Amish Buttermilk Pie Recipe: the Silkiest Custard

Amish Buttermilk Pie Recipe: Silkiest Tangy Custard

By Cameron BlytheDecember 17, 2025

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Amish Buttermilk Pie Recipe: The Secret to the Silkiest, Tangiest Custard

Can we talk about the power of simple desserts? When this Amish Buttermilk Pie Recipe is baking, the air fills with that classic smell of melted butter, vanilla, and caramelized sugar.

It’s a sound of absolute quiet comfort, only broken by the gentle sizzle of the crust edges turning golden brown.

For decades, the Amish community relied on staples they had on hand, and this dessert often called the "Poor Man's Pie" is the perfect example of resourceful brilliance.

It requires just a handful of basic ingredients, and here's the best part: it only takes about 15 minutes to throw the filling together. If you're looking for a dessert that delivers huge comfort and velvety texture without any fuss, this Amish Buttermilk Pie Recipe is your jam.

We are skipping the complicated custards and thickening agents. This Old Fashioned Buttermilk Pie comes out rich, tangy, and impossibly silky every single time, provided you know the one crucial scientific trick (which I’ll tell you about below!).

Ready to bake the easiest, most satisfying pie of your life? This classic Amish Buttermilk Pie Recipe is truly unbeatable.

The Science Behind the Silky Custard: Why Buttermilk Works

Before we dive into whisking, let’s talk science. You might wonder why we use buttermilk that slightly sour, thick liquid instead of just regular milk. It all comes down to acidity and protein structure.

Understanding why this specific Amish Buttermilk Pie Recipe works is key to its success.

The Crucial Role of Buttermilk Acidity in Setting the Pie

Buttermilk, which is slightly acidic (lactic acid), interacts perfectly with the proteins in the eggs. When the egg proteins are heated, they coagulate and set, forming a custard. The acid in the buttermilk actually helps this process happen more gently and evenly.

It prevents the proteins from clumping up too quickly, which is why this Amish Custard Pie is famously smooth, not rubbery or spongy. It sets up without being tough.

Tempering Eggs: Achieving the Perfect Custard Texture

You don't traditionally "temper" eggs in a buttermilk pie in the same way you would a traditional pastry cream, but you must make sure all your ingredients are combined thoroughly before hitting the heat. We don't want islands of egg floating around!

The goal is a homogenous mixture that sets up into a velvety, glossy filling the signature of a truly great Homemade Buttermilk Pie . The simplicity of the Amish Buttermilk Pie Recipe hinges on this thorough mixing.

Essential Ingredients for the Authentic Amish Buttermilk Pie Recipe

You seriously need only about nine ingredients for this, most of which are likely sitting in your pantry right now.

Ingredient	Amount	Notes
All-Butter Pie Crust	1 (9 inch)	Deep dish preferred. If you want a crust that truly shatters when sliced, you absolutely have to check out my tips on [How to Make Grandbaby Cakes Best: Flaky Pie].
Granulated Sugar	1 1/2 cups	Provides structure and sweetness.
All-Purpose Flour	3 Tbsp	Acts as a stabilizer to prevent separation.
Buttermilk (full fat)	1 cup	Mandatory for the signature tang and texture.
Large Eggs	2	The binding agent for the custard.
Melted Butter	1/2 cup (1 stick)	Adds richness and flavor depth.
Vanilla Extract	1 tsp	Use the real stuff!
Lemon Juice (fresh)	1 tsp	Enhances the tang, making it brighter.
Pinch of Salt		Balances the extreme sweetness.

Ingredient Swaps: When the Pantry is Bare

If you absolutely must swap something out, here are the crucial trade offs you need to know about.

Original Ingredient	Best Substitute	Why It Works
Buttermilk (1 cup)	Milk + 1 Tbsp White Vinegar (or Lemon Juice)	The acid curdles the milk slightly, mimicking buttermilk’s pH level crucial for custard setting. Trade off: Texture will be slightly less thick and the tang may be sharper.
Granulated Sugar	Brown Sugar (lightly packed, 1:1)	Provides sweetness and moisture. Trade off: Adds a subtle molasses/caramel depth, darkening the final color of the custard.
All-Purpose Flour	Cornstarch (substitute 1.5 Tbsp)	Cornstarch is a stronger thickener. Trade off: Use less! Too much cornstarch can make the custard too firm or "jelly like."
Butter (Melted)	Neutral Oil (like canola or vegetable)	Provides necessary fat and richness. Trade off: You lose the signature buttery flavor that defines this specific Buttermilk Pie Recipe .

How to Make Amish Buttermilk Pie: step-by-step Guide

The beauty of this Pie Recipe is its speed. We are going straight from prep bowl to oven in minutes! Following these steps is vital for a perfect Amish Buttermilk Pie Recipe .

Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 1 hour 15 minutes Yield: 8 slices Category: Dessert Cuisine: American

Nutrition Information

Nutrient	Amount
Calories	468 kcal
Protein	5.8 g
Fat	18.9 g
Carbs	51.2 g
Fiber	0.4 g
Sugar	47.7 g
Sodium	80 mg

1. Ready the Crust and Preheat

Preheat your oven to 350°F (175°C). Place your unbaked pie shell (I use a 9 inch deep dish) on a baking sheet. Why the baking sheet? It catches any spills and helps the bottom crust cook more evenly, preventing a soggy bottom.

2. Whisk the Dry Ingredients

In a large bowl, whisk together the sugar, flour, and salt. Whisking the dry ingredients first is key; it ensures the flour (our stabilizer) is evenly distributed and you won't get flour lumps in the final custard.

3. Mix the Wet Ingredients

In a separate bowl, whisk the eggs lightly until just combined. Then, stream in the buttermilk, melted butter, vanilla, and lemon juice. Make sure the butter isn't scalding hot, or it could start cooking the eggs prematurely!

This step ensures the overall success of your Amish Buttermilk Pie Recipe .

4. Combine and Pour the Filling

Slowly pour the wet ingredients into the dry ingredients while whisking constantly. You want to whisk vigorously for about 1 minute until the batter is completely smooth and looks like slightly thick pancake batter. Pour the filling directly into the unbaked pie crust.

5. Bake the Amish Buttermilk Pie

Bake for 40 minutes. At the 40 minute mark, check the edges. If they are turning too golden, you need to shield them. Cover the crust edges with aluminum foil strips to prevent burning (like tucking in a baby). Continue baking for another 20 to 25 minutes.

6. The Jiggle Test

The pie is done when the edges are set and puffy, and the center has only a slight, creamy wobble, like slightly firm gelatin. If the center looks liquidy, give it another 5- 10 minutes.

A total cook time of 60 to 65 minutes is usually perfect for this Amish Buttermilk Pie .

7. Cool Completely

This is the hardest part. You must let the pie cool completely on a wire rack for at least 3 hours (preferably 4). The filling needs time to fully set and achieve that perfectly velvety texture. If you cut it warm, it will be soup!

Patience is required when making any good Amish Buttermilk Pie Recipe .

Expert Tips and Common Mistakes When Baking Custard Pie

Custard pies, especially this simple Amish Buttermilk Pie , are mostly foolproof, but there are a few places cooks go wrong.

Troubleshooting Custard Pie Perfection

Common Mistake	Why It Happens	The Fix
Soggy Bottom Crust	The filling transferred too much liquid heat to the crust, or the baking pan was too low in the oven.	Bake the pie on the lowest rack for the first 15 minutes, or use a preheated baking sheet underneath the pie plate to conduct heat faster into the bottom crust.
Custard Cracks or Splits	The pie was baked too hot, too long, or cooled too quickly (thermal shock).	Lower the oven temperature by 15°F, or remove the pie and let it cool gradually in the oven with the door propped open for 15 minutes before moving to the rack.
Custard Tastes Grainy	The sugar and flour weren't fully dissolved before baking, or the eggs curdled slightly.	Ensure you whisk the batter until the grains of sugar are nearly dissolved and the mixture is totally homogenous before pouring into the crust.
Edges Burned Before Center Set	Crust edges are thinner and exposed to more intense heat.	Use aluminum foil strips (a pie shield) to protect the edges for the last 20– 30 minutes of baking.

I like to serve this Amish Food Recipe alongside a hearty, rustic main dish, like my [Southern Smothered Pork Chops Recipe: Guaranteed Tender]. The tanginess of the pie provides a great contrast to the savory richness of the main course.

Mastering this Amish Buttermilk Pie Recipe will make you a holiday favorite.

Storing and Freezing Your Amish Custard Pie

Because this Amish Buttermilk Pie contains eggs and dairy, proper storage is critical for both safety and quality.

Safe Refrigeration Guidelines for Buttermilk Pie

Once the pie has cooled completely, it must be refrigerated. Cover it loosely with plastic wrap or aluminum foil. It will keep perfectly in the refrigerator for up to 4 days. If the pie starts to develop condensation on top, simply dab it gently with a paper towel before serving.

Best Practices for Freezing Baked Pie

While freezing is possible, it’s not ideal for custard pies because the texture can change upon thawing it might weep or become slightly grainy.

If you must freeze, ensure the pie is completely cooled. Wrap it tightly in plastic wrap, then a layer of foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, and then you can flash warm it in a 300°F oven for about 10- 15 minutes to re-crisp the crust.

Storing leftovers of the Amish Buttermilk Pie Recipe properly ensures they taste great later!

When is the Best Time to Slice the Pie? (Cooling Time)

Seriously, wait! Don't even think about slicing for a minimum of 3 hours after it comes out of the oven. If you cut into the Amish Milk Pie Recipe prematurely, the liquid center will rush out, and you’ll have a slumpy mess.

Give the eggs time to finish the coagulation process and fully set the structure. If you are looking for the best result from your Amish Buttermilk Pie Recipe , cooling is non-negotiable.

This gorgeous, tangy Amish Buttermilk Pie Recipe is the ultimate comfort classic. It’s a testament to how simple ingredients, handled right, can create something truly extraordinary. Enjoy this Amish Buttermilk Pie Recipe !

Recipe FAQs

What is Amish Buttermilk Pie?

Amish Buttermilk Pie is a classic, simple dessert relying on pantry staples, known for its silky, tangy custard filling encased in a flaky crust. Historically, the Amish relied on basic ingredients they had on hand, leading to this comforting pie which is often called the "Poor Man's Pie."

What is Amish Pie in general?

Amish Pie generally refers to desserts that utilize simple, readily available ingredients like eggs, flour, sugar, and dairy, often omitting expensive or rare additions. These pies, including this buttermilk version, emphasize texture and fundamental flavor profiles, embodying quiet comfort and tradition.

How is Amish butter different from regular butter?

No, Amish butter is not fundamentally chemically different; it is typically fresh, higher in butterfat content, and often churned in smaller batches compared to mass produced commercial butter. The perception of difference often comes from its superior richness, which enhances desserts like this pie, similar to the richness you find in a high-quality recipe like our Best Homemade Vanilla Bean Ice Cream Recipe French: Velvety Smooth.

Can I substitute regular milk for buttermilk in this recipe?

No, substituting regular milk will significantly alter the texture and flavor profile of the custard, resulting in a less tangy and potentially less set pie. Buttermilk's acidity is crucial as it reacts slightly with the eggs and helps achieve that characteristic silky custard texture.

How should I store leftover Amish Buttermilk Pie?

Yes, you must store leftover pie covered tightly in the refrigerator due to the custard base. It will generally keep well for 3 to 4 days, and it is delicious served cold straight from the fridge, which complements the tanginess.

Why is my custard filling cracking on top?

The cracking is almost always caused by overbaking or baking at too high a temperature, which causes the proteins to set too rapidly and contract. To prevent this next time, ensure your oven temperature is accurate and pull the pie when the center is still slightly jiggly, much like you would when finishing a recipe in our guide for Whole30 Recipes: Easy Sheet Pan Dijon Chicken Dinner where even cooking is key.