Crazy Easy Buttermilk Pie

November 10, 2013 25

Crazy Easy Buttermilk Pie

By Above & Beyond

We asked our Bed Bath & Beyond associates for their best holiday recipes, and found some amazing new dishes from around the country. We tested them with a panel of experts and picked the cream of the crop for you!

This Buttermilk Pie recipe comes from Michael F., of Westbury NY, who says, “This one is so easy I actually make it while guests are arriving to save counter space!” Its smooth consistency and sweet, custardy flavor were a hit with our recipe testers — not to mention the fact that you can prepare it in about 5 minutes.


  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Yield: One 9" pie
  • Serving Size: 8 slices


  • 1 1/4 cups of sugar
  • 1 cup buttermilk
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 3 eggs
  • 1/2 cup baking mix, such as Bisquick®


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients in a large bowl and blend with hand mixer on low speed until smooth.
  3. Pour the mixture into a 9-inch pie plate and bake in center of oven for 45-50 minutes, until a tooth pick inserted comes out clean.


For a little zing, try adding 1 teaspoon of lemon zest to the batter.

Comments (25)

  1. I never make dessert but this was really easy and very impressive. Going to enter in the work pie contest… JMD

    - Jean
  2. I now make sure that I keep a quart of buttermilk in my fridge. If you like a custard type of pie, this is a sure hit. I’ve brought it to get togethers and other events, and it’s been a hit. Delicious and so easy to make!

    - Maria
  3. This was a huge hit at my nephews birthday party! I would suggest adding half to the recipe because these measurements with a 9 inch pie plate seemed a bit small. I will make this again, too easy and too delicious!

    - LJ
  4. How about greasing the pie pan?

    - LJ
  5. No pie crust?

    - Carol
  6. Made this recipe last night for Christmas, everyone loved it and even had seconds. I served it hot with vanilla ice cream. It was super easy to make, took 15 minutes to prep, I popped it in the oven and went back to entertaining my guest. Next time I try the recipe I’ll put less sugar, it was a bit too sweet.

    - Nilda
  7. Substituting sour cream for buttermilk. Its easier to buy. Enjoy

    - Dilana
  8. Deborah, if it is too sweet for you, how much sugar would YOU use? Half? 1/3? I would be interested in that figure, because I cannot take things too sweet either.

    - Dave
  9. Did you try it or is this just an assumption?

    - Mary
  10. I made this and it was so easy and delicious, my family ate it up, will definitely make again. I sprinkled sugar on top at the end and put under broiler for a couple minutes. Made a nice crunchy top, reminded me of creme brûlée

    - Shirley
  11. This recipe can’t be right…think sugar measurements are wrong….way too sweet!!!

    - deborah fantine
  12. I have made this and added coconut. Easy and delicious

    - Christine
  13. Vegan food, any recipes?

    - ezia rodriguez
  14. I used individual ramekins in lieu of pie plate.

    - Rosemary
  15. Is it best to serve it warm or is it better cold?

    - Greg
    1. Personally, I prefer it cold, but you can serve it either way. Do let it cool before serving; if it’s too hot, it won’t slice properly.

      - Amy Laskin
  16. Add 2 teaspoon coconut milk and a 1/4 cup of shaved coconut to the top and you have a coconut cream pie. Serve with whipping cream.

    - Angel
  17. Can’t print recipe from this web page – can you e-mail it to me and l’ll try to print from the e-mail? If not, can you mail me this recipe at 2037 Nottingdale Lane Winter Park FL 32792? This recipe sure sounds gooood! Thanks so much.
    Silvia Braun

    - Silvia Braun
  18. I made this tonight as a tester for Christmas. The kids, hubby and I all loved it. I enjoyed the texture and the flavor, and it smells wonderful as it is baking. The best part is it truly is “crazy easy” to make. I love simple, especially at this time of year when I’m already on the hook for various meals. Definitely a keeper, and since it is not overwhelming or too rich, it can really be used any time of year, but will definitely be welcome along with a selection of other pies for the holidays.

    - Courtney from Arizona
  19. Recipe does not say if you must grease the pie plate before pouring the batter in?

    - Marilyn Backer
  20. With the lemon!!!

    - Gmama
  21. I am making gluten free, diabetic friendly shortbread cookies. These use almond flour, splenda, butter and vanilla. They are delightful!

    - Carol Wilson
  22. Delicious!!! My sweet darling grandmother, who lives in Mississippi,has been making buttermilk pie for 50+ years. We all love it.
    Yashica, Oakland County, Mi

    - Yashica Patterson
  23. My mother made these pies every holiday when I was growing up. Now, I make these every Christmas and thanksgiving! It’s an easy, delicious pie that everyone loves!

    - RG
  24. can the gluten free bisquick used in place of the regular baking mix?

    - shirley young

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