Buttermilk Pie

Warm, fragrant Vanns Nutmeg and Cinnamon combine with the creamy tang of buttermilk to create a classic custard pie.

Buttermilk Pie

You might not think that buttermilk would make a good pie filling, or that a custard pie could be considered somewhat light, but both are true and proven in this pie! The tang of buttermilk is mellowed out by baking, but still keeps enough of an edge to balance out this pie's sweetness, while Vanns Vanilla, Cinnamon, and Nutmeg add a subtle but delicious level of warm spice. And though there are plenty of eggs involved in the filling to make it creamy, the buttermilk's fairly low fat content prevents this custard from that sleep-inducing heaviness that so many custard-based pies have. Unless you eat more than one piece, that is, which you very well might.

Spices used in this recipe

Vanilla Extract
Cinnamon, Ground
Nutmeg, Whole
Salt, Kosher



  1. Make sure that pie crust is chilled and rested according to recipe or package directions. 
  2. Whisk sugar and flour together in a bowl. In a separate large bowl, whisk buttermilk, egg yolks, whole eggs, butter, vanilla, cinnamon, nutmeg, and salt together. Slowly pour in sugar and flour mixture, whisking as you pour until evenly combined. Pour mixture into chilled and rested pie shell and chill for 30 minutes while you heat oven.
  3. Heat oven to 425°F and move rack to the lower position. When oven is at temperature, carefully move pie to the center of the lower rack and bake for 15 minutes. Lower the oven temperature to 350°F and bake for an additional 30-40 minutes, until custard is firmed up but still jiggly in the center. Remove from oven and place on a rack, allowing the pie to cool completely to room temperature before serving. Pie can also be cooled to room temperature and then refrigerated, and can be served cold or at room temperature, though it’s best if consumed within 24 hours of baking. 

Makes 1 pie, serving 8. Adapted from Serious Eats.

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