In this Buttermilk Pie Recipe recipe from Pioneer Woman, a ready-to-bake pie crust is paired with a custardy, velvety filling made with simple ingredients. It is a delicious, decadent holiday dessert made with simple ingredients and is quick to prepare.

I will try to go through everything you need in order to make this delicious Pioneer Woman Buttermilk Pie Recipe, alongside the main recipe I will be providing some tips and tricks and also some problems that you may face, so stay tuned!

Why You’ll Love This Classic

• It’s super easy to make.
• The pie is a bit different from the usual pies we serve, but it’s so tasty.
• This recipe has a slight lemon flavor from the juice, but you can change it by adding extracts.
• Since it must cool completely before serving, it is a perfect dessert to prepare in advance.

What is Pioneer Woman Buttermilk Pie?

Pioneer Woman Buttermilk Pie is an American favorite from the southern states. It is sometimes called chess pie or sugar cream pie. It has a vanilla flavor (or a hint of lemon if you use lemon juice).

This buttermilk pie has a texture similar to custard with a slightly caramelized top, it’s really good. This Pioneer Woman Buttermilk Pie recipe came from an old box of vintage recipes that has tons of classic desserts in it.

Ingredients That You’ll Need:

Despite the fact that they all contain the basic ingredients of the old-fashioned buttermilk pie recipe (butter, sugar, eggs, flour, and buttermilk), buttermilk pies aren’t all the same. However, here are the ingredients for this Pioneer Woman Buttermilk Pie Recipe:

• Butter – Unsalted butter at room temperature will help with creaming. Choosing a good-quality butter (Irish or most European butter), which is real butter without any water, will improve the taste of your Pioneer Woman Buttermilk Pie.
• Granulated sugar – Sugar is one of the ingredients that you can use a little more or less than the amount in this recipe. I originally used 2 cups of sugar, but thought the result was too sweet, so back it down to 1 1/4 cups of sugar. The pie was mildly sweet and still quite custardy. It was mildly sweet, but still very custardy, so you can adjust its sweetness to suit your tastes.
• Eggs – To make this recipe, use whole eggs at room temperature. Beat them until well combined.
• Flour – To thicken the filling, I used all-purpose flour. However, if you are gluten-intolerant and using a gluten-free pie crust, you can use cornstarch instead of flour. The ratio is 1:3 (cornstarch:flour). So for every 3 tablespoons of flour, you will only need 1 tablespoon of cornstarch as a thickener.
• Buttermilk – For the filling, use full-fat buttermilk so it will be creamier and more custardy than using 2% buttermilk. If you don’t have buttermilk, check out the suitable substitutes below to make your own buttermilk.
• Flavorings – In this Pioneer Woman Buttermilk Pie Recipe, I used freshly ground nutmeg, lemon juice and lemon zest, pure vanilla extract, and powdered salt, which are all typical of Southern buttermilk pies. This is an old-fashioned recipe with a modern twist. If you do not like lemon desserts, reduce the amount of lemon juice to 1 TBSP or 1-2 tsp.
• Pie crust – It was quicker to use a store-bought pie crust instead of making my own. However, you are welcome to use a homemade pie crust if you prefer.

What are buttermilk substitutes?

No buttermilk at home? No problem! Grab a measuring cup (240 ml) and combine one of the following combinations to make a cup:

• Add 1 tbsp (15 ml) of white vinegar or lemon juice to the cup, then fill it to the 1-cup line (240 ml) with whole milk or lactose-free milk;
• You need 1 3/4 teaspoons (5 grams) of cream of tartar per 1 cup (240 ml) of milk, but make sure you add just a little bit of milk at first and whisk until the cream of tartar has dissolved. Afterward, whisk in the rest of the milk; otherwise, the mixture will be clumpy.
• 1/4 cup (60 ml) of water or milk with 3/4 cup (172 grams) of sour cream or plain yogurt (whisk mixture until smooth).
• One cup of plain kefir (240 ml) – a fermented milk beverage without flavor.
• Mix 1/4 cup of powdered buttermilk with 1 cup of water (240 ml).

Pioneer Woman Buttermilk Pie Recipe can still be made with these substitutions even when there isn’t one of the main ingredients on hand!

Where Did Pioneer Woman Buttermilk Pie Recipe Originate?

Pioneer Woman Buttermilk Pie is believed to have originated in England and was brought to America by settlers. The pie quickly became popular in the South, because buttermilk was abundant. Residents of Texas in particular had easy access to buttermilk; it was inexpensive and easy to find. When the fruit was not available, Texas Buttermilk Pie became popular.

It spread across the country as many people became familiar with this simple pie recipe. Even restaurants began to offer it on their menus.

The Pioneer Woman Buttermilk Pie Recipe may not have the same power as pecan or pumpkin pie at the holidays, but I think it’s just as tasty and just as deserving of a place on your table.

What’s The Difference Between Buttermilk Pie and Chess Pie?

Buttermilk pie is sometimes confused with chess pie, but there are two major differences between the two.

• Buttermilk pie is the only one to use buttermilk, while chess pie uses evaporated milk.
• Chess pie uses cornmeal as a thickener, while classic buttermilk pie uses flour.

Both pies are rich and delicious, but if I had to choose one, I would choose Pioneer Woman Buttermilk Pie. I like the tanginess from the buttermilk, and I find the taste a bit more complex.

Can you freeze Pioneer Woman Buttermilk Pie?

Yes, but freezing isn’t really recommended, by freezing your Pioneer Woman Buttermilk Pie, the texture of the filling will change. Although it is still edible, it will become soggy after thawing.

To Freeze, cover your Pioneer Woman Buttermilk Pie very tightly and store it in the freezer for up to 2 months. You should let it thaw in the refrigerator a day before you plan to serve it.

How To Make Pioneer Woman Buttermilk Pie?

1. Prepare the oven by setting the rack in the middle and preheating it to 350°F (180°C).
2. To prepare the pie crust, lightly flour a work surface and roll out the dough to a 12-inch circle.
3. Line an unsprayed 9-inch pie pan with the dough and trim off the excess. Crimp the edges! If you want your pie to have a crisp bottom, place a sheet of parchment paper on top and add some dried beans or pie weights.
4. Bake for about 15 minutes until the crust starts to set.
5. Next, you want to place it on a wire rack and let it cool completely before filling it. If you don’t mind the bottom of your pie being soft, you can skip the pre-baking step.
6. You need to cream the butter in a large bowl with a mixer and add the sugar.
7. Next, add the eggs, one at a time if possible, while whisking until combined.
8. At this point, you want to add both flour and salt and whisk until combined, then, combine buttermilk, vanilla, nutmeg, lemon juice, and lemon zest, and whisk until smooth.
9. Pour the buttermilk mixture into the unbaked pie crust and bake for 55-70 minutes, or until the top is set and the middle is slightly jiggly (not liquidy).
10. Transfer your Pioneer Woman Buttermilk Pie plate to a wire rack and allow it to cool completely (about two hours).
11. Cover, chill in the refrigerator, and slice before serving. You can decorate as you wish. Serve it with a cup of coffee, or add some whipped cream and some fresh berries if you’d like.

What are the best toppings for Pioneer Woman Buttermilk Pie?

You could top your Pioneer Woman Buttermilk Pie with:

• Raspberry
• Blackberry sauce
• Fresh fruit
• A drizzle of chocolate.

Recipe Variations

The 5 most popular variations are:

• Lemon buttermilk pie – Quite common among Southern buttermilk pies, such as Pioneer Woman Buttermilk Pie Recipe, to add both lemon juice and zest.
• Buttermilk chess pie – Contrary to a traditional buttermilk pie, this one uses cornmeal as a major ingredient. It’s sort of a fusion of buttermilk pie (which contains buttermilk) and chess pie (which contains cornmeal). You could even say it’s a chess pie that replaces milk with buttermilk.
• Chocolate buttermilk pie – Add about 1/3 cup of Dutch-process cocoa powder when adding the flour to the filling.
• Buttermilk pecan pie – In this recipe, one cup of chopped pecans is either added to the filling or poured over the pecan halves. After baking the pie, the chopped pecans will appear mixed into the filling, while the pecan halves will rise to the top, forming a topping just like in a Texas pecan pie.
• Butterscotch coconut pie – About a cup of coconut flakes (sweetened or unsweetened) are mixed (not whisked) into the filling.

FAQ Section

Try More Recipes:

• Alton Brown Lava Cake
• King Ranch Casserole Pioneer Woman
• Booty Cake Recipe
• Alton Brown Chia Seed Pudding

Pioneer Woman Buttermilk Pie Recipe Nutrition Facts

Amount Per Serving

• Calories 375.4
• Total Fat 26.2g
• Saturated Fat 16g
• Cholesterol 146mg
• Sodium 206.2mg
• Potassium 49.9mg
• Total Carbohydrate 28.8g
• Dietary Fiber 0.1g
• Sugars 26.8g
• Protein 3.2g
• Vitamin A 17.4%
• Vitamin C 0.2%
• Calcium 2.8%
• Iron 2.1%

Nutrition Facts Source: Source