This vintage recipe has been handed down for generations! It's an easy southern dessert that's perfect for any occasion.
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❤️ Why you'll love it
- Uses the simplest of simple pantry ingredients
- One of the easiest types of custard pie to make
- A comforting dessert that tastes like love and southern hospitality
Consisting of a flaky pie crust filled with a light, buttery, vanilla custard, buttermilk pie is a classic southern dessert, perfect for both special occasions and cozy weekends spent with family.
Some say it tastes similar to a crème brûlée, but everyone agrees: it's one of those easy, old-fashioned pies of which you just can't get enough.
🧾 Ingredients
🔪 Instructions
- Beat the eggs in a large bowl, then add the sugar, butter, and flour.
- Whisk the mixture until smooth.
- Stir in the buttermilk, lemon juice, vanilla extract, and nutmeg.
- Pour pie filling into pie shell and bake.
🥫 Storage
Because of the creamy custard base, classic southern buttermilk pie should be refrigerated at all times to prevent spoilage.
However, you can let it come to room temperature before eating, if you prefer. Cover any leftovers carefully with plastic wrap and it'll last for about three days.
🧊 Can you freeze buttermilk pie?
Yes! As long as you're careful - if you try to thaw it out too fast it "can" get watery.
Custard pies (like buttermilk pie, chess pie, and pumpkin pie) freeze pretty well.
Store leftover pie in an airtight container or wrap the whole pie plate tightly in one layer of plastic, then one of foil.
Freeze for two to three months. Let the frozen pie thaw in the refrigerator before topping with some whipped cream and devouring it!
📖 Variations
- Feel free to make your own buttery pie crust, or use a premade one.
- Some people like to use a graham cracker crust, though it's not typical of the old-fashioned recipe.
- Let the simple ingredients shine! Using fresh lemon juice (rather than pre-squeezed) gives the pie a brighter, fresher flavor. If you want to make the flavor of lemon even more prominent, you can add some lemon zest to the pie filling.
- Amp up the rich vanilla flavor by using vanilla bean paste instead of extract. (Don't use vanilla essence, though.)
- Or, swap the vanilla for a splash of your favorite bourbon.
- Some people prefer their buttermilk pie to have a bit of cinnamon flavor. So, you can garnish the pie with a sprinkle of fresh cinnamon if you like!
💭 Tips
Expert Tip: As it is the main ingredient, be sure to use real buttermilk. In certain recipes, you can get away with buttermilk substitutions. Old-fashioned buttermilk pie, however, is not one of them.
- To keep the crust tender, don't let it get too warm or handle it too much.
- This buttermilk pie recipe is written in a specific way. Be sure to mix the flour and sugar into the eggs before adding the acidic buttermilk and lemon juice. Otherwise, your eggs could curdle and split the mixture.
- The best way to check for doneness is similar to checking a cake. Insert a toothpick near the center of the pie—it should come out mostly clean.
- You should also test for doneness by doing the "wiggle test." Gently but firmly give the pie pan a nudge. The center should gently wobble, but it shouldn't ripple or move near the edges.
- To maintain a flaky pastry crust, just let it reach a golden brown. If the edges are starting to darken too much before the pie is done, use a pie crust shield.
- You can make a crust shield out of aluminum foil. Just don't cover the custard too much or it'll take too long to bake.
- Let the pie cool on a wire rack to avoid overcooking the filling.
- I know it's tempting to cut into the pie as soon as it's out of the oven, but be sure to let it cool for at least an hour to set properly.
👩🍳 FAQs
It's included in the category of "desperation pies," or pies that you can make with just a few staple ingredients. It's not the same as chess pie, though the two are often confused together. However, chess pie uses a slightly different recipe, often including evaporated milk and cornmeal.
Delicious buttermilk pie tastes like the simple ingredients it's made of. The slightly tangy flavor of buttermilk balances the sweet vanilla custard, while the nutmeg and lemon finish everything off into a bite that'll make you drool!
It is! I've tested quite a few of the copycat cracker barrel recipes to find the ideal balance of flavor and texture. It tastes just like the southern favorite your whole family grew up eating, and I can confidently say it's the best buttermilk pie recipe out there!
It's great as is, so you can savor all the simple, sweet flavors. Serve with a cup of coffee for a perfect treat. Some people like to top it with fresh fruit or a bit of whipped cream.
📚 Related recipes
- Impress your family with this unique recipe for Southern Coconut Pie. In between a Karo pecan pie and a chess pie, it's gooey, sweet, and so delicious!
- Richly decadent, Chocolate Chess Pie is a classic southern recipe that will make chocolate lovers drop everything and sprint to the kitchen!
- Banana cream pudding pie is an easy, no bake pie everyone loves.
- Use up your leftover buttermilk tomorrow morning with these light and fluffy Buttermilk Pancakes—much easier and tastier than from a box!
- 20 Recipes to Make with Leftover Buttermilk (sweet & savory options!)
🍽️ Serve with...
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📞 The last word
Buttermilk pie is one of those old fashioned southern desserts that, for me anyway, fits nicely into the comfort food category. It's not fancy and it's not rich but its simple flavor and creamy texture are the equivalent of a warm hug.
I hope you try it soon. I love it for the holidays - on the table right next to this old fashioned fruitcake recipe!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Southern Buttermilk Pie
Print Pin Recipe SaveEquipment Needed
- deep dish pie pan
Ingredients
- 3 eggs
- 1 ½ cups sugar
- ½ cup butter, room temperature
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon freshly grated nutmeg
- 1 9-inch deep dish pie crust
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Instructions
- Preheat the oven to 350 degrees F.
- Beat eggs until frothy.
- Add sugar, butter, and flour and beat until smooth.
- Stir in buttermilk, lemon juice, vanilla, and nutmeg. Pour into pie shell.
- Bake until center is firm, 40 to 60 minutes. It will read 175° to 180° on an instant read thermometer when inserted just off center.
- Remove from the oven and cool for 1 hour before serving.
Notes
- Be sure to use real buttermilk.
- Be sure to mix the flour and sugar into the eggs before adding the acidic buttermilk and lemon juice. Otherwise, your eggs could curdle and split the mixture.
- The best way to check for doneness is similar to checking a cake. Insert a toothpick near the center of the pie—it should come out mostly clean.
- Or, use an instant read thermometer - it will be about 180F near the center when done.
- You should also test for doneness by doing the "wiggle test." Gently but firmly give the pie pan a nudge. The center should gently wobble, but it shouldn't ripple or move near the edges.
- To maintain a flaky pastry crust, just let it reach a golden brown.
- If the edges are starting to darken too much before the pie is done, use a pie crust shield.
- You can make a crust shield out of aluminum foil. Just don't cover the custard too much or it'll take too long to bake.
- Let the pie cool on a wire rack to avoid overcooking the filling.
- I know it's tempting to cut into the pie as soon as it's out of the oven, but be sure to let it cool for at least an hour to set properly.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published October 22, 2022. Last updated January 19, 2023 for editorial corrections and improvements.
Talia
I am about to make a bulk order of pies for a family funeral. I've never made more than two at a time, and I always made the mixture one pie at a time. My question is: if I needed to make 8 pies, would it mess up the consistency of I did it all at once? Like 24 eggs, 8 cups of buttermilk, etc? Or would it turn out best to stick with the "one pie at a time"? We had a recipe of Mom's and lost it. Wish she were alive and I'd ask for hers. Yours seems to be the closest to what she used (from what I can remember). Thanks!
Marye
I *think* it would be ok but honestly...wow I've never made that many at once.
Barbara Richards
The description says “an all butter pie crust”. I am not sure what you mean. Am I missing something? Please explain.
Marye
The pie crust recipe referred to in the post (there are actually two) is an all butter crust. Just clink on the link for the recipe.