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 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.
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.
Q: Have you ever had buttermilk pie? I’d love to hear about it!
Amish Buttermilk Pie
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Recipe from the Mennonite Community Cookbook
Sammie says
This pie is such an inviting, pale colour. It looks delicious. I’d never heard of Amish Buttermilk Pie. Beautiful. Sammie ???? www.feastingisfun.com
Julie Clark says
Thanks, Sammmie! I loved the look of it, too. 🙂
Sigi G says
OK – you’ve really got me back into a pie baking mode :)! My husband loves pretty much every pie out there – as long as it is pie – he wears the biggest smile on his face! Now I have to try these delicious new recipes, especially the Apple Butter – Buttermilk – and Oatmeal ones; and then we’ll see what else……:)! Thank You, for all these wonderful recipes!
Shelley @ Two Healthy Kitchens says
You’re so right about old recipes and how they often are a bit sketchy on the exact ingredients or methods. I’ve felt that way going through my Grandma’s old recipe cards – I can often tell that the recipe wasn’t really written out for someone else to be able to follow, but just as a vague reminder for herself of a recipe she already practically knew by heart! Old recipes like that are such treasures, though, and well worth the effort in recreating them! This pie is just lovely – I love Buttermilk Pie, and living near “Amish Country” myself, I think it’s particularly special!
Julie Clark says
Thanks, Shelley! I just love old recipes!
Polly says
I LOVE Buttermilk Pie! My grandfather actually used to make it when we were very young, but none of us knew his recipe. I found one online a couple of years ago and it reminded of my grandfather’s pie…very rich, very fattening, with lots of butter. I’m eager to try this recipe.
Julie Clark says
I hope you love it, Polly!
Michelle says
Could you clarify what you mean by lemon flavoring? Is it just juice from a lemon? Or do I need to use lemon extract? Thanks!
Julie Clark says
Lemon extract. Thanks for pointing that out. I updated the recipe to be more clear. 🙂
Tina Pack says
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.
Tina Marie Rath says
Could you put meringue on the Buttermik Pie or would that ruin it?
Julie Clark says
I think you could if you wanted to!
Denise says
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….
Julie Clark says
Thank you!
Jacquie Atkinson says
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!!!!
Julie Clark says
yes it does!
Kim says
Easy and delicious! This recipe is a keeper.
Katrina L Radley says
Yummy, light and unique. We really enjoyed this recipe.
Shauna says
Can i use fresh lemon juice? If so, how much would be recommended? Thanks!
Julie Clark says
You probably can…i wouldn’t do much more than a tablespoon since you might be adding too much liquid. I’ve not tried it.
Tracie S. says
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!
Marilyn says
I am not a lover of lemon—- could I sub vanilla for the lemon extract? TH for a reply.
Julie Clark says
You could try it…I’m not sure how it would taste, but I’m always up for testing!
Janice Hanks says
Yes, you can sub vanilla. I actually do Buttermilk pie (Bisquick) without a crust and add some coconut and coconut extract. I like the fact this one takes 2 cups of Buttermilk…I’ll have to give it a try, with my crustless recipe and see how it does 🙂
Mark Dwaine Hecker says
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.
Nan says
Where do you get pastry flour?
Julie Clark says
We get ours at specialty shops. You can also get it on Amazon.
Zara says
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!