Buttermilk Pie is a comforting, old-fashioned dessert that comes together with minimal effort. The filling is silky and sweet with a subtle tang from the buttermilk, balanced by a buttery crust. It’s perfect for holidays, family dinners, or potlucks, and it’s just as tasty warm as it is chilled. You’ll love how easy it is to make and how quickly it disappears.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Granulated sugar
Eggs
Buttermilk
All-purpose flour
Butter (melted)
Vanilla extract
Lemon juice (optional, for added brightness)
Salt
Unbaked 9-inch pie crust (homemade or store-bought)
Direction
Preheat your oven to 350°F.
In a large mixing bowl, whisk together the sugar and flour.
Add the eggs and whisk until smooth.
Stir in the melted butter, buttermilk, vanilla extract, lemon juice (if using), and salt.
Mix until fully combined and pour the filling into the unbaked pie crust.
Bake for 45–55 minutes, or until the top is lightly golden and the center is just set (it may jiggle slightly).
Let the pie cool completely at room temperature, then refrigerate before slicing for clean cuts.
Servings and timing
This recipe makes one 9-inch pie, serving approximately 8 people. Prep time: 10–15 minutes Cook time: 45–55 minutes Total time: 1 hour to 1 hour 10 minutes
Variations
Citrus twist: Add lemon or orange zest to the filling for a fresh, citrusy note.
Nutmeg or cinnamon: Sprinkle a pinch of spice over the top before baking for a warm, spiced finish.
Brown sugar blend: Swap half the granulated sugar with brown sugar for a deeper flavor.
Crust alternatives: Use a graham cracker crust or shortbread crust for a different texture.
Mini pies: Make in muffin tins or tart pans for individual servings.
Storage/Reheating
Store Buttermilk Pie covered in the refrigerator for up to 5 days. To freeze, wrap the cooled pie tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving. To reheat, warm individual slices in the microwave for 10–15 seconds or serve chilled or at room temperature.
FAQs
What does Buttermilk Pie taste like?
It has a custard-like texture with a sweet, creamy flavor and a slight tang from the buttermilk, similar to a sugar cream or chess pie.
Is Buttermilk Pie the same as Chess Pie?
They are similar, but Chess Pie often contains cornmeal and vinegar, while Buttermilk Pie uses flour and buttermilk for its base.
Can I use store-bought buttermilk?
Yes, store-bought cultured buttermilk works perfectly in this recipe.
What if I don’t have buttermilk?
You can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5–10 minutes.
Can I make this pie ahead of time?
Absolutely. It stores well in the fridge and can be made a day or two in advance.
Does it need to be refrigerated?
Yes, because it contains eggs and dairy, it’s best stored in the refrigerator.
How do I know when it’s done baking?
The pie is done when the center is just set and no longer jiggles like liquid. A slight wobble is okay, and it will firm up as it cools.
Can I freeze Buttermilk Pie?
Yes, this pie freezes well. Wrap it tightly and freeze for up to 2 months.
Can I use low-fat buttermilk?
You can, but full-fat buttermilk gives the pie a richer texture and flavor.
What toppings go well with Buttermilk Pie?
It’s delicious on its own, but whipped cream, fresh berries, or a dusting of powdered sugar make lovely additions.
Conclusion
Buttermilk Pie is a timeless dessert that brings Southern comfort to any table. With its silky texture, sweet-tangy flavor, and golden crust, it’s a treat that feels both nostalgic and special. Whether you serve it plain or dressed up, warm or cold, this simple pie is sure to be a crowd favorite every time.
Buttermilk Pie is a classic Southern dessert featuring a silky, custard-like filling with a sweet and tangy flavor, all nestled in a flaky, golden crust. Easy to make with pantry staples, it’s a nostalgic favorite perfect for holidays, potlucks, or cozy family meals.
Author:Catherine
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:1 pie (serves 8)
Category:Dessert
Method:Baking
Cuisine:Southern
Diet:Vegetarian
Ingredients
1 1/2 cups granulated sugar
3 large eggs
1 cup buttermilk
3 tbsp all-purpose flour
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 tbsp lemon juice (optional)
1/4 tsp salt
1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
Preheat oven to 350°F (175°C).
In a large mixing bowl, whisk together the sugar and flour until combined.
Add the eggs and whisk until smooth and well blended.
Stir in the melted butter, buttermilk, vanilla extract, lemon juice (if using), and salt. Mix until fully incorporated.
Pour the filling into the unbaked pie crust and smooth the top.
Bake for 45–55 minutes, or until the center is just set and the top is lightly golden. The center should have a slight jiggle but not be runny.
Remove from the oven and let cool completely at room temperature.
Refrigerate for at least 2 hours before slicing for clean cuts. Serve chilled or at room temperature.
Notes
Add lemon or orange zest for a citrus twist.Sprinkle a bit of cinnamon or nutmeg on top before baking for warm spice flavor.Replace half of the granulated sugar with brown sugar for a caramel-like depth.This pie freezes well—wrap tightly and freeze for up to 2 months.Top with whipped cream or fresh berries for a beautiful finish.
