Buttermilk Pie

Rich and creamy, try our buttermilk pie with a hint of lemon and vanilla. Top with a generous dollop of real whipped cream.
Cuisine: American
Course: Desserts, Party Perfect
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Prep Time 15 minutes
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Total Time 1 hour 25 minutes
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Servings 8


  • 1 Prepared Pie Crust click for recipe
  • 1 1/2 Cups Sugar
  • 1/2 Cup Prairie Farms Butter melted, cooled slightly
  • 4 Large Eggs 3 whole, 1 yolk
  • 3 Tbsp All Purpose Flour
  • 3/4 Cup Prairie Farms Buttermilk room temp
  • 1 tsp Lemon Zest, fresh
  • 1 Tbsp Lemon Juice, fresh
  • 1 tsp Vanilla Extract


  • Whipped Cream


Pie Crust

  • Preheat oven to 375°F.
    On a well-floured surface, roll out prepared pie crust dough into a 12-inch circle. Transfer to a 9” pie plate, tuck edges under and crimp as desired. Freeze for 20 minutes.
  • Prick the bottom of the crust 8-10 times with a fork. Gently line the pie crust with foil and fill with pie weights. Bake for 10 minutes, until the edges of the crust are dry.
  • Remove from oven and carefully remove pie weights.
    Return to oven and continue baking another 5 minutes, until the bottom of the crust is dry and light brown.
    Remove from oven and let cool.

Pie Filling

  • In a large bowl, whisk together sugar and melted butter. Whisk in eggs and egg yolk, then flour. Add the buttermilk, lemon zest, lemon juice, and vanilla extract.
  • Pour filling into cooled pie shell. Bake 45-50 minutes, or until lightly golden brown with the edges and center set.
  • Let pie cool completely before serving, about 2 hours.
    Garnish with whipped cream and enjoy!


If you don't have ceramic pie weights to blind-bake the crust, you can use granulated sugar or even dried beans to line the bottom. 

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