I’ve always loved the simplicity of a homemade buttermilk pie—it’s a dessert that feels both comforting and timeless. With just a few pantry staples, you can create a creamy, tangy filling that pairs perfectly with a flaky crust. The secret lies in balancing sweetness with that subtle buttermilk tang, but there’s a trick to getting the texture just right. Stick around to uncover the steps that make this pie a standout.
Recipe
I can confidently say this buttermilk pie is the easiest, most satisfying dessert you’ll ever make—and once you try it, you’ll understand why it’s a Southern classic.
With its creamy, custard-like filling and a hint of tang from the buttermilk, it’s the perfect balance of rich and invigorating.
The golden crust is flaky and buttery, while the filling bakes up smooth and velvety with a subtle sweetness that isn’t overpowering.
I’ve been making this pie for years, and it’s always a hit at family gatherings—everyone asks for the recipe.
The best part? It’s incredibly simple, using pantry staples you probably already have.
Whether you’re a seasoned baker or a beginner, this pie will make you feel like a pro. Trust me, one slice and you’ll be hooked.
Ingredients
The secret to a perfect buttermilk pie lies in balancing tangy richness with just the right sweetness—and it all starts with quality ingredients. While the recipe is forgiving, a few key players make all the difference. Here’s what you’ll need, plus insider tricks to nail it every time:
- Granulated sugar: The backbone of the custard’s sweetness. For depth, swap half with light brown sugar if you’re feeling adventurous.
- All-purpose flour: Just a bit thickens the filling without making it stodgy. Don’t skip it—this isn’t the place for gluten-free blends.
- Eggs: Use room-temperature large eggs for a silky texture. Cold eggs can make the custard grainy. *Pro tip: Crack them one at a time into a small bowl to avoid shell surprises.*
- Buttermilk: The star! Full-fat delivers the best tang, but in a pinch, mix 1 cup whole milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
- Unsalted butter: Melted and slightly cooled. Salted butter works, but reduce added salt by half.
- Vanilla extract: Pure extract (not imitation) adds warmth. For extra depth, add a pinch of nutmeg or a splash of bourbon.
- Pie crust: Homemade is ideal (use your favorite flaky recipe), but a *quality* store-bought crust works in a time crunch. Pre-bake it for 10 minutes to avoid a soggy bottom.
- Lemon zest: Optional but *highly* recommended—it brightens the pie’s richness. A microplane grater gets the finest, most fragrant zest.
*Little win:* Sprinkle the baked pie with turbinado sugar before serving for a delicate crunch.
How to Make the Best Classic Buttermilk Pie Recipe
- Pour filling into the crust – Gently transfer the mixture into the prepared crust.
- Tap the pan lightly on the counter to release air bubbles.
- Bake for 45-55 minutes – The pie is done when the edges are set but the center still has a slight jiggle.
- It will firm up as it cools.
- Cool completely before slicing – Let the pie rest for at least 2 hours.
- Cutting too soon can cause a runny filling.
- Serve at room temperature or chilled.
Pro Tip: For extra flavor, add a pinch of nutmeg or lemon zest to the filling.
Pro Tip: If the crust browns too quickly, tent the edges with foil.
Watch Out: Avoid overbaking—the pie continues to cook from residual heat.
Watch Out: A toothpick should come out clean but not dry.
Nutrition
Buttermilk pie is a rich, creamy dessert that offers a unique blend of flavors. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Cholesterol | 110 mg |
| Sodium | 250 mg |
| Carbohydrates | 42 g |
| Fiber | 1 g |
| Sugar | 30 g |
| Protein | 5 g |
Chef Tips
When you’re making buttermilk pie, I always recommend using full-fat buttermilk—it gives the filling a richer texture and deeper flavor.
Don’t overmix the batter; just combine until smooth to avoid a dense crust.
Blind-bake the crust for 10 minutes to prevent sogginess.
Let the pie cool completely before slicing—it’ll set properly.
Sprinkle sugar on top before baking for a delicate, crackly finish.
