Old Fashioned Buttermilk Pie
Cook time
Total time
Serves: 1 pie
  • 1 9-inch Pie Crust ( I use this butter pie crust recipe)
  • ½ cup butter, room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 3 eggs, separated
  • 1 tablespoon vanilla extract
  • 1 Tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 1 cup buttermilk, room temperature
  • 2 Tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • ¼ teaspoon cinnamon
  1. Preheat oven to 325 F.
  2. In a large bowl cream together butter, granulated sugar and brown sugar.
  3. Mix in egg yolks, vanilla extract, lemon juice and lemon zest.
  4. Add in buttermilk. (The batter will be speckled)
  5. Mix in flour, cornstarch, salt, and vanilla.
  6. In a separate bowl, beat egg whites until fluffy.
  7. Fold egg whites into batter until completely combined.
  8. Pour batter into prepared pie crust.
  9. Bake for 1 hour and 10-20 minutes or until the center is barely jiggly. (cover with foil if top begins to get too brown during baking. I've never had to)
  10. Remove from oven and let cool. Pie will get firmer as it cool.
  11. *optional* After pie has cooled refrigerate for 3 hours or overnight for a firmer texture.
  12. Serve plain (warm or cold) with fruit topping or cream topping if desired.
Firmer texture: Let pie cool and then refrigerate for 3 hours or overnight.
*optional* Bake pie crust for about 10 minutes if you do not like a soft bottom crust.
Recipe by Divas Can Cook at https://divascancook.com/old-fashioned-buttermilk-pie-recipe-southern/