Buttermilk Pie

Buttermilk Pie

December 1: National Pie Day

Our friend and wedding padrino (godfather), Marvin L., likes to entertain at his big bachelor pad in Oklahoma where we used to live. Originally from North Carolina, he adds a Southern accent to his socials and we were spoiled by sampling his regional recipes. Although we have had Southern-style cobblers and cakes, we thought one of his crustless pies was unique. Buttermilk pie, with an optional crust, is a creamy custard-like confection. Marvin shared with us his recipe, which is surprisingly simple to make and still sensational even with a crust! Whether with or without the pastry shell, try baking a Southern sweet treat—buttermilk pie—for National Pie Day.


(From Marvin L.)


  • ¼ cup butter or margarine, softened
  • 3 tablespoons flour
  • 1 ½ cup sugar
  • 3 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 lemon, juiced
  • 1 9-inch unbaked pie crust


Cream the butter with the sugar. Mix in the flour. Beat in the eggs. Pour in the buttermilk and mix well. Stir in the vanilla.

Buttermilk Pie

Squeeze the lemon juice through a sieve and stir well. Fill the pie crust with the batter. Place on a baking sheet and bake at 375 degrees for 50 minutes. Remove from the oven and transfer to a wire rack to cool completely. Refrigerate to firm up the filling. Slice and serve with whipped cream (optional).

Buttermilk Pie


  • To prevent browning or burning of the edges of the pie, cover the rim with foil or crust shields.
  • Other sources list National Pie Day on January 23 and National Pi Day on March 14 (3.14…).