Southern Buttermilk Pie Recipe
Southern Buttermilk Pie is one of those old-fashioned desserts that feels humble and special at the same time. It’s creamy, lightly tangy, and baked into a flaky crust—simple ingredients coming together into something truly comforting.
I love making this pie when I want a dessert that doesn’t need a lot of fuss. The filling mixes up quickly, the bake is gentle, and what comes out of the oven is a smooth, custardy pie that tastes like it belongs on a Southern family table.
Flavor & Texture Highlights
This Southern Buttermilk Pie has a silky, custard-like center with a subtle tang from the buttermilk that balances the sweetness perfectly. The top sets with a delicate golden layer, while the inside stays creamy and soft—rich without being heavy.
Jump to Section
- Why You’ll Love This Southern Buttermilk Pie
- What You’ll Need To Make This Recipe
- How to Make Southern Buttermilk Pie Step by Step
- Expert Tips
- How to Store and Reheat It
- Frequently Asked Questions
- Looking for More Delicious Southern Desserts? Try These
Why You’ll Love This Southern Buttermilk Pie
- Classic Southern dessert with simple pantry ingredients
- Soft, creamy custard filling with a lightly tangy finish
- Easy to make with minimal prep
- Perfect for holidays, potlucks, or Sunday dinners
- Slices beautifully once cooled
What You’ll Need To Make This Recipe
Note: the full ingredients list, including measurements, is provided in the recipe card directly below.
- Pie crust – A flaky crust holds the creamy filling. Homemade or store-bought both work.
- Buttermilk – The star ingredient that gives the pie its signature tang.
- Granulated sugar – Sweetens the filling without overpowering it.
- Butter – Adds richness and a smooth mouthfeel.
- Eggs – Help the custard set properly.
- All-purpose flour – Thickens the filling just enough for clean slices.
- Vanilla extract – Adds warmth and classic bakery flavor.
- Salt – Balances the sweetness and enhances flavor.
- Optional nutmeg or lemon zest – A traditional touch for extra depth.
How to Make Southern Buttermilk Pie Step by Step
Note: please see the recipe card directly below for the complete written instructions.
Step 1: Prepare the crust
Fit the pie crust into your pie dish and crimp the edges. Place it on a baking sheet to make transferring easier.
Step 2: Mix the filling
In a bowl, whisk together the sugar, melted butter, eggs, buttermilk, vanilla, flour, and salt until smooth and lump-free.
Step 3: Fill the crust
Pour the filling into the prepared crust. It will be thin—that’s exactly what you want for a silky custard.
Step 4: Bake gently
Bake until the edges are set and the center has a slight jiggle, similar to a custard. It will firm up as it cools.
Step 5: Cool completely before slicing
Let the pie cool fully so the filling can set. This makes slicing clean and gives the best texture.
Expert Tips
- Use real buttermilk for the best flavor.
- Don’t overbake—pull the pie while the center still jiggles slightly.
- Place foil over the crust edges if they brown too quickly.
- Chill before slicing for neat, bakery-style slices.
How to Store and Reheat It
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze the baked pie (well wrapped) for up to 2 months.
- Serving: Serve chilled, room temperature, or gently warmed.
Frequently Asked Questions
What does buttermilk pie taste like?
It’s creamy and sweet with a gentle tang, similar to custard or chess pie.
Is buttermilk pie the same as chess pie?
They’re similar, but buttermilk pie uses buttermilk for a slightly tangier flavor.
Can I use low-fat buttermilk?
You can, but full-fat buttermilk gives the richest texture.
Why is my pie runny?
It may need more cooling time. The custard sets as it cools.
Should buttermilk pie be refrigerated?
Yes, because it’s custard-based, it should be stored in the fridge.
Looking for More Delicious Southern Desserts? Try These
- Homemade Southern Banana Pudding
- Southern Sweet Potato Pie
- Old-Fashioned Pecan Pie Bars
- Sweet Alabama Pecan Bread Recipe
Southern Buttermilk Pie Recipe
Ingredients
Pie crust
- 1 9-inch unbaked pie crust, chilled store-bought or homemade
Filling
- 1.5 cups granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 large eggs, at room temperature Use room temperature for best results.
- 2 tablespoons all-purpose flour
- 1 cup buttermilk, shaken Make sure it is well mixed.
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons fresh lemon juice or 1/2 teaspoon lemon zest Adjust to taste.
- 1 pinch fine salt
- small pinch ground nutmeg for the top Optional
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Instructions
Preparation
- Preheat your oven to 350°F. Place a baking sheet on the middle rack to heat up with the oven.
- In a mixing bowl, whisk the sugar and flour to break up any lumps.
- Whisk in the eggs until smooth and a little pale, about 30 seconds.
- Whisk in the melted, cooled butter, then add buttermilk, vanilla, lemon, and salt. The batter should look silky and pourable.
- Set your chilled crust in a pie pan, shielding the edges with thin strips of foil if delicate.
- Pour in the filling and place the pie on the preheated baking sheet.
Baking
- Bake for 45 to 55 minutes, until edges are set and center has a slight jiggle. It should reach about 170°F.
- Cool the pie on a rack for at least 2 to 3 hours before slicing.
- Dust with nutmeg if desired or leave it plain.
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