This Eggless Buttermilk Pie is a creamy Southern-style custard pie with a silky texture, gentle tang from buttermilk, and warm vanilla flavor — made completely without eggs. It uses simple pantry ingredients and a reliable egg-free method that helps the filling set beautifully without tasting starchy. After years of testing eggless custard pies, this version delivers the classic flavor and smooth slice everyone expects. It’s the perfect allergy-friendly pie for Easter, Thanksgiving, or anytime you want a classic Southern dessert without eggs.
Oriana’s Thoughts On The Recipe
This eggless buttermilk pie is silky, sweet, a little tangy — but made without a single egg. And that matters deeply to me, because no one should have to skip dessert at the holiday table.
After more than a decade of egg-free baking, I’ve learned that texture is everything when recreating classic custard pies. A buttermilk pie needs to set properly, slice cleanly, and taste creamy — never gummy or starchy. I tested and re-tested this recipe until it delivered that soft, custardy bite while still keeping the ingredient list simple and approachable.
The first time I served this pie at a family gathering, nobody realized it was egg-free. That’s always my goal. I’m not aiming for “good for being eggless.” I want just plain delicious — the kind of pie that quietly disappears when everyone goes back for a second slice with their coffee.
Because dessert should bring everyone to the table, not leave anyone out.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- Pie Crust: Use a frozen or homemade crust. A sturdy crust helps hold the custard filling. If making homemade, freeze it briefly before baking to help prevent shrinkage.
- Granulated Sugar: Sweetens and helps create that classic buttermilk pie texture.
- All-Purpose Flour: Works with cornstarch to help the pie set without eggs.
- Cornstarch: Essential for thickening. It replaces the structure eggs normally provide.
- Unsalted Butter: This gives richness and structure.
- Sweetened Condensed Milk: Adds creaminess and helps the custard set.
- Buttermilk: The star ingredient. It gives that signature tangy flavor. Use full-fat for the creamiest texture.
- Pure Vanilla Extract: Adds warmth and depth.
- Lemon Juice: Brightens the filling and enhances the buttermilk flavor.
- Ground Nutmeg (Optional): A light sprinkle gives traditional Southern flavor.
- Salt: Balances the sweetness and enhances flavor.
Food Allergy Infor & Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 2 tablespoons of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Gluten-Free: Use a gluten-free 1:1 baking flour in place of the all-purpose flour and a gluten-free pie crust.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Prepare the Crust
Roll out your homemade dough into a 12-inch circle and place it into a 9-inch pie dish. Crimp the edges and pop it in the freezer while the oven heats. If you’re using a frozen crust, just keep it chilled until ready.
Par-Bake for a Crisp Bottom (Optional but Recommended):
Line the crust with parchment and fill with pie weights, dried beans, or rice. Bake until the edges
start turning lightly golden. Remove the weights, prick the bottom with a fork, and bake a few more minutes until lightly browned. Let it cool slightly.
Make the Eggless Buttermilk Custard
In a large bowl, whisk together the sugar, flour, and cornstarch until well combined. Add the melted butter and sweetened condensed milk and whisk until smooth. Gradually whisk in the buttermilk until fully incorporated. Whisk in the vanilla extract, lemon juice, nutmeg (if using), and salt. Mix until the filling is smooth. The batter will be thin — that’s perfectly normal.
Note: If the filling looks slightly curdled, don’t worry. This can happen because of the acidity in the buttermilk. The pie will bake up smooth and set beautifully.
Pour
Pour the filling into the crust.
Bake
Bake until the edges are set, and the center has a slight jiggle. If the top browns too quickly, loosely cover with foil. Remove from oven, and let the pie cool at room temperature for 2–3 hours. This is when the magic happens — the filling finishes setting.
Slice and Serve
Once fully cooled, slice and serve. For extra clean slices, chill briefly before cutting.
Pro Tip:
For extra clean slices, refrigerate the pie for 1–2 hours after it has cooled to room temperature. Chilling helps the eggless custard firm up even more, making it easier to slice while keeping the texture creamy and smooth.
Recipe Tips For Success
➤ Troubleshooting Tips:
- Pie Didn’t Set in the Center: The center looks too loose after baking. Pro Tip: The middle should be slightly jiggly, not liquid. It will continue to set as it cools for 2–3 hours. Don’t rush the cooling time.
- Soggy Bottom Crust: Custard pies can make the crust soft. Pro Tip: Par-bake the crust. Even 10–12 minutes with pie weights makes a big difference.
- Top Browning Too Quickly: The edges darken before the center sets. Pro Tip: Loosely tent with foil halfway through baking to protect the top.
➤ Extra Tips:
- The filling will look thin before baking — that’s completely normal.
- Let the pie cool completely at room temperature before slicing.
- For the cleanest slices, chill it briefly after cooling.
Variations & Additions
- Coconut Buttermilk Pie: Add ½ cup sweetened shredded coconut.
- Citrus Twist: Add 1 teaspoon lemon or orange zest.
- Spiced Version: Increase nutmeg slightly or add a pinch of cinnamon.
Serving Suggestions
This pie shines:
- At Easter brunch
- On your Thanksgiving dessert table
- For Sunday family dinner
- As an afternoon treat with coffee
- At school or church gatherings where egg allergies matter
Storage and Freezing Instructions
Store covered in the refrigerator for up to 3 days. Because it contains dairy, it should remain chilled. Freezing isn’t ideal because custard pies can separate when thawed. For the best texture, refrigerate and enjoy within a few days.
Frequently Asked Questions
Try These Egg-Free Custard Recipes Next!
Recipe Card
Eggless Buttermilk Pie
Equipment
Ingredients
- 1 frozen pie crust or 1 homemade 9-inch pie crust (see my Homemade Pie Crust recipe)
- 1 1/2 cups (300 g) granulated sugar
- 3 tablespoons (27 g) all-purpose flour
- 2 tablespoons (20 g) cornstarch
- 10 tablespoons (140 g) unsalted butter, melted and slightly cooled
- 1/4 cup (100 g) sweetened condensed milk
- 1 1/4 cups (300 ml) buttermilk, at room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1 tablespoon (15 ml) lemon juice
- 1/8 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Before You Get Started:
- Decide if you want to use a frozen store-bought or homemade crust. If using a homemade pie crust, plan ahead, as the dough needs to chill for at least 2 hours before rolling.
Prepare the crust:
- If using a homemade pie crust, follow the recipe instructions through shaping the dough. If using a homemade pie crust, I recommend planning ahead of time since it needs to be chilled for at least 2 hours.
- Roll the crust dough out into a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges as desired and freeze while the oven heats.
- Roll it out into a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges as desired and freeze for 20 – 30 minutes while the oven preheats.
- Preheat the oven to 400°F (200°C).
Par-bake the crust (optional but recommended):
- Note: Par-baking helps prevent a soggy bottom, but you can skip this step if you’re short on time.
- Line the chilled crust with a double layer of parchment paper. Fill with pie weights (about 1 quart / 950 g), dried beans, or uncooked rice, making sure they’re evenly distributed to the edges.
- Bake at 400°F (200°C) for 10–12 minutes, or until the edges are set and just starting to turn golden. Remove the weights and parchment. Prick the bottom of the crust all over with a fork and bake for 5 more minutes, until lightly browned. Set aside to cool slightly.
- Reduce the oven temperature to 350°F (180°C).
Make the filling:
- In a large bowl, whisk together the sugar, flour, and cornstarch until well combined.
- Add the melted butter and sweetened condensed milk and whisk until smooth. Gradually whisk in the buttermilk until fully incorporated.Important note: If the filling looks slightly curdled, don’t worry. This can happen because of the acidity in the buttermilk. The pie will bake up smooth and set beautifully.
- Whisk in the vanilla extract, lemon juice, nutmeg (if using), and salt. Mix until the filling is smooth. The batter will be thin — that’s perfectly normal.
Bake the pie:
- Pour the filling into the pre-baked crust and carefully transfer to the oven.
- Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly but not liquid. If the top begins to brown too quickly, tent loosely with aluminum foil.
Cool and serve:
- Remove the pie from the oven and place it on a cooling rack. Let it cool completely at room temperature, about 2–3 hours. The filling will continue to set as it cools. The filling will be runny if you don’t allow the pie to cool. Slice and serve.Pro Tip: For extra clean slices, refrigerate the pie for 1–2 hours after it has cooled to room temperature. Chilling helps the eggless custard firm up even more, making it easier to slice while keeping the texture creamy and smooth.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 2 tablespoons of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Gluten-Free: Use a gluten-free 1:1 baking flour in place of the all-purpose flour and a gluten-free pie crust.
- Pie Didn’t Set in the Center: The center looks too loose after baking. Pro Tip: The middle should be slightly jiggly, not liquid. It will continue to set as it cools for 2–3 hours. Don’t rush the cooling time.
- Soggy Bottom Crust: Custard pies can make the crust soft. Pro Tip: Par-bake the crust. Even 10–12 minutes with pie weights makes a big difference.
- Top Browning Too Quickly: The edges darken before the center sets. Pro Tip: Loosely tent with foil halfway through baking to protect the top.
- The filling will look thin before baking — that’s completely normal.
- Let the pie cool completely at room temperature before slicing.
- For the cleanest slices, chill it briefly after cooling.
- Coconut Buttermilk Pie: Add ½ cup sweetened shredded coconut.
- Citrus Twist: Add 1 teaspoon lemon or orange zest.
- Spiced Version: Increase nutmeg slightly or add a pinch of cinnamon.
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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I love your baking and I always wait for new ones to come
Thankyou muchly
Harriet
Hello Harriet! Harriet, that means so much to me — thank you for being here and baking along with me 💛 It truly makes my day knowing you look forward to the new recipes! xo