This buttermilk pie is a classic Southern dessert for good reason…rich, tangy, and wonderfully sweet, this pie will have everyone reaching for seconds. Its smooth and sweet custard filling is the star of the show. You can serve it as is or with a generous amount of whipped cream and fresh berries on top.
I love making this classic Southern buttermilk pie because it’s so easy to make. You don’t need any special equipment and you might even have all the ingredients already! You simply whisk together a simple custard filling, pour it into a homemade or store-bought pie crust, and bake for an hour! It doesn’t get easier than this. It’s the perfect pie for beginners. If you want another easy pie recipe, then try my chocolate chess pie recipe, cherry pie recipe, or apple cranberry pie recipe.
What You Need to Make This Recipe
Eggs — the three eggs help create the custard-like texture of the pie filling.
Flour — a bit of all-purpose flour whisked into the filling helps the custard firm up.
Lemon juice — for the best flavor, I highly recommend using fresh lemon juice over bottled juice.
Nutmeg — a pinch of nutmeg adds a lovely warm spice to the filling.
Buttermilk — buttermilk pie is very similar to a classic custard pie. The difference is using buttermilk, which gives the pie its signature tangy flavor. Don’t have any on hand? You can make buttermilk at home with milk and some lemon juice or vinegar.
Vanilla — use real vanilla extract over artificial extract for the best flavor. You can also give my recipe for homemade vanilla extract a try.
Butter — whisking in melted butter adds a wonderful rich flavor.
Pie crust — I use my recipe for homemade pie crust as I always have some in my freezer. It’s buttery, flakey, and comes together quickly. Alternatively, you can use store-bought pie crust.
How to Make Buttermilk Pie
1. In a large mixing bowl, combine the sugar and eggs.
2. Whisk until well combined. Sprinkle in the flour, then add the lemon zest, salt, and nutmeg, and whisk to combine.
3. Pour in the buttermilk, lemon juice, and vanilla extract
4. Whisk well to combine.
5. Whisk in the melted butter.
6. Whisk to combine.
7. Pour the filling into the prepared pie crust in a pie pan.
8. Brush the edge with an egg wash for a more golden crust if desired. Bake for about 40 minutes or until the crust is golden brown and the center barely wobbles when gently shaken. Loosely wrap the edge of the pie crust with foil after about 20 minutes of baking it is browning too quickly. Allow to cool completely before slicing. Top each serving with a dollop of whipped cream.
Pro Tips for Making This Recipe
- Allow the pie to cool. You have to allow the pie to cool completely before slicing. The buttermilk pie will firm up as it cools. The filling will be runny if you don’t allow the pie to cool.
- Blind bake if using homemade dough. If using homemade pie dough, I recommend blind baking the crust for a crisp and flaky shell. To blind bake, roll a disk of homemade dough into a 14-inch circle, line a 9-inch deep-dish pie pan, crimp the edges, and freeze the crust for 20 minutes. Line with parchment paper and fill with weights. Bake for 20 minutes at 425°F. Remove parchment and weights and let cool before proceeding with the filling. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not need to be blind-baked.
- Bring cold ingredients to room temperature. It’s best to bring the eggs to room temperature before making the filling so they incorporate into the filling easily.
- Don’t overmix! When making the pie filling, be careful not to overmix, or the filling may come out rubbery.
Frequently Asked Questions
While both pies are creamy and delicious, they are not the same. This Southern buttermilk pie recipe has a tangy flavor, and the filling is held together with eggs. On the other hand, you first cook the filling in a saucepan for a sugar cream pie. You also traditionally add cinnamon or cinnamon sugar on top of a sugar cream pie before baking.
Both pies are very similar, but chess pie has cornmeal added to the filling.
Store buttermilk pie leftovers in the refrigerator covered tightly with foil for up to 5 days. You can enjoy the pie chilled but brought to room temperature before serving. You can also serve it warm by gently heating it in the oven until warmed through.
Yes, you can freeze this pie. If you’d like to freeze an entire pie, I recommend baking it in an aluminum pie pan so it’s easier to store. Allow the pie to cool completely, then wrap the pie up with a couple of layers of aluminum foil and freeze for up to 3 months. You can also freeze the pie in individual slices. Wrap them up and place them in a freezer-safe bag. Thaw in the refrigerator overnight and serve at warm, room temperature, or chilled.
If you love this recipe try these out!
If you’ve tried this Buttermilk Pie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Buttermilk Pie
Equipment
- Large mixing bowl
- 9-inch pie pan
- Whisk
Ingredients
- 1⅓ cups granulated sugar (266g)
- 3 large eggs room temperature
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 pinch nutmeg freshly grated or ground
- 1 cup buttermilk (240mL)
- 2 teaspoons fresh lemon juice
- 1 tablespoon vanilla extract
- ½ cup unsalted butter melted (113g)
- 1 unbaked 9″ pie crust*
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, combine the sugar and eggs and whisk until well combined. Sprinkle in the flour, then add the lemon zest, salt, and nutmeg, and whisk to combine.
- Pour in the buttermilk, lemon juice, and vanilla extract, then mix well.
- Finally, whisk in the melted butter. Pour the filling into the prepared pie crust. (You can brush the edge with an egg wash for a more golden crust if desired.)
- Bake for about 40 minutes or until the crust is golden brown and the center barely wobbles when gently shaken. Loosely wrap the edge with foil after about 20 minutes of baking if they appear to be browning too quickly.
- Allow to cool completely before slicing. Top each serving with a dollop of whipped cream.
Notes
- *Blind bake if using homemade dough. If using homemade pie dough, I recommend blind baking the crust for a crisp and flaky shell. To blind bake, roll a disk of homemade dough into a 14-inch circle, line a 9-inch deep-dish pie pan, crimp the edges, and freeze the crust for 20 minutes. Line with parchment paper and fill with weights. Bake for 20 minutes at 425°F. Remove parchment and weights and let cool before proceeding with the filling. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not need to be blind-baked.
- Allow the pie to cool. You have to allow the pie to cool completely before slicing. The buttermilk pie will firm up as it cools. The filling will be runny if you don’t allow the pie to cool.
- Bring cold ingredients to room temperature. It’s best to bring the eggs to room temperature before making the filling so they incorporate into the filling easily.
- Don’t overmix! When making the pie filling, be careful not to overmix, or the filling may come out rubbery.
