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This smooth, custard-like Amish Buttermilk Pie is a unique recipe with a sweet, fresh flavor.
As you know, I love finding old-fashioned recipes and making Amish recipes from old Amish cookbooks. If you’ve ever used one of these cookbooks, you’ll find that a lot of times the recipes are very vague. They assume you know what temperature to bake a pie or for exactly how long a recipe should bake. Tricky, right? Because I don’t always know how long a pie should bake. I’m still learning about baking every.single.day.
Which is why I had to make this Amish Buttermilk Pie 4 times. Yes, 4 times. To get it perfect. Just for you!
I normally think of pie as stuffed mile-high full of fruit, so finding this pie filling that takes just 5 minutes to mix up, made with buttermilk? You bet I had to try it.
The main ingredient in this Amish recipe is buttermilk. Normally when a recipe calls for buttermilk, I simply use a mixture of milk or cream and vinegar. This homemade buttermilk gives the effect that you need in rolls, breads, pancakes and such. But since this recipe called for 2 cups of buttermilk, I used the real stuff. You can find buttermilk in the dairy section of your grocery store right by the milk and cream. Store bought buttermilk is thicker, which is needed for this recipe.
This recipe is fairly simple and straightforward. You can use store-bought pie crust to make, but may I suggest our grandma’s pie crust? Her pie crust was the best. Light and flaky…the perfect butteriness. I think you’ll love it.
The center of the pie should be firm, but slightly jiggly, similar to a cheesecake. Watch the pie closely because baking times will vary based on different ovens, pie plate sizes and even the type of buttermilk you use.
After the pie cools to room temperature, you should cover it with plastic wrap and store it in the refrigerator.
Buttermilk pie will last in the refrigerator for 2-3 days after baking.
Q: Have you ever had buttermilk pie? I’d love to hear about it!
Recipe from the Mennonite Community Cookbook
Put a layer of fresh blueberries in the bottom of the pie crust; pour the custard over it and bake. My husband’s favorite pie – blueberry buttermilk!!!
Where do you get pastry flour?
I made this pie today for our Thanksgiving dinner. I used deep dish frozen pie shells and made a double recipe for 2 of them. The liquid was almost to the top of the crust and I put them on a cookie sheet in case of runoff. When I put them into the oven the liquid spilled a little – I should have pulled the oven rack out and poured the liquid into the shells instead. They cooked about 10 minutes longer and turned out beautifully. After they cooled off the baked filling deflated but looks great. We tried a… Read more »
Easy, nice fragrant recipe. Exchanged vanilla for lemon as base for cherry topping. 5 stars from boyfriend😘
It is super good. My siblings and dad did not really enjoy it (probably because I accidentally put in too much extract hehe) but my mom and I loved it! I am now making this for the second time and I am going to make it better! Anyway, thank you for the great recipe!
I added a 1/2 cup of coconut flakes.
2 tablespoons of concentrate lemon juice (I didn’t have lemon extract)
I cup or butter milk
1 cup of half and half ( because it was at the expiring date)
Won this had such a great flavor great.
I am not a lover of lemon—- could I sub vanilla for the lemon extract? TH for a reply.
Buttermilk and custard pies are my husbands favorites! Sadly, he’s diabetic 🥺. I’ve adapted all his favorites using Splenda to cut the sugar out and they all work perfectly-including yours! As long as I don’t make them often it’s a great treat with fresh fruit slices or berries topping it! I just processed a bushel of peaches for the freezer and fresh peach slices were absolutely wonderful on it!
Can i use fresh lemon juice? If so, how much would be recommended? Thanks!
Yummy, light and unique. We really enjoyed this recipe.
Easy and delicious! This recipe is a keeper.
Hi, have been looking at so many Buttermilk pie recipes on the internet, yours is the only one that has 2 cups buttermilk. Does it really come together with only the 2 eggs? I really want to make this pie!!!!
Can WE say YUM?!?
I made this when my 70+ year old parents came to town for a graduation. So lots of family was here. NO ONE had heatd of it, and EVERYONE loved it!
A few days later, I asked my dad if he wanted some, and he said “Do you have some?”
Not yet, but I will in an hour.
Tick, tock, tick, tock….
Could you put meringue on the Buttermik Pie or would that ruin it?
I made the buttermilk pie gluten free. Think my oven is a little temperamental as mine came out a little darker but a bit of the custard spilled over the side while I was putting it in the oven. I will let you know if my husband likes it. Haven’t cut into it yet.