This buttermilk pie recipe is one of those old fashioned Southern desserts that never goes out of style.
It is a simple custard pie made from pantry staples, baked inside a flaky crust until the top turns a deep golden brown and the center sets into something rich, tangy, and just sweet enough.
If you grew up with a grandmother who always had a pie cooling on the counter, this one probably tastes like home.
My version leans on the classic combination of buttermilk, eggs, sugar, butter, and a touch of lemon juice, and it comes together with almost no fuss.
You do not need fancy equipment or hard to find ingredients, just a good pie crust, a mixing bowl, and about ten minutes of hands on time before the oven does the rest.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 10 minutes (plus cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
This buttermilk pie recipe has become one of my most requested desserts, especially around the holidays when people want something a little different from the usual pumpkin or pecan lineup.
It sits somewhere between a custard pie and a chess pie, but it has its own distinct tang that makes it impossible to mistake for anything else.
If you love a good chess pie recipe, you are going to feel right at home here.
Why You’ll Love This Buttermilk Pie Recipe
This pie earns its spot in the regular rotation because it is genuinely low effort for how impressive it looks.
You whisk everything in one bowl, pour it into a crust, and let the oven handle the rest.
The filling sets into a smooth, custardy texture with a slightly crackly, golden top that looks like it took way more work than it did.
It is also incredibly forgiving. You can make the crust ahead, mix the filling the night before, or bake the whole pie a day in advance and it only gets better as it chills.
- Uses simple, budget friendly pantry ingredients
- Comes together in one bowl with minimal cleanup
- Tangy custard flavor that is distinct from pumpkin or pecan pie
- Bakes into a beautiful, self forming golden crust on top
- Great make ahead dessert for holidays and potlucks
- Naturally gluten free filling if paired with a gluten free crust
You might also enjoy: Southern Pecan Pie Recipe
Ingredients
Every ingredient here is doing real work in this recipe, and most of them are probably already in your kitchen.
The buttermilk is the star, giving the filling its signature tang, while the eggs, sugar, and flour build the custard structure that lets the pie hold a clean slice once it cools.
- 1 unbaked 9 inch pie crust, homemade or store bought
- 3 large eggs
- 1 1/4 cups granulated sugar
- 3 tablespoons all purpose flour
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk
- 1 tablespoon fresh lemon juice
- Pure vanilla extract, 1 teaspoon
- Pinch of salt
- 1/4 teaspoon freshly grated nutmeg, plus extra for topping
Read Also: Butter Pie Crust Recipe
Kitchen Equipment Needed
You do not need anything special for this recipe, but a few good tools make the process smoother and help the pie bake up evenly.
A sturdy pie dish and a reliable mixer will save you time, and a crust shield keeps the edges from browning too fast while the center finishes setting.
- 9 inch ceramic pie dish
- Glass mixing bowls
- Whisk
- Hand mixer
- Adjustable pie crust shield
- Fine mesh sieve, for straining the filling
- Rubber spatula
- Cooling rack
This method works with any type of homemade crust, including my flaky pie crust, if you want to build the whole pie from scratch.
Recommended Products for This Recipe
These are a few products I personally use and recommend based on years of making custard pies at home.
None of these are required, but they genuinely make the process easier and the results more consistent.
1. Emile Henry Ceramic Pie Dish
Ceramic holds and distributes heat far more evenly than thin metal pans, which matters a lot for a custard pie like this one that needs a gentle, even bake.
It also goes straight from the oven to the table looking nice enough to skip transferring the pie to a serving plate.
2. Adjustable Pie Crust Shield
Because this pie bakes for close to an hour, the crust edges can brown faster than the center sets without some protection.
A reusable adjustable shield saves you from fussing with foil strips every single time you bake a pie.
3. Pure Madagascar Vanilla Extract
Since the filling has so few ingredients, the quality of the vanilla really shows through in the final flavor.
A good pure vanilla extract adds warmth and depth that imitation vanilla just cannot match.
4. KitchenAid Hand Mixer
A hand mixer whips the eggs, sugar, and butter together quickly and evenly, which helps the custard set with a smoother texture.
It is also just faster than whisking by hand when you are juggling a crust that needs attention too.
5. Digital Oven Thermometer
Custard pies are sensitive to oven temperature, and most home ovens run hotter or cooler than their dial suggests.
A cheap digital thermometer takes the guesswork out of knowing when your oven is actually at 350 degrees.
Another favorite: Graham Cracker Crust Recipe
Step-by-Step Instructions: How to Make Buttermilk Pie
1. Prepare the Pie Crust
- Preheat your oven to 350 degrees Fahrenheit.
- Roll out your pie dough on a lightly floured surface if you are making it from scratch.
- Transfer the dough to your 9 inch pie dish, gently pressing it into the bottom and up the sides.
- Trim any excess dough hanging over the edge, leaving about half an inch of overhang.
- Fold the overhang under itself and crimp the edges using your fingers or a fork.
- Place the crust in the refrigerator while you prepare the filling, which helps it hold its shape in the oven. If you want more crust options to try in future bakes, my vodka pie crust recipe is worth a look.
2. Beat the Eggs, Sugar, and Butter
- In a large mixing bowl, add the 3 large eggs.
- Using a hand mixer or whisk, beat the eggs on medium speed for about 30 seconds until they are pale and slightly frothy.
- Add the 1 1/4 cups granulated sugar and continue beating until the mixture is smooth and well combined.
- Slowly pour in the 1/2 cup melted butter while mixing on low speed, making sure the butter is not hot enough to cook the eggs.
- Beat until the mixture looks glossy and fully incorporated.
3. Add the Flour and Buttermilk
- Sprinkle the 3 tablespoons of flour over the egg mixture.
- Mix on low speed just until the flour disappears into the batter, being careful not to overmix.
- Pour in the 1 cup of buttermilk slowly, mixing continuously so the batter stays smooth.
- The mixture may look slightly thin at this stage, which is completely normal for this style of custard pie.
4. Add the Flavorings
- Add the 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, pinch of salt, and 1/4 teaspoon of freshly grated nutmeg to the bowl.
- Whisk everything together by hand until fully blended and smooth.
- For an extra silky texture, strain the filling through a fine mesh sieve into a clean bowl to remove any small lumps of egg or flour.
5. Pour and Bake
- Remove your chilled crust from the refrigerator.
- Slowly pour the buttermilk filling into the crust, filling it almost to the top.
- Sprinkle a light dusting of extra nutmeg over the surface of the filling.
- Place the pie on a rimmed baking sheet to catch any drips, then transfer it to the preheated oven.
- Bake for 50 to 55 minutes, until the edges are set and the center has a slight jiggle, similar to gelatin, not liquid. If the crust edges begin browning too quickly, cover them with your pie crust shield. For another beautifully finished edge, check out my lattice pie crust recipe for your next pie.
6. Cool and Set
- Remove the pie from the oven and transfer it to a cooling rack.
- Let the pie cool at room temperature for at least 2 hours, which allows the custard to finish setting.
- For the cleanest slices, refrigerate the pie for an additional 2 hours or overnight before cutting.
Tips for The Best Buttermilk Pie
A few small details make the difference between a good buttermilk pie and a great one.
Most of it comes down to temperature control and giving the pie enough time to rest before you slice into it.
- Use room temperature eggs and buttermilk so the batter mixes evenly
- Do not skip the pie crust shield if your edges are browning too fast
- A slight jiggle in the center when you take it out of the oven is exactly what you want
- Let the pie cool completely before slicing to avoid a runny filling
- Straining the filling gives you a smoother, more refined custard texture
- Bake on the center rack for the most even heat distribution
This same low and slow approach to custard baking is something I also rely on for my pie dough recipe.
Serving Suggestions
Buttermilk pie is rich enough to stand on its own, but a few simple additions turn it into a full dessert spread.
I like serving it slightly chilled with something to cut through the sweetness, like fresh fruit or a dusting of powdered sugar.
- A dollop of freshly whipped cream on top of each slice
- A handful of fresh berries served on the side
- A light dusting of powdered sugar just before serving
- A scoop of vanilla bean ice cream for an extra indulgent plate
- A cup of black coffee or hot tea to balance the sweetness
If you are hosting a big Southern style brunch, this pie pairs beautifully alongside my Buttermilk Waffles.
For a lighter breakfast pairing the next morning, try: Strawberry Buttermilk Pancakes with Honey Butter
Variations of Buttermilk Pie
Once you have the base recipe down, there is plenty of room to make this pie your own.
These variations keep the classic tangy custard base while adjusting the flavor profile in different directions.
- Add 1 tablespoon of bourbon in place of the lemon juice for a boozy twist
- Swap in brown sugar for half of the granulated sugar for a deeper, caramel like flavor
- Add a teaspoon of orange zest along with the lemon juice for a citrus forward version
- Use a graham cracker crust instead of a traditional pastry crust
- Stir in a handful of shredded coconut for a coconut buttermilk pie
- Top with toasted pecans after baking for added crunch
If you love the tangy, custardy category of pies, my chocolate chess pie recipe is another one worth trying next.
Storage and Reheating
This pie stores beautifully, which makes it a great make ahead option for busy weeks or holiday planning.
Since it is a custard based pie, it should always be kept refrigerated once it has cooled.
- Store covered in the refrigerator for up to 4 days
- Wrap tightly in plastic wrap or store in an airtight container to prevent the crust from drying out
- Buttermilk pie is best served chilled or at room temperature, not reheated
- If you prefer it slightly warm, let a slice sit at room temperature for 20 minutes before serving
- Freeze whole or by the slice, wrapped tightly, for up to 2 months
- Thaw frozen pie overnight in the refrigerator before serving
You might also enjoy: Buttermilk Belgian Waffles Recipe
Nutritional Facts
These values are estimated per slice, based on 8 servings from one 9 inch pie, and will vary depending on the exact ingredients and crust you use.
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 210mg
- Total Carbohydrates: 41g
- Sugars: 29g
- Protein: 5g
Read Also: Sweet Potato Pie Recipe
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the core ingredients bring some genuine nutritional value along with the flavor.
Buttermilk in particular offers more than just tang, and it has a longer nutritional resume than most people give it credit for.
- Buttermilk contains calcium and probiotics that support bone and digestive health
- Eggs provide a good source of complete protein and essential vitamins like B12
- Lemon juice adds a small dose of vitamin C to balance the richness of the pie
- Butter, in moderation, provides fat soluble vitamins like vitamin A
- Nutmeg contains antioxidants that may help support overall wellness
For another custard style dessert with its own nutritional profile, take a look at my lemon meringue pie recipe.
FAQs About Buttermilk Pie
1. Can I use regular milk instead of buttermilk?
Regular milk will change the flavor and texture significantly, since buttermilk’s acidity is what gives this pie its signature tang.
If you are in a pinch, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes before using.
If you are curious about other Southern custard pies, my banana cream pie recipe uses a completely different milk base worth comparing.
2. Why is my buttermilk pie runny in the middle?
This usually means the pie needed a few more minutes in the oven, since custard pies continue to set as they cool but still need a mostly firm structure going in.
Look for a slight jiggle similar to gelatin, not a liquid wobble, before pulling it from the oven.
My chocolate pie recipe uses a similar visual test for doneness if you want more practice reading the signs.
3. Can I make this pie ahead of time?
Yes, buttermilk pie is actually an excellent make ahead dessert since the flavor and texture improve after chilling overnight.
You can bake it up to 2 days in advance and store it covered in the refrigerator until you are ready to serve.
If you enjoy planning ahead, my French Silk Pie Recipe follows a similar make ahead timeline.
4. Is buttermilk pie the same as chess pie?
They are closely related but not identical, since chess pie typically includes cornmeal and often has a sweeter, denser filling.
Buttermilk pie relies more heavily on the tang of the buttermilk itself for its flavor.
If you enjoy this style of Southern dessert, my butterscotch pie recipe is another comforting classic worth trying.
5. Can I freeze buttermilk pie?
Yes, this pie freezes reasonably well for up to 2 months when wrapped tightly in plastic wrap and foil.
Thaw it overnight in the refrigerator before serving for the best texture and flavor.
Old Fashioned Buttermilk Pie
Ingredients
- 1 unbaked 9 inch pie crust homemade or store-bought
- 3 large eggs room temperature
- 1.25 cups granulated sugar
- 3 tablespoons all purpose flour
- 0.5 cup unsalted butter melted and slightly cooled
- 1 cup buttermilk room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract Madagascar vanilla recommended
- salt a pinch
- 0.25 teaspoon freshly grated nutmeg plus extra for topping
- freshly whipped cream for topping
- fresh berries for serving
- powdered sugar for dusting
- vanilla bean ice cream for serving
Equipment
- 9 inch ceramic pie dish
- Glass mixing bowls
- Whisk
- Hand mixer
- Adjustable pie crust shield (optional) protects edges from over-browning
- Fine-mesh sieve (optional) for straining the filling
- Rubber spatula
- Cooling rack
- Rimmed baking sheet to catch any drips
- Digital oven thermometer (optional) ensures accurate oven temperature
Method
- Preheat your oven to 350°F. Roll out the pie dough on a lightly floured surface and transfer it to your 9 inch pie dish, pressing it into the bottom and up the sides. Trim the excess, fold the overhang under, and crimp the edges. Place the crust in the refrigerator while you make the filling.
- In a large mixing bowl, beat the 3 large eggs with a hand mixer or whisk on medium speed for about 30 seconds until pale and frothy. Add the 1 1/4 cups granulated sugar and beat until smooth. Slowly pour in the 1/2 cup melted butter while mixing on low speed, and beat until glossy and fully incorporated.
- Sprinkle the 3 tablespoons of flour over the egg mixture and mix on low just until it disappears. Slowly pour in the 1 cup buttermilk, mixing continuously until the batter is smooth.
- Add the 1 tablespoon lemon juice, 1 teaspoon vanilla, pinch of salt, and 1/4 teaspoon nutmeg to the bowl. Whisk by hand until fully blended. For an extra silky texture, strain the filling through a fine mesh sieve into a clean bowl.
- Remove the chilled crust from the refrigerator. Slowly pour the buttermilk filling into the crust, filling it almost to the top. Sprinkle a light dusting of extra nutmeg over the surface. Place the pie on a rimmed baking sheet and transfer to the preheated oven.
- Bake for 50 to 55 minutes, until the edges are set and the center has a slight jiggle similar to gelatin. If the crust edges begin browning too quickly, cover them with a pie crust shield.
- Remove the pie from the oven and transfer it to a cooling rack. Let it cool at room temperature for at least 2 hours to allow the custard to finish setting. For the cleanest slices, refrigerate for an additional 2 hours or overnight before cutting.
Nutrition
Notes
- Use room temperature eggs and buttermilk so the batter mixes evenly and smoothly.
- Do not skip the pie crust shield if your crust edges are browning too fast—this pie bakes for nearly an hour.
- A slight jiggle in the center when you take it out of the oven is exactly what you want; it will firm up as it cools.
- Let the pie cool completely before slicing to avoid a runny filling. At least 2 hours at room temperature is essential.
- Straining the filling through a fine mesh sieve gives you a smoother, more refined custard texture.
- Bake on the center rack for the most even heat distribution.
- Store covered in the refrigerator for up to 4 days. The pie is best served chilled or at room temperature, not reheated.
- Freeze whole or by the slice, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before serving.
- For a bourbon twist, substitute 1 tablespoon of bourbon for the lemon juice.
- Swap in brown sugar for half of the granulated sugar for a deeper, caramel-like flavor.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This buttermilk pie recipe is proof that some of the best desserts come from the simplest ingredients.
It is humble, comforting, and just a little bit nostalgic in the best way.
I hope this pie earns a permanent spot in your recipe rotation the way it has in mine.
If you give it a try, I would love to hear how it turned out.
Drop a comment below or share a photo, and be sure to pass this recipe along to anyone who could use a little more Southern comfort in their kitchen.
Recommended:
- Southern Sweet Potato Pie Recipe
- Key Lime Pie Bars Recipe
- Buttermilk Cornbread Recipe
- Sweet Cornbread Recipe
- Skillet Cornbread Recipe
