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Indulge in a Mini Buttermilk Pie – a perfectly portioned dessert for one or two. Simple recipe, Southern classic, creamy & tangy!
Indulge in a delightful and comforting dessert with this Mini Buttermilk Pie recipe. Perfect for those who want to treat themselves to something sweet and simple, this pie is a true classic with a twist. Enjoy a deliciously creamy and tangy dessert that’s perfect for satisfying your cravings without the need for a large pie.
Why You’ll Love This Recipe
This recipe for buttermilk pie is ideal for those who want to enjoy a delicious dessert without making a large pie. With just a few simple steps and ingredients, you can create a delectable treat that:
- Is perfectly portioned for one or two people: We bake the pie in a 5×5-inch baking dish. If you’d like to double the recipe, we recommend using a 6.5×6.5-inch baking dish or a 6×8-inch baking dish for the very best results. All of these dishes can be found on our One Dish Kitchen Store page.
- Requires minimal prep time and effort: A buttermilk pie is very easy to make and is made with ingredients you may already have on hand.
- Offers a unique and satisfying dessert experience: We think this is the best buttermilk pie recipe and think you’ll love it too!
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.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Buttermilk: Buttermilk is a key ingredient for this recipe and I suggest you purchase a carton to really capture the unique and tangy flavor of this dessert. See below for ways to use leftover buttermilk.
- Butter: Softened, salted butter is used in the shortbread crust and also in the buttermilk pie filling. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation. The best way to soften your butter is to put it out on the kitchen counter for a half hour before you want to use it. Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. If you use this method, be sure to watch carefully – you don’t want the butter to melt at all.
- Sugar: Granulated sugar adds sweetness to the crust and to the filling.
- Flour: All-purpose flour is used in the crust to give it structure and helps to thicken the pie filling.
- Cornstarch: Cornstarch is used in the crust. It provides structure to the shortbread while keeping the cookie crust soft and light.
- Vanilla, nutmeg, and Salt: These ingredients add a wonderful flavor! For best taste, use pure vanilla extract. Although you don’t have to use nutmeg, I think it’s worth including. The flavor of this warm spice goes beautifully with the creamy filling.
- Lemon juice: Lemon juice gives the pie a fresh flavor. Use fresh lemon juice or bottled.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
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 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.
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.
Storage Tips
- To store: Cover leftover buttermilk pie and place it in the refrigerator for up to 4 days.
- To reheat: If you’d like to enjoy a warm slice of pie, just reheat it in the microwave at 30-second intervals or enjoy it cold.
- To freeze: Cover the buttermilk pie very tightly with both plastic wrap and aluminum foil and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight.
Serving Suggestions
Serve your mini buttermilk pie chilled, warm, or at room temperature with fresh berries or fruit, a dollop of whipped cream, or a scoop of vanilla ice cream for added indulgence.
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:
- Buttermilk: Buttermilk Pancakes, Hush Puppies, Butter Swim Biscuits, Irish Soda Bread, Red Velvet Donuts, Red Velvet Cake
- Lemon juice: Lemon Scones, Lemon Bars, Lemon Meringue Pie, Chicken Piccata, Alfredo Sauce, Blueberry Pie
- Vanilla: Chocolate Pie, Banana Nut Bread, Buckeyes, Molasses Cookies, Chocolate Chip Cookies, Peanut Butter Fudge
- Nutmeg: Crustless Quiche Lorraine, Apple Galette, Rice Pudding, Creamed Spinach, Apple Butter, Eggnog
- Eggs: Morning Glory Muffins, Dutch Baby, Cheesy Baked Eggs, Eggs Benedict, Egg Wrap, Breakfast Sandwich
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.
Recipe
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.
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!