This post may contain affiliate links. Please read our disclosure policy.
This Mini Buttermilk Pie is a classic Southern dessert with a creamy, custard-like filling and a buttery shortbread crust. It’s an easy small pie recipe that’s perfectly sized for one or two people.
Why You’ll Love This Recipe
- Simple Ingredients: Made with basic pantry staples like buttermilk, butter, and sugar for an easy, fuss-free dessert.
- Perfectly Portioned: This mini buttermilk pie is ideal for one or two people – just the right size with no leftovers.
- Quick to Bake: The filling comes together in minutes, and the pie bakes to a golden, custard-like perfection in about 30 minutes.
- Classic Southern Flavor: Smooth, creamy, and tangy, this traditional buttermilk pie delivers all the comfort of a true Southern favorite.
What I love most about this mini buttermilk pie is its simplicity. It reminds me of the classic Southern desserts I grew up with – sweet, creamy, and full of that unmistakable tangy flavor.
Made with buttermilk, sugar, eggs, and butter, this traditional pie bakes into a smooth, custard-like filling with a buttery shortbread crust. It’s one of those comforting Southern desserts that feels special whether you make it for yourself or to share with someone else.
Have some buttermilk left over? Put it to good use in these single serving and small batch recipes. Try our buttermilk pancakes for one, mini red velvet cake, small loaf of Irish soda bread, or small batch chicken nuggets, each one is a delicious way to use up that extra buttermilk.
Ingredients
If you have any ingredients leftover from this old-fashioned buttermilk pie recipe, check out our Leftover Ingredients Recipe Finder.
- Buttermilk: This is the backbone of the pie. Use fresh whole buttermilk (not low-fat) for that signature tangy flavor. If you have extra, use it in recipes like butter swim biscuits or buttermilk quick bread.
- Butter: We use salted, softened butter (cool to the touch but yielding to pressure). Let it sit 30 minutes or soften briefly in the microwave (10–15 seconds) to help give the filling a rich, creamy texture.
- Sugar: Granulated sugar sweetens both the crust and the filling, balancing the tanginess of the buttermilk.
- Flour: All-purpose flour provides structure to the crust and helps thicken the filling.
- Cornstarch: Used in the crust to create a light, tender shortbread texture.
- Vanilla, Nutmeg, and Salt: Pure vanilla extract enhances flavor, nutmeg adds a warm note, and salt balances the sweetness.
- Lemon Juice: A small amount brightens the flavor of the pie. Fresh or bottled juice both work well.
How To Make A Mini Buttermilk Pie
These step-by-step photos and instructions are here to help you visualize how to make this easy buttermilk pie recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Heat the oven to 350°F (177°C). Lightly butter a 5×5-inch baking dish.
- Make the Shortbread Crust: In a medium bowl, use an electric mixer on low speed to blend the butter and sugar until well combined.
- Add Dry Ingredients: Mix in the flour, cornstarch, and salt until the dough comes together.
- Press and Bake: Press the dough evenly into the prepared baking dish using your fingertips or the back of a spoon. Bake for 18–20 minutes, or until lightly golden. Set aside to cool.
- Make the Filling: In a bowl, beat the egg on low speed until foamy.
- Add Remaining Ingredients: Add the softened butter, sugar, and flour. Mix until combined, then stir in the buttermilk, lemon juice, vanilla, and nutmeg.
- Assemble and Bake: Pour the filling over the baked crust. Place the baking dish on a rimmed baking sheet. Bake for 30–35 minutes, or until a knife inserted in the center comes out clean.
- Cool: Let the pie cool completely before serving.
Expert Tips
- Prepare Ahead: Read through the recipe and ingredient notes before starting. This pie comes together quickly, so have everything ready.
- Use Real Buttermilk: Skip the homemade substitutes for this recipe. Because buttermilk is the main flavor, use real, fresh buttermilk for the best results.
- Crustless Option: Omit the crust for a simple, creamy buttermilk custard.
- Check for Doneness: The pie is done when the center has a slight jiggle, but the filling is mostly set and no longer sways when moved.
Serving Suggestions
Wondering how to serve buttermilk pie? This classic dessert is delicious on its own, but you can also top it with a spoonful of homemade whipped cream or a single scoop of vanilla ice cream. For a complete Southern-inspired dessert, serve it alongside a cup of coffee or a glass of sweet tea.
How To Store Buttermilk Pie
- Refrigerate: Cover the pie and store it in the refrigerator for up to 4 days.
- Reheat: Warm slices in the microwave in 30-second intervals until heated through, or enjoy chilled straight from the fridge.
- Freeze: Wrap the pie in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Buttermilk pie has a sweet, tangy flavor with a smooth, custard-like texture. It’s rich, creamy, and similar to a chess pie but with a more delicate tang.
Both are Southern custard pies, but chess pie contains cornmeal and sometimes vinegar, giving it a thicker texture and slightly different flavor. Buttermilk pie relies on the tang of buttermilk for its signature taste.
The pie is done when the center has a slight jiggle, but the filling is mostly set. A knife inserted near the center should come out clean.
Yes. Omit the crust for a crustless buttermilk pie, it will have the texture of a creamy custard.
Yes, double the ingredients and use either two 5×5-inch baking dishes, one 6.5×6.5-inch baking dish, or one 6×8-inch baking dish.
More Mini Pie Recipes To Try
If you love this mini buttermilk pie, you might also enjoy these other small pie recipes. Each one is perfectly portioned and full of flavor:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy buttermilk pie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Mini Buttermilk Pie
Ingredients
For the Crust
- 2 ½ tablespoons butter -softened
- 2 tablespoons sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
For the Filling
- 1 large egg
- ½ cup sugar
- 2 ½ tablespoons butter -softened
- 1 tablespoon all-purpose flour
- ⅓ cup buttermilk
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
- Optional toppings: whipped cream, vanilla ice cream, fresh fruit
Instructions
Make the Crust
- Heat the oven to 350°F (177°C). Lightly butter a 5×5-inch baking dish.
- In a medium bowl, use an electric mixer on low speed to blend the butter and sugar until well combined.
- Mix in the flour, cornstarch, and salt until the dough comes together.
- Press the dough evenly into the prepared baking dish using your fingertips or the back of a spoon. Bake for 18–20 minutes, or until lightly golden. Set aside to cool.
Make the Filling
- In a bowl, beat the egg on low speed until foamy.
- Add the softened butter, sugar, and flour. Mix until combined, then stir in the buttermilk, lemon juice, vanilla, and nutmeg.
- Pour the filling over the baked crust. Place the baking dish on a rimmed baking sheet. Bake for 30–35 minutes, or until a knife inserted in the center comes out clean.
- Let the pie cool completely before serving.
Notes
- Prepare Ahead: Read through the recipe and ingredient notes before starting. This pie comes together quickly, so have everything ready.
- Use Real Buttermilk: Skip the homemade substitutes for this recipe. Because buttermilk is the main flavor, use real, fresh buttermilk for the best results.
- Crustless Option: Omit the crust for a simple, creamy buttermilk custard.
- Check for Doneness: The pie is done when the center has a slight jiggle, but the filling is mostly set and no longer sways when moved.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love all your recipes!! Great for me. Keep up the good work ❤️
I am so grateful for ODK small batch recipes. They give me endless opportunities to make recipes that I often hesitate to make for fear of having way too many leftovers or not knowing if I’ll actually like the dish. In fact, one early morning I found myself unable to sleep. What better to do than play in my kitchen at 4:00 am? I decided to bake the ODK chess pie AND buttermilk pie. Why not? There won’t be that much. My husband and I would have dessert for the rest of the week. Nothing wrong with that.
You can find my chess pie experience on that page. This comment is strictly about the buttermilk pie. The buttermilk pie was great, but a little sweeter than I expected given the acidity of the buttermilk and lemon juice. Maybe my tastebuds are getting old. Nevertheless, I learned that I like buttermilk pie. It reminded me of lemon bars with its shortbread crust, just sweeter and creamier.
If I make it again, which I’m sure that I will now that I keep buttermilk on hand for ODK pancakes and biscuits of all varieties, I will probably increase the lemon juice and nutmeg for my personal preference. I might even add a touch of lemon zest. The recipe is so easy to whip up and enjoy, why not?
I’m so glad you’re loving the small batch recipes! It’s great to hear you enjoyed the buttermilk pie, even with it being a bit sweeter than expected. Increasing the lemon juice and nutmeg sounds like a good tweak. Adding lemon zest is a fantastic idea too! I’m sure your next pie will be even more amazing. Thanks for sharing your feedback!
Is there a chance I could use less sugar? Have a really good buttermilk I want to use to benefit it’s quality— this recipe is perfect — except for calories, of course
Thanking you
Thank you for reaching out with your question about the Buttermilk Pie recipe. It’s wonderful to hear that you have some really good buttermilk to use! This pie is indeed a sweet treat, and the sugar plays a significant role in both the flavor and structure of the pie.
While I haven’t tested the recipe with less sugar, you could try reducing it slightly. However, keep in mind that significant reductions might affect the texture and overall balance of sweetness and tanginess. If you’re looking to cut back on the sugar, maybe start by reducing it by a small amount, such as a teaspoon or two, to see how it affects the taste and texture without straying too far from the desired result.
I hope this helps, and I’d love to hear how your pie turns out if you decide to experiment with less sugar!
I have a 6 in pie pan. Would that work for the recipe?
I believe a 6 inch round pie pan should work just fine.
Just curious why you don’t use a small size pie pan. I own sever various sizes of pie pans. A real pie makes for a great presentation
Hi Kenna, I’m not sure what you mean, we use a small 5×5 inch baking dish. If you are wondering why I don’t use a standard-sized pie pan it is because this is a single serving/small batch recipe website and we create recipes designed to me much smaller portions.
Good recipe.
Thank you!