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100 year old buttermilk pie recipe
- Total Time: 245 minutes
- Yield: 8 servings 1x
- Diet: General
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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Pour Filling: Carefully pour the prepared smooth filling into your unbaked pie crust. The crust should be evenly filled to about 3/4 full.
- 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.
- 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