This post may contain affiliate links. Please read our disclosure policy.
Craving a dessert that takes you straight to the heart of Southern comfort? Look no further. This Mini Buttermilk Pie is a creamy, custard-like dream come true. Not only does it offer a delicious tang from the buttermilk, but it also brings together simple ingredients to create a small decadent pie that’s sure to please. Portioned perfectly for one or two people, this mini pie cooks up in a small baking dish and is as effortless as it is tasty.
Have some buttermilk left over? Put it to good use in these single serving and small batch recipes. Whip up some fluffy Buttermilk Pancakes for breakfast, bake a delightful Mini Red Velvet Cake for a sweet treat, enjoy freshly baked Buttermilk Biscuits, or make crispy Chicken Nuggets for a fun meal. All these recipes are perfect for using up that buttermilk!
Why You’ll Love This Easy Buttermilk Pie Recipe
- Simple Ingredients: This mini pie recipe uses easy-to-find pantry staples, making it super convenient for a spontaneous dessert night.
- Perfect Portions: Tailored for one or two people, this small pie recipe allows you to indulge without worrying about leftovers.
- Speedy Satisfaction: While it needs some time to cool, the actual baking is done in just 30 minutes. Quick and delicious!
- Soul-Warming Comfort: There’s something about the creamy texture and tangy flavor that makes each bite a little slice of Southern heaven.
What Is Buttermilk Pie?
Buttermilk Pie is a classic Southern dessert that features a smooth, custard-like filling made with buttermilk, sugar, eggs, and butter. The tangy flavor of buttermilk combined with the sweetness of sugar creates a unique and irresistible dessert that’s perfect for any occasion.
Check out our other Mini Pie Recipes for other wonderful small pie ideas!
Ingredients
This section provides a quick rundown of the ingredients used in this Mini Buttermilk Pie recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Buttermilk: The heart of this recipe, buttermilk brings that essential tangy flavor to the pie. Opt for a carton of fresh buttermilk for the most authentic taste. Got some leftover? Don’t worry; there are plenty of ways to use it up. We have a variety of recipes that use buttermilk, like the ones mentioned earlier. Also, why not try making a small batch of our amazing Butter Swim Biscuits? They’re a great addition to your buttermilk recipe collection!
- Butter: We use salted, softened butter for both the crust and filling. For ideal softness, the butter should leave an indentation when pressed but still be cool to touch. Leave it out for 30 minutes prior or use the microwave for a quick 10-15 second softening—just watch it closely to avoid melting.
- Sugar: Plain granulated sugar sweetens both the crust and the pie filling, striking a perfect balance with the tangy buttermilk.
- Flour: All-purpose flour is your go-to here. It’s key for structure in the crust and also acts as a thickening agent for your pie filling.
- Cornstarch: Added to the crust, cornstarch offers structure while maintaining a soft, light texture in your shortbread.
- Vanilla, Nutmeg, and Salt: For the full flavor experience, don’t skip out on these. Pure vanilla extract is a must, and while nutmeg is optional, its warm spice complements the creamy filling beautifully.
- Lemon Juice: A dash of lemon juice freshens up the pie. Whether you squeeze a lemon or reach for a bottle, either works great.
Each ingredient plays a specific role, ensuring that your Mini Buttermilk Pie turns out perfectly every time.
If you have any ingredients leftover from this small buttermilk pie recipe, check out our Leftover Ingredients Recipe Finder.
How To Make Buttermilk Pie
These step-by-step photos and instructions are here to help you visualize how to make buttermilk pie. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the shortbread crust: Preheat the oven to 350°F (177°C). Mix together butter and sugar in a medium-sized bowl with an electric hand mixer on low speed until well blended.
- Add flour, cornstarch, and salt and mix until combined.
- Press the dough firmly into a lightly buttered 5×5-inch baking dish using your fingertips or the back of a spoon.
- Bake for 18 to 20 minutes, until lightly golden. Remove from the oven and set aside to cool.
- Make the buttermilk pie filling: Beat the egg in a bowl on low speed with an electric hand mixer until foamy.
- Add the softened butter, sugar, and flour and beat until the ingredients are mixed well.
- Add the buttermilk, lemon juice, vanilla, and nutmeg and stir to combine.
- Pour over the baked crust and place the baking dish on a rimmed baking sheet to catch any possible spills.
- Bake the pie for 30 to 35 minutes, or until a knife inserted into the center of the pie comes out clean.
- Allow the pie to cool completely before enjoying.
Expert Tips
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. This mini buttermilk pie comes together quickly so it’s a good idea to have everything ready before beginning.
- Use real buttermilk in this small buttermilk pie recipe. You will often see recipes that contain buttermilk suggest making your own using milk and lemon juice or vinegar. While this easy method works for some recipes such as in our Mini Red Velvet Cake recipe, we don’t recommend it here. Since buttermilk is the star of this recipe, I highly recommend buying a small carton of it for this particular recipe.
- Want a crustless buttermilk pie? Simply omit the pie crust and you will have more of a buttermilk custard.
- For a perfectly set pie, remove the pie from the oven when the center has a very slight jiggle to it, but the whole pie is not swaying back and forth.
Serving Suggestions
When it comes to enjoying this delightful mini buttermilk pie, the options for sides are just as appetizing. Complement this Southern classic with:
- Fresh Berries: A colorful array of seasonal berries adds a refreshing contrast.
- Whipped Cream: A dollop of homemade whipped cream can make each bite even more luxurious.
- Vanilla Ice Cream: For a touch of indulgence, serve your buttermilk pie with a scoop of ice cream. The creaminess of the ice cream complements the tangy, rich flavors of the pie.
- Nut Toppings: Chopped pecans or almonds add a delightful crunch and nutty flavor that contrasts nicely with the creamy filling.
How To Store Buttermilk Pie
- In the Fridge: Keep your leftover buttermilk pie fresh by covering it and storing it in the refrigerator. It’ll stay good for up to 4 days.
- Reheating: Craving a warm slice? Pop it in the microwave and heat in 30-second bursts until it reaches your desired temperature. Alternatively, enjoy it chilled straight from the fridge.
- Freezing: For longer storage, wrap the pie securely with plastic wrap followed by aluminum foil. Freeze it for up to two months. When you’re ready to indulge, just thaw it overnight in the refrigerator.
Frequently Asked Questions
The success of this recipe depends on the size of the baking dish you use. We recommend using a 5×5-inch baking dish. If you would like to double the recipe, use either two 5×5-inch baking dishes or use one 6.5×6.5-inch baking dish or one 6×8-inch baking dish. You may need to increase the baking time by 5 minutes. These dishes can be found on our Store page.
Both pies are beloved Southern desserts known for their simplicity and delicious flavors. The primary difference between the two pies lies in their ingredients.
Chess pie is typically made with cornmeal with the addition of vinegar or lemon juice to provide a slight tang.
Buttermilk pie, on the other hand, uses buttermilk as the main ingredient which gives the pie a more pronounced tanginess that is complimented by a smooth, creamy texture.
If your buttermilk pie is runny, it might have been underbaked or it could be fully baked but not completely cooled. Let the pie cool at room temperature for at least 2 hours to avoid it from being runny.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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
- Preheat the oven to 350°F (177°C). Mix together butter and sugar in a medium-sized bowl with an electric hand mixer on low speed until well blended.
- Add flour, cornstarch, and salt and mix until combined.
- Press the dough firmly into a lightly buttered 5×5-inch baking dish using your fingertips or the back of a spoon.
- Bake for 18 to 20 minutes, until lightly golden. Remove from the oven and set aside to cool.
Make the filling
- Beat the egg in a medium-sized bowl on low speed with an electric hand mixer until foamy.
- Add the softened butter, sugar, and flour and beat until the ingredients are mixed well.
- Add the buttermilk, lemon juice, vanilla, and nutmeg and stir to combine.
- Pour over the baked crust and place the baking dish on a rimmed baking sheet to catch any possible spills.
- Bake the pie for 30 to 35 minutes, or until a knife inserted into the center of the pie comes out clean.
- Allow the pie to cool completely before enjoying.
Notes
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. This mini buttermilk pie comes together quickly so it’s a good idea to have everything ready before beginning.
- Use real buttermilk in this small buttermilk pie recipe. You will often see recipes that contain buttermilk suggest making your own using milk and lemon juice or vinegar. While this easy method works for some recipes such as in our Mini Red Velvet Cake recipe, we don’t recommend it here. Since buttermilk is the star of this recipe, I highly recommend buying a small carton of it for this particular recipe.
- Want a crustless buttermilk pie? Simply omit the pie crust and you will have more of a buttermilk custard.
- For a perfectly set pie, remove the pie from the oven when the center has a very slight jiggle to it, but the whole pie is not swaying back and forth.
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!