Julie Clark
Posted:
Amish Buttermilk Pie
May contain affiliate links. Disclosure policy.
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
Where do you get pastry flour?
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.
I am not a lover of lemon—- could I sub vanilla for the lemon extract? TH for a reply.
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!
Can i use fresh lemon juice? If so, how much would be recommended? Thanks!
Yummy, light and unique. We really enjoyed this recipe.
Easy and delicious! This recipe is a keeper.
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!!!!
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….
Could you put meringue on the Buttermik Pie or would that ruin it?
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.
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!
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.
Thanks, Shelley! I just love old recipes!
Thanks, Sammmie! I loved the look of it, too. 🙂