Perfect Lazarus Buttermilk Pie

Ever had one of those days where you think you’re going to make the perfect buttermilk pie and then bam! Flour everywhere and butter slipping from your hands, and half the eggs end up on the counter, but somehow.

After a little mess and a few laughs and some sticky fingers, the buttermilk pie turned out amazing because sometimes the mistakes are the best part, and that’s exactly what makes buttermilk pie so much fun.

It’s kind of funny, right? Because you start thinking, “This buttermilk pie is going to be flawless,” but life laughs at you. So, have you ever noticed how the little hiccups in the kitchen make the final bite taste even sweeter, or maybe it’s the memory of the chaos, or just the satisfaction of turning a tiny disaster into something delicious.

Honestly, isn’t that part of why baking buttermilk pie is so magical, because you watch simple ingredients turn into something amazing, even if the process isn’t perfect.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg (optional)

Ingredients notes

• Pie crust: Store-bought saves time; homemade tastes extra yummy.
• Sugar: Adds sweetness; less can be used if desired.
• Flour: Helps the pie set without being runny.
• Salt: Makes the flavors pop.
• Eggs: Create a creamy texture and help the pie hold together.
• Butter: Adds richness. Melt gently, not too hot.
• Buttermilk: Gives a tangy and smooth flavor.
• Vanilla: Adds sweet aroma and taste.
• Nutmeg: Optional, adds warmth and coziness.

How to make Buttermilk Pie?

step 1: prepare the oven and pie crust

Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan. Press gently and trim edges if needed. Prick the bottom a few times with a fork for even baking.

step 2: mix dry ingredients

Combine sugar, flour, salt, and optional nutmeg in a medium bowl. Stir until evenly mixed.

step 3: mix wet ingredients

Beat eggs in a large bowl. Add melted butter, buttermilk, and vanilla. Mix until smooth.

step 4: combine wet and dry ingredients

Slowly pour dry ingredients into wet ingredients while stirring gently. Stop once fully mixed; overmixing is not necessary.

step 5: pour filling into pie crust

Pour filling into the prepared pie crust. Spread evenly using a spatula. The filling will look runny but will set while baking.

step 6: bake the pie

Bake for 50–60 minutes. The top should be golden and slightly firm. A little jiggle in the center is okay.

step 7: cool the pie

Remove the pie and let it cool on a wire rack for a few hours. Cooling allows the pie to set completely.

step 8: serve and enjoy

Slice the cooled pie and serve. Optional toppings include whipped cream, ice cream, or fresh berries.

kitchen equipment needed

• 9-inch pie pan
• Mixing bowls (medium and large)
• Whisk or fork
• Spatula
• Measuring cups and spoons
• Oven
• Wire rack

storage options!

Store leftover pie at room temperature for one day covered with plastic wrap. Refrigerate for up to four days. Freeze slices by wrapping in foil and placing in a freezer bag. Thaw overnight in the refrigerator.

variations!

Add lemon juice or zest for a tangy twist. Sprinkle cinnamon or nutmeg on top for warmth. Mix in chocolate chips for a sweet surprise. Mini pies in muffin tins are perfect for small hands and faster baking.

What to enjoy with buttermilk pie?

Buttermilk pie is amazing on its own, but pairing it with other little treats takes it to a whole new level. For example, a warm slice with a glass of Autumn Harvest Punch Recipe creates pure cozy magic or try it with fresh apple slices or a dollop of whipped cream or a scoop of vanilla ice cream or some toasted pecans or a drizzle of caramel or cinnamon-spiced tea or even a few soft ginger cookies on the side because each combination changes the mood of the pie and makes each bite exciting

Sometimes it’s the little mistakes that make baking memorable; for instance, one time the crust was slightly uneven and the filling bubbled over just a tiny bit, but the taste was incredible. So do little accidents always lead to something wonderful not always, but with buttermilk pie, the chances are pretty high because it’s creamy and sweet, just like a good friend.

Tips for making the best buttermilk pie

• Preheat the oven for even baking.
• Melt butter gently; avoid high heat.
• Mix filling until smooth but do not overmix.
• Watch the pie in the last few minutes to prevent over-browning.
• Allow the pie to cool completely before slicing.
• Experiment with nutmeg or cinnamon, but keep flavors balanced.

FAQ

what is buttermilk pie made of?

Sugar, eggs, butter, flour, and buttermilk.

what does buttermilk pie taste like?

Sweet, creamy, slightly tangy with a buttery crust.

can a homemade pie crust be used?

Yes, homemade crusts work well and taste extra fresh.

can regular milk replace buttermilk?

Yes, but the tangy flavor will be less pronounced.

is this pie difficult to make?

No, it is simple, even for beginners.

can kids help make this pie?

Yes, they can mix ingredients and pour the filling safely with supervision.

how long should it bake?

Approximately 50–60 minutes at 350°F (175°C).

can this pie be frozen?

Yes, wrap slices in foil and store in a freezer bag. Thaw in the fridge overnight.

should it be eaten warm or cold?

Both work! Warm is creamy, cold slices hold shape.

can extra flavors be added?

Yes, vanilla, nutmeg, cinnamon, or lemon zest are great.

why might the pie crack on top?

Baking too fast or cooling too quickly can cause cracks. Cool slowly at room temperature.

can mini pies be made?

Yes, use muffin tins and bake 25–30 minutes.