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Easy Crustless Buttermilk Pie

An Incredibly Easy Crustless Buttermilk Pie That’s Perfectly Sweet and Delicious

This Easy Crustless Buttermilk Pie is so delicious, no one will believe how crazy easy it was to make. It's as easy as mixing a few simple ingredients together and popping it in the oven. With very little effort you will have an incredibly yummy Buttermilk Pie everyone will love.

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I love ‘easy’ and this Crustless Buttermilk Pie is as easy as it gets! Seriously one of the easiest, most delicious custard type desserts you can whip up in no time. Just a few simple ingredients and then into the oven. You’ll have a smooth and delicious old fashioned Buttermilk Pie everyone will love.

What Ingredients Do I Need for Buttermilk Pie?

You won’t believe how easy this Crustless Buttermilk Pie is! All you need is a few ingredients and you’re set. You will need buttermilk, of course! Other than that all you need is sugar, eggs, melted butter, flour, baking powder, and vanilla.

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This homemade buttermilk pie comes out really pretty if you make it in an actual pie plate. A 9-inch pie plate is a perfect size for this recipe, but you can also use a 9 x 9 baking dish. I’ve also made it in a 9.5-inch pie plate and it comes out perfect, just a tad shorter.

The Perfect Quick Dessert

This southern-style Buttermilk Pie is perfect for when you need a last-minute dessert. If you have a sweet tooth or if you want to treat your family to a quick dessert, this pie is the answer. It’s definitely kid-friendly!

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If I make it for guests, I usually wait to make it until the guests are here, so I can pop it in the oven while we chat and eat, and when we’re done we can enjoy a warm and delicious Crustless Buttermilk Pie!

How Do You Make Buttermilk Pie?

All you need to do to make this easy Buttermilk Pie is mix all the ingredients together in a bowl. You can use a hand mixer to mix everything on low speed until you end up with a smooth mixture.

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Once it’s smooth, you can pour the mixture into your pie plate or baking dish. I use a glass pie dish or a 9 x 9 glass baking dish. You will then place the baking dish on the middle rack of your pre-heated oven.

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You’ll bake the pie for approximately 45 to 50 minutes at 350 degrees. In my oven, 45 minutes is perfect. You’ll want to keep an eye on yours to make sure you get the perfect time for your oven. The pie will have a beautiful golden color on top when it’s ready.

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

These are the items that I used to make this wonderful Southern classic.

Best Bakeware

If you’re serious about baking, make sure you have these Essential Bakeware items in your kitchen. You’ll find a complete list of all the Best Bakeware that you’ll need to properly equip your kitchen for baking.

You can test for doneness by inserting a toothpick into the center of the pie. If it comes out clean, you’re good to go!

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I know you will love this Buttermilk Pie recipe! Such little effort for so much flavor! Let me know in the comments when you try it!

Now, if you have a little more time and want to prepare a dessert in advance, try my super delicious Instant Pot Flan!

Crustless Buttermilk Pie

A Sweet and Slightly Tangy Custard-Like Pie

4.32 from 87 votes
DifficultySuper Easy
Cooking Method(s)
  • Bake
Oven Temp350°
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Recipe by: Valerie Cooper
This old-fashioned Southern treat is perfect for when you need a quick and delicious dessert. The warm, custard-like inside is so comforting. Just like grandma used to make.
Cuisine: Southern
Course: Dessert
Category: Pies, Cobblers & Crumbles
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  • Preheat oven to 350 ° F
  • In a large mixing bowl add all the ingredients and mix them with a hand mixer on medium speed until everything is combined into a smooth batter.
  • Pour the batter into a 9-inch pie dish and bake on the middle rack for 45 to 50 minutes.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Calories: 262kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 124mg | Potassium: 135mg | Fiber: 1g | Sugar: 33g | Vitamin A: 375IU | Calcium: 73mg | Iron: 1mg

Serving Suggestions

Here are a few ideas for serving your Crustless Buttermilk Pie.

Serve warm with ice cream. A warm slice of this pie is so good with a scoop of vanilla ice cream. The perfect dessert!

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  • Tracy Walcott says:

    This was just wonderful, i have never had such a yummy pie, it was easy to make, your recipe was easy to follow, it came out perfect ,thank you for sharing , i am most difently making it again !!

  • Jess says:

    Delightful and quick. I did reduce the sugar to one cup (personal preference) Also, I used Pillsbury cup for cup gluten free flour and it turned out great!

  • Letty says:

    My hubby found this on your Pinterest. He ask me to make it, I had NEVER eaten one??
    I made it and I LOVED it sooo much!! I will NEVER make another crustless egg custard this is the BEST.

  • Sandy Nelson says:

    What a great find! So easy and tasty….I reduced the amount of sugar to a scant cup, as it is quite sweet. Was thinking something tart as a compliment like fresh blackberries, or some kind of lime cream….Lots you can experiment with. This will be my go-to dessert for pot lucks this summer. With a scoop of ice cream….Yay!!

  • Pam says:

    I made your recipe for buttermilk pie. I couldn’t believe how easy it was. It was delicious,My picky husband raved about it. That is unusual. Will make many more times. Thank you.

  • Judy Teel says:

    Can I add blueberries to this pie?

  • Beth says:

    I’m excited to try this recipe. My family loves pie crust … would it be possible to add this to a pie crust? Thanks

  • Tabitha says:

    Does the pie dish need to be greased first or no? I’m gonna try this with gluten free flour! 🤞🏻

  • Can I use almond flour in this recipe? says:

    Can I substitute almond flour in this recipe?

    • Hi! I do not bake with almond flour so I wouldn’t be able to tell you if it would work. It’s definitely worth a try and if you decide to try it, do let me know how it turns out!

  • Alicia says:

    Yummy! I added 1/4 cup coconut, because my husband loves coconut, but he is loving it!

  • Molly says:

    Had left over buttermilk from a previous recipe. Wanted to use it up so I tried this recipe and I am so glad I did! Soo easy, sweet and delicious. Thanks for the great recipe!

  • Molly says:

    This pie was delicious! So easy to make, too!

  • Lori says:

    Just made butter with leftover whipping cream and have the buttermilk liquid leftover. Am going to make this pie with it. Sounds delicious.

  • Dianne says:

    Found your recipe today while trying to search for recipes to use up buttermilk. This was TO DIE FOR! I could eat the entire pie in one sitting – especially when warm out of the oven! I only needed to bake for 30 min as the custard was set perfectly. Especially loved the crispy edges. Thank you for sharing! Assuming this needs to be refrigerated if not consumed in a day?

    • Hi Diane! I’m so happy you loved this easy pie! I rang in the new year with emergency back surgery so I’ve been slow to get to these comments. You do have to refrigerate any leftovers. Thank you so much for stopping by the blog!

  • Larry says:

    Made this today, quick, easy and delicious!

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