This buttermilk pie is a classic Southern recipe with a flaky pie crust and creamy custard filling! It has a light texture with a sweet and tangy flavor.
Freshly baked homemade pies always have a bit of old-fashioned nostalgia, whether it is a cherry pie, banana cream pie, or coconut cream pie!
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Buttermilk Pie Recipe
One look at a classic buttermilk pie and you’re about to eat something special. From the flaky crust to the custard filling, it’s a scrumptious dessert! I feel that same way about this recipe for lemon meringue pie and easy pecan pie.
Think of it like a creme brulee recipe in the form of a pie! Well, sort of. This southern buttermilk pie doesn’t have the crystallized sugar topping, but as it bakes it develops its own thin layer of deliciousness on top!
Why I Love This Recipe
- A family tradition. Just like Southern sweet potato pie it’s a recipe that is passed from generation to generation, soon it will be part of your traditions, too!
- So easy to make. It’s made with basic pantry staples and a ready-made pie crust. Just 15 minutes of prep time and 45 minutes of baking time, the hardest part is waiting for it to chill.
Buttermilk Pie Ingredients
Find the full printable recipe with specific measurements below.
- Unbaked pie crust: I have a really easy pie crust recipe that I like to make and freeze for later so I usually have a couple on hand that I’ve thawed. If you have a little extra time, I suggest using homemade dough!
- Unsalted butter softened: The butter gives the filling richness thanks to the extra fat. Not to mention the buttery flavor!
- Granulated sugar: When added to the filling it’s the only thing that adds sweetness and gives the tang a run for its money.
- Large eggs: An important ingredient in any custard pie, it helps to bind the ingredients and helps it set once cooled.
- All-purpose flour: Acts as a thickening agent and gives the buttermilk pie its structure.
- Fine sea salt: To enhance all the flavors in this delightful southern dessert.
- Buttermilk: You can’t beat real buttermilk, especially in a buttermilk pie, however, if you must make this pie and have none on hand, you can certainly make homemade buttermilk instead.
- Vanilla extract: A delicious flavor addition to many traditional custard-like fillings. So good!
- Lemon juice: This is an optional ingredient. I like to add it as a little extra zip to the tangy flavor, but it’s not a must.
How to Make Buttermilk Pie
Roll out your pie crust and cover a 9 or 10-inch pie dish and insert it so that it sits in the bottom. Decorate the edges how you like, whether ridges with a fork or pinching the edges between your fingers.
Cream the butter and sugar together on medium speed until smooth and creamy. Then, incorporate 1 egg at a time, mixing in between, and at low speed add the flour and salt. Finally, add the buttermilk, and vanilla and mix to combine. Lemon juice too, if you’re adding it!
Pour the buttermilk pie filling mixture into the crust. Bake in a preheated 350°F oven for 45-50 minutes. The top will be lightly brown and the center will have a slight jiggle to it. The outer edges should be set.
Allow it to cool on a wire rack for 30 minutes and then cover it and chill for 2-3 hours until the buttermilk pie has completely set. Serve cold or at room temperature with a dollop of whipped cream and any of your favorite toppings.
Tips and Variations
- Keep the crust cold before filling. Make sure your dough is thawed, however, keep it nice and cold until you’re ready to use it. Place crust on a baking sheet if you are worried about overfill.
- Use real buttermilk if you can, there’s just no comparison. The same goes for fresh lemon juice, however, just like the buttermilk substitute, bottled lemon juice can be used if needed.
- Substitutions: You can also add lemon zest instead of lemon juice or use a graham cracker crust rather than a flaky pie crust.
- Warm spice. Add some nutmeg for enhanced flavor by sprinkling in some warmth.
- If you notice the edges of the crust are browning too quickly before the filling has had a chance to bake, cover the edges loosely with aluminum foil.
Got an eye for pie? Try my recipe for chocolate pecan pie, lemon icebox pie, French chocolate silk pie, or strawberry cream pie!
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Buttermilk Pie Recipe
Video
Equipment
Ingredients
- 1 unbaked pie crust
- 6 Tablespoons unsalted butter , softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 3 Tablespoons all-purpose flour
- ¼ teaspoon fine sea salt
- 1 cup buttermilk
- 1 ½ teaspoons vanilla extract
- lemon juice , optional
Optional toppings: Whipped cream, Fresh berries, Caramel sauce, or Chocolate sauce
Instructions
- Prep. Preheat the oven to 350°F. Cover a 9- to 10-inch deep pie dish with pie crust and decorate the edges to your liking. Place on baking sheet.
- Cream butter and sugar. In a large bowl, beat 6 Tablespoons softened butter and 1 1/4 cups sugar together with an electric mixer on medium speed until creamy and smooth. Mix in 1 egg at a time until incorporated (3 eggs total).
- Add buttermilk. Mix in 3 Tablespoons flour and 1/4 teaspoon salt on low speed. Add the 1 cup buttermilk and 1 1/2 teaspoons vanilla and mix until combined. Add a couple teaspoons of lemon juice if desired. Carefully pour into pie crust.
- Bake. Bake 45 to 50 minutes, or until lightly browned on top with a slight jiggle in the center. If browning too quickly, cover loosely with foil. Transfer to a cooling rack to cool 30 minutes. Cover and chill 2 to 3 hours, or until set. Serve at room temperature with a dollop of whipped cream and your favorite toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Did you know that buttermilk pies are chess pies? However, chess pies are not always buttermilk pies. Chess pies are classic Southern desserts that usually contain cornmeal in the filling and not necessarily milk. Buttermilk pies, however, include the obvious buttermilk and sometimes lemon juice which chess pies do not contain.
This is usually due to not allowing it to bake long enough. The edges will set faster than the center. It’s ok if it jiggles slightly in the center, but if it’s too soupy, leave it baking for a little while longer.
You also need to make sure you’re giving it enough time to cool and set before slicing it.
The most accurate way to tell is by inserting a kitchen thermometer into the center of it. Once it has reached between 175°F-180°F it’s ready to be taken out of the oven.
Sever this pie at room temperature or chilled. A cold glass of iced tea or a scoop of vanilla ice cream are delicious!
Toppings can include everything from caramel sauce and whipped cream or chocolate sauce and fresh berries.
If you have leftover pie, cover it loosely and keep it refrigerated for up to 3 days. It’s one of those desserts that’s perfect for grabbing a fork and eating it cold right out of the fridge.
To freeze it, transfer any slices to a zip-top freezer bag and keep it frozen for up to 2 months. Thaw in the fridge overnight.
Categorized as: 4th of July, American, Desserts, Pies + Tarts, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Wow this was so delicious! thanks for the easy recipe!!!
Im new to baking but the recipe was so easy to follow. with very basic ingredients, it came out perfect. A very delightful dessert!
Love buttermilk pie! The best flavor. Love it with fresh lemon juice on top.