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Buttermilk Pie

Buttermilk Pie

Tracy Mulder

"This old-fashioned pie is wonderful to freeze and to have on hand for unexpected guests!"
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servings 413 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees (175 degrees C).
  2. Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
  3. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
  4. Bake for 40 to 60 minutes, or until center is firm.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 245
  1. 308 Ratings

Most helpful positive review

My new favorite! I have made it twice. The first time the crust almost burned before inside done- so the second time I microwaved the inside in a glass bowl for 2minutes to speed up the cooking ...

Most helpful critical review

First attempt at this and it was good but a little too sweet for my tastes. Being diabetic I used splenda instead of sugar, possibly that was it.

Most helpful
Most positive
Least positive

My new favorite! I have made it twice. The first time the crust almost burned before inside done- so the second time I microwaved the inside in a glass bowl for 2minutes to speed up the cooking ...

I think, people should give review off of the recipe that is posted, not a recipe that they have created by changing what has been kindly given to us. Post your own, if you are just going to ch...

My family loved this recipe. I made two pies and one I used nutmeg and the other ground cinnamon. I have to say the one with cinnamon came out better. A word of advice, use deep dish pie crust.T...

This recipe will do but I have one that's been used in my family for generations that notes some differences: 3 eggs (beaten), 1 1/2 C. sugar, 1/2 cup (1 stick) butter (melted, cooled to lukewa...

I made this pie today and it really turned out great. I did a little bit of substitution--instead of eggs I used egg beaters, Splenda instead of sugar and Reduced Fat Buttermilk. Not sure how ...

LOVE LOVE LOVE! We generally purchase a buttermilk pie each week from an amazing restaurant ($28 per pie) that we truly love...until we decided to try THIS recipe :o) I have already made two p...

I've been searcing for the recipe my grandmother used to make and this is very close. Tasted great and was easy to make. Boyfriend loved it!

OH MY! Yummy pie! I used 2 of the shallow pie shells & baked about 25 minutes. What a perfect recipe. Everyone should try this- don't change a thing! Thanks so much for sharing!

I made this for the first time (yesterday) for an office party, which everyone raved over. Very simple and easy. One suggestion: for a more intense lemon flavor; I used fresh lemon juice from a ...

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