Some pies whisper their legacy through flavor. Southern buttermilk pie speaks plainly and sweetly, straight from the pan to the plate.
You’ll learn how to bake a smooth, tangy custard pie that holds firm yet melts gently with each bite. This isn’t a showpiece pie meant for gazing—it’s a time-tested dessert meant to be served, sliced, and remembered.
This buttermilk pie recipe stands out for one reason: the contrast. Silky custard meets crisp crust, sweet meets tang, simple ingredients meet unmistakable Southern tradition. If you’ve ever doubted what buttermilk can do in desserts, this recipe changes that.
Why Buttermilk Pie Belongs in Your Kitchen
The first time I made this pie, I didn’t expect much. I had leftover buttermilk from cornbread, a crust ready in the fridge, and just enough eggs to make something work. What came out of the oven was the best surprise I’ve ever tasted from a plain white ceramic dish.
This pie bakes to a golden, slightly puffed top, then cools into a clean, creamy slice with a gentle tang that balances out the sugar. It travels well, holds up for gatherings, and doesn’t require extra topping, though a soft cloud of cream never hurts.
If you’ve made cherry pie, you’ll find this simpler. No fruit prep, no lattice. Just mix, pour, and bake.
Filling Ingredients and Their Roles
Buttermilk does more than lend a tart bite it softens the custard and reacts with the flour to keep the texture light. Melted butter adds richness. Lemon juice wakes it up. Vanilla rounds it out.
If you’ve tried any Buttermilk Chess Pie Southern recipes, you’ll know the trick is in the balance. Too much flour weighs it down. Too little sugar leaves it flat. This one finds the middle ground.
I’ve tested versions with lemon zest and even a splash of bourbon. But for a dependable buttermilk dessert recipe, this is the one I return to.
Choosing the Crust: Store-Bought vs Homemade
I’ve used both, depending on the day. A homemade crust made with cold butter and a bit of vinegar gives the best flake and structure, especially if baked in a metal pan. But if time’s tight, a store-bought crust gets the job done.
In my notes, I’ve found that a par-baked crust helps keep the bottom crisp, but it isn’t required. The filling bakes low and slow, so the base sets nicely without it.
Try it with a coconut crust like in this Coconut Cream Pie for a sweeter variation. That pairing works especially well if serving cold with tropical fruit.
Preparing the Filling Step-by-Step
Start by whisking sugar with flour. This avoids clumps and keeps the filling silky. Add eggs and blend until it turns pale yellow and glossy. Pour in the butter once cooled, then follow with buttermilk, lemon juice, vanilla, and salt.
Don’t overmix. Whisk until smooth, then pour into the crust.
Set the pie dish on a sheet pan. This makes transferring to the oven easier and catches any minor spills.
If you’ve made lemon pie, this process will feel familiar, but here the buttermilk replaces citrus as the tart backbone.
How to Know When It’s Done
The top will turn lightly golden, and the center should jiggle slightly, not slosh. A thin knife inserted one inch from the center should come out mostly clean.
Cooling is where the magic happens. Let it sit on a wire rack until room temperature. Then chill for at least two hours.
I’ve tried slicing it warm out of the oven. Don’t. It needs the chill to set fully. A sharp knife, wiped clean between cuts, gives you bakery-level slices.
Serving and Storing Tips
Serve cold or let it come to room temperature for 30 minutes. Either way, the flavor deepens with time.
Store the pie covered in the fridge. It keeps well for three to four days, though in my house, it rarely lasts that long.
If you enjoy a softer flavor profile, try topping it with sweetened whipped cream or crème fraîche. For a more dramatic take, sprinkle a few toasted pecans over each slice, similar to what you’d do with a Sweet Potato Pie.
Why Buttermilk Pie Deserves a Place Beside Southern Classics
Every time I bake this pie, I think of it as the quieter cousin to louder desserts. It doesn’t have chocolate’s boldness like a Chocolate Buttermilk Pie or the indulgence of Banoffee, but what it offers is subtle and long-lasting.
That’s why I make this as often as Banoffee Pie buttermilk pie holds its own in every season, from spring brunches to holiday tables.
It’s easy to scale, hard to mess up, and fits right into your binder of Buttermilk Dessert Recipes worth passing down.
Let’s Bake It Together
If you’ve been looking for a Buttermilk Pie Easy enough to make on a weeknight and elegant enough to serve with pride, this is it.
This recipe doesn’t chase trends. It keeps tradition alive through taste.
Save this pie to your Pinterest board so it’s waiting the next time you need something comforting and true.
And I’d love to hear how your version turns out. Leave a comment below if you bake it—or if you add a twist, tell me what worked. This pie leaves room for your touch.
Buttermilk Pie Recipe
Southern buttermilk pie features a smooth custard filling made from simple pantry staples. The creamy texture pairs with a buttery crust and a tangy-sweet balance from buttermilk and lemon juice. This classic dessert bakes to a lightly golden top and slices cleanly once cooled and chilled.
Ingredients
- FOR THE FILLING
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- FOR THE CRUST
- 1 9-inch unbaked pie crust (store-bought or homemade)
Instructions
- PREHEAT AND PREP: Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate and crimp the edges if desired. Set aside while preparing the filling.
- MIX THE DRY INGREDIENTS: In a large bowl, whisk together the granulated sugar and all-purpose flour until evenly combined. This helps prevent lumps in the filling.
- ADD THE WET INGREDIENTS: Add the eggs and whisk until smooth. Pour in the melted butter, room temperature buttermilk, lemon juice, vanilla extract, and salt. Whisk until the mixture is smooth and pale yellow.
- ASSEMBLE THE PIE: Pour the filling into the prepared pie crust. To prevent spills, place the pie plate on a baking sheet.
- BAKE: Bake for 45 to 50 minutes, until the top is lightly golden and the center is just set with a slight jiggle. A knife inserted near the center should come out mostly clean.
- COOL AND CHILL: Let the pie cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the filling to set fully before slicing.
Notes
Serve chilled or at room temperature. For a cleaner slice, chill overnight and use a sharp knife wiped clean between cuts. Add a dollop of lightly sweetened whipped cream before serving if desired.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 426Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 101mgSodium 270mgCarbohydrates 56gFiber 1gSugar 39gProtein 5g
