Amish Buttermilk Pie

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This smooth, custard-like Amish Buttermilk Pie is a unique recipe with a sweet, fresh flavor.

This smooth, custard-like Amish Buttermilk Pie is a unique recipe with a sweet, fresh flavor.

Amish Buttermilk Pie Recipe

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

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.

Homemade Buttermilk Vs Store Bought

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.

Pie Crust

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.

How do you know when a buttermilk pie is done?

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.

Do you need to refrigerate a buttermilk pie?

After the pie cools to room temperature, you should cover it with plastic wrap and store it in the refrigerator.

How long does buttermilk pie keep?

Buttermilk pie will last in the refrigerator for 2-3 days after baking.

This smooth, custard-like Amish Buttermilk Pie is a unique recipe with a sweet, fresh flavor.

Q: Have you ever had buttermilk pie? I’d love to hear about it!

Amish Buttermilk Pie {Old Fashioned Recipe for a Unique Pie}
Amish Buttermilk Pie {Old Fashioned Recipe for a Unique Pie}

Amish Buttermilk Pie

4.77 from 17 votes
This smooth, custard-like Amish Buttermilk Pie is a unique recipe with a sweet, fresh flavor. If you like sweet & tangy, this is the dessert recipe for you! Amish Buttermilk Pie {Old Fashioned Recipe for a Unique Pie}
Servings 8
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 1 cup granulated sugar
  • 2 tablespoons all purpose flour
  • 2 large eggs beaten
  • 2 tablespoons butter melted
  • 2 cups buttermilk
  • 1 teaspoon lemon extract
  • Pastry for 1 9 inch pie crust


  • Press pastry for pie crust into a 9" pie plate.
  • In a small bowl, combine the sugar and flour.
  • Add the beaten eggs, melted butter, buttermilk and extract.
  • Pour into the prepared pie crust.
  • Bake at 400 degrees for 10 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 50 minutes, or until the center is firm.



Calories: 280kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 192mg | Potassium: 118mg | Sugar: 27g | Vitamin A: 255IU | Calcium: 80mg | Iron: 0.9mg
Course Dessert
Cuisine American
Calories 280

Recipe from the Mennonite Community Cookbook

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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2 years ago

5 stars
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!!!

3 years ago

Where do you get pastry flour?

10 months ago

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 »

2 years ago

5 stars
Easy, nice fragrant recipe. Exchanged vanilla for lemon as base for cherry topping. 5 stars from boyfriend😘

3 years ago

5 stars
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!

Mark Dwaine Hecker
4 years ago

5 stars
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.

4 years ago

I am not a lover of lemon—- could I sub vanilla for the lemon extract? TH for a reply.

Tracie S.
4 years ago

5 stars
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!

4 years ago

Can i use fresh lemon juice? If so, how much would be recommended? Thanks!

Katrina L Radley
4 years ago

5 stars
Yummy, light and unique. We really enjoyed this recipe.

4 years ago

5 stars
Easy and delicious! This recipe is a keeper.

Jacquie Atkinson
4 years ago

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!!!!

5 years ago

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….

Tina Marie Rath
5 years ago

Could you put meringue on the Buttermik Pie or would that ruin it?

Tina Pack
6 years ago

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.