This buttermilk pie is the kind of recipe that feels like it’s been passed through generations—and that’s because it has. With a creamy custard center and a perfectly golden top, it brings Southern comfort straight to your fork, blending simplicity with a timeless, homespun flavor.
The tang of buttermilk meets a whisper of vanilla and a kiss of nutmeg, making each slice taste as rich and memorable as our other favorite desserts like Chocolate Coffee Cake and Mini Cookies. It’s sweet, balanced, and deliciously nostalgic, whether you serve it warm or chilled.
Inspired by Southern pie-making traditions and perfected through repetition, this pie is easy enough for weekday cravings and special enough for a holiday table. One bite, and you’ll understand why it’s earned a permanent place in the family recipe box.
What Makes This Recipe Special?
- Most importantly, the taste is pure comfort: creamy, custardy, and just sweet enough to make you reach for a second (or third) slice.
- My grandmother baked this pie for Sunday lunches, and I still remember sneaking slices from the fridge the next morning—it truly tastes just as good for breakfast.
- It’s become my go-to when I want to bring something homemade and heartfelt to potlucks or friends’ gatherings—it never fails to get recipe requests.
- Over the years, I’ve tried flavor twists like adding citrus zest or swapping in browned butter, and it always holds up—this recipe is flexible but foolproof.
- It’s surprisingly light, which makes it perfect when you want a sweet treat without going overboard—bonus: it’s naturally lower in heavy cream or oils.
Nanny’s Buttermilk Pie Recipe
Equipment
- 9×13 baking dish
- Mixing bowls
- Fork
- Electric mixer
- Rubber spatula
- Knife
- Measuring cups
Ingredients
- 1 can crushed pineapple well drained
- 1/3 cup chopped pecans
- 1 cup unsalted butter
- 2 cup graham cracker crumbs
- 1 jar maraschino cherries drained & patted dry with a paper towel
- 4 bananas
- 8 oz cream cheese softened
- pinch of salt
- 2 cup confectioners’ sugar
- 1 container Cool Whip non-dairy whipped topping or homemade whipped cream
Instructions
- Melt 1/2 cup (1 stick) of butter and stir in graham cracker crumbs with a fork until the mixture is evenly moistened.
- Press the crumbs firmly into the bottom of a 9×13″ pan.
- In a separate bowl beat the remaining 1/2 cup (1 stick) of butter with cream cheese, confectioners’ sugar, and a pinch of salt for 3 to 4 minutes, or until the mixture is smooth and fluffy.
- Spread this over the graham cracker crust.
- Slice bananas and arrange them in a single, even layer over the cream cheese mixture, then spoon the crushed pineapple over the bananas.
- Gently spread the Cool Whip across the surface, covering the pineapple completely.
- Sprinkle chopped pecans evenly over the top and dot with maraschino cherries.
- Cover the pan and refrigerate for at least 2 to 3 hours, or preferably overnight, before serving.
Notes
- Pat the crushed pineapple dry with a paper towel to avoid excess moisture.
- For extra crunch, toast the pecans lightly in a dry skillet before topping.
- Use a serrated knife to slice the dessert cleanly for neat servings.
| Calories | 517kcal |
| Carbohydrates | 62.8g |
| Fat | 29.9g |
| Protein | 2.3g |
Tips To Ease Your Job!
- Use Pre-Crushed Graham Crackers: Save time by buying pre-crushed graham cracker crumbs instead of crushing them yourself.
- Soften Cream Cheese Quickly: Cut the cream cheese into cubes and let it sit at room temperature for 15–20 minutes to soften faster.
- Drain Pineapple Thoroughly: Press the crushed pineapple in a fine mesh strainer or between paper towels to avoid excess liquid making the dessert soggy.
- Assemble in a Disposable Pan: If you’re taking this to a party or potluck, use a disposable foil pan for easy transport and cleanup.
