Indulge in Southern comfort with our Mini Buttermilk Pie, a creamy custard-like dessert perfect for 1-2 people. Easy to make with a delicious buttermilk tang.
Prep Time25 minutesmins
Cook Time30 minutesmins
Chill2 hourshrs
Total Time2 hourshrs55 minutesmins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: buttermilk, buttermilk pie, mini buttermilk pie, mini pie, pie crust, shortbread crust, small pie, southern dessert
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 5x5-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
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.