Southern buttermilk pie is a rich, custardy dessert that’s both sweet and tangy with a perfectly crisp top and buttery, flaky crust. It’s one of those old-fashioned Southern recipes I love pulling out when I want something simple yet deeply comforting. With a silky texture and subtle tang from the buttermilk, every slice tastes like home.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to make using pantry staples, but it feels like a special occasion treat. The filling comes together in minutes and bakes into a golden, custard-like pie that holds its shape while staying luscious and creamy inside. It’s a perfect addition to any dessert table—especially during the holidays or family gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (melted and slightly cooled)
- Granulated sugar
- Eggs
- Buttermilk
- All-purpose flour
- Vanilla extract
- Lemon juice
- Salt
- Unbaked pie crust (homemade or store-bought)
Directions
- I preheat the oven to 350°F (175°C) and place the unbaked pie crust into a 9-inch pie pan, crimping the edges as desired.
- In a large bowl, I whisk together the melted butter and sugar until smooth.
- I add the eggs one at a time, beating well after each addition.
- I stir in the flour, salt, vanilla, and lemon juice, then gradually mix in the buttermilk until the filling is fully blended and silky.
- I pour the filling into the prepared crust and carefully transfer it to the oven.
- I bake for 45–55 minutes, or until the top is golden and the center is just set with a slight jiggle.
- I let it cool completely before slicing—it sets up beautifully as it cools.
Servings and Timing
This pie serves about 8 slices. It takes 10–15 minutes to prepare and about 50 minutes to bake, with at least an hour of cooling time before serving.
Variations
- I sometimes add a pinch of nutmeg or cinnamon for a warm, spiced twist.
- Swapping vanilla for almond extract gives it a deeper, unique flavor.
- A dusting of powdered sugar or fresh berries on top adds a nice visual touch.
- For a lemony version, I add extra lemon zest along with the juice.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. It tastes great chilled, or I let it come to room temperature before serving. I don’t usually reheat it—this pie is best served cool or just slightly warm.
FAQs
What does buttermilk pie taste like?
It has a sweet, creamy custard filling with a light tang from the buttermilk—similar to chess pie but a bit lighter and more balanced.
Can I use milk instead of buttermilk?
Not for this one—true buttermilk adds flavor and helps the filling set properly. If I don’t have it, I make a substitute by mixing milk with lemon juice or vinegar and letting it sit for 5–10 minutes.
Should I blind bake the crust?
No need. The filling bakes slowly enough that the crust cooks through without pre-baking. I just make sure to use a metal or glass pan for even browning.
Can I freeze buttermilk pie?
Yes, it freezes well. I cool it completely, wrap it tightly, and freeze for up to 2 months. I thaw it in the fridge overnight before serving.
Why did my pie crack?
A few small cracks are normal, but if I want a flawless top, I avoid overbaking and take it out when it still has a slight jiggle in the center.
Conclusion
Southern buttermilk pie is a true classic—sweet, simple, and incredibly satisfying. It’s one of those timeless recipes I reach for again and again because it never fails to impress, no matter the occasion. With its golden top, creamy center, and subtle tang, this pie brings a little bit of Southern charm to every slice.
Print
Southern Buttermilk Pie
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baked
- Cuisine: Southern
- Diet: Vegetarian
Description
Southern buttermilk pie is a classic, old-fashioned dessert with a rich, custard-like filling and a light tang from real buttermilk. This easy, comforting pie is sweet, creamy, and baked into a buttery, golden crust—perfect for holidays, family gatherings, or whenever you crave a taste of Southern tradition.
Ingredients
- ½ cup unsalted butter, melted and slightly cooled
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Preheat oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie pan and crimp the edges.
- In a large mixing bowl, whisk together melted butter and sugar until smooth.
- Beat in eggs one at a time until fully incorporated.
- Add flour, salt, vanilla, and lemon juice. Mix well.
- Gradually whisk in buttermilk until the mixture is smooth and silky.
- Pour the filling into the prepared crust.
- Bake for 45–55 minutes, or until the top is golden and the center has just a slight jiggle.
- Let the pie cool completely before slicing and serving.
Notes
- Optional: Add a pinch of nutmeg or cinnamon for extra flavor.
- Garnish with powdered sugar or fresh berries for a beautiful finish.
- For best results, don’t overbake—remove when the center is still slightly jiggly.
