Buttermilk Pie

Why You’ll Love This Recipe

This pie has a creamy texture similar to chess pie or crème brûlée, but with a slight tang from the buttermilk that balances the sweetness beautifully. It’s incredibly easy to prepare—no fancy equipment, no complicated steps. Just mix, pour, and bake. Whether served warm, chilled, or at room temperature, it’s a nostalgic dessert that always impresses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Granulated sugar
• All-purpose flour
• Salt
• Eggs
• Buttermilk
• Unsalted butter (melted and slightly cooled)
• Vanilla extract
• Fresh lemon juice or zest (optional for added brightness)
• Unbaked pie crust (homemade or store-bought)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the sugar, flour, and salt.
3. Add the eggs and whisk until smooth.
4. Stir in the buttermilk, melted butter, vanilla, and lemon juice or zest if using. Mix until fully combined.
5. Pour the filling into the unbaked pie crust.
6. Bake for 45–55 minutes, or until the top is golden and the center is set but still slightly jiggly.
7. Let cool completely on a wire rack. The pie will continue to set as it cools.
8. Serve chilled or at room temperature, optionally dusted with powdered sugar or topped with whipped cream.

Servings and timing

This recipe serves 8 and takes about 1 hour and 10 minutes—10 minutes for prep and 50–55 minutes to bake, plus cooling time.

Variations

• Add a dash of nutmeg or cinnamon for warm spice flavor.
• Use brown sugar for a deeper, caramel-like taste.
• Mix in shredded coconut for added texture.
• Replace the vanilla with almond extract for a nuttier flavor.
• Make mini pies using a muffin tin and smaller crusts for individual servings.

Storage/Reheating

Store leftover pie covered in the refrigerator for up to 4 days. Serve cold or bring to room temperature before enjoying. Freezing is not recommended as it may affect the custard texture.

FAQs

What does buttermilk pie taste like?

It has a creamy, sweet custard flavor with a slight tang from the buttermilk and a crisp, sugary top.

Can I use a pre-made pie crust?

Yes, a store-bought unbaked pie crust works great and saves time.

Can I use low-fat buttermilk?

Yes, but full-fat buttermilk gives the richest flavor and texture.

How do I know when the pie is done?

The center should be just set with a slight jiggle, and the top should be golden brown.

Should I blind bake the crust?

No, this recipe is designed for an unbaked crust. It bakes fully with the filling.

Can I make this pie ahead of time?

Yes, it keeps well in the fridge and can be made a day or two in advance.

Why is my pie runny?

It may be underbaked. Bake until the center is just set and no longer wet.

Can I add fruit?

Yes, fresh berries or a berry compote on top make a great addition when serving.

Is buttermilk pie the same as chess pie?

They’re similar, but chess pie often includes cornmeal and sometimes vinegar, while buttermilk pie uses flour and buttermilk for its tang.

Can I freeze buttermilk pie?

Freezing is not recommended due to the delicate custard texture, which can become watery once thawed.

Conclusion

Buttermilk Pie is a timeless dessert with rich, old-fashioned charm and a smooth, custardy filling that’s both sweet and slightly tangy. It’s incredibly easy to make, requires minimal ingredients, and is sure to win over anyone who takes a bite. Whether served plain or with a touch of whipped cream, it’s a comforting slice of Southern tradition.

Buttermilk Pie

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Buttermilk Pie is a classic Southern dessert with a creamy, custard-like filling, a subtle tang from buttermilk, and a golden, crackly top. It’s simple to make and perfect for holidays or everyday indulgence.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 50–55 minutes
• Total Time: 1 hour 10 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice or 1 teaspoon lemon zest (optional)
• 1 unbaked 9-inch pie crust (store-bought or homemade)

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together sugar, flour, and salt.
3. Add eggs and whisk until smooth.
4. Stir in buttermilk, melted butter, vanilla, and lemon juice or zest (if using). Mix until fully combined.
5. Pour the filling into the unbaked pie crust.
6. Bake for 45–55 minutes, until the top is golden and the center is just set with a slight jiggle.
7. Let cool completely on a wire rack. The pie will continue to set as it cools.
8. Serve chilled or at room temperature. Optional: top with whipped cream or dust with powdered sugar.

Notes

• Add a dash of nutmeg or cinnamon for a warm spice note.
• Swap granulated sugar with brown sugar for a deeper flavor.
• Mix in shredded coconut for added texture.
• Use almond extract instead of vanilla for a nuttier flavor.
• Make mini versions using muffin tins and smaller crusts.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 32g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 95mg