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Golden (Butter)milk Pie

Golden (Butter)milk Pie

Y'all - words truly cannot express how much we love this pie. Bright, tangy, and gorgeous; you'll wonder how you ever lived without it! Flaky homemade crust plus vibrant, velvety, Golden Milk custard filling will have folks begging you for the recipe. You're welcome in advance!

Watch us bake it on Tiny Kitchen Cooking!


For the pie crust:

1 tsp kosher salt
1/3 cup water, very cold
1.5 cups all purpose flour
1 stick plus 2 Tbs unsalted butter, cut into 1/2 inch cubes, very cold
egg wash

For the filling:

1 cup sugar
1 tsp Spicewalla Golden Milk
1 Tbs all purpose flour
1/2 tsp salt
7 Tbs unsalted butter, melted and slightly cooled
1 tsp vanilla extract
2/3 cup sour cream
3 whole eggs
1 egg yolk
1 1/3 cups whole buttermilk

Spicewalla Cardamom Sugar, to finish

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golden milk
Golden Milk



To make the pie crust:

  1. Preheat oven to 375*F
  2. Mix water and salt in a small bowl and place in the freezer. 
  3. Place flour in a large mixing bowl, add cold butter and break up the butter into flour, pinching with your fingers until butter chunks are pea-sized. 
  4. Add water and mix until the dough just comes together. 
  5. Flatten into a disc, cover with plastic wrap and chill in the fridge for 30 minutes. 
  6. Roll out dough on a floured surface into a circle until dough is about ¼ inch thick.
  7. Carefully place in a 9” pie pan, trim excess dough to about 1.5-inch overhang, fold overhand under itself around the entire circumference of the dough, pinch together and crimp with fingers. 
  8. Place a piece of parchment paper inside the pie pan and fill with pie weights or dried beans.
  9. Bake for 15 minutes. Remove parchment and pie weights, brush the crust with egg wash sprinkle with Cardamom Sugar, bake another 10 mins. 
  10. Set aside on a cooling rack while you make the filling.

To make the filling:

  1. Preheat the oven to 350*F
  2. In a large mixing bowl whisk together the sugar, Golden Milk, flour, and salt.
  3. Add the melted butter, vanilla and sour cream, whisk until fully incorporated.
  4. Add the eggs/yolks one at a time, whisking between each addition until fully combined. 
  5. Stir in the buttermilk.
  6. Add the filling to the cooled pie shell, carefully transfer to the oven. Bake for 35-40 minutes until the middle of the custard is jiggly but not liquid-y, it will puff up quite a bit!
  7. Sprinkle the top of the filling with Cardamom Sugar.
  8. Cool completely on a wire cooling rack. Chill overnight before serving. 
  9. Enjoy!

*GET AHEAD: Pie crust can be made several days ahead and stored tightly wrapped in the fridge or freezer until ready to roll out. Pie can be baked up to 2 days ahead of time and refrigerated.

Watch us make it on Tiny Kitchen Cooking below!


Shop the Recipe

golden milk
Golden Milk



  • We think so! It may be a little less tangy without the buttermilk, but try something super creamy like an oat milk. Let us know how it goes!

    Spicewalla Fam on
  • Would this work dairy free?

    Everything Nice on
  • So light, right? Next time, watch the YouTube video up in our description of the dish for a foolproof guide on this crust! So easy!

    Spicewalla Fam on
  • I baked this recipe without a crust and it made a delicious custard dessert! Next time, pie!

    Hillary Roberts on

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