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–+ servings
a mini buttermilk pie in a small black baking dish topped with whipped cream and fresh mint
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4.75 from 4 votes

Mini Buttermilk Pie

This Mini Buttermilk Pie is a classic Southern dessert with a creamy, custard-like filling and a buttery shortbread crust. Made with simple ingredients, it’s an easy small pie recipe perfectly sized for one or two people.
Prep Time25 minutes
Cook Time30 minutes
Chill2 hours
Total Time2 hours 55 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: buttermilk, buttermilk pie, mini buttermilk pie, mini pie, pie crust, shortbread crust, small pie, southern dessert
Servings: 4 servings
Author: Joanie Zisk

Equipment

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
US - Metric

Instructions

Make the Crust

  • Heat the oven to 350°F (177°C). Lightly butter a 5x5-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.
 
If doubling this recipe, use either two 5x5-inch baking dishes, one 6.5x6.5-inch baking dish, or one 6x8-inch baking dish.

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 41g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 222mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 32g | Vitamin A: 538IU | Vitamin C: 0.5mg | Calcium: 36mg | Iron: 1mg

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