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Buttermilk Pie is a classic Southern dessert with a creamy custard filling and a tangy flavor. The combo of buttermilk and lemon is just perfect.
Have you ever tried a dessert so delicious that it made you want to dance? Well, get ready to tap your toes because this Buttermilk Pie is just that good!
Wrapped in a flaky pie crust, it’s the perfect treat for any occasion. Bring it to a family gathering or just have it on any regular Tuesday night!
You know I’m all about desserts just because. A custard pie like this doesn’t have to wait for any special occasion.
This pie uses simple ingredients you probably already have in your kitchen. No need for a fancy trip to the grocery store!
Plus, it’s super easy to make—even if you’re not a baking expert. Wait, is there such a thing as a baking expert??
Anyway, if you’re looking for a dessert that will impress your family and friends without causing you stress, this is the one.
So, let’s roll up our sleeves and get baking! Trust me, once you take your first bite, you’ll be wondering why you didn’t try this Buttermilk Pie sooner!
Some of our other favorite pie recipes we have on our site include: Easy Southern Sweet Potato Pie Recipe, Easy Apple Pie Bars Recipe, and Best Easy Banana Cream Pie Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE BUTTERMILK PIE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- IS THIS SUPPOSED TO BE SERVED COLD?
- DO I HAVE TO USE NUTMEG?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Classic Southern Buttermilk Pie Recipe
WHY THIS RECIPE WORKS:
- Simple Ingredients: Uses everyday items like sugar, butter, and eggs—no special shopping trip needed.
- Delicious Flavor: The combination of buttermilk and lemon juice gives the pie a unique tangy flavor that pairs perfectly with its sweet custard filling.
- Easy to Make: With straightforward steps, even beginners can achieve a flaky pie crust and creamy custard filling.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Refrigerated pie crust
- Granulated sugar
- Unsalted butter, room temperature
- Large eggs, room temperature
- All-purpose flour
- Fresh lemon juice
- Vanilla extract
- Salt
- Ground nutmeg
- Buttermilk, room temperature
HOW TO MAKE BUTTERMILK PIE:
- Preheat the oven to 350°F. Mold the pie crust to a 9-inch pie pan and crimp the edge.
- Cream the sugar and butter together in a large bowl for 2 minutes.
- Add the eggs in one at a time, mixing them in thoroughly before adding the next.
- Add the flour, lemon juice, vanilla, salt, and nutmeg and beat until smooth.
- Add the buttermilk and mix until smooth.
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
IS THIS SUPPOSED TO BE SERVED COLD?
While you can enjoy this pie warm or at room temperature, it’s traditionally served cold.
I’ve had it both ways, and I definitely like it better cold.
Chilling the pie helps set the creamy custard filling, making it easier to slice and enhancing that tangy flavor that a classic buttermilk pie is known for.
DO I HAVE TO USE NUTMEG?
No, you don’t have to use nutmeg if you’re not a fan.
You can substitute it with cinnamon for a different twist or leave it out entirely.
The pie will still be delicious without it! If you’re looking for ideas, I’ve got some great ones down below!
ANY ADDITIONS?
Take notes on your recipe card! The best pie is the one you’ve practiced making.
Once you get your pie filling the way you want it, don’t forget it!
- Fresh Fruit: Top the pie with berries like strawberries or blueberries for added freshness.
- Whipped Cream: Add a dollop of homemade whipped cream for a light texture.
- Powdered Sugar: Dust the top with powdered sugar for a sweet touch.
- Lemon Zest: Sprinkle some lemon zest over the filling to enhance the tangy flavor.
- Cinnamon Sugar: Sprinkle a mix of cinnamon and sugar on top before baking for a golden brown crust.
- Caramel Drizzle: Drizzle caramel sauce over the pie for extra sweetness.
- Chocolate Shavings: Garnish with chocolate shavings for a decadent twist.
- Toasted Coconut: Sprinkle toasted coconut flakes on top for a tropical flavor.
- Pecan Topping: Add chopped pecans on top for a crunchy texture.
- Maple Syrup: Drizzle a little bit of maple syrup over each slice for added sweetness.
ANY SUBSTITUTIONS?
I love simple pies like this one. It’s so easy to change them up as you like.
Don’t expect any leftover buttermilk pie. It’s too tasty for that!
- Homemade Pie Crust: Use your own pie crust recipe instead of a refrigerated one for a personal touch.
- Gluten-Free Flour: Substitute all-purpose flour with a gluten-free blend for those with dietary restrictions.
- Cinnamon: Replace nutmeg with cinnamon if you prefer its flavor.
- Vegan Butter: Use vegan butter to make the pie dairy-free.
HOW TO STORE:
Refrigerator
- Storage: Cover the pie with plastic wrap or place it in an airtight container.
- How long: It will keep well in the refrigerator for up to 4 days.
- Tip: Serving the pie chilled enhances its creamy custard texture.
Freezer
- Storage: Wrap the cooled pie tightly in plastic wrap and then aluminum foil to prevent freezer burn.
- How long: Freeze for up to 2 months.
- Thawing: When ready to eat, thaw the pie in the refrigerator overnight.
DANA’S TIPS AND TRICKS:
- 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.
Buttermilk Pie is a yummy and easy dessert that brings a touch of Southern charm to your table.
Next time you’re craving something sweet, think of this classic pie with flaky crust and custard filling!
If you like this recipe, you might also like:
Classic Southern Buttermilk Pie Recipe
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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