Buttermilk Pie

Total Time:
35 min
10 min
25 min

8 servings

  • 1 1/2 cups granulated sugar
  • 1 tablespoon flour
  • 1 tablespoon grated lemon zest
  • 4 large eggs
  • 1 cup buttermilk
  • 1 stick butter, melted
  • 1 unbaked 10-inch basic pie crust shell

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.

View All

Cooking Tips
Loading review filters...

    107 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    If this is really Emerill's recipe, he should be ashamed. Way too much butter, not enough flour, 1 too many eggs & it baked for almost an hour before I dared take it out. It probably will taste ok, but it will have to be served in bowls with spoons. Also, no mention of regular buttermilk or lo-fat. Regular may have been better. So sorry I did not read reviews first, but assumed if it was Emerills, it would be fine.
    Does anyone even test these recipes before posting them on the Internet?!?
    Be sure to use REGULAR buttermilk not low fat. You will be disappointed by a soupy mess if you try low fat alternative. Bake for at least 40mins and cover with foil tent to prevent over browning if necessary. Enjoy!
    Great recipe! I've been using this one the past few years and it's the best.... 
    Thanks Emeril 
    Dorothy, Michigan City, IN
    I made this pie for the first time today. It turned out wonderful. I did cook it longer than the 25 minutes as printed in the directions. I also added coconut to the mixture. This one is a keeper!!!!
    I have made buttermilk pies several times but had lost my recipe, so found this one and have to say , I am glad I read the reviews! Made the same changes as most of you folks, cutting the butter, adding flour (and more time) and the pies turned out great! Thank you all for your comments!
    Like the previous review, this reminds me of my grandma's buttermilk pie. A tasty way to use up the last of the buttermilk. Btw, the recipe originally called for 1 3/4 c sugar and 1/4 cup of flour. I don't know why they changed it on the FN site, but it really was quite good baked with those proportions.
    First off... I wish I had read the reviews BEFORE baking this pie!... the original recipes states 25 minutes to bake....what kind of oven does Mr. Lagasee have that this pie takes only 25 minutes?..... mine baked for nearly an hour before finally showing ANY signs of setting up! I figured Emeril "should" know his stuff so I kept to the original recipe calling for only ONE Tablespoon of flour which I thought was skimpy...(should have gone with my original gut feeling on this one!. I can't believe that someone as high profile as Legasee and his team haven't figured out you can NOT bake a custard pie in 25 minutes....get real this isn't "your first rodeo" dudes! Anyway....not going to trust Legasse recipes at this point.... Signed: Unhappy In Valley Glen.
    This was amazing. I had to cook mine for 50 min and I might even cook a little longer next time. The longer this cools the more better it sets. I would even suggest putting in the refrigerator and chilling before cutting. The flavor was amazing. I also added a dollop of homemade vanilla bean whipped topping to the top and everything together was just wonderful. 
    Recipe for whipped topping: 
    6 tablespoons of powdered sugar 
    1 Pint of whipping cream 
    2 Vanilla beans split and scraped 
    Mix all ingredients together in mixer on high for approx 2 min (until stiff peaks form 
    **Hint: chill mixer bowl and whisk in freezer for 30 min before mixing ingredients.**
    I am actually pretty upset, it does NOT take 25 minutes, it takes longer. I was trying to surprise my fiancé for his birthday with his favorite pie and it wasn't fully cooked when I took it to him, we had to throw it away. Not happy.
    Bake for 25 minutes? You've gotta be kidding! It takes 50-60 minutes for the custard to set! Otherwise, a worthwhile recipe. And add a pinch of salt to the batter!
    Finally, a good buttermilk pie recipe (with changes recommended from other reviewers. I rated this only 4, because the recipe will not work as listed, with the changes it is 5-star. This is what I did: 1 cup sugar + 2 TBLS, 4 TBLS flour, Zest from 2 lemons, 4 extra-large eggs, 1/2 tsp. vanilla, 1 cup buttermilk, 1/2 stick (4 TBLS butter, melted. Followed the process of the recipe with the changes in ingredients. Baked on lowest rack of oven (to crisp crust on bottom at 400 degrees for 25 minutes. Reduce heat to 350, bake an additional 35 minutes (center will puff a bit, and there may be a little butter in the center of the pie. Cool pie to room temperature - butter will end up incorporating itself! Serve with berries and whipped cream. Delish! This is the 4th buttermilk pie recipe I've tried - and this one is now a winner!
    Yes, you are right! Yours is better! SORRY Emeril.
    Tastes just incredible. But baking time is minimum 1 hr. 
    Also, substituting lime zest for lemon zest gives this recipe an added fresh kick!
    The 3-star was for the original recipe, it is an easy pie to make. I am SO glad that I read the reviews before making it. The modified recipe is really good and very tasty - more lemon zest (2 whole lemons, more flour (4 TBSP, and longer cooking time (50 minutes. I will probably cut the sugar to one cup next time. Thanks everyone for your input.
    Baked until set....about 45 min. It turned out nice although a bit too 'greasy' for me. The bottom crust was buttery and I had pre-baked the crust for 15 minutes. I did like the flavor though and will bake again with half the amount of butter.
    I really like making this pie! My dad always demands that I make at least one per week for him to eat between meals. The pie is amazing as is but since he doesn't like sweet food too much (I was raised by salt-lovers, he has to wait a day for all the other flavors to mix in with the sugar. Also, to help dull the sweetness, I make a buttermilk subsitute- 1 cup plain milk (doesn't matter what type but I always have 1% and a tbsp of lemon juice. That way, I use the entire lemon, it's not too sweet for my family and I have a reason to make a nice lemonade. ^_^ Always winning at that! Awesome, Emeril!
    This is a pie from my childhood and I was happy to see recreating it was easy. The buttermilk pie is very versatile and can be topped many different things. I am glad that some folks were kind enough to offer some baking tips in the reviews. I used a cup and 1/4 sugar, 3 heaping tablespoons of flour, 1/2 stick butter, fresh squeezed lemon, a cup and half of buttermilk and though the recipe didn't call for it a half tablespoon of vanilla extract. Even if you've never baked anything this pie can be executed easily. My cook time was 45 minutes which I attribute to being in Denver. 20 minutes in I did cover with tinfoil. 5 stars for ease and taste.
    The recipe was extremely easy. ONE MAJOR issue though -- the bake time was WAY off. It took 45 minutes to properly bake. It was a little jiggly when I took it out but it set up nicely as it cooled. Also -- Penzey's makes a powdered lemon zest that worked beautifully in place of the lemon zest/juice. It is available by mail and keeps well in the fridge.
    So, it can turn out perfectly with lo fat buttermilk.... Double the cooking time. Leave all the ingredients alone proportion wise. It is yummy when finally done
    Thank you for providing this info! The first time I made this recipe, it turned out perfect. I followed the recipe exactly but added an additional 15min cooking time. Perfect! However, I made this pie to bring to a dinner party with friends and it didn't set up at all. Beautifully browned on the surface but buttery soup underneath. Yuck! Had to throw it out. Embarrassing! The difference? Pie one was made with reg buttermilk. The second pie, low fat. Genius! Live and learn!
    Great pie if you tweak the ingredients and directions. I substituted and tweaked as suggested in other reviews. Instead of one tablespoon of flour use four tablespoons, 1/2 stick of butter instead of one stick, one tablespoon of lemon juice instead of zest and bake for 55 minutes. I made the pie for a church social and everyone loved it. The pie is a perfect summer treat!
    I have been making this for over 40 years. I discovered that it fails with LOW FAT buttermilk. I live in Oregon and can only find low fat buttermilk so must make adjustments like other reviewers suggested.
    I tried the original recipe and the one that Okiemom suggested. I found that the improved pie with more flour and less butter is MUCH better. The original definitely needed to be in for an hour instead of 25 minutes. And the last 20 minutes I baked it at 370 degrees. That allowed it to set enough for it to be removed from the oven. I noticed that it continued to set while cooling. However, it left liquid butter deposits and seemed wet and soggy. The improved Recipe is PERFECT. Hopefully you've read the reviews in enough time to save your first attempt. It's salvageable, don't give up. If you read this before attempting. Do half a stick of butter and 4 Tbsp flour.
    This is NOT a good recipe. The pie will not set. I wish I had read the reviews BEFORE i tried to make this terrible recipe. What a waste of time and good ingredients. 
    Emeril, do us all a favor and take this recipe down.
    I have a few suggestions that should be helpful to anyone having trouble with this recipe, which basically, is really wonderful. I too experienced some of the same problems others have mentioned....first....the cook time must have been entered incorrectly. I find 55 min. at 350 just right every time. Next, I use 3-4 tbsp. of flour instead of one...gives you a lovely light and airy custardy texture. Very important...1 stick of butter is way too much...leaves you floating in grease. 1/2 stick is what I have been using with success...but could even be cut back by a tbsp. at least if you want to. If you have trouble with it browning up too much or too quickly...simply cover with foil tent, making sure it doesn't touch the pie center. I usually keep it covered from the time I put it in until the last 15 min. After making the above adjustments....this is by far the best tasting, textured, and looking buttermilk pie around...it has many fans in my home and church : ENJOY!
    For those who are having problems with this recipe, try this variation. 1 1/2 c sugar, 4 eggs beat in one at a time, 2 tbs flour (I just stick the tbs in and add whatever gets caught in the spoon 1 stick melted butter after it's cooled, and 1 cup buttermilk. I set the oven between 350-375 and after laying out the crust in the pan, let it sit in the oven for about 3-5 mins. Pull out, and let cool. I add about a half a cup or so of coconut to the mixture and whisk through. Pour the mixture in the crust, then add a light layer of coconut on top, semi sweet chocolate chips, and pecan chips. Slide in the oven, and check the pie at about 35 mins, and lightly tap it. It should be set at 35-40 mins. I've taken this variation to work several times and my co-workers seem to love it.
    I love this pie! Last week I never heard of a buttermilk pie...today...everyone's asking me to make one; Easy, delious, and fun to make!!!
    This pie is the greatest! Cooking time is more like 45-55 minutes. Nice zing from the lemon/buttermilk and sweetness from the suger. Properly cooked this is a great and easy pie. I did add some vanilla and nutmeg to taste
    It tastes great, BUT after 25 minutes it was still not done in the center, so I covered it with foil and cooked it for another 30 minutes and it was perfect. I think 55 minutes was good.
    I am at a loss. I tried this and it never set. I also noticed it doesn't call for baking soda. I even baked mine for 50 minutes. I darn near burned the crust. I chilled it overnight and when we cut into it, it was like soup in the center.
    Horrible and soupy. Now what do I take to my mother's house for Thanksgiving. Someone needs to take this recipe down.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond