A classic buttermilk pie has a smooth, sweet, and slightly tangy custard filling that melts in your mouth.
Traditional versions usually depend on eggs to set the custard, but I made this eggless southern buttermilk pie completely egg free.
It is a great choice if you have an egg allergy, avoid eggs in your diet, or simply ran out of them.
The filling still sets beautifully in the fridge and gives you that rich, creamy texture everyone loves.
You only need a simple homemade crust and a few basic kitchen staples to make this comforting dessert.
Why You’ll Love It
Silky Buttermilk Custard – Buttermilk, cream, and cornstarch create a smooth, rich filling with a soft, satisfying texture.
Bright, Balanced Flavor – Lemon juice lifts the creamy filling, while vanilla and nutmeg add gentle warmth and depth.
Buttery Homemade Crust – The simple butter crust bakes tender and flaky, giving every slice a deliciously crisp contrast.
Beautiful Golden Finish – A lightly golden crust and creamy center give this pie a classic, inviting look.
Ingredient List
For the Crust
- 1 1/4 cups All-Purpose Flour
- 1 tbsp Granulated Sugar
- 1/2 tsp Fine Salt
- 1/2 cup Unsalted Butter, Cold And Cubed
- 4 tbsp Ice Water
For the Filling
- 1 1/2 cups Buttermilk
- 3/4 cup Granulated Sugar
- 1/2 cup Heavy Cream
- 1/4 cup Unsalted Butter, Melted
- 1/4 cup Cornstarch
- 2 tbsp All-Purpose Flour
- 1 tbsp Lemon Juice
- 2 tsp Vanilla Extract
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Fine Salt
Directions
Step 1
Combine the flour, sugar, and salt for the crust. Work in the cold butter until the mixture resembles coarse crumbs, then add the ice water gradually until the dough holds together when pressed.
Step 2
Shape the dough into a disk and refrigerate for 30 minutes. Roll it into a 12-inch circle, fit it into a 9-inch pie plate, and chill for another 15 minutes while the oven preheats to 375°F.
Step 3
Line the crust with parchment paper and pie weights. Bake for 15 minutes, remove the parchment and weights, then bake for another 6 minutes until the base looks dry but is not deeply browned.
Step 4
Reduce the oven to 350°F. Whisk the granulated sugar, cornstarch, flour, nutmeg, and salt together until evenly combined.
Step 5
Whisk in the buttermilk, heavy cream, melted butter, lemon juice, and vanilla extract until the filling is completely smooth. Pour it into the warm partially baked crust.
Step 6
Bake for 42 to 48 minutes, until the outer portion of the filling is set and the center still has a slight wobble. If the crust begins browning too quickly, loosely cover the outer edge with foil.
Step 7
Cool the pie completely at room temperature, then refrigerate for at least 3 hours before serving so the creamy custard filling can fully set.
Tips
Keep the Butter Cold
Use butter straight from the refrigerator and work it into the flour until you still see small pieces throughout the mixture.
Those pieces create a tender, flaky crust. If the dough starts feeling soft or greasy, chill it for 10 to 15 minutes before rolling.
Add the Water Slowly
Add the ice water one tablespoon at a time, mixing gently after each addition. Stop as soon as the dough holds together when pressed.
It may still look a little crumbly, which is fine. Adding too much water can make the crust tough and cause it to shrink in the pie plate.
Seal the Crust Before Baking
Press the dough firmly into the bottom and sides of the pie plate, especially around the edge. Chill the shaped crust for the full 15 minutes before lining it with parchment.
The cold dough and pie weights help prevent the sides from sliding down during the first bake. Make sure the weights reach close to the edge, where the crust needs the most support.
Try These Next
- Eggless Chocolate Chess Pie
- Eggless Classic Southern Pecan Pie
- Eggless Coconut Cream Pie
- Eggless Custard Pie
- Eggless Southern Banana Pudding
Questions You Might Have
Why does the crust need to be partially baked before adding the filling?
Partially baking the crust helps it stay crisp under the creamy buttermilk filling instead of becoming soft. The crust should look dry after baking, but it does not need to be deeply browned because it will bake again with the filling.
Eggless Southern Buttermilk Pie
Ingredients
Equipment
Method
- Combine the flour, sugar, and salt for the crust. Work in the cold butter until the mixture resembles coarse crumbs, then add the ice water gradually until the dough holds together when pressed.
- Shape the dough into a disk and refrigerate for 30 minutes. Roll it into a 12-inch circle, fit it into a 9-inch pie plate, and chill for another 15 minutes while the oven preheats to 375°F.
- Line the crust with parchment paper and pie weights. Bake for 15 minutes, remove the parchment and weights, then bake for another 6 minutes until the base looks dry but is not deeply browned.
- Reduce the oven to 350°F. Whisk the granulated sugar, cornstarch, flour, nutmeg, and salt together until evenly combined.
- Whisk in the buttermilk, heavy cream, melted butter, lemon juice, and vanilla extract until the filling is completely smooth. Pour it into the warm partially baked crust.
- Bake for 42 to 48 minutes, until the outer portion of the filling is set and the center still has a slight wobble. If the crust begins browning too quickly, loosely cover the outer edge with foil.
- Cool the pie completely at room temperature, then refrigerate for at least 3 hours before serving so the creamy custard filling can fully set.