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Betsy's Buttermilk Pie

(3 Votes)
Betsys Buttermilk Pie
45 Min

One forkful of this buttermilk pie is all you need to realize why Betsy's Buttermilk Pie recipe is such a treat. Thanks to a friend of the Test Kitchen we can all enjoy this delicious, creamy, and time-tested dessert. So, grab a fork and get ready to dig into old-fashioned tastes!

What You'll Need

  • 1 refrigerated pie crust (from a 15-ounce package)
  • 1 1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 teaspoon ground cinnamon

What to Do

  1. Preheat oven to 425 degrees F. Place pie crust in a 9-inch pie plate and flute edges; set aside.
  2. In a large bowl, whisk sugar, flour, and buttermilk. Add eggs, vanilla, and butter and whisk until thoroughly combined. Pour into pie shell; sprinkle evenly with cinnamon.
  3. Bake 10 minutes, then reduce oven to 325 degrees and continue baking 35 to 40 minutes, or until a knife inserted in center comes out dry.


Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 354
  • Calories from Fat 131
  • Total Fat 15g 22 %
  • Saturated Fat 7.4g 37 %
  • Trans Fat 0.2g 0 %
  • Protein 3.5g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 94mg 31 %
  • Sodium 244mg 10 %
  • Total Carbohydrates 54g 18 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 39g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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That must be some friend to have given you such a treasure as his mother's recipe box! Would love to try this one sometime soon!

can you use splenda instead of sugar

Yes you can use all Splenda but can also use 1 cup of Splenda and 1/2 cup sugar gives it a good taste but with 1/3 the sugar I have made custardpies with all Splenda and they come out well but it does taste better with a bit of real sugar .. can also use a recipe called sugar cream pie replacing sugar or using much less

Also in sugar cream pi... (On this site)e I only use the brown sugar then 1/2 cup of Splenda and I also replace the cream with evaporated milk ( I use the whole can ) in stead of cream I use evaporated milk in many recipes that call for cream like custard pies potato soup, broccoli bacon cheese soup, creamy wild rice and chicken soup , cream soups pumpkin pie, chocolate ganache, doughnut glazes etc always keep a few cans handy it is delicious and makes it velvety smooth

Hi there! The Test Kitchen has not tried this recipe with Splenda. But foodies have recommended that you use 1/2 Splenda and 1/2 real sugar! We hope that this was helpful and that you enjoy!

Does this taste almost like Custard Pie ? My Mom used to make it with a little buttermilk.

Hi there! Yes, this tastes like a custard pie. :) Enjoy!

This sounds so yummy, I am going to make one, my only problem is I can never make a good pie crust. Can you tell me how to make a good one, Thank you

Hi Joann, This recipe calls for a pre-made refrigerated pie crust, but if you want to make your own pie crust, then you should check out our pie crust recipes by typing in "pie crust" in the search bar above. We've also got a great "How to Decorate Pie Crusts" video if you want to fancy up your pie crust edges. :)

I made this pie tonight and it is the best pie I ever had crunchy on the top and very very delicious I love butter milk. Pie

Just came out of the oven smells heavenly. Did not use cinnamon but used nutmeg instead waiting to cool.

This sounds great. Reminds me of chess pie.

What is 'chess pie'? Do you have a recipe for that? I'd love to know how to make that.

A chess pie is kind of like a custard pie, but what makes it different is the addition of cornmeal. We have on recipe for a Lemon Chess Pie that you can check out:

I haven't tried it yet, but I'm optimistic.


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