Julie Clark
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Amish Buttermilk Pie
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This smooth, custard Amish Buttermilk Pie is a uniquely sweet and tangy with a fresh flavor. This 100 year old buttermilk pie recipe takes just 6 ingredients and 5 minutes for the custard filling. It’s similar in flavor and texture to the southerners’ favorite chess pie. The only difference is there is no cornmeal in buttermilk pies.
100 Year Old Buttermilk Pie Recipe
As you know, I love finding old-fashioned recipes and making Amish recipes from old cookbooks. If you’ve ever used one of these cookbooks, you’ll find that a lot of times the recipes are very vague.
I tested this recipe 4 times to get it perfect for you. It is almost 100 years old and comes from my favorite Mennonite Community Cookbook. It’s the same book that featured our funny cake pie, 3 bean baked beans, glorified rice recipe, sour cream cornbread and molasses pie.
I normally think of pie as stuffed mile-high full of fruit, so finding this buttermilk pie filling that takes just 5 minutes to mix up? You bet I had to try it. If you love our custard pie, then you’ll love a slice of this with a dollop of homemade whipped cream and fresh berries.
Ingredients Needed
- The main ingredient in this Amish buttermilk pie recipe is of course, buttermilk. You’ll need 2 cups of buttermilk. Store-bought whole buttermilk is best, and you can find it 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. See the recipe card for a buttermilk substitute.
- A good pie dough. You can use store-bought pie crust to make buttermilk pie, but may I suggest our grandma’s pie crust? It’s light and flaky…the perfect butteriness. I think you’ll love it.
See the recipe card below for complete ingredients and amounts.
How to Make Buttermilk Pie
- Press pastry for pie crust into a 9″ pie plate. Preheat the oven to 400ºF.
- In a large bowl, whisk together the sugar and flour. Add the beaten eggs, melted butter, buttermilk and extract. Whisk well.
- Pour the mixture into the prepared pie crust.
- Place in the preheated oven and bake at 400ºF for 10 minutes, then reduce the oven temperature to 350ºF and bake for an additional 50 minutes, or until the center is firm and the top is lightly golden brown.
How do you know when a buttermilk pie is done?
The center of the amish buttermilk 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.
Other Vintage Recipes
Amish Buttermilk Pie
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!
Servings 8
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Ingredients
- Pastry for 1 9-inch pie crust
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs beaten
- 2 tablespoons melted butter
- 2 cups buttermilk
- 1 teaspoon lemon extract
Instructions
- Press pastry for pie crust into a 9" pie plate. Preheat the oven to 400ºF. Pastry for 1 9-inch pie crust
- In a large bowl, whisk together the sugar and flour. Add the beaten eggs, melted butter, buttermilk and extract. Whisk well. 1 cup granulated sugar, 2 tablespoons all-purpose flour, 2 large eggs, 2 tablespoons melted butter, 2 cups buttermilk, 1 teaspoon lemon extract
- Pour the mixture into the prepared pie crust.
- Place in the preheated oven and bake at 400ºF for 10 minutes, then reduce the oven temperature to 350ºF and bake for an additional 50 minutes, or until the center is firm and the top is lightly golden brown. Allow the pie to cool on a cooling rack until completely at room temperature. Then cover and store in the fridge.
Video
Notes
- For a buttermilk substitute, place 1 tablespoon white vinegar or fresh lemon juice in a 2-cup measuring cup. Then fill the rest of the way with whole milk. Stir and allow it to sit for 5 minutes. Then add to the recipe as stated.
- How to Freeze Buttermilk Pie: Wrap the whole pie tightly in plastic wrap and then in aluminum foil before placing in the freezer for up to three months. Thaw it overnight in the refrigerator before unwrapping and serving.
- Refer to the article above for more tips and tricks. The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
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
I have been looking for a buttermilk pie recipe. I’m planning on making it this weekend. Thank you.
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 »
Easy, nice fragrant recipe. Exchanged vanilla for lemon as base for cherry topping. 5 stars from boyfriend😘
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!!!
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!