Buttermilk Pie ~ Cracker Barrel Copycat
This Southern buttermilk pie recipe is deliciously sweet with a hint of vanilla custard flavor.
Barrel Buttermilk Pie
If you aren't familiar with buttermilk pie, it's a simple, old-fashioned dessert that’s sweet, tangy, and creamy all at the same time.
Inspired by Cracker Barrel’s version, this pie is easy to make with ingredients you probably already have in your kitchen.
This pie is perfect when you want a dessert that’s comforting, full of flavor, without a lot of fuss.
Great for an after dinner dessert or for bringing to a holiday get together.
Ingredients
Granulated sugar
All-purpose flour: Make sure to sift it to avoid lumps.
Salt
Eggs: Bring out of the fridge about a half an hour before starting to allow it to come to room temperature.
Large egg yolk: Adds extra richness and a custard-like texture. Use at room temperature for better mixing.
Unsalted butter: Make sure it's melted before adding to the mixture.
Lemon juice: Freshly squeezed is best.
Vanilla extract: Use pure vanilla extract if possible.
Buttermilk: Make sure to warm before mixing to blend more smoothly with other ingredients.
Pie crust: Use a 9-inch pie crust, which can be homemade or store-bought. Pre-bake it slightly if you prefer a crisper crust bottom.
Garnish with fruit of choice: Optional
How to Make Buttermilk Pie
Preheat your oven to 350 degrees F.
In a large bowl, whisk together the sugar, flour, and salt.
In a small bowl, whisk the eggs and egg yolk for about a minute, then add them to the large bowl.
Continue whisking, then add the melted butter and mix well.
Next, add the lemon juice and vanilla, and stir everything together.
Place the buttermilk in the microwave on HIGH for 25 seconds.
Once warmed, add it to the mixture and mix everything together until it is well combined.
Pour the filling into the pie pan, but be careful not to overfill it—there might be a little bit left over.
Place the pie in the pre-heated oven and bake for 30 minutes.
Then, turn the pie in the oven and bake for an additional 10-15 minutes, or until the top is lightly browned.
Once the pie is done baking, let it cool completely, which will take about 45-60 minutes.
Chill the pie in the fridge for at least 1.5 hours before serving.
Tips
Here's some tips for making buttermilk pie:
Whisk Gently: When whisking the filling together, make sure not to whisk too fast or much, otherwise you'll end up with it bubbling up on top. The bubbles will make it not brown evenly when baking.
Room Temperature Ingredients: Use room temperature ingredients to make it easier and make the ingredients mix together more thoroughly. Take the eggs, butter, and buttermilk out of the fridge about 30-60 minutes ahead of making.
Test for Doneness: To check if the pie is done, jiggle the pan gently—the center should still be slightly wobbly but not liquid. It will set as it cools.
Chill Overnight: For the best flavor, chill the pie overnight in the fridge before serving. This helps the filling to firm up perfectly.
Leftovers
If you end up with any leftovers, allow the pie to cool completely and then cover with plastic wrap or foil. You can also transfer it to an airtight container.
Store the pie in the fridge for up to 4 days.
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Buttermilk Pie
Ingredients
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1 large egg yolk
- 6 Tablespoons unsalted butter melted
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk warmed
- 9- inch pie crust
- Garnish with fruit of choice
Instructions
- Preheat oven to 350°F.
- Add sugar, flour and salt to a large bowl and whisk together.
- In a separate small bowl, whisk eggs and egg yolk for approx. a minute. Add to flour mix in the large bowl and whisk together.
- Add melted butter, lemon juice, and vanilla extract and whisk together.
- Heat buttermilk in the microwave on HIGH for 25 seconds or on the stove until warm, then mix it into the filling.
- Pour filling into the pie crust (there may be a little leftover)
- Bake for 30 mins, rotate the pie in the oven and bake for an additional 10-15 mins OR until the pie is lightly browned on top.
- Remove from oven and cool pie completely, which will take about 45-60 mins. Then chill in the fridge for at least 1.5 hours before serving.
- Serve each slice of pie topped fruit or whipped cream
