There’s just something so special about a classic buttermilk pie. This Southern favorite has been on my family’s dessert table for as long as I can remember. It’s sweet, creamy, and perfectly tangy–the kind of old fashioned dessert that never goes out of style. My easy buttermilk pie recipe skips complicated steps like par-baking, so even beginner bakers can make it with confidence. With a silky custard filling baked right in the crust, this pie delivers comfort and nostalgia in every bite.
Southern Buttermilk Custard Pie
What makes a Southern buttermilk pie so irresistible is its simplicity. It’s made with just a few pantry staples, in one bowl, and with no fuss. The buttermilk adds a subtle tang that balances the sweetness and creates that signature custard texture. I use real buttermilk (not a substitute) for the best flavor and a tender, smooth filling. This recipe for buttermilk pie is one I learned early in my baking journey, and it’s become my go-to whenever I need an easy, crowd-pleasing dessert.
You can use a store-bought crust to save time, or take it up a notch with a flaky homemade pie crust. Either way, this old fashioned buttermilk pie bakes up golden and glossy, with a soft, velvety center that tastes just like something your grandmother would make from scratch.
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Let the Pie Cool Slowly for the Best Texture
For the smoothest, creamiest buttermilk custard pie, patience is key. Let the pie cool completely on the counter (for at least 2 hours!) before chilling it. Rushing it into the fridge too soon can cause condensation, making the top sticky or soggy. A slow cool-down helps the custard set evenly and gives you those perfect, clean slices every time.
Buttermilk Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
- 1 (9-inch) refrigerated pie crust
- 3 large eggs room temperature
- 1½ cups granulated sugar
- ½ cup unsalted butter melted and cooled (1 stick)
- 3 tablespoons all-purpose flour
- 1 cup buttermilk room temperature*
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- Whipped cream optional, for topping
Instructions
- Preheat oven to 400°F. Place the pie crust in a 9-inch pie pan. Optionally, crimp the edges.1 (9-inch) refrigerated pie crust
- In a large mixing bowl, whisk together the eggs and sugar until combined.3 large eggs, 1½ cups granulated sugar
- Next add in the butter, flour, buttermilk, lemon juice, vanilla, and salt.½ cup unsalted butter, 3 tablespoons all-purpose flour, 1 cup buttermilk, 1 tablespoon lemon juice, 1 teaspoon pure vanilla extract, 1 teaspoon kosher salt
- Whisk until everything is all combined and smooth.
- Pour the batter into pie crust, place the pie in the oven, and bake for 10 minutes.
- After 10 minutes, reduce the heat to 350°F and bake about 40 minutes until golden and the middle is slightly jiggly.
- Let cool on counter completely, then refrigerate for at least 4 hours before serving topped with whipped cream, if desired.Whipped cream
Notes
- Let the eggs and buttermilk come to room temperature and the melted butter cool before mixing. This ensures a smooth custard and prevents curdling.
- Make sure the filling is smooth and lump-free before adding it to the crust. Any lumps will not bake out in the oven.
- Add a pinch of nutmeg or cinnamon to the filling for subtle warmth, or a teaspoon of orange zest to brighten the flavor.
- For a fruity twist, I like to add a few tablespoons of (drained) crushed pineapple to the batter. Pineapple buttermilk pie is delish for Easter!
- Brush the crust with a thin layer of egg wash before baking for a shiny, golden edge.
- Rotate the pie halfway through baking for consistent color and texture.
- To avoid burning the pie crust, wrap some aluminum foil around the edges of the crust halfway through baking.
- The middle of the pie should be slightly jiggly when you remove it from the oven. If it’s runny, continue baking in 5-minute intervals until it reaches the desired consistency.
- Instead of only using visual jiggle to check for doneness, you can insert a knife near the center: it should come out clean but slightly moist.
How to Make Buttermilk Pie Step-by-Step
Prep the Crust: Preheat your oven to 400°F. Place a 9-inch refrigerated pie crust into a 9-inch pie pan and press to fit. If you have the time, you can also make my quick and easy food processor pie crust from scratch! Optionally crimp the edges for a neater look.
Whisk the Eggs: In a large mixing bowl, whisk together 3 large, room-temperature eggs and 1½ cups of granulated sugar until combined. The sugar should be mostly–if not completely-dissolved.
Mix the Filling: Add in ½ cup of melted and cooled unsalted butter, 3 tablespoons of all-purpose flour, 1 cup of room-temperature buttermilk, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and 1 teaspoon of kosher salt. Whisk until everything is all combined and smooth. Make sure there are no lumps in the filling; otherwise, your pie will turn out lumpy.
Fill the Crust: Pour the batter into the pie crust. Take care not to overfill the crust, or the pie may overflow in the oven. You can brush the crust with an egg wash for extra browning, but it’s not necessary. Place the pie into the preheated oven and bake for 10 minutes.
Bake the Pie: After 10 minutes, reduce the heat to 350°F and continue baking the pie for about 40 minutes, or until golden and the middle is slightly jiggly. I like to rotate my pie halfway through the baking time to ensure it browns and bakes evenly. If the crust is browning too quickly, cover just the crust with foil strips for the rest of the bake. Let your buttermilk pie cool on the counter completely (about 2 hours), then refrigerate for at least 4 hours. Serve topped with whipped cream, if desired.
How to Store and Freeze
To store, let your buttermilk pie cool completely, then cover the whole pie (or individual slices) tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying chilled or at room temperature. refrigerated for up to 3 days. Serve chilled or let it rest at room temperature for 15 minutes before slicing for the creamiest texture.
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