Southern buttermilk pie has a perfectly light golden crust on top of a creamy and tender custard-like filling. This classic vintage pie uses simple ingredients and can be prepped and in the oven in less than 15 minutes.
Why this recipe works
Southern buttermilk pie is a slight cross between a custard and a lemon pie with sweet hints of tang and lots of creamy goodness. It’s a simple pie you can make in no time!
This classic southern pie is easy to make and uses pantry staple ingredients. It gets its lightly tangy flavor from the lemon juice, zest, and buttermilk. Other than that, all you’ll need to make this pie are eggs, sugar, flour, butter, vanilla extract, and either store-bought or homemade pie crust – see our apple pie for a homemade crust recipe.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – To keep this recipe quick and simple we use a store-bought 9-inch refrigerated pie crust. You can certainly make your own crust if desired!
FILLING – Buttermilk, lemon zest, and lemon juice give this pie a light tang while the sugar helps sweeten it up a bit. If you want to cut down on the sugar, that’s up for you to decide. You may swap for low-fat buttermilk in place of regular buttermilk, and we suggest using a fresh lemon for its juice in place of store-bought lemon juice. You can optionally add a bit of nutmeg and/or bourbon/rum to the pie, which is also delicious.
How to Make Southern Buttermilk Pie
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350°F.
- In the bowl of a standing mixer (or with a hand beater), whisk eggs until frothy.
- Add sugar and flour to the bowl and beat to combine. Scrape the sides and bottom of the bowl well to ensure even mixing.
- Beat in the melted and cooled butter.
- Add buttermilk, lemon juice, lemon zest, and vanilla extract to the bowl and beat 1 minute longer.
- Pour the prepared filling into a 9” unbaked pie crust.
- Bake for 35-40 minutes, or until the center of the pie is nearly set (the pie will be just slightly jiggly throughout, but the center should not be runny). Cover the edges of the pie crust after the first 15-20 minutes (once they are golden brown) to prevent the crust from burning.
- Cool pie completely before slicing and serving.
- Serve with fresh whipped cream.
Frequently Asked Questions & Expert Tips
No, buttermilk pie should not be runny. However, it will still be jiggly when removed from the oven until it has time to set after which it should have a consistency closer to custard. If your pie is too runny, the ingredients were most likely measured incorrectly or it could use more time in the oven.
Store buttermilk pie in an air-tight container or tightly covered with plastic wrap in the refrigerator for up to 3 days.
Yes, to freeze this pie, allow it to fully cool off before wrapping a few times with plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Serving Suggestions
Buttermilk pie pairs perfectly with some whipped cream and fresh berries like blueberries, strawberries, or raspberries but can also be served on its own. This classic pie recipe is always a welcome addition to your holiday dessert spread!
More Pie Recipes
- Blueberry Pie
- French Silk Pie
- Banana Cream Pie
- Homemade Apple Pie
- No Bake Peanut Butter Pie
- Perfect Pumpkin Pie Recipe
- Sweet Potato Pie
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Southern Buttermilk Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 large eggs at room temperature
- 1 ¼ cup granulated sugar
- 4 Tbsp all-purpose flour
- ½ cup salted butter 1 stick, melted and cooled
- 1 cup buttermilk
- 2 Tbsp lemon juice
- zest of one lemon
- 1 Tbsp vanilla extract
- 1 9 inch pie crust unbaked
Things You’ll Need
Before You Begin
- Sometimes people add a bit of nutmeg and/or bourbon/rum to the buttermilk pie.
- Buttermilk pie is similar to a chess pie, but a chess pie includes cornmeal and typically vinegar. Buttermilk pie has a consistency closer to custard.
Instructions
- Preheat the oven to 350°F.
- In the bowl of a standing mixer (or with a hand beater), whisk eggs until frothy.
- Add sugar and flour to the bowl and beat to combine. Scrape the sides and bottom of the bowl well to ensure even mixing.
- Beat in the melted and cooled butter.
- Add buttermilk, lemon juice, lemon zest, and vanilla extract to the bowl and beat 1 minute longer.
- Pour the prepared filling into a 9” unbaked pie crust.
- Bake for 35-40 minutes, or until the center of the pie is nearly set (the pie will be just slightly jiggly throughout, but the center should not be runny). Cover the edges of the pie crust after the first 15-20 minutes (once they are golden brown) to prevent the crust from burning.
- Cool pie completely before slicing and serving.
- Serve with fresh whipped cream.
Nutrition
Amanda Davis
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Agnes says
Turned out excellent. I used a deep dish pastry shel! Tasted awesome. I added thawed frozen blueberries instead of whipped cream .
Sandra Djurasek says
Can you add some frozen or fresh fruit in the mix before I bake it ?
Thanks
Sandra