Name: Buttermilk Pie with Lemon and Whiskey Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Southern American
Ingredients: 1 unbaked whole wheat pastry crust or 9-inch pie crust of choice; 3 large eggs at room temperature; 1 cup plus 2 tablespoons granulated sugar; 3 tablespoons all-purpose flour; ¼ teaspoon kosher salt; ½ cup unsalted butter, melted and cooled; ¾ cup low fat buttermilk; 2 tablespoons whiskey such as bourbon, or rum (or additional 1 ½ teaspoons pure vanilla extract); 1 teaspoon lemon zest (from about 1 small lemon); 1 tablespoon freshly squeezed lemon juice; 2 teaspoons pure vanilla extract; ⅛ teaspoon nutmeg, freshly grated if possible; Homemade whipped cream (optional)

If you’re on the hunt for a dessert that’s both delightfully comforting and a little unexpected, you’ve come to the right place. This Buttermilk Pie with Lemon and Whiskey Recipe is one of my all-time favorites to whip up when company’s coming — it’s rich, tangy, and has just the right hint of warmth from the whiskey that makes everyone swoon. I remember the first time I tried this pie; I was skeptical about adding whiskey and lemon to a traditional buttermilk pie, but trust me, it elevates the flavors to a whole new level. Stick with me, and you’ll be slicing this beauty in no time.

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Why You’ll Love This Recipe

Comforting yet sophisticated: The classic buttermilk base with the unexpected kick of whiskey and bright lemon zest make for a memorable dessert.
Easy to make at home: Even if you’re not a seasoned baker, the straightforward steps mean you’ll succeed on your first try.
Flexible flavors: You can swap whiskey for rum or vanilla to suit your pantry and taste preferences.
Perfect crowd-pleaser: My family goes crazy for this pie every time—it’s a guaranteed hit for gatherings or a cozy treat.

A single slice of yellow pie with a golden, slightly crispy top layer and a light, smooth filling is placed on a white plate. The pie crust is thick, light brown, and crimped around the edge. A dollop of white whipped cream rests on top of the pie slice. Next to the pie slice, a silver fork with a patterned handle lies on the plate. Behind the slice, the rest of the pie is partially visible in a clear glass pie dish, showing the same golden crust and filling. The setup is on a white marbled surface with a soft white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this Buttermilk Pie with Lemon and Whiskey Recipe plays a key role — from the tangy buttermilk that gives it that classic creamy texture to the whiskey that adds depth and warmth. I always recommend using fresh lemon zest and juice to bring out those bright citrus notes beautifully.

Unbaked whole wheat pastry crust or pie crust: I like whole wheat for a nuttier, heartier base, but a regular pie crust works just as well.
Large eggs: Make sure they’re at room temperature; it helps everything blend smoothly.
Granulated sugar: Adds just the right amount of sweetness without overpowering the other flavors.
All-purpose flour: Helps set the filling so it’s firm but tender.
Kosher salt: Balances the sweetness and enhances all those flavors.
Unsalted butter: Melted & cooled, it keeps the filling rich and luscious.
Low fat buttermilk: The star ingredient for that signature tang and creamy texture.
Whiskey (bourbon or rum): Adds warmth and complexity; if you don’t have it, vanilla extract is a fine substitute.
Lemon zest and juice: Freshly grated zest packs a punch, and fresh juice adds brightness.
Pure vanilla extract: Enhances the pie’s sweetness and aroma perfectly.
Freshly grated nutmeg: Just a hint to add a cozy spice undertone.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Buttermilk Pie with Lemon and Whiskey Recipe is — you can tweak it to suit your tastes or dietary needs without losing its charm. Don’t hesitate to experiment; that’s part of the fun!

Whiskey-Free Version: I’ve swapped whiskey for an extra teaspoon of vanilla extract for a milder, kid-friendly version that still tastes amazing.
Gluten-Free Crust: Use your favorite gluten-free pie crust recipe instead of whole wheat; the filling is naturally gluten-free!
Extra Citrus Kick: Sometimes I add a splash of orange juice or a bit more zest for a brighter citrus flavor punch.
Richer Pie: For indulgence, try full-fat buttermilk or add a tablespoon of cream cheese to the filling — it adds a velvety texture.

How to Make Buttermilk Pie with Lemon and Whiskey Recipe

Step 1: Prepare Your Pie Crust

Start with rolling out your whole wheat or preferred pie crust and lining a 9-inch pie dish. Don’t forget to trim the edges nearly flush with the dish, then fold under and crimp the edges—this gives the pie a lovely homemade look. I like to chill the crust in the fridge while I prep the filling so it holds its shape beautifully when baking.

Step 2: Mix the Filling Ingredients

In a stand mixer fitted with the paddle attachment (or just a large bowl and trusty whisk), beat your room temperature eggs on low speed until just combined. Then add the sugar, flour, and salt — mix gently but thoroughly so everything’s incorporated without over-beating. Next, pour in your melted, cooled butter and blend again. Finally, add the buttermilk, whiskey, lemon zest and juice, vanilla extract, and freshly grated nutmeg, stirring until the filling looks smooth and glossy. The richness and tanginess will make your kitchen smell incredible.

Step 3: Bake With Precision

Pour your filling carefully into the chilled pie crust; placing the pie on a rimmed baking sheet helps catch any spills. Slide it into the bottom third rack of your preheated 325°F oven for 20 minutes. Then, very gently transfer the pie to the center rack and bake for another 40 minutes or until the center is set and you see a delicate crackly crust on top. Keep a close eye on the crust color — if it’s browning too fast, shield the edges with foil or a pie shield to avoid burnt crust mishaps.

Step 4: Cooling and Serving

Once baked, place your pie on a wire rack to cool completely, or serve warm if you’re eager for that gooey texture. I usually top mine with homemade whipped cream—because why not go all out? Whether chilled, room temp, or warm, this pie is always a winner at my table.

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Pro Tips for Making Buttermilk Pie with Lemon and Whiskey Recipe

Room Temperature Eggs: Bringing eggs to room temp helps them blend evenly into the filling, which gives the pie a smooth texture.
Gentle Mixing: I learned the hard way that overmixing can create bubbles; mix just until combined for a creamier result.
Lemon Zest Freshness: Always zest your lemon just before using to capture its fragrant oils and avoid bitterness.
Protect Your Crust: Using foil strips during baking prevents the pie edges from scorching — trust me, it makes cleanup easier and the finishes gorgeous.

How to Serve Buttermilk Pie with Lemon and Whiskey Recipe

A slice of golden yellow pie with a thick, crumbly texture and a slightly browned, crimped edge crust sits on a white plate. On top of the pie slice is a dollop of white whipped cream with a soft, fluffy texture. Beside the pie slice on the plate is a vintage silver fork with ornate details on the handle. In the background, part of the remaining pie is visible in a clear glass pie dish, showing the same golden crust and crumbly top. The setting includes a soft white and grey cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of simple garnishes here — fresh whipped cream with a small sprinkle of lemon zest or a light dusting of nutmeg on top really brings out all the flavors I love in this Buttermilk Pie with Lemon and Whiskey Recipe. Sometimes, I add a few thin lemon slices or a small sprig of fresh mint for a pop of color when serving guests.

Side Dishes

This pie pairs wonderfully with a cup of hot coffee or black tea. For a fuller dessert spread, my family loves it alongside a simple berry compote or a scoop of vanilla bean ice cream. These options balance the richness of the pie perfectly without overwhelming your palate.

Creative Ways to Present

I once served this pie at a holiday brunch by cutting it into small squares and placing them on a tray, each topped with a dollop of whipped cream and a tiny edible flower. It was a total hit and looked stunning on the buffet table — great for parties when you want finger-friendly options!

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with plastic wrap or store it in an airtight container in the fridge. It lasts beautifully for up to 3 days, and honestly, I find the flavors even deepen after a night or two in the fridge.

Freezing

Freezing leftover pie is totally doable! Just wrap it tightly in plastic wrap and foil, label it, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

I like to reheat slices gently in a 325°F oven for about 10-15 minutes until warmed through — this helps restore the silky texture without drying it out. Microwaving works in a pinch but can make the pie a bit rubbery.

FAQs

Can I use a different type of alcohol instead of whiskey in the Buttermilk Pie with Lemon and Whiskey Recipe?

Absolutely! Bourbon whiskey is traditional for warmth and depth, but you can swap it out for rum or even brandy, depending on what you like or have on hand. If you prefer no alcohol, adding an extra teaspoon or so of pure vanilla extract still gives the pie plenty of flavor.
What causes cracks on top of buttermilk pie, and are they normal?

A thin crackly crust on top is totally normal and actually a sign that your pie is cooked perfectly. It happens as the filling sets and cools; don’t worry, it doesn’t affect taste and adds character to the pie’s rustic charm.
Can I make this pie with a gluten-free crust?

Yes! The filling itself is naturally gluten-free, so using a gluten-free pie crust works beautifully and keeps the dessert accessible to those with gluten sensitivities.
How do I know when the pie is fully baked?

The pie is done when the center is set and not jiggly anymore, and the top has a thin, crackly crust. A gentle jiggle in the middle is okay but avoid any liquid wobble. Watching for these visual cues is key since oven times can vary.
Can I prepare the filling ahead of time?

You can mix the filling a few hours ahead and keep it in the fridge covered, but I usually find it best to mix it fresh right before baking to ensure that lovely airy texture.

Final Thoughts

This Buttermilk Pie with Lemon and Whiskey Recipe holds a special place in my heart — it’s one of those desserts that feels like a warm hug wrapped in a slice of pie. Whether you’re making it for a festive occasion or just because you deserve a treat, I promise it won’t disappoint. Give it a try, and soon it might just become your family’s new favorite too!