Amish Buttermilk Pie with Vanilla and Nutmeg

Imperial October 12, 2026October 12, 2026

Quick Recipe Version (TL;DR)

Amish Buttermilk Pie with Vanilla and Nutmeg is an old-fashioned custard pie with a flaky crust, a silky vanilla filling, and just enough buttermilk tang to keep every bite bright and balanced.

Yield: 8 servings; one 9-inch pie
Prep Time: 25 minutes, including chilling the crust
Cook Time: 70 minutes
Total Time: 4 hours 35 minutes, including 1 hour cooling and 2 hours refrigeration

Quick Ingredients

1 unbaked 9-inch single pie crust, homemade or store-bought
1 1/2 cups (300 g) granulated sugar
3 tablespoons (24 g) all-purpose flour
1/4 teaspoon fine salt
1/4 teaspoon ground nutmeg
3 large eggs, at room temperature
1/2 cup (113 g) unsalted butter, melted and cooled until lukewarm
1 cup (240 ml) cultured buttermilk, at room temperature
2 teaspoons (10 ml) pure vanilla extract

Do This

1. Heat the oven to 425°F (220°C). Fit the crust into a 9-inch pie plate at least 1 1/2 inches deep, crimp the edge, and refrigerate for 20 minutes.
2. Line the crust with parchment and fill with pie weights. Bake for 15 minutes, remove the parchment and weights, and bake for 5 minutes more. Reduce the oven to 350°F (175°C).
3. Whisk the sugar, flour, salt, and nutmeg together. Gently whisk in the eggs, followed by the melted butter, buttermilk, and vanilla.
4. Pour into the warm crust and bake for about 50 minutes, checking at 45 minutes. The edges should be set and the center should jiggle gently rather than slosh.
5. Cool on a rack for 1 hour, then refrigerate for at least 2 hours to finish setting.
6. Cut into 8 slices. Serve chilled or let individual slices stand for 15 minutes before serving.

Why You’ll Love This Recipe

Simple pantry ingredients: No complicated techniques or specialty equipment are needed.
Silky, balanced flavor: Vanilla and butter bring richness, while buttermilk adds a gentle, almost citrus-like brightness without any lemon.
A lovely contrast of textures: The flaky, partially baked crust supports a soft custard filling with a delicate golden top.
Easy to make ahead: The pie slices especially well after an overnight rest in the refrigerator.

Grocery List

Produce: None needed.
Dairy: Cultured buttermilk, unsalted butter, and large eggs; whipped cream if desired for serving.
Pantry: One refrigerated or frozen unbaked single pie crust, granulated sugar, all-purpose flour, pure vanilla extract, ground nutmeg, and fine salt.

Full Ingredients

For the Crust

1 unbaked 9-inch single pie crust: Use homemade pastry or one store-bought crust, thawed or softened according to its package instructions. Fit it into a pie plate at least 1 1/2 inches deep.

For the Buttermilk Custard

1 1/2 cups (300 g) granulated sugar
3 tablespoons (24 g) all-purpose flour: Spoon into the measuring spoon and level it off.
1/4 teaspoon fine salt
1/4 teaspoon ground nutmeg: Freshly grated nutmeg is especially fragrant, but ground nutmeg works well.
3 large eggs: About 150 g without shells, at room temperature.
1/2 cup (113 g) unsalted butter: Melted and cooled until lukewarm, not hot.
1 cup (240 ml) cultured buttermilk: Shake or stir before measuring; full-fat is preferred, but low-fat also works.
2 teaspoons (10 ml) pure vanilla extract

Optional, for Serving

1/2 cup lightly sweetened whipped cream: Allow approximately 1 tablespoon per slice.
1/8 teaspoon additional ground nutmeg: For a very light dusting over the finished slices.

Amish Buttermilk Pie with Vanilla and Nutmeg – Closeup

Step-by-Step Instructions

Step 1: Prepare and chill the crust

Place an oven rack in the lower third of the oven and preheat to 425°F (220°C). Fit the pastry into a 9-inch pie plate at least 1 1/2 inches deep, gently pressing it into the bottom and sides without stretching it. Trim the overhang to about 1/2 inch, tuck it under, and crimp the edge.

Refrigerate the prepared crust for 20 minutes. This helps the pastry hold its shape during baking. Do not prick the bottom, since holes can allow the liquid filling to seep underneath.

Step 2: Partially bake the crust

Line the chilled crust with parchment paper or foil, leaving enough overhang to lift it out easily. Fill with ceramic pie weights or dried beans, making sure the weights support the sides as well as the bottom. Set the pie plate on a rimmed baking sheet.

Bake for 15 minutes. Carefully lift out the liner and weights, then bake for 5 minutes more, until the bottom looks dry and the edge is just beginning to color. The crust should be partially baked, not deeply browned. Reduce the oven temperature to 350°F (175°C).

Step 3: Mix the vanilla-nutmeg filling

While the crust bakes, whisk the sugar, flour, salt, and nutmeg together in a large bowl until evenly combined. Mixing the flour into the sugar first helps prevent lumps.

Add the eggs and whisk gently until smooth. Slowly whisk in the lukewarm melted butter, then add the buttermilk and vanilla. Stir just until combined, scraping the bottom and sides of the bowl. Avoid vigorous beating; too much incorporated air can make the custard puff and develop bubbles.

Step 4: Fill and bake the pie

Give the filling one final gentle stir, then pour it into the warm, partially baked crust. Keep the pie on its baking sheet and return it to the lower oven rack.

Bake at 350°F (175°C) for about 50 minutes, beginning to check at 45 minutes. If the crust edge is browning quickly, cover only the edge with a pie shield or strips of foil. The finished pie should have a delicate golden top, set edges, and a center area about 2 inches across that moves with a gentle wobble when the pan is nudged. It should not ripple like liquid. An instant-read thermometer inserted into the center should register approximately 175°F (79°C). Depending on your oven and pie plate, it may need up to 55 minutes.

Step 5: Cool the pie gradually

Transfer the pie plate to a wire rack and cool for 1 hour. The filling will continue to firm as it cools, so do not judge its final texture while it is still hot. A slight settling of the top is normal.

Refrigerate after this cooling period rather than leaving the custard pie on the counter for several hours. Use a heat-safe trivet beneath the pie plate if it is still slightly warm.

Step 6: Refrigerate until set

Refrigerate for at least 2 hours before slicing. Leave the pie uncovered initially so condensation does not collect on the surface, then cover once it is cold. For especially neat slices and a fully settled flavor, chill overnight.

Step 7: Slice and serve

Cut into 8 slices using a sharp, thin knife. Wipe the blade between cuts for clean edges. Serve chilled, or let individual slices stand at room temperature for 15 minutes for a softer texture and more pronounced vanilla aroma.

If desired, add 1 tablespoon whipped cream to each slice and a very light dusting of the additional nutmeg. Keep the garnish modest so the tangy custard remains the star.

Pro Tips

Use actual cultured buttermilk: Its thickness and tang give the most reliable texture and flavor. Milk mixed with vinegar is a less dependable substitute for this particular pie.
Keep the butter lukewarm: Hot butter can affect the eggs, while very cold eggs and buttermilk can make melted butter form little clumps.
Do not skip the partial blind bake: It gives the bottom crust a head start before the wet custard goes in.
Watch the center, not just the clock: A gentle wobble is correct; a completely rigid filling may be overbaked. Deep cracks or a grainy texture can result from too much heat.
Plan for chilling: The pie needs its cooling and refrigeration time for clean slices. The listed total time uses a 50-minute filling bake and the minimum chilling time.

Variations

Lemon-bright buttermilk pie: Add 1 teaspoon finely grated lemon zest to the filling. Keep the buttermilk quantity unchanged.
Vanilla bean version: Replace the vanilla extract with 2 teaspoons vanilla bean paste for a more visible vanilla-speckled custard.
Warm-spice version: Add 1/8 teaspoon ground cinnamon alongside the 1/4 teaspoon nutmeg for a slightly cozier flavor.

Storage & Make-Ahead

Refrigerator: Store the cooled pie covered at 40°F (4°C) or below for up to 4 days. Keep this egg-and-dairy custard pie refrigerated, and limit its cumulative time at room temperature to 2 hours.

Make ahead: Fit the unbaked crust into its pie plate, cover, and refrigerate for up to 24 hours before partially baking. The completed pie can be made 1 day before serving and refrigerated overnight.

Freezer: Freeze the fully cooled pie, tightly wrapped, for up to 2 months. Thaw in the refrigerator for approximately 12 hours. The custard may lose a little of its silkiness, and the crust may soften after freezing.

Nutrition (per serving)

Estimated for 1 of 8 slices, using a typical refrigerated pie crust and excluding optional whipped cream. Values vary with the crust and buttermilk used.