Easy Pineapple Buttermilk Pie Recipe
What is Buttermilk Pie? Buttermilk pies, are essentially custard pies with a bit of a “twang” courtesy of the buttermilk in the pie filling. They are one of my go to favorite pies to make due to their iconic status of tried and true Southern sweet treats. They come in a variety of flavors and they’re 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 citrus 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 with Southern cooks.
How to Make the Best Pineapple Buttermilk Pie Recipe
How do you make a buttermilk pie? From the Lone Star state of Texas to the East coast and right here in the Carolinas, you’ll find slight variations and flavor combinations as each cook puts their own spin on it. We can all agree on this one thing, that this kind of simple to make buttermilk pie is here to stay.
- Ingredients you’ll need to make homemade Pineapple Buttermilk Pie: One deep dish pie shell, crushed pineapple, granulated sugar, baking powder, salt, nutmeg, buttermilk, large eggs, melted butter, vanilla and lemon extract.
- Kitchen tools you’ll need: A deep dish pie pan, measuring cups and spoons, large rubber spatula or spoon, cooling rack and a hand mixer.
- Is Buttermilk Pie the same as Chess pie? They’re very similar but chess pie recipes don’t typically call for buttermilk for the filling. They also differ in the binder used for the filling.
- For this Pineapple Buttermilk Pie recipe you can begin with a quality frozen or homemade pie shell depending on how adventurous you’re feeling. If you’d like to make your own crust, checkout my recipe for Flaky Pie Crust.
- Do I have to par bake the crust? When using a frozen pie shell, I’ve never found the need to go this extra step. If you choose to make your own crust then yes, you will need to parbake the crust.
- How do you parbake a homemade pie crust? For this Pineapple Buttermilk Pie recipe, press a homemade pie crust into a deep dish pie pan. Dock the bottom using the tines of a fork. Cover with parchment or foil and fill with pie weights or dried beans. Bake in a preheated 375°F oven for 8-10 minutes, then proceed with the recipe.
- How long does Buttermilk Pie keep? I recommend storing this pie chilled in the refrigerator for up tp 3 days. It won’t last that long.
- How do you serve Southern Buttermilk pie? Serve this pineapple pie as is or with a dollop of whipped cream and fresh berries.
More Popular Southern Pie Recipes to Make
I have three favorite kinds of pies. Warm chilled or at room temperature. More Southern style pie recipes to add to your dessert rotation:
- Chocolate Chess Pie with it’s crackled top is always a winner.
- Mile High Banana Cream Pie is proof no skimpy pies will ever be allowed in my kitchen.
- Vintage Oatmeal Pie is an oldie but goodie that needs to be preserved.
- Southern style Sweet Potato Pie topped with a crunchy streusel.
- German Chocolate Pie is rich and fudgy.
- Lattice Topped Apple Pie is a made from scratch classic.
- Creamy meringue topped Butterscotch Pie recipe.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Pineapple Buttermilk Pie
- 1 9-inch deep dish pie shell frozen or homemade
- 2 cups granulated sugar
- 1/4 cup all purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 tsp ground nutmeg
- 1 cup buttermilk
- 1/2 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.