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Buttermilk Pie is the old-fashioned Southern dessert my grandma always had waiting on the counter, with a silky custard center and a golden, slightly crackly top. I baked one on a quiet Sunday and the whole house smelled like a bakery. If you love a simple, nostalgic pie like our coconut cream pie, this five-minute filling will win you over.
The custard filling comes together in one bowl with pantry staples you already have.
Buttermilk Pie Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 60 minutes
- ⏳ Total Time: 1 hour 10 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 398kcal
- 🌶️ Flavor Profile: Sweet, creamy, and lightly tangy
- ✋ Difficulty: Easy, one-bowl filling, like our lemonade tart
Quick Answer
Cream sugar and butter together, then beat in the eggs one at a time. Mix in flour, lemon juice, vanilla, salt, and a pinch of nutmeg until smooth, then stir in the buttermilk. Pour the filling into a pie crust and bake at 350 degrees for about an hour until the top is golden and the center is just slightly jiggly. Let it cool to room temperature before slicing so the custard sets up perfectly.
Jump to:
Why This Recipe Works
Click to see the technique science
- Buttermilk is the secret. It adds a subtle tang that balances the sweetness and gives the custard its signature silky texture.
- One bowl, no fuss. The whole filling comes together with a hand mixer and a single bowl in about five minutes.
- A little flour sets it. Just a few tablespoons of flour give the custard structure so it slices clean without being heavy.
- Lemon and nutmeg brighten it. A splash of lemon juice and a pinch of nutmeg keep this rich pie from tasting flat.
- That golden top. Baking until the top is lightly browned and just-set gives you the classic crackly, caramelized surface.
- Cool before slicing. Letting the pie come to room temperature lets the custard firm up for perfect, clean slices.
Why You’ll Love This Recipe
- It uses simple pantry staples, no fancy ingredients required.
- The filling takes just five minutes to whisk together.
- It is an old-fashioned crowd-pleaser, like our pecan pie cheesecake, perfect for holidays and potlucks.
Key Ingredients
Just ten everyday ingredients make this nostalgic pie. Here is what each one does.
- Buttermilk: The star, adding tang and a silky texture to the custard. Use room-temperature buttermilk for the smoothest filling.
- Sugar and butter: Creamed together for a rich, sweet base.
- Eggs: Three eggs set the custard into that classic sliceable texture.
- Flour: A few tablespoons give the filling just enough structure without making it dense.
- Lemon, vanilla, and nutmeg: The flavor trio that brightens and warms the rich custard.
See recipe card for exact quantities.
Variations and Substitutions
This classic pie is easy to make your own.
- Add a teaspoon of lemon or orange zest for a brighter, citrusy filling.
- Use a homemade pie crust in place of refrigerated for a from-scratch touch.
- Top slices with fresh berries or a dollop of whipped cream.
- Serve it next to another easy dessert like our cream puff cake for a spread.
How to Make Buttermilk Pie
- Cream the sugar and butter together, then beat in the eggs one at a time.
- Add the flour, lemon juice, vanilla, salt, and nutmeg.
- Beat the filling until completely smooth.
- Mix in the buttermilk until the filling is smooth and pourable.
- Pour the filling into the prepared pie crust.
- Bake at 350 degrees for about an hour until golden and just set, then cool before slicing.
Recipe Tips & Tricks
- Use room-temperature ingredients. Room-temp eggs, butter, and buttermilk blend into the smoothest custard.
- Do not overbake. Pull the pie when the center still has a slight jiggle, since it sets as it cools.
- Shield the crust. If the edges brown too fast, tent the pie loosely with foil.
- Cool completely. Let the pie reach room temperature before slicing for clean, set pieces.
- Measure flour correctly. Spoon and level it so the custard stays silky, not dense.
- Make it ahead. Buttermilk pie keeps well, so bake it a day before serving.
Serving Ideas and Suggestions
Buttermilk Pie is delicious served slightly chilled or at room temperature, with a dollop of whipped cream and a dusting of nutmeg on top. It is the kind of simple, comforting dessert that fits any occasion.
It is a natural for holiday dessert tables alongside our pecan pie cheesecake and coconut cream pie. A pot of coffee makes it complete.
For a lighter finish, serve thin slices with fresh berries, or pair it with a citrusy treat like our no-bake lemon cream pie. Leftovers keep in the fridge for several days, covered.
Buttermilk Pie FAQs
Buttermilk Pie has a sweet, rich, custard-like filling with a subtle tang from the buttermilk and a hint of lemon and nutmeg. The texture is silky and smooth with a lightly crackly, golden top.
Yes, because Buttermilk Pie is an egg-and-dairy custard, store it covered in the refrigerator. It keeps well for up to 4 days and can be served chilled or at room temperature.
Buttermilk Pie is done when the top is golden brown and the center is just slightly jiggly, around 55 to 60 minutes at 350 degrees. It will continue to set as it cools, so do not overbake it.
Absolutely. Buttermilk Pie is a great make-ahead dessert. Bake it a day in advance, cool completely, then cover and refrigerate. Bring it to room temperature or serve chilled.
A few small cracks in Buttermilk Pie are normal and come from overbaking or a too-hot oven. To minimize them, bake just until the center is set with a slight jiggle and let the pie cool gradually.
Yes, Buttermilk Pie freezes well. Cool it completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.
Love an easy pie? Try our creamy coconut cream pie next.
Come Thanksgiving, our apple cranberry pie joins it on the dessert table.
Buttermilk Pie
Ingredients
- 1 refrigerated pie crust
- 1 ½ cups granulated sugar
- ½ cup unsalted butter room temp
- 3 large eggs room temp
- 3 tablespoons heaping all-purpose flour
- 2 teaspoons lemon juice fresh squeezed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 cup buttermilk room temp
Instructions
- Preheat the oven to 350°F. Mold the pie crust to a 9-inch pie pan and crimp the edge.1 refrigerated pie crust
- Cream the sugar and butter together in a large bowl for 2 minutes.1 ½ cups granulated sugar, ½ cup unsalted butter
- Add the eggs in one at a time, mixing them in thoroughly before adding the next.3 large eggs
- Add the flour, lemon juice, vanilla, salt, and nutmeg and beat until smooth.3 tablespoons heaping all-purpose flour, 2 teaspoons lemon juice, 1 teaspoon vanilla extract, ¼ teaspoon salt, ⅛ teaspoon ground nutmeg
- Add the buttermilk and mix until smooth.1 cup buttermilk
- Pour the mixture into the pie dough crust.
- Bake for 55-60 minutes until the top is lightly golden brown and the center just slightly jiggly. If the crust becomes too dark while baking, pack the whole pie with foil. Let it come to room temperature before slicing.
Notes
- Room Temperature Ingredients: Ensure your eggs, butter, and buttermilk are at room temperature for a smooth and creamy filling.
- Prevent Overbrowning: If the edges of the pie crust start to brown too quickly, cover them with aluminum foil during baking.
- Avoid Curdling: If your filling looks curdled, chill the mixture in the fridge for 20 minutes, then mix again until smooth.
- Fresh Lemon Juice: Use fresh lemon juice instead of bottled for the best flavor.
- Baking Sheet: Place your pie plate on a baking sheet to catch any spills and make it easier to handle.
- Cool Before Slicing: Let the pie come to room temperature on a wire rack before cutting to ensure clean slices.
Nutrition
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