What is Buttermilk Pie?
Buttermilk pies, are essentially custard pies with a bit of a "twang" courtesy of the buttermilk. They are one of my "go to" favorite pies because they are a tried and true Southern sweet treat in any flavor, and so easy to prepare. Most often you'll find a simpler version of buttermilk pie served in the South, using a small amount of lemon flavoring to give the custard a bright flavor. Depending on the baker's preference, it may be dusted with a fresh nutmeg on the top. It's simplicity at its finest and a beloved favorite with Southern cooks.
Pineapple Buttermilk Pie
For this pineapple variation you can use a frozen or homemade pie shell depending on how adventurous you're feeling. Either way, it's the pineapple infused buttermilk custard filling is the star of this pie. From the Lone Star state of Texas to the East coast and right here in the Carolinas, slight variations will be found as cooks put their own spin on buttermilk pie. We can all agree on this one thing, that this beloved buttermilk custard pie is here to stay. Other buttermilk goodies you may like to try is this Buttermilk Pudding from Southern Living and Buttermilk Cream Tart from Deep South Dish.
Serve with a dollop of whipped cream and fresh berries!
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Helpful Kitchen Items:
Pineapple Buttermilk Pie
- 1 9-inch deep dish pie shell frozen or homemade
- 2 cups granulated sugar
- ¼ cup all purpose flour
- ¼ tsp baking soda
- ⅛ tsp salt
- ¼ tsp ground nutmeg
- 1 cup buttermilk
- ½ cup butter melted
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp lemon extract
- 1 8 oz can crushed pineapple well drained
- Preheat the oven to 350°F. Place pie crust on a baking sheet. Set aside.
- Sift together the sugar, flour, baking soda, salt and nutmeg.
- In a separate bowl using an electric mixer, beat together buttermilk, butter, eggs, vanilla and lemon extracts until smooth. Add to the sifted dry ingredients. Whip until smooth. Mix in drained pineapple by hand.
- Pour evenly into the pie shell and sprinkle the top with additional nutmeg.
- Bake for 1 hour to 1 hour 10 minutes. Check the edges of the pie around 40 minutes, and cover with aluminum foil or a pie crust shield, to prevent the edges from over browning.
- Cool completely on a wire rack before cutting.
- Serve with fruit or a dollop of whipped cream if desired. Store chilled.