Buttermilk pie with streusel topping is sweet, creamy and irresistibly delicious. Make this recipe for an easy but impressive dessert!
Recipes like Best Buttermilk Pie With Streusel Topping
This dessert is so simple to make and you may already have everything you need in your pantry!
If you want something a little more decadent to impress your guests, try my Caramel Pecan Buttermilk Pie. It’s the perfect combination of two classic Southern desserts.
Make perfectly Light and Fluffy Buttermilk Waffles for breakfast with any leftover ingredients. The outside gets a nice crispy layer, and they freeze and reheat beautifully.
Or, go savory with a Simple Buttermilk Ranch Salad Dressing. Use it on salads, as a dip for veggies, or as a marinade for pork chops.
What Is Buttermilk Pie?
It started as a Southern dessert made from simple, inexpensive ingredients. Over time, the flavors and toppings have changed, but the base recipe remains largely the same.
The filling is a similar texture to a custard pie, but the addition of buttermilk means there’s no need to temper the eggs.
Because of this, the filling is nearly foolproof to make and doesn’t require as much effort either!
Helpful Tips and Tricks
- Save Time and Effort: I like to use a premade deep-dish pie shell, but feel free to use your favorite homemade crust recipe if you prefer.
- Use Room Temperature Ingredients: Removing the chill from the cold filling ingredients first will result in a much smoother pie filling. Simply let them sit on the counter for about 30 minutes before starting the recipe.
- Make A Big Batch Of Topping: While you have everything out, double or triple the streusel recipe and freeze the extra for future desserts. You can even use it straight out of the freezer!
- Be Patient: It’s crucial that you let the pie cool completely before serving or the center will be too soft and runny to slice.
What Is Streusel Topping?
Simply put, it’s a mixture of flour, butter, and sugar that’s used to add a sweet, crunchy layer to many desserts.
However, many American streusel recipes are closer to a crumb than the traditional German topping.
The main difference between crumb and streusel topping is the ratio used for the ingredients.
While a traditional streusel uses a higher ratio of flour to create a cookie-like texture, modern takes on crumb toppings are more sandy and crispy.
What You’ll Need For This Buttermilk Pie Recipe
- Mixing Bowls – I like a variety of mixing bowls and prep bowls and this set has them all.
- Electric Hand Mixer – You’ll need this to effectively cream the butter and sugar and create a smooth filling for the buttermilk pecan pie. I’ve had this one in my kitchen forever and it still works beautifully.
- Baking Sheet (with sides) – Not only does this help prevent oven spills, but it makes it much easier to get the pie in and out of the oven.
- Wire Rack – Great for cooling all kinds of baked goods.
Recipe Notes + FAQ
Storage and Freezing
Once the pie is completely cool, keep it covered in the refrigerator and use within 3 days.
To freeze, wrap it tightly in a layer of plastic wrap, then in another layer of foil. Store in the freezer for up to 2 months and thaw in the refrigerator before serving.
Can I substitute something else for the buttermilk?
While this is an essential ingredient, there are 3 easy ways to make buttermilk if you don’t have any on hand.
Just mix regular milk with an acidic ingredient, which will cause it to curdle. Then, use that as an equal replacement!
Does the pie crust need to be pre-baked?
Premade crust is ready to go, though it should be thawed first if it’s frozen.
If you’ll be making your own crust, you will need to blind bake it and allow it to cool before adding the filling.
How will I know when the pie is done?
It should have a slight jiggle in the center while being more solid around the outside. The center will continue to set as it cools.
With love from our simple kitchen to yours.
Best Buttermilk Pie with Streusel Topping
- 1 9-inch pre-made deep dish pie shell
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 cup buttermilk
- 1 tablespoon lemon juice, fresh is best
- 1 teaspoon vanilla extract
- 1/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, room temperature
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- For the pie
- Preheat oven to 350°F.
- Beat butter and sugar in a large mixing bowl till creamy, about 2 minutes
- Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled if you use cool butter or eggs.)
- Pour filling into a 9″ pie crust. I like to use a deep dish.
- Place pie pan on a cookie sheet and bake for 30 minutes.
- Using a medium bowl and fingers, pinch together all streusel ingredients to create a crumble.
- Remove pie from oven and top the walnut streusel on top.
- Place back into the oven and continue to bake for 20 minutes.
- Allow to cool on a cooling rack for 30 minutes before serving.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2020
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