Old-Fashioned Buttermilk Pie

Why You’ll Love This Recipe

This pie is incredibly easy to make with ingredients you likely already have. The filling is smooth, rich, and subtly tangy thanks to the buttermilk, while the buttery crust provides the perfect base. It’s a comforting, old-school dessert that never goes out of style — simple, satisfying, and always a crowd-pleaser.

Ingredients

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

• Pie crust (homemade or store-bought, unbaked)
• Granulated sugar
• All-purpose flour
• Eggs
• Buttermilk
• Unsalted butter (melted)
• Vanilla extract
• Lemon juice (freshly squeezed)
• Salt
• Optional: ground nutmeg or lemon zest for extra flavor

Directions

1. Preheat oven to 350°F (175°C).
2. Place the unbaked pie crust into a 9-inch pie pan and crimp the edges. Set aside.
3. In a mixing bowl, whisk together sugar and flour.
4. Add eggs and beat until well combined and smooth.
5. Stir in buttermilk, melted butter, vanilla extract, lemon juice, and salt. Mix until fully incorporated.
6. Pour the filling into the prepared pie crust.
7. Optional: sprinkle a light dusting of nutmeg or lemon zest on top.
8. Bake for 45–55 minutes, or until the center is just set and the top is lightly golden.
9. Let cool completely at room temperature. The pie will continue to set as it cools.
10. Serve at room temperature or chilled. Store leftovers in the refrigerator.

Servings and timing

This recipe serves 8 people.
Prep time: 10 minutes
Bake time: 45–55 minutes
Total time: 55–65 minutes

Variations

• Coconut buttermilk pie: Stir in shredded coconut before baking.
• Lemon version: Add extra lemon juice and zest for a stronger citrus note.
• Crustless: Bake without a crust for a gluten-free custard pie (grease the pan well).
• Spiced version: Add a pinch of cinnamon or nutmeg to the filling for warm spice flavor.
• Mini pies: Bake in mini tart pans or muffin tins for individual servings.

Storage/Reheating

Store the pie covered in the refrigerator for up to 4 days.
Serve cold or bring to room temperature before enjoying.
Freezing is not recommended, as the texture may change when thawed.
Do not reheat — this pie is best served chilled or at room temperature.

FAQs

What is buttermilk pie made of?

It’s a simple custard-style pie made with eggs, sugar, buttermilk, flour, butter, and vanilla in a flaky crust.

Does buttermilk pie taste like buttermilk?

It has a subtle tang from the buttermilk, but it’s mostly sweet, rich, and custardy.

Can I use a store-bought crust?

Yes, a store-bought unbaked pie crust works great for this recipe.

What’s the difference between buttermilk pie and chess pie?

Both are custard pies, but chess pie usually includes cornmeal, while buttermilk pie does not.

Can I use milk instead of buttermilk?

Buttermilk is essential for the pie’s signature tangy flavor and texture. For a substitute, mix milk with a little vinegar or lemon juice.

How do I know when it’s done baking?

The edges should be set, and the center should jiggle slightly when shaken. It will finish setting as it cools.

Do I need to blind-bake the crust?

No, the crust bakes fully along with the filling, so no pre-baking is required.

Can I freeze buttermilk pie?

It’s not recommended, as the custard texture can become grainy after freezing and thawing.

Should I serve it warm or cold?

It’s best served chilled or at room temperature for the best texture and flavor.

Can I make it ahead of time?

Yes, you can make it a day ahead and refrigerate until ready to serve.

Conclusion

Old-Fashioned Buttermilk Pie is a timeless dessert that proves simple ingredients can create something truly special. With its smooth custard filling and sweet, tangy flavor, this pie is perfect for holidays or anytime you’re craving a classic Southern treat. Easy to make and even easier to enjoy, it’s sure to become a staple in your dessert collection.

Old-Fashioned Buttermilk Pie

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Old-Fashioned Buttermilk Pie is a classic Southern dessert with a creamy, custard-like filling and a sweet, tangy flavor. Baked in a flaky pie crust, it’s simple, comforting, and made with pantry staples — perfect for holidays or everyday treats.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 45–55 minutes
• Total Time: 55–65 minutes
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

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

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Instructions

1. Preheat oven to 350°F (175°C).
2. Place the unbaked pie crust in a 9-inch pie dish and crimp the edges. Set aside.
3. In a mixing bowl, whisk together sugar and flour.
4. Add eggs and beat until smooth.
5. Stir in buttermilk, melted butter, vanilla, lemon juice, and salt until fully combined.
6. Pour filling into prepared crust. Sprinkle with optional nutmeg or lemon zest if desired.
7. Bake for 45–55 minutes, until the center is just set and the top is golden.
8. Cool completely at room temperature before slicing. Serve chilled or at room temperature.

Notes

• No need to blind-bake the crust.
• Pie will puff slightly while baking and settle as it cools.
• Don’t overbake — a slight jiggle in the center is normal.
• Best served the same day or within 2–3 days for freshest texture.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 42g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 95mg