Whipped Buttermilk Pie

The secret to this whipped buttermilk pie’s light as air filling and sugary, buttery crust is 4 minutes’ blending before baking. Best buttermilk pie EVER!

whipped buttermilk pie








Whipped buttermilk pie is the lightest, most delicate version of this Southern dessert that I’ve ever found. Some buttermilk pie custards are too thick and “eggy” for me. This custard is light, airy, and sweet~not the least bit eggy. It reminds me of creme brûlée filling, and it is divine.

The 4 minutes’ blending (I use my Vita-Mix) incorporates air into the filling and gives it the light, airy “whipped” texture that is so divine. Just be sure not to add the melted butter until AFTER the blending; it won’t turn out right (as I learned from experience).

Buttermilk pie truly is a dessert worth mastering for those of us who want to be considered true Southern cooks. It is on the short list of desserts considered standard fare in the South. Buttermilk pie often gets confused with its 1st cousin~Chess Pie; however, these pies are a bit different. Chess pies have cornmeal and are made with many variations~most notably lemon & chocolate.

Make ahead: This pie is actually better if allowed to sit at room temp for several hours before serving. As it cools, it “sets” to a firmer, sliceable consistency, and the filling melds into the crust, making it buttery and sweet. Buttermilk pie doesn’t freeze well, so I don’t recommend that.

Savvy suggestion: I couldn’t live without these perfect pie shields. I have several that I always use when making any pie. They are aluminum rounds that sit atop the crust during baking to prevent an overly brown or burned crust. They come in 9″ and 10.” I have the 10″ and think they are more versatile. Love these!!! #bestpiegadgetever

If you try this, please let me hear your thoughts and opinions! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!


Whipped Buttermilk Pie

These will change your mind about buttermilk pie. You'll be a fan for sure!

10 min

40 min

50 min

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  • 1 refrigerated pie crust (I use Pillsbury)
  • 1/2 cup buttermilk (I use Friendship 1%)
  • 3 eggs
  • 1 1/2 cup sugar
  • 2 TB flour
  • 1 TB vanilla
  • 1 stick butter, melted


  • Preheat oven to 350 degrees.
  • Unroll pie crust and press into pie pan; set aside.
  • In blender, put buttermilk, eggs, sugar, flour, and vanilla (NOT butter).
  • Blend on medium-high to high for 4 minutes.
  • Add butter; blend for a few seconds until incorporated.
  • Pour filling into pie crust.
  • Bake 40 minutes or until just set (will not jiggle when pan is shaken).
  • Allow to cool before cutting, preferably several hours.