Buttermilk Pie

Some people compare buttermilk pie to chess pie, a similarly versatile and enduring Southern dessert made with cornmeal. But this old-fashioned buttermilk pie has a distinctive sweet, tangy flavor and charm all its own. The creamy custard takes less than 10 minutes prep time and is composed primarily of pantry staples like eggs and melted butter. Vanilla bean paste provides rich flavor to the pie filling and speckles the custard with pretty seeds, but vanilla extract works just fine. One area we don’t recommend skimping on is the titular ingredient: While you can make buttermilk substitutes at home by acidifying milk or swapping in kefir, the flavor of buttermilk is so crucial to this pie that it’s worth seeking out the real thing.

That’s not to say you can’t make buttermilk pie with tweaks or accommodations. Some cooks add fruits or syrups, toss in a handful of toasted pecans, or serve it with a dollop of compote. If you don’t have the time or energy to prepare flaky pie crust from scratch, this easy buttermilk pie can be made using a store-bought pie shell. Spread the unbaked pie crust into a 9" pie plate, trim as needed, and then follow the notes on timing below.

When the pie is done cooking, the filling will be just set and a little jiggly at the center. As with other custard pies, we recommend cooling it in the oven to minimize cracking. Leftover pie can be stored in the refrigerator and brought to room temperature before serving.