Buttermilk pie is a Southern classic dessert filled with a sweet custard-like filling that has a creamy texture and slightly tangy flavor! This simple pie is easy to make from scratch, even if you aren't an experienced baker. You can serve it chilled or at room temperature, it's a wonderful dessert for any occasion!
Old-Fashioned Buttermilk Pie Recipe
Buttermilk is the key ingredient in this delicious, yet incredibly easy, pie. The creamy custard-like filling has a faint tang from the buttermilk that balances the pie's sweetness wonderfully.
You don't need any special baking tools or skills to pull off a perfect buttermilk pie. It's simple, sweet, and hard to mess up!
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🥘 Buttermilk Pie Ingredients
For such a delicious pie, it doesn't call for too many ingredients. Most are likely already in your kitchen!
- Pie Crust - 1 9" pastry pie crust. See my recipe or use store-bought if you prefer!
- Butter - ½ cup of butter softened at room temperature.
- Sugar - 1 ¼ cup of white granulated sugar.
- All-Purpose Flour - 3 tablespoons of all-purpose flour.
- Salt - ¼ teaspoon of salt.
- Nutmeg - ⅛ teaspoon of ground nutmeg.
- Eggs - 3 large room-temperature eggs.
- Buttermilk - 1 cup of buttermilk (at room temperature). In a pinch, you can make a buttermilk substitute though real buttermilk will yield the most classic results.
- Lemon Juice - 1 tablespoon of lemon juice, fresh or bottled.
- Vanilla Extract - 1 teaspoon of vanilla extract. Use pure vanilla for the best results.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Buttermilk Pie
All you have to do is make the filling, bake the pie, and let it cool. It couldn't be easier! You will need a 9-inch pie pan, a mixing bowl, a silicone spatula, and your measuring utensils.
1 pie makes about 8 servings, and it tastes even better the next day once the flavors have had time to meld in the fridge!
- Prep. Preheat your oven to 350°F (175°C/Gas Mark 4). Place a 9-inch pastry pie crust in a pie pan and set aside.
- Cream butter and sugar. In a large mixing bowl, beat together ½ cup (114 grams) of butter and 1¼ cups (250 grams) of sugar until smooth and creamy.
- Make the filling. Add 3 tablespoons (22.5 grams) of all-purpose flour, ¼ teaspoon (1.5 grams) of salt, ⅛ teaspoon (0.25 grams) of ground nutmeg, and 3 large room-temperature eggs and beat until smooth. Then, mix in 1 tablespoon (15 milliliters) of lemon juice, 1 cup (236 milliliters) of buttermilk, and 1 teaspoon (5 milliliters) of vanilla until thoroughly combined.
- Fill the pie. Pour the pie filling into the prepared pie crust and place the pie on top of a baking sheet.
- Bake. Place your pie on the center of the middle rack of your oven and bake at 350°F (175°C/Gas Mark 4) for 50-60 minutes. The top should be lightly browned and the center should be mostly set.
- Cool. Transfer your buttermilk pie to a cooling rack to cool to room temperature (about 1 hour) before serving.
🍴 What To Serve With Buttermilk Pie
You don't need anything to serve this pie, though a dollop of whipped cream always complements it nicely. Be sure to check out my other easy dessert recipes more fuss-free baking! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you don't have buttermilk, you can make a buttermilk substitute. Get out a 1 cup measuring cup and add 1 tablespoon of either lemon juice or white vinegar. Fill the cup up the remainder of the way with milk. Stir gently and let it sit for 5 minutes. It will curdle slightly and develop a buttermilk-like texture, which can then be used in place of the buttermilk in this recipe (though real buttermilk will yield the best results).
- If the edges of your pie crust are browning too quickly, cover the pie with foil or a pie crust shield for the remainder of the baking time.
- You can tell your pie is done when the top is lightly browned and the center of the pie still jiggles slightly. It will continue to set as it cools. You may stick a toothpick in the center, if it comes out mostly clean your pie is ready.
🥡 Storing & Reheating
Cover leftover pie tightly with plastic wrap or foil and refrigerate it for up to 3 days.
To freeze buttermilk pie, wrap it in plastic wrap and place it in a large freezer bag or container. Thaw in the fridge overnight before eating and enjoy within 2 months.
Reheating Buttermilk Pie
Buttermilk pie is delicious cold. If you prefer your pie warm, you can pop a slice in the microwave for 30 seconds or so.
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❓ Recipe FAQs
Buttermilk pie is a great pie to bake in advance because it's delicious when it's served cold! You can also set it out on the counter to come to room temperature if you prefer. Bake your pie 1-2 days in advance, let it cool, wrap it tightly with plastic wrap, and refrigerate until ready to serve.
Chess pie is thickened with cornmeal and lacks the slight tang that buttermilk pie has. Both can be served cold or at room temperature. Check out my chess pie recipe here!
The pie filling should have an internal temperature of 180°F (82°C) when it is done. If not, it will be runny because it is under-baked. It also needs sufficient time to cool before slicing to allow the pie to set.
🤠 More Southern Classics
- Southern Shrimp & Grits - Shrimp & Grits is classic comfort food that can be enjoyed at breakfast, lunch, or dinner!
- Southern Candied Sweet Potatoes - You don't have to wait on a holiday to serve this sweet Southern side dish!
- Southern Baked Macaroni and Cheese - This macaroni has at least 3 different kinds of cheeses!
- Southern Coleslaw - A refreshingly creamy coleslaw recipe that can be served on its own or on sandwiches!
- Southern Fried Corn - Buttery corn pan-fried with crispy bacon! It's simple and delicious!
- Gumbo Soup - A hearty gumbo soup with chicken, andouille sausage, and shrimp!
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📖 Recipe Card
Buttermilk Pie
Ingredients
- 1 9" butter pie crust
- ½ cup butter (softened, at room temperature)
- 1 ¼ cup sugar
- 3 tablespoon all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- 3 large eggs (at room temperature)
- 1 tablespoon lemon juice
- 1 cup buttermilk (at room temperature)
- 1 teaspoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4). Place a 1 9" butter pie crust in a pie pan and set aside.
- In a large mixing bowl, beat together the ½ cup butter and 1 ¼ cup sugar until smooth and creamy.
- Add the 3 tablespoon all-purpose flour, ¼ teaspoon salt, ⅛ teaspoon nutmeg, and 3 large eggs and beat until smooth. Then, mix in the 1 tablespoon lemon juice, 1 cup buttermilk, and 1 teaspoon vanilla extract until thoroughly combined.
- Pour the pie filling into the prepared pie crust and place the pie on top of a baking sheet.
- Place your pie on the center of the middle rack of your oven and bake at 350°F (175°C/Gas Mark 4) for 50-60 minutes. The top should be lightly browned and the center should be mostly set.
- Transfer your buttermilk pie to a cooling rack to cool to room temperature (about 1 hour) before serving.
Notes
- If you don't have buttermilk, you can make a buttermilk substitute. Get out a 1 cup measuring cup and add 1 tablespoon of either lemon juice or white vinegar. Fill the cup up the remainder of the way with milk. Stir gently and let it sit for 5 minutes. It will curdle slightly and develop a buttermilk-like texture, which can then be used in place of the buttermilk in this recipe (though real buttermilk will yield the best results).
- If the edges of your pie crust are browning too quickly, cover the pie with foil for the remainder of the baking time.
- You can tell your pie is done when the top is lightly browned and the center of the pie still jiggles slightly. It will continue to set as it cools. You may stick a toothpick in the center, if it comes out mostly clean your pie is ready.
- To store: Cover leftover pie tightly with plastic wrap or foil and refrigerate it for up to 3 days. To freeze buttermilk pie, wrap it in plastic wrap and place it in a large freezer bag or container. Thaw in the fridge overnight before eating and enjoy within 2 months.
- To reheat: Buttermilk pie is delicious cold. If you prefer your pie warm, you can pop a slice in the microwave for 30 seconds or so.
Veronique Collard says
Peut-on battre une partie des blancs d'œufs en neige avant de les incorporer à la pâte
"Can you beat some of the egg whites until stiff before incorporating them into the batter?"
Angela @ BakeItWithLove.com says
Oui, battre les blancs d'œufs pendant environ 4 minutes à feu moyen-vif avant de les incorporer à la garniture.
"Yes, beat the egg whites for about 4 minutes on medium-high before folding into the filling."