Bourbon Buttermilk Pie
It’s the holidays! Let’s let loose, go back for thirds, and spike the pie. Bourbon Buttermilk Pie is filled with the spirit and ready to light up your dessert table.
Yes, there will be pumpkin pie. Yes, there will be pecan. But the secret pie behind door number three? Bourbon Buttermilk Pie. It’s creamy, addictive, and decadent—everything a holiday dessert can and should and must be.
If you’ve never had a classic southern buttermilk pie, please run to your kitchen and bake this recipe immediately. It looks unassuming, but every bite is positively luscious. The custard is velvety smooth and delicate with a rich, buttery flavor, which, as you might imagine, is dynamite when eaten from a buttery, flakey pie crust. Swoooooon.
The one fault I find with buttermilk pie is that it can be overly sweet, so I reduced the sugar in this recipe just a bit, placing it squarely in the dessert danger zone—sweet enough to make you crave more, but not sweet enough to force you to stop.
As we are already in the danger zone, let’s stay for a splash or three of bourbon. (Did you expect anything different after recent our recent encounters of a Boozy Apple Pie Smoothie and Maple Brown Sugar Bourbon Bar kind?) Three tablespoons is max amount of bourbon that can be squeezed into this pie before it separates (trust me). Should you desire additional, I support you. Please enjoy it on the side.
Not a fan of bourbon? Try swapping rum, or simply omit it all together. Your buttermilk pie will still be wonderful.
And whether you enjoy it warm from the oven or chilled from the refrigerator at midnight, it will be wonderful too.
Bourbon Buttermilk Pie
Classic southern buttermilk pie with a twist. Velvety smooth, delicate in texture and rich in flavor, this old fashioned custard pie is easy to make and even easier to eat!
Yield: 1 pie
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 1 1/4 cups Imperial Sugar Granulated Sugar
- 3 tablespoons all purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup buttermilk
- 3 tablespoons bourbon or whiskey
- 1 teaspoon lemon zest
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon nutmeg
Store leftover pie covered in the refrigerator for up to 3 days or cover tightly and freeze for up to 2 months.
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