100 Year Old Buttermilk Pie Recipe

I absolutely adore how this 100 year old buttermilk pie recipe brings a sweet, nostalgic comfort to our dinner table. This dessert is truly a taste of Southern tradition, offering crispy edges and a creamy center that’s perfect for busy families seeking an easy, comforting treat. It’s a family-friendly recipe that turns basic pantry staples into a golden pie, perfect for making ahead as a sweet part of your easy meal prep.

What You’ll Need for This Classic Buttermilk Pie Recipe

• 1 (9-inch) unbaked pie crust: Use your favorite store-bought or homemade crust for a perfectly flaky foundation.
• 113 g (1/2 cup) unsalted butter, softened: Adds a rich depth and tender texture to the filling. (or salted if that’s all you have, just omit any additional salt in the filling)
• 350 g (1 3/4 cups) granulated sugar: Essential for that classic Southern sweetness and smooth custard.
• 3 large eggs: These bind the filling, creating the signature custardy texture. (organic eggs offer richer flavor)
• 240 ml (1 cup) full-fat buttermilk: The star ingredient, providing a delightful tang and creamy body. (or a quick DIY buttermilk substitute if you’re in a pinch)
• 5 ml (1 teaspoon) vanilla extract: Enhances all the sweet flavors.
• 1 g (1/4 teaspoon) freshly grated nutmeg: A warm, aromatic spice that adds cozy depth.

Premium Upgrades & Pantry Swaps

Enhancing your 100 year old buttermilk pie recipe with quality ingredients can really make it shine. Opt for organic eggs and full-fat buttermilk for richer flavor and an even creamier texture. If you’re making your own crust, choose a high-quality all-purpose flour for a superior flaky base. For a weeknight shortcut, I often grab a good quality store-bought refrigerated pie crust; it makes this family-friendly dessert so much easier without sacrificing taste.

Seasonal & Freshness Insights

Freshly grated nutmeg offers a much more vibrant and complex aroma compared to pre-ground spices, making a real difference in the overall flavor of your buttermilk pie. Always ensure your buttermilk is fresh for the best tangy flavor and proper texture. Check the expiration date to guarantee optimal results.

Step-by-Step Method Made Simple for Your Buttermilk Pie

1. Preheat your oven to 175°C (350°F): Place your unbaked pie crust gently into a 23 cm (9-inch) pie plate, making sure it fits snugly.
2. Cream butter and sugar: In a large bowl, cream together the softened 113 g (1/2 cup) unsalted butter and 350 g (1 3/4 cups) granulated sugar using an electric mixer for about 3-5 minutes, until the mixture looks visibly light and fluffy.
3. Beat in eggs: Add the 3 large eggs one at a time, beating vigorously after each addition until fully incorporated. The batter will look smooth and cohesive.
4. Combine wet ingredients: Gently stir in the 240 ml (1 cup) full-fat buttermilk, 5 ml (1 teaspoon) vanilla extract, and 1 g (1/4 teaspoon) freshly grated nutmeg until just combined. Be careful not to overmix; the filling should be smooth and slightly runny.
5. Pour the filling: Carefully pour the prepared smooth filling into your unbaked pie crust. The crust should be evenly filled to about 3/4 full.
6. Bake the pie: Bake for 45-55 minutes at 175°C (350°F), or until the crust edges are a rich golden brown and the pie’s center has a slight, gentle jiggle when carefully nudged. If you see cracks forming, the pie might be overbaking; pull it out slightly earlier.
7. Cool completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing. The filling will fully set and firm up as it cools, achieving its proper custardy texture.

Quick Tips & Healthier Twists

Using a stand mixer for creaming the butter and sugar can save you time and ensure a wonderfully fluffy base for your buttermilk pie. For a slightly healthier twist, you can try reducing the granulated sugar by 1/4 cup, but note that this might alter the traditional creamy texture a little. I find a little less sugar still makes for a satisfyingly sweet treat.

Troubleshooting Common Buttermilk Pie Mistakes

Cracks on top of your 100 year old buttermilk pie recipe often mean it was baked a little too long or cooled too quickly. Don’t worry, it’s purely cosmetic and will still be absolutely delicious and firm up nicely when chilled. If the center is soupy, your pie is underbaked; simply return it to the oven for 5-10 minute increments until it has that desired gentle jiggle.

Perfect Occasions and Serving Inspiration

This classic 100 year old buttermilk pie recipe shines for any occasion, from a comforting weeknight dessert to a special potluck. It’s perfect for ‘family dinners’ or simply when you crave a sweet treat.

• Serving pairings: Serve chilled with a dollop of fresh whipped cream, a sprinkle of extra nutmeg, or alongside a scoop of vanilla bean ice cream.
• Storage and reheating: Store leftover pie tightly covered in the refrigerator for up to 3-4 days. It’s not recommended for freezing, as the texture can change. This makes it great for ‘make-ahead meal prep’!

Nutrition & Everyday Wellness Benefits of Buttermilk Pie

Enjoy this comforting dessert as part of a balanced diet, offering a sweet treat without being overly indulgent. This 100 year old buttermilk pie recipe provides a delicious source of energy from carbohydrates to fuel your day.

Buttermilk contributes a small amount of calcium and protein, while the overall pie is a wonderful way to enjoy easy meal prep for busy families, as it holds well for days.

Why This 100 Year Old Buttermilk Pie Recipe Works for You

• Enjoy timeless, comforting flavors that evoke a sense of tradition and home with this 100 year old buttermilk pie recipe.
• Save time in the kitchen with simple ingredients and straightforward steps, perfect for ‘quick meals’.
• Impress family and friends with a delicious, classic dessert that’s always a hit, a truly ‘family-friendly’ option.
• Budget-friendly, using common pantry staples you likely already have.

I often whip up this pie on a Sunday afternoon, and it lasts us for delightful ‘easy dinner ideas’ desserts all week long, making weeknight meal planning a breeze.

Smart Upgrades and Adjustments for Your Buttermilk Pie

Enhance your pie with these practical adjustments, keeping this traditional 100 year old buttermilk pie recipe versatile for various preferences.

• Technique tips: Blind bake your pie crust before adding the filling for an extra crisp bottom. Ensure all cold ingredients are at room temperature for the smoothest filling, creating a more cohesive custard.
• Flavor variations: Add a teaspoon of lemon zest for a brighter flavor, or a dash of cinnamon for a warmer, more complex note.
• Diet adaptations: Use a ‘gluten-free’ pie crust for a GF option. For a dairy-free version, explore plant-based buttermilk alternatives, understanding the flavor and texture may vary slightly.

Reader Q&A about 100 Year Old Buttermilk Pie

Can I prepare this 100 year old buttermilk pie recipe ahead of time?

Yes, it’s actually best when chilled completely, so making it a day in advance is perfect. The flavors meld and the custard sets beautifully, ready for slicing.

Is this buttermilk pie good for meal prep?

Absolutely! Bake it ahead, chill, and you have a ready-to-slice dessert for several days of easy meal prep. It stays fresh and delicious, perfect for a grab-and-go sweet.

What’s the best way to store my buttermilk pie?

Keep it covered tightly with plastic wrap or in an airtight container in the refrigerator. This helps maintain its creamy texture and fresh flavor for up to 3-4 days.

Are there healthier substitutes for this 100 year old buttermilk pie recipe?

While it’s a classic, you can try reducing the sugar by 1/4 cup for a less sweet option. Using a whole wheat crust can also add a minor nutritional adjustment.

My buttermilk pie cracked, what happened?

Cracking usually occurs from slight overbaking or cooling too quickly after coming out of the oven. It’s purely cosmetic and won’t affect the taste! I find chilling it slowly prevents cracking.

Can I use store-bought pie crust for this 100 year old buttermilk pie recipe?

Yes, a good quality store-bought crust is a fantastic shortcut that makes this easy recipe even quicker. It offers great convenience without compromising taste.

This timeless 100 year old buttermilk pie recipe offers simple joy and classic comfort with every golden slice, perfect for ‘family dinners’ or a ‘quick meal’ dessert. Pin this delicious recipe to save it for later, ensuring you always have a comforting treat on hand!

100 year old buttermilk pie recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Madison Clarke
• Total Time: 245 minutes
• Yield: 8 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This 100 year old buttermilk pie recipe offers a sweet, nostalgic comfort with crispy edges and a creamy center. It’s an easy, family-friendly dessert using basic pantry staples, perfect for making ahead.

---

Ingredients

Scale 1x2x3x

• 1 (9-inch) unbaked pie crust
• 0.5 cup unsalted butter, softened
• 1.75 cups granulated sugar
• 3 large eggs
• 1 cup full-fat buttermilk
• 1 teaspoon vanilla extract
• 0.25 teaspoon freshly grated nutmeg

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven And Prepare Crust: Preheat your oven to 350°F (175°C). Place your unbaked pie crust gently into a 9-inch pie plate, making sure it fits snugly.
2. Cream Butter And Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer for about 3-5 minutes, until the mixture looks visibly light and fluffy.
3. Beat In Eggs: Add the large eggs one at a time, beating vigorously after each addition until fully incorporated. The batter will look smooth and cohesive.
4. Combine Wet Ingredients: Gently stir in the full-fat buttermilk, vanilla extract, and freshly grated nutmeg until just combined. Be careful not to overmix; the filling should be smooth and slightly runny.
5. Pour Filling: Carefully pour the prepared smooth filling into your unbaked pie crust. The crust should be evenly filled to about 3/4 full.
6. Bake The Pie: Bake for 45-55 minutes at 350°F (175°C), or until the crust edges are a rich golden brown and the pie’s center has a slight, gentle jiggle when carefully nudged.
7. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing. The filling will fully set and firm up as it cools.

Notes

For richer flavor, use organic eggs and full-fat buttermilk. Freshly grated nutmeg offers a more vibrant aroma. A stand mixer can save time and ensure a wonderfully fluffy base for your pie. For a slightly healthier twist, you can try reducing the granulated sugar by 0.25 cup. Cracks on top often mean it was baked a little too long or cooled too quickly; this is purely cosmetic. If the center is soupy, your pie is underbaked; return it to the oven for 5-10 minute increments.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 slice
• Calories: 340 calories
• Sugar: 44 g
• Sodium: 220 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 107 mg