This Southern Buttermilk Pie Recipe is an easy, mouthwatering dessert that shines served warm or chilled. You can even double the batch—bake one now and freeze another for later. This old-fashioned pie is simple to make and sure to satisfy your sweet tooth.
SOUTHERN BUTTERMILK PIE
This is one of my favorite pies: smooth, tender, and straightforward. The filling has the richness of a creamy custard but is much easier to prepare. Follow this step-by-step guide to make a classic Southern buttermilk pie with a crackled, slightly crunchy top and a velvety center.
Main ingredients you’ll need:
Buttermilk – The base of the filling; it gives the pie its signature tang and richness.
Sugar, butter, and flour – These create the pie’s delicate, creamy texture and help the top caramelize.
Eggs – Act as the binder that sets the custard-like filling.
Vanilla extract – Adds warm, complementary flavor.
Pie crust – A flaky, buttery crust adds texture and contrast to the silky filling.
Step 1: Preheat the oven to 325°F (163°C). Cream the softened butter, flour, and sugar together until smooth. Add the eggs one at a time, beating well after each addition so the mixture becomes light and cohesive.
Step 2: Stir in the buttermilk, vanilla, and a pinch of salt. Pour the filling into a 9-inch regular (not deep-dish) unbaked pie shell. If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for about 10 minutes to thicken.
Tip: A store-bought crust saves time and works well, but a homemade flaky crust pairs wonderfully with this filling.
Step 3: Bake at 325°F for 45–55 minutes, or until the center is softly set. The pie may still jiggle slightly when you remove it from the oven; that’s normal. If the filling is still runny, return it to the oven a bit longer. The ideal texture is softly jiggly in the middle, not liquid. Let the pie cool and set before slicing.
What is buttermilk pie?
Buttermilk pie is a traditional Southern dessert with a custard-like filling made from pantry staples: butter, sugar, flour, eggs, and buttermilk. It’s often compared to chess pie but is distinct in that it doesn’t contain cornmeal and carries a pleasantly tangy note from the buttermilk.
What does it taste like?
The filling is sweet, creamy, and subtly tangy rather than overtly “buttermilk” flavored. When baked properly, the top becomes golden with a lightly crunchy, caramelized sugar texture similar to crème brûlée.
Is it best served hot or cold?
Serve it any way you like. Warm with a dollop of whipped cream is delightful, but it’s also excellent chilled or at room temperature.
What can I top my pie with?
- Whipped cream – Adds extra richness and sweetness.
- Fresh berries – Strawberries, blueberries, or blackberries brighten the flavor and presentation.
Does buttermilk pie need to be refrigerated?
Yes. After baking and cooling, cover the pie and store it in the refrigerator. It will keep for up to a week.
Can it be frozen?
Yes. For best results, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to three months. Thaw in the refrigerator overnight. You can also freeze the unbaked filling separately: keep the crust frozen until ready to assemble, thaw the filling in the fridge, and if it separates during thawing, gently rewarm and whisk in a little warm buttermilk (1 tablespoon at a time) until smooth.
Other Dessert Recipes:
Salted Caramel Apple Pie
Homemade Copycat Cosmic Brownies
Easy Peach Cobbler with Fresh Peaches
Mocha Peanut Butter Pie
How to make Southern Buttermilk Pie
Southern Buttermilk Pie Recipe
Ingredients
- 1 tbsp flour
- 1 cup sugar
- 1/2 stick butter, softened
- 2 eggs
- 1/3 cup buttermilk
- 1 tsp vanilla
- Pinch of salt
- 1 9-inch regular pie shell, unbaked
Instructions
- Preheat oven to 325°F (163°C).
- Combine flour, sugar, and softened butter; mix until creamy.
- Add eggs one at a time, beating well after each.
- Stir in buttermilk, vanilla, and salt.
- Pour filling into a regular 9-inch pie shell and bake 45–55 minutes, until the center is softly set.
- During the last 5 minutes, move the pie to the bottom oven rack to help crisp the crust.
- Cool slightly, then refrigerate if not serving warm. Enjoy!
Notes
Buttermilk substitute: Mix 1 tablespoon vinegar or lemon juice with 1 cup milk and let sit 10 minutes before using.
Serving
Serve warm with whipped cream or enjoy chilled. Both are delicious.
Toppings
- Whipped cream
- Fresh berries (strawberries, blueberries, blackberries)
Storage
Refrigerate covered for up to one week. To freeze, wrap tightly in plastic and foil for up to three months; thaw in the fridge overnight.