Buttermilk Pie with streusel topping is sweet, creamy, and irresistibly delicious. Featuring a premade crust and simple ingredients, it comes together quickly and with little effort. Make this buttermilk pie recipe for an easy but impressive dessert!
Easy Buttermilk Pie
This recipe for buttermilk pie 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.
Then, use up leftover buttermilk to make light and fluffy waffles for breakfast! The outside gets a nice crispy layer, and they freeze and reheat beautifully.
Or, go savory with a simple ranch salad dressing for side 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 has a similar texture to a custard pie, but adding buttermilk means there’s no need to temper the eggs.
Because of this, buttermilk pie filling is nearly foolproof to make and doesn’t require as much effort either!
Ingredient Notes and Substitutions
- Pie Crust – I like to use a premade deep-dish pie shell, but feel free to use your favorite homemade crust recipe for buttermilk pie if you prefer.
- 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!
- Lemon Juice – Fresh squeezed is best!
There’s already plenty of acidity in this recipe for buttermilk pie, so this is simply to lighten the richer flavors in the dessert.
- Streusel Topping – A simple mixture of butter, flour, brown sugar, cinnamon, and chopped walnuts is just one reason why this is the best buttermilk pie recipe.
Go ahead and play around with other spices like nutmeg and ground cloves, or swap the walnuts for pecans instead!
Best Buttermilk Pie Recipe Tips and Tricks
- Use room temperature ingredients.
This is the only way to guarantee a smooth pie filling. Allow buttermilk, eggs, and butter to sit out on the counter for about 30 minutes before starting this recipe for buttermilk pie.
If you’re short on time, you can quickly soften the butter and use the other ingredients cold. Just know that the filling mixture will likely appear curdled.
- 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 — perfect for a sweet, crunchy ice cream topping!
- Patience is key — allow plenty of time to set.
If you try to slice into this easy buttermilk pie before it has cooled completely, the center will be too soft and simply run all over your plate.
30 minutes is the minimum amount of cooling time, but longer is even better!
Kitchen Tools You Will Need
- 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 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.
Storing and Freezing Leftovers
Once the pie is completely cool, keep it covered in the refrigerator and use within 3 days.
To freeze, wrap this easy buttermilk pie 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.
Buttermilk Pie Recipe FAQ
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.
Premade crust is ready to go, though it should be thawed first if it’s frozen.
If you plan on making your own crust for this buttermilk pie recipe, you will need to blind bake it and allow it to cool before adding the filling.
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.
Other Easy Pie Recipes
The 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, updated and republished November 2023
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