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Buttermilk Pie Recipe
This Buttermilk Pie Recipe is a creamy, old fashioned Southern favorite with a flaky pie crust and a sweet custard filling that’s simple, comforting, and perfect for holidays or Sunday supper.
What Makes This Classic Buttermilk Pie So Special?
If you’ve never had a classic buttermilk pie, think of it as a baked custard pie that tastes a little like crème brûlée met a sugar cookie and they moved to the South together. It’s silky, not too heavy, and it bakes up with a lovely golden top and tender center.
This recipe is based on the southern buttermilk pie my grandmother used to bring to every family gathering in Texas. She called it her “company pie” because she always had the ingredients on hand and could whip it up fast when someone dropped by. That’s the beauty of a traditional buttermilk pie: it uses pantry staples, no fancy steps, and still feels special.
I love serving this homemade buttermilk pie during the holidays—Thanksgiving, Christmas, even Easter brunch—but honestly, it’s just as welcome on a random Tuesday night when you want a comfort food dessert that doesn’t stress you out. It’s a very forgiving, easy buttermilk pie, which makes it perfect for newer bakers and busy home cooks.
And if you’re watching your budget, this is one of the most affordable “company-worthy” desserts you can make. Simple ingredients, big flavor, and no complicated pastry techniques required.
You know what? There’s something almost nostalgic baked right into this pie. One slice and it tastes like front porches, church potlucks, and handwritten recipe cards smudged with butter.
Why You’ll Love This Buttermilk Pie Recipe
- Uses basic pantry ingredients you probably already have at home
- Comfort food dessert that feels nostalgic and cozy
- One-bowl sweet custard filling—no fancy equipment or skills needed
- Works with store-bought or homemade flaky pie crust
- Perfect southern dessert recipe for holidays, potlucks, and family dinners
- Creamy buttermilk pie texture with a lightly caramelized top
- Easy to customize with citrus, spices, or toppings
- Great make-ahead holiday pie recipe—sets up even better as it chills
- Budget-friendly simple pie recipe with big “wow” factor
- Bakes in about 45–55 minutes and slices cleanly once cooled
Ingredients for the Best Buttermilk Pie
Here’s everything you need to make this old fashioned buttermilk pie recipe. I’ll add little notes as we go, the way I would if you were standing in my kitchen with me.
For the crust
- 1 (9-inch) unbaked pie crust, chilled
- Use a homemade flaky pie crust if you like, or a good-quality refrigerated or frozen crust for an easy buttermilk pie. Just make sure it’s fully thawed if frozen.
For the sweet custard filling
- 1 ½ cups granulated sugar
- You can reduce to 1 ¼ cups if you prefer a less-sweet pie.
- 3 tablespoons all-purpose flour
- Helps thicken the baked custard filling so it slices cleanly.
- ¼ teaspoon fine sea salt
- 3 large eggs, at room temperature
- 1 cup whole buttermilk, at room temperature
- Real buttermilk makes a huge difference in flavor. If you must, you can use 1 cup whole milk plus 1 tablespoon white vinegar or lemon juice, but the tang won’t be quite the same.
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- Use real butter, not margarine, for the best homemade buttermilk pie flavor.
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon fresh lemon zest (optional but lovely)
- Brightens the flavor and keeps the pie from tasting too heavy.
- ¼ teaspoon ground nutmeg or ½ teaspoon ground cinnamon (optional)
- A pinch of warm spice makes this taste like a holiday pie recipe.
Optional toppings
- Lightly sweetened whipped cream
- Fresh berries or berry sauce
- Powdered sugar, for dusting
- A drizzle of caramel or honey, if you’re feeling fancy
Tip: For the creamiest buttermilk dessert recipe, bring your eggs and buttermilk to room temperature. This helps everything whisk together smoothly and bake evenly.
Step-by-Step Directions
This southern buttermilk pie is very forgiving, but there are a few little tricks that keep it custardy and not curdled. Let me walk you through it.
-
Preheat and prep the crust.
Preheat your oven to 350°F (175°C). Place your 9-inch unbaked pie crust in a pie dish if it’s not already in one. Crimp or flute the edges, then chill the crust in the fridge while you mix the filling. A cold crust helps you get that nice flaky pie crust. -
Mix the dry ingredients.
In a medium bowl, whisk together the sugar, flour, and salt. This keeps the flour from clumping when you add the wet ingredients and helps the filling bake up smooth. -
Whisk in the eggs.
Add the eggs to the sugar mixture and whisk until the mixture looks thick, pale, and well blended. You don’t need an electric mixer—just a good balloon whisk and a little elbow grease. -
Add buttermilk, vanilla, and flavorings.
Pour in the buttermilk and vanilla extract, then add the lemon zest and spice (if using). Whisk until everything is combined and the mixture looks like a thin custard base. -
Stir in the melted butter.
Slowly stream in the melted, slightly cooled butter while whisking. If the butter is too hot, it can scramble the eggs a bit, so give it a few minutes to cool before adding. The filling will look glossy and smooth when it’s ready. -
Pour the filling into the crust.
Place the chilled crust on a baking sheet (this makes it easier to move and catches any spills). Pour the creamy buttermilk pie filling into the crust. The crust will be quite full, so move carefully. -
Bake until set but slightly jiggly.
Bake at 350°F for 45–55 minutes, or until the edges are set and the center still has a gentle jiggle, like Jell-O. If the crust is browning faster than you’d like, tent the edges with strips of foil or use a pie shield for the last 15–20 minutes. -
Cool completely.
Let the baked custard pie cool on a wire rack for at least 2 hours. It will continue to set as it cools. This is the hardest part, but slicing too early gives you runny pieces. -
Chill (optional but recommended).
For the cleanest slices and the creamiest texture, chill the pie in the fridge for another 2–4 hours or overnight. Serve at room temperature or slightly chilled with whipped cream, if desired.
Little sensory cue: When it’s done, the top of this traditional buttermilk pie will be lightly golden, with tiny, attractive brown spots and maybe a delicate crack or two. That’s normal and part of its charm.
Servings & Timing
- Yield: 8 generous slices
- Prep Time: 15–20 minutes
- Bake Time: 45–55 minutes
- Cool Time: 2–4 hours
- Total Time: About 3–5 hours (mostly hands-off, while it cools and chills)
This is one of those desserts that fits beautifully into a busy cooking day—get it in the oven early, let it cool while you handle the rest of dinner.
Easy Variations on This Southern Buttermilk Pie
Once you’ve made the base recipe, you can play. Here are a few fun twists:
- Lemon Buttermilk Pie: Add 2 tablespoons lemon juice and increase lemon zest to 1 teaspoon for a brighter, more tangy flavor.
- Brown Sugar Buttermilk Pie: Swap half the white sugar for light brown sugar for a deeper, caramel-like sweetness.
- Cinnamon Sugar Topped Pie: Sprinkle 1–2 tablespoons cinnamon sugar over the filling right before baking for a sweet, crackly top.
- Coconut Buttermilk Pie: Stir ½–¾ cup sweetened shredded coconut into the filling for a cozy, old-fashioned buttermilk dessert recipe.
- Nutmeg Holiday Pie: Use ½ teaspoon freshly grated nutmeg and serve with whipped cream and a little extra grate on top for a truly festive holiday pie recipe.
- Gluten-Friendly Version: Use a gluten-free pie crust and swap the all-purpose flour for a 1:1 gluten-free baking blend.
How to Store, Freeze, and Reheat Buttermilk Pie
One of the quiet superpowers of this creamy buttermilk pie is how well it keeps. That makes it ideal for gatherings when you’re juggling a lot.
- Room temperature: Once fully cooled, you can keep the pie at room temperature for up to 2 hours while serving.
- Refrigerator: Cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days. I like to store individual slices in airtight containers so they’re easy to grab.
- Freezer: Wrap the whole pie (or individual slices) well in plastic wrap, then in foil, and freeze for up to 2 months. For less freezer burn, place it in a freezer-safe bag or container.
- Thawing: Thaw overnight in the fridge. You can serve it chilled or let it sit at room temperature for 30–45 minutes before serving.
- Reheating: This buttermilk pie recipe is usually served at room temperature or chilled, but if you like it warm, gently warm slices in a 300°F oven for 8–10 minutes. Avoid microwaving too long or the custard can get rubbery.
Make-ahead note: For holiday meals, I often bake this southern buttermilk pie the day before. The texture is actually better the next day once it has rested.
Recipe Notes from My Kitchen
- Preventing a soggy bottom: Chilling your crust before adding the filling helps, and baking on a preheated baking sheet can also firm up the bottom.
- Curdled filling? That usually comes from baking too hot or too long. If your oven runs warm, check the pie at 40 minutes and consider lowering the temp to 325°F for the last 10–15 minutes.
- Sweeter vs. more tangy: For a sweeter, dessert-forward pie, follow the recipe as written. For a tangier classic buttermilk pie, use full-fat cultured buttermilk and a little extra lemon zest.
- Slicing cleanly: Chill the pie fully, then use a sharp, thin knife wiped clean between cuts. I know, it’s fussy, but it makes such pretty slices.
- Serving ideas: This traditional buttermilk pie is lovely all by itself, but a handful of fresh berries or a spoonful of berry compote makes it look restaurant-ready with very little effort.
Honestly, I tested little tweaks to this recipe over several holidays—different sugars, more eggs, less butter—and this version is the one my family kept asking for again. When your grown kids text “Are you making the buttermilk pie?” you know you’ve landed on a keeper.
Buttermilk Pie Recipe FAQs
1. What’s the difference between buttermilk pie and chess pie?
They’re cousins. Both are southern desserts with a sweet custard filling, but chess pie usually includes cornmeal and sometimes vinegar, while this buttermilk pie recipe relies on buttermilk and flour for its texture.
2. Can I use milk instead of buttermilk?
You can use 1 cup whole milk mixed with 1 tablespoon vinegar or lemon juice and let it sit 5–10 minutes, but the flavor will be milder and less tangy than a true southern buttermilk pie.
3. Do I need to blind-bake the crust?
For this recipe, you don’t have to blind-bake; starting with a chilled crust and baking on a baking sheet works well. If you prefer a very crisp bottom crust, you can partially blind-bake it for 8–10 minutes before adding the filling.
4. How do I know when my buttermilk pie is done?
The edges will be set, the top will be lightly golden, and the center will still jiggle slightly when you gently shake the pan. If it sloshes like liquid, it needs more time; if it’s puffed and cracking a lot, it’s probably overbaked.
5. My pie cracked on top—did I ruin it?
Not at all. Small cracks are very common with baked custard pie recipes and won’t affect the taste. A little whipped cream covers any cosmetic issues in a heartbeat.
6. Can I make this as mini pies?
Yes, you can bake the filling in small tart shells or mini pie crusts. Reduce the bake time to about 20–25 minutes and keep an eye on them—they’ll set faster than a full-size pie.
7. Is this pie very sweet?
It’s a sweet custard filling, but not as heavy as some chess pies. If you’re sensitive to sweetness, you can reduce the sugar slightly (to about 1 ¼ cups) and lean into the lemon zest for balance.
8. Can I use a deep-dish pie crust?
Yes, but your filling will be a bit shallower unless you increase it by about 50%. As written, this recipe fits a standard 9-inch pie shell very nicely.
Final Thoughts on This Buttermilk Pie Recipe
This Buttermilk Pie Recipe is the kind of old fashioned dessert that never really goes out of style—a simple pie recipe with a flaky pie crust, sweet custard filling, and the sort of cozy flavor that makes people reach for a second slice without thinking twice. It’s budget-friendly, dependable, and just special enough to earn a permanent place in your holiday and Sunday-supper rotation.
If you try this southern buttermilk pie, I’d love to hear how it goes—tell me in the comments what occasion you made it for and any twists you tried. And if you enjoy classic, nostalgic sweets like this, you might also like exploring more southern dessert recipes, like pecan pie, banana pudding, or a good old fruit cobbler next.
Buttermilk Pie
Ingredients
- 1 9-inch unbaked pie crust chilled
- 1 1/2 cups granulated sugar reduce to 1 1/4 cups if you prefer a less-sweet pie
- 3 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
- 3 large eggs at room temperature
- 1 cup whole buttermilk at room temperature; real cultured buttermilk preferred
- 1/2 cup unsalted butter 1 stick; melted and slightly cooled
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon lemon zest fresh, optional but recommended
- 1/4 teaspoon ground nutmeg or 1/2 teaspoon ground cinnamon, optional
- Lightly sweetened whipped cream optional, for serving
- Fresh berries or berry sauce optional, for serving
- Powdered sugar optional, for dusting
- Caramel or honey optional, for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Place your 9-inch unbaked pie crust in a pie dish if it’s not already in one. Crimp or flute the edges, then chill the crust in the refrigerator while you mix the filling to help keep the crust flaky.1 9-inch unbaked pie crust
- In a medium bowl, whisk together the granulated sugar, all-purpose flour, and fine sea salt until well combined and no lumps of flour remain.1 1/2 cups granulated sugar, 3 tablespoons all-purpose flour, 1/4 teaspoon fine sea salt
- Add the eggs to the sugar mixture and whisk until the mixture looks thick, pale, and well blended. A hand whisk is sufficient; no mixer is needed.3 large eggs
- Pour in the buttermilk and vanilla extract, then add the lemon zest and nutmeg or cinnamon if using. Whisk until everything is fully combined and the mixture resembles a thin custard base.1 cup whole buttermilk, 1 1/2 teaspoons pure vanilla extract, 1/2 teaspoon lemon zest, 1/4 teaspoon ground nutmeg
- Slowly stream in the melted, slightly cooled butter while whisking constantly. Continue whisking until the filling looks glossy and smooth.1/2 cup unsalted butter
- Place the chilled pie crust on a baking sheet to make it easier to move and to catch any spills. Pour the buttermilk custard filling into the crust; it will be quite full, so handle carefully.1 9-inch unbaked pie crust, 1 1/2 cups granulated sugar, 3 tablespoons all-purpose flour, 1/4 teaspoon fine sea salt, 3 large eggs, 1 cup whole buttermilk, 1/2 cup unsalted butter, 1 1/2 teaspoons pure vanilla extract, 1/2 teaspoon lemon zest, 1/4 teaspoon ground nutmeg
- Bake at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center still has a gentle jiggle when you lightly shake the pan. If the crust edges brown too quickly, tent them with foil or use a pie shield during the last 15–20 minutes of baking.
- Transfer the baked pie to a wire rack and let it cool completely for at least 2 hours. The custard will continue to set as it cools; slicing too early can result in runny pieces.
- For the cleanest slices and creamiest texture, refrigerate the cooled pie for an additional 2–4 hours or overnight. Serve at room temperature or slightly chilled, topped with whipped cream, berries, powdered sugar, or a drizzle of caramel or honey if desired.Lightly sweetened whipped cream, Fresh berries or berry sauce, Powdered sugar, Caramel or honey
