This buttermilk pie is a classic Southern recipe with a flaky crust and creamy custard pie filling! It has a light texture with a sweet and tangy old-fashioned flavor.
Easy Buttermilk Pie Recipe
One look at a classic buttermilk pie and you’ll get a sense of old-fashioned nostalgia. From the flaky crust to the custard-like filling, it’s a scrumptious dessert just like chess pie, banana cream pie and Southern sweet potato pie!
As the southern buttermilk pie bakes it develops a thin layer of a crackly sugar top. Think of it like a creme brulee recipe in the form of a simple pie!
Ingredient Notes
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 but you can use a store-bought pastry crust.
- Custard pie filling: Butter, granulated sugar and eggs add richness, sweet taste and binding.
- Buttermilk: You can’t beat real buttermilk, especially in a buttermilk pie, however, if you do not have any on hand, you can make homemade buttermilk instead.
- Vanilla extract and lemon juice: Vanilla is a delicious flavor addition to many traditional custard-like fillings and lemon is optional but I love to add it to give the pie an extra zip of bright taste.
How to Make Buttermilk Pie
Roll out your pie crust and cover a 9 or 10-inch pie deep 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 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, lemon juice and vanilla and mix to combine.
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.
Recipe Tips
- 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.
- Buttermilk pie doneness. The most accurate way to tell it is done 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.
- Avoid runny pie. The edges will set faster than the center. It’s ok if the pie is jiggly 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, chill and set before slicing it.
- 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.
Love homemade pie recipes? Try other classics like easy pecan pie, cherry pie, or coconut 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.
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Substitutions and Variations
- More citrus: You can also add lemon zest to the pie filling for additional tanginess.
- Crust: A graham cracker crust can be used rather than a flaky pie crust.
- Warm spice. Add some nutmeg for enhanced flavor by sprinkling in some warmth.
- Serving. Add a dollop of homemade whipped cream on top and serve with fresh berries.
Storage
- Store: 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.
- Freeze: 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.