Amish buttermilk pie is a classic old-fashioned custard pie with a silky, creamy filling and delicate golden top. The center is soft and smooth, just firm enough to slice, with a lightly sweet flavor and a hint of tang from the buttermilk that makes every bite satisfying.
This simple pie feels both comforting and special, perfect for family dinners, holidays, or any time you want a dessert that's easy to make and impossible to resist.
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Why You'll Love This Amish Buttermilk Pie
- Silky, Creamy Texture - The filling is smooth and soft, just firm enough to slice cleanly, giving you that perfect melt‑in‑your‑mouth bite. (It reminds me of my lemon sponge pie.)
Lightly Sweet with a Tangy Finish - Buttermilk brings a gentle tang that balances the sweetness, so it's rich without being heavy.
Classic, Timeless Flavor - A traditional farm-style pie with a familiar, satisfying taste many associate with home baking.
Perfect for Any Occasion - Great for weeknight desserts or cozy weekend treats. Also perfect for holiday tables, alongside a pumpkin custard pie, or creamy pecan pie.
Ingredients You'll Need
- Butter adds richness and helps create a smooth, creamy filling. (I use salted butter.)
- Eggs give the pie structure and help it set.
- Sugar sweetens the pie and contributes to the light golden top. You can use all granulated sugar or swap a small portion for light brown sugar for a deeper flavor.
- All-purpose Flour slightly thickens the filling so it holds together without becoming dense.
- Buttermilk is the key ingredient for that tangy flavor and creamy texture. (I highly recommend using real buttermilk!)
- Lemon Juice brightens the filling and balances the sweetness. (Freshly squeezed lemon juice gives the cleanest flavor.)
- 9" Unbaked Pie Crust holds the filling and adds a flaky base. Store-bought works fine, but homemade pie crust is the best.
How to Make Old-Fashioned Buttermilk Pie
- Preheat the oven and prepare your pie crust.
- Position your oven rack to just below the middle of the oven. There's no need to pre-bake the crust when baking on the bottom rack since it helps brown the bottom quicker.
- Beat the eggs first.
- Whisking the eggs until frothy adds air and helps the filling set evenly.
- Add sugar, butter, flour, and salt.
- Add the sugar and beat well. Then add the flour and salt and mix only to combine. Overmixing can make the pie dense instead of creamy.
- Stir in the buttermilk and lemon juice.
- These are the ingredients that give the pie its signature tangy flavor and creamy texture. Mix until smooth; the batter will be thin, which is normal.
- Pour the filling into the crust.
- You may want to place the pie plate on a baking sheet to catch any drips. A thin batter can bubble over if the crust isn't deep enough. (You may want to use a deep-dish pie crust.)
- Bake.
- Start at a higher temperature for 10 minutes, then lower it for the remainder of the baking time. The edges should be set and lightly golden, while the center still has a slight wobble. It will continue to firm up as it cools.
- Cool completely before slicing.
- Buttermilk pie sets best at room temperature, then in the refrigerator. Slicing too soon can make it fall apart.
Frequently Asked Questions
Nope. I don't pre-bake mine. Some people like to bake the crust for about 5 - 10 minutes before adding the filling to help prevent a soggy bottom. My remedy for that is: bake the pie on the bottom oven rack. It helps keep the crust crisp, and prevents the top from getting too dark. (You do you though, there's no harm in prebaking the crust if you prefer.)
I highly recommend using real buttermilk. However, you could try making it with a buttermilk substitute - add approx. 3 tablespoon lemon juice or vinegar to a 2-cup measuring cup, fill it with whole milk, stir, and let it sit for 5 - 10 minutes. This won't taste exactly the same as real buttermilk but works in a pinch.
The edges of the filling should be set and lightly golden, while the center should still have a slight wobble when you gently shake the pan. It will continue to firm up as it cools, so don't overbake - the pie is done when it still jiggles a little in the center.
Yes, buttermilk pie should be stored in the refrigerator. Because it's made with eggs and dairy, it needs to be chilled for safety and also helps the filling maintain its creamy texture. Let it cool completely at room temperature before refrigerating, and enjoy within 3-4 days for the best flavor and consistency.
I don't recommend freezing this classic buttermilk pie. The texture may change after thawing. For best results, refrigerate and enjoy within 3 to 4 days.
Notes & Variations
- Use room temperature ingredients: This helps the batter mix more smoothly and bake evenly.
- Add a touch of spice: A pinch of nutmeg or cinnamon on top adds depth without overpowering the classic flavor.
- Serve with toppings: Whipped cream, vanilla bean ice cream, or fresh berries complement the tangy filling beautifully.
Amish Homemade Buttermilk Pie is one of those timeless desserts that feels like home in every bite. Similar to Southern buttermilk pie, this Amish version has a silky custard filling with a lightly tangy flavor.
Whether you're serving it for a special holiday, a family dinner, or just because, this pie is always a crowd-pleaser. And if you love classic desserts, be sure to check out some of my other favorites like Amish Custard Pie or Sticky Buns for even more homemade goodness.
If you try this easy, old-fashioned buttermilk pie recipe, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Amish Buttermilk Pie Recipe
Ingredients
- 2 tablespoons butter, melted
- 3 large eggs
- 1 cup sugar
- 2 tablespoons all-purpose flour
- pinch of salt
- 2 cups buttermilk
- 1 tablespoon lemon juice
- 1 (9") unbaked pie crust
Instructions
- Preheat your oven to 400℉. Place your oven rack just below the middle position.
- Melt the butter and set aside.
- In a large bowl, beat the eggs until frothy.3 large eggs
- Gradually add sugar and beat well. Add the melted butter and mix gently. Then add the flour and salt and mix to combine. Don't overmix.2 tablespoons butter, melted, 1 cup sugar, 2 tablespoons all-purpose flour, pinch of salt
- Stir in the buttermilk and lemon juice until smooth and fully combined. The batter will be thin, but that's normal.2 cups buttermilk, 1 tablespoon lemon juice
- Pour the custard mixture into your unbaked 9-inch pie crust. (You may want to set your pie plate onto a large baking sheet. Also, a 9" pie plate gets pretty full, so if you're using store-bought crust, you may want to use deep-dish.)1 (9") unbaked pie crust
- Bake at 400°F for 10 minutes. Reduce the temperature to 350℉ and continue baking for another 45 - 50 minutes, or until the edges are set and the center slightly jiggles. (Don't overbake - the pie should have a slight wobble in the center when done.)
- Let the pie cool at room temperature and chill before cutting into it. It will continue to set as it cools and chills.
- Keep refrigerated, lightly covered, and enjoy within 3 - 4 days.
Anna
A true old-fashioned gem!