Olivia's Buttermilk Pie

Total Time:
55 min
5 min
50 min

6 to 8 servings

  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup biscuit mix (recommended: Bisquick)
  • 1/3 cup (5 1/3 tablespoons) butter, melted
  • 1 teaspoon pure vanilla extract
  • 3 eggs

Preheat oven to 350 degrees F. Grease a 9-inch pie pan.

Put all ingredients in a bowl and blend for 1 minute with a handheld electric mixer. Pour mixture into prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.

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    186 Reviews
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    Very very good! 3 things..1-I only used 1 cup of sugar . 2-Silly me forgot the melted butter in micro so made it without butter..sorry Paula. 3-After 35 min i sprinkled 2 packets of Sugar in the Raw and put under broiler for 2 min. creme brulee style.
    Great pie only if you tweak the recipe. 1) You need to use an unbaked pie crust. 2) You need to use only 1 cup of sugar. 3) Suggest the addition of 1/2 tsp of cinnamon; 1 tsp nutmeg; If you like coconut, 1/2 cup of sweetend coconut will make a wonderful addition. 4) check pie for doneness after 40 min.
    I made this and it came out cakey not like a custard. Cooked it for the full time so this may be why, but when I checked on it at 5 minute intervals after 35 mins in, it just looked raw.
    Made this in a pinch as a last-minute dessert idea because I was looking for something easy, yet interesting. Aside from being possibly the easiest recipe to throw together, it was absolutely delicious! Everyone had to get a second slice. I took the others' suggestions and cut down on the sugar. I added 1 cup + 2 tablespoons. The whole 1.5 cups that the recipe calls for would have been too sweet.
    I just baked AND ate a slice of this pie. My eyes rolled back in my head, it's delicious! I did cut back on the sugar to one cup as some reviewers had suggested, but I think the next time I'll use 3/4 cup. I also added nutmeg and baked it in a pie shell. Mmmmmm, it's so good! A quick and easy recipe.
    OMG!! Add a cup of coconut and it's like a custard and a macaroon mated and had a baby pie!! Took this to work and everyone loved it!! Like other bakers posted, I reduced the sugar to one cup and thought it was perfect. Any more sugar and it probably would have been "sticky sweet." The only other comment I have is that it baked up much faster than the stated 50 minutes. My pie had a lovely golden top and was completely set at about 35 minutes. I was glad I was watching it and not just trusting the oven timer, or my oven for that matter. TRY THIS PIE! :o
    Had some buttermilk to use before it expired and found this recipe. Really easy and delicious. I used only 1 cup of sugar (may use 3/4 cup next time and added the 1/4 cup of unsweetened cocoa as suggested below (may use more next time and it came out great. May try in a pie shell next time even though it just adds calories!
    This was so sweet it was inedible. I didn't read the 5 star reviews, assuming that meant those people all thought it was perfect as written, so I didn't notice everyone saying the sugar should be reduced.
    This recipe is very good. I suspected that a pie crust was needed even though it didn't call for one. Used a deep dish frozen pie crust and it turned out delicious! We always add pecans for crunch.
    I followed the suggestions of some of the others regarding reduced sugar & added some coconut & nutmeg. Also it should back about 35 mins. It was good & well liked. It does not create its own crust. So next time I will pour it in a crust. Though no one mentioned about the missing crust.
    Fast and easy. We had it for Thanksgiving dessert. It did not form its own crust, but the top was caramelized--yummy, and it was a cross between cake and custard...much better than a different recipe a tried. I did use only one cup of sugar after reading other reviews. Otherwise, I followed the recipe exactly. I do not think the whipped cream and blueberries went with it very well, so I only ate one piece that way. This stands great alone without adding anything else.
    Made this just as called for except cooked it for 45 min. It was very good. The top was caramelized and delicious. Served it with whip cream.Yummy.
    Very good custardy type pie. I'm glad I read the reviews before I made it as I cut the sugar to only 3/4 cup and it had plenty of sweetness. I can't imagine using 1 1/2 cups! I also added a handful of coconut (because I love it and a sprinkle of nutmeg. Very easy to make and oh - cooked in only 35 minutes - not 50, so keep an eye out!
    So easy and so decelious
    I was looking for an easy dessert recipe and this was not only very easy, but also very delicious! After reading other reviews, I cut back the sugar to 1 cup. I also added about 1 tsp of lemon zest and 1 tsp of nutmeg which I think added more depth of flavor. It cooked probably about 40 minutes rather than the full 50 minutes. Great recipe!
    Ok so I just made this and I have to agree with the other posters...it is VERY sweet. In fact, I only used a cup of sugar and would def cut it down to 3/4 cup next time. A good, simple dessert. Only thing I hsd to buy was the buttermilk. :
    Easy & delicious. I use a bit less sugar and sometimes add shredded sweetened coconut to the batter. I also sprinkle nutmeg over the top before baking. YUM
    The pie was delicious!!! Added the nutmeg on top before baking and served with fresh blueberries. Can't wait to try the other suggestions. Thanks Paula!!!
    Tasty, but a little too sweet. I'll make it again but I'll cut down on the sugar. Also it was done in only 30 minutes. My husband and kids loved it.
    Very tasty, reminded me of custard. Very easy to make and very good. I will definitely make this one again. 
    This recipe is easy and simply delightful! Very versatile...we used strawberries to garnish, but are already planning to try peaches this summer!
    I served this pie along with the more traditional version for Thanksgiving and the guests all preferred the other pie. This one has a thicker texture.
    Wonderful & easy; don't forget to sprinkle a tiny bit of nutmeg across the top when it goes into the oven. Prep reminds me of an old "Impossible Pumpkin Pie" recipe I have - mix the filling in a blender with the Bisquik in it.
    Not only does this come out perfect every time (I've made a dozen of 'em, but it always gets rave reviews from those who eat it. Simple, just sweet enough. Yummmmmmmy. Thanks yawwhll. :
     I thought I would never say this about a dessert, this pie was too sweet. BUT, it was really good! I want to make it again with maybe 1 1/4 cup of sugar or maybe just a cup. My husband says to keep it sweet. He gave the pie a 4.67 stars :. We topped out slices with whip cream and black berries. I am going to make this pie for my parents during the holidays. Thanks Paula Dean!
    Loved it! Only thing I changed was using lemon extract instead of vanilla. Texture and sweetness were perfect. This was my test pie for Thanksgiving. Glad we'll get to eat this "test" pie. I will definitely keep this recipe.
    Only one cup of sugar! I love sugar and just a little too sweet.
    This pie was really good for as simple as it was. I made a healthier version using low-fat buttermilk, low-fat Bisquick and Smart Balance butter. I also cut the sugar down to 1 cup. It was still really good and sweet. Frankly, I think the sugar could be cut back to less than a cup. This pie would also be a good base for other ingredients such as chocolate, coconut, nuts, etc.
    Absolutely delicious and so easy to make.
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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond