Hamdi Saidani Ree Drummond’s Buttermilk Pie is a vintage Southern staple that tastes like a cross between a custard pie and a crème brûlée. While the name might suggest something savory or overly tangy, the result is a sweet, velvety filling with a delicate “crust” that forms on top during baking.
The secret to this specific recipe is the fresh lemon juice and zest. While some versions of this pie are one-note sweet, the citrus cuts through the richness of the butter and eggs, making it surprisingly light. By par-baking the crust, Ree ensures that the bottom stays crisp and flaky—essential for a heavy custard filling that can otherwise cause the dreaded “soggy bottom.”
If you do nothing else, make sure your buttermilk is at room temperature. If it’s ice-cold from the fridge, it will cause your melted butter to seize up and clump, preventing that perfectly smooth, glass-like custard.
Pioneer Woman Buttermilk Pie Ingredients
- 1 single 9-inch pie crust
- 1/2 cup Salted butter, melted and cooled
- 1 1/2 cups Granulated sugar
- 3 large eggs + 1 yolk
- 3 tbsp All-purpose flour
- 3/4 cup Whole buttermilk (room temperature)
- 1 tbsp Fresh lemon juice
- 1 tsp Fresh lemon zest
- 1 tsp Vanilla extract
- Pinch Kosher salt
- 1/8 tsp Nutmeg (optional)
How To Make Pioneer Woman Buttermilk Pie
- Par-Bake: Preheat oven to 375°F (190°C). Fit the crust to the plate, freeze for 20 mins, then fill with weights and bake for 10–12 minutes. Remove weights and bake 3–5 more minutes. Lower oven to 350°F (175°C).
- Whisk Base: Whisk melted butter and sugar. Add the eggs and yolk one at a time, then whisk in the flour.
- Finish Filling: Stir in the buttermilk, lemon juice, zest, vanilla, and salt until smooth.
- Bake: Pour the mixture into the warm crust. Bake for 45 to 50 minutes.
- The Jiggle Test: Unlike a pumpkin pie, this should be completely set in the center and not jiggle when moved.
- Cool: You must let this cool on a wire rack for at least 2 hours. This is when the custard officially “sets” its structure.
Recipe Tips for Success
- The Extra Yolk: Don’t skip the extra egg yolk! It adds a boost of fat and lecithin that makes the filling much more stable and rich than using whole eggs alone.
- Grate Your Own Nutmeg: If using nutmeg, use a microplane to grate it fresh. The oils in fresh nutmeg provide a woody, floral aroma that pre-ground spices lose.
- Watch the Edges: If the crust edges are browning too quickly before the center is set, loosely cover them with a pie shield or strips of aluminum foil.
- The Room Temp Rule: Ensure your buttermilk and eggs are at room temperature. Cold dairy will cause the melted butter to clump, ruining the smooth texture of your custard.
What To Serve With Pioneer Woman Buttermilk Pie
- Fresh Fruit: A side of raspberries or blackberries to complement the lemon tang.
- Whipped Cream: A dollop of unsweetened whipped cream to balance the sugary custard.
- Beverages: A strong hot coffee or a cold glass of milk.
Storing & Reheating Tips
- Storage: Cover and keep in the refrigerator for up to 4 days.
- Reheating: Best served cold or at room temperature. If you must warm it, use a low oven (300°F) for 10 minutes; the microwave will likely turn the custard rubbery.
- Freezing: Not recommended, as the custard can “weep” and become grainy once thawed.
Pioneer Woman Buttermilk Pie Nutrition Facts (Estimated per slice)
Based on 8 slices:
| Nutrient | Amount |
| Calories | 410 kcal |
| Protein | 5g |
| Fat | 22g |
| Carbohydrates | 48g |
| Sugar | 38g |
| Sodium | 210mg |
FAQs
What if I don’t have buttermilk for my Pioneer Woman Buttermilk Pie?
In a pinch, you can make a substitute by adding 1 teaspoon of lemon juice to 3/4 cup of whole milk and letting it sit for 5 minutes. However, real buttermilk provides a thicker, creamier texture that is superior for custard.
Does Pioneer Woman Buttermilk Pie need to be refrigerated?
Yes, Because of the high egg and dairy content, leftovers should be covered and stored in the refrigerator.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pecan Pie Without Corn Syrup Recipe
- Pioneer Woman Peach Pie Recipe
- Pioneer Woman Mini Pecan Pies Recipe
Pioneer Woman Buttermilk Pie Recipe
Description
Pioneer Woman Buttermilk Pie is a nostalgic Southern custard dessert that transforms humble ingredients into a sophisticated, tangy-sweet treat. Featuring a par-baked, flaky golden crust, the filling is a velvety blend of buttermilk, fresh lemon zest, and a touch of vanilla, enriched with an extra egg yolk for a stable, ultra-creamy texture. Once baked until perfectly set, it offers a signature caramelized top and a refreshing, citrus-forward finish.
Ingredients
Instructions
- Par-Bake: Preheat oven to 375°F (190°C). Fit the crust to the plate, freeze for 20 mins, then fill with weights and bake for 10–12 minutes. Remove weights and bake 3–5 more minutes. Lower oven to 350°F (175°C).
- Whisk Base: Whisk melted butter and sugar. Add the eggs and yolk one at a time, then whisk in the flour.
- Finish Filling: Stir in the buttermilk, lemon juice, zest, vanilla, and salt until smooth.
- Bake: Pour the mixture into the warm crust. Bake for 45 to 50 minutes.
- The Jiggle Test: Unlike a pumpkin pie, this should be completely set in the center and not jiggle when moved.
- Cool: You must let this cool on a wire rack for at least 2 hours. This is when the custard officially “sets” its structure.
Notes
-
The Extra Yolk: Don’t skip the extra egg yolk! It adds a boost of fat and lecithin that makes the filling much more stable and rich than using whole eggs alone.
Grate Your Own Nutmeg: If using nutmeg, use a microplane to grate it fresh. The oils in fresh nutmeg provide a woody, floral aroma that pre-ground spices lose.
Watch the Edges: If the crust edges are browning too quickly before the center is set, loosely cover them with a pie shield or strips of aluminum foil.
The Room Temp Rule: Ensure your buttermilk and eggs are at room temperature. Cold dairy will cause the melted butter to clump, ruining the smooth texture of your custard.
