 tsp. EACH almond extract and vanilla extract, 1/2 cup finely chopped pecans, 3/4 cup each semi-sweet chocolate chunks and sweetened flaked coconut, 1/8 cup all-purpose flour which I mixed with the coconut, chocolate chunks and pecans and about 3/4 cup finely chopped square small Snickers peanut butter bars. I soured a can (12-oz.) of evaporated milk with 1 Tbsp. 1/2 Tbsp. cider vinegar. I was able to fill the 2 pie shells with the beaten egg/milk/sugar mixture, then added the melted butter/margarine and extracts to the batter. I folded in the coconut/chocolate chunk/pecan/candy bar mixture with the 1/8 cup all-purpose flour. I placed filled pie shells on a large foil-covered baking sheet to catch drips. I baked 10 minutes on 425o F. oven tempt., reduced heat and baked 40 to 45 minutes at 350o F. or until a sharp paring knife OR table knife comes out clean.These pies looked lovely and baked up nicely! This is my buttermilk challenge for Cook's Corner! delowenstein

  • angela32
    Jan 13, 2015

    This was very good. I halved the recipe and only made 1 pie

  • skipperstrucking
    Jan 16, 2014

    This is the second time I made this pie. I cut the sugar down to 2 cups and the pies are plenty sweet. Other than reducing the sugar, make the pies as directed and they will come out perfect. I used the "Never-Fail Pie Crust" recipe with this and everything worked great.

  • jetluvs2cook
    Dec 1, 2013

    this pie is awesome!!!

  • foreverfarm1
    Nov 21, 2011

    I make this pie for catering jobs...everyone loves it! and it is so simple to make

  • KY_Cook
    Nov 19, 2011

    totally delicious...a keeper for sure :)

  • lavidalori
    Nov 28, 2010

    Very easy to make! My family loved it!