Buttermilk Pie

There’s something undeniably comforting about pie. It’s one of those timeless desserts that feels like a warm hug, no matter the season. And when it comes to classic Southern desserts, Buttermilk Pie is truly a hidden gem. With its silky custard filling, buttery crust, and a delicate balance of tangy and sweet, it’s the kind of dessert that has everyone sneaking back for “just one more slice.”

This pie may sound simple (and it is), but don’t let that fool you—it’s elegant, nostalgic, and downright delicious. Whether you’re baking it for a holiday table, a Sunday dinner, or just because you want something sweet and cozy, this Buttermilk Pie is going to become a fast favorite. Trust me, one bite and you’ll be hooked.

Why You’ll Love This Recipe

Buttermilk Pie has been a Southern staple for generations, and for good reason. Here’s why this recipe deserves a spot in your baking lineup:

Versatile

It works for every occasion. Dress it up with a dollop of whipped cream and berries for a dinner party, or keep it plain and simple for a comforting weeknight dessert.

Budget-Friendly

Made with pantry staples and a splash of buttermilk, this pie proves that humble ingredients can create an extraordinary dessert.

Quick and Easy

No complicated steps, no fussy techniques—just straightforward baking with incredible results.

Light and Tangy

The buttermilk gives this pie its signature flavor: sweet custard with a gentle tang that keeps every bite bright and balanced.

Nostalgic and Comforting

It feels like a recipe passed down from grandma’s kitchen—simple, homey, and guaranteed to bring smiles around the table.

Recipe Origin

Buttermilk Pie is a traditional Southern dessert with roots that go back generations. It was especially popular in the days when cooks needed to make the most of simple pantry staples. With eggs, sugar, butter, and buttermilk, you could whip up a dessert that felt rich and special without needing fancy ingredients. It’s proof that the best recipes are often the simplest.

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk
• Electric hand mixer (optional, but helps with egg whites)
• Measuring cups and spoons
• Pie dish
• Cooling rack

Ingredients in Buttermilk Pie

Here’s the beauty of this pie: it doesn’t take much to create something magical. Let’s break down the essentials:

Buttermilk

The star of the show. It adds a light tang that balances out the sweetness of the custard.

Eggs

They create structure for the filling. Separating the yolks and whites gives the pie its creamy yet airy texture.

Pie Dough

Use homemade if you’re up for it, but premade works beautifully too. Either way, it’s the buttery foundation that holds it all together.

Butter

Melted butter enriches the custard, making it smooth and velvety.

Granulated Sugar

For sweetness, of course! It also helps the filling set to the perfect custard consistency.

All-Purpose Flour

A little flour thickens the filling so it slices cleanly.

Lemon Juice and Zest

Brightens the custard with a subtle citrus lift. It’s the little secret that makes this pie unforgettable.

Kosher Salt

Just a pinch enhances all the other flavors.

Powdered Sugar

For dusting the finished pie—simple, pretty, and classic.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Place your pie dough into a pie dish and crimp the edges if you’d like a decorative touch.

Mix the Dry Ingredients

In a medium bowl, whisk together the sugar, flour, and salt until combined.

Add the Wet Ingredients

In a large bowl, whisk the egg yolks with the melted butter, buttermilk, lemon juice, and lemon zest. Slowly add in the dry mixture, stirring until smooth.

Whip the Egg Whites

In a separate clean bowl, whip the egg whites until soft peaks form. Gently fold them into the custard mixture—this gives the pie its light and airy texture.

Assemble the Pie

Pour the filling into the prepared pie crust, smoothing the top with a spatula.

Bake to Perfection

Bake for 40–50 minutes, or until the top is lightly golden and the center is just set (it should jiggle slightly).

Cool and Dust

Let the pie cool completely on a wire rack. Once cooled, dust with powdered sugar for a simple, elegant finish.

Serve and Enjoy

Slice and serve as is, or add a dollop of whipped cream and fresh berries for an extra treat.

Nutrition Facts

• Servings: 8
• Calories per serving: ~320 (estimate)
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

How to Serve Buttermilk Pie

Buttermilk Pie is delicious all on its own, but if you want to elevate it, here are a few tasty ideas:

• Fresh Berries: Strawberries, raspberries, or blueberries add a burst of freshness.
• Whipped Cream: A soft, billowy dollop on top takes it to the next level.
• Ice Cream: Vanilla bean ice cream alongside a warm slice = perfection.
• Coffee or Tea: A hot cup balances the sweetness beautifully.
• Powdered Sugar Dusting: Sometimes simple really is best.

Make-Ahead and Storage Tips

• Make Ahead: This pie actually tastes even better once it’s had time to chill. Bake it the day before and refrigerate overnight.
• Storage: Keep leftovers covered in the fridge for up to 4 days.
• Freezing: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Variations to Try

• Spiced Version: Add a pinch of cinnamon or nutmeg to the filling.
• Citrus Twist: Swap lemon zest for orange or lime for a different citrus vibe.
• Coconut Buttermilk Pie: Stir in shredded coconut for added texture and flavor.
• Chocolate Drizzle: Add a drizzle of melted chocolate over each slice for a decadent touch.

Additional Tips

• Use room-temperature eggs and buttermilk for best results.
• Don’t overbake—the center should jiggle slightly when you pull it from the oven.
• Let the pie cool completely before slicing for clean cuts.
• For a crisper crust, blind-bake your pie shell for 10 minutes before adding the filling.

FAQ Section

Q1: Can I make this without buttermilk?
A1: You can substitute with a mix of milk and lemon juice or vinegar, but the flavor won’t be quite the same.

Q2: Why separate the eggs?
A2: Beaten egg whites make the custard lighter and give it that delicate texture.

Q3: Can I use salted butter?
A3: Yes, but reduce the added salt slightly to balance the flavor.

Q4: How do I know when the pie is done?
A4: The edges should be set, and the center should have a gentle jiggle (not liquid).

Q5: Can I make mini versions?
A5: Absolutely! Use tart pans or muffin tins for adorable personal pies.

Q6: Does this pie need to be refrigerated?
A6: Yes, store it in the fridge once cooled for freshness.

Q7: Can I add vanilla extract?
A7: Definitely—1 teaspoon of vanilla adds a lovely warmth to the flavor.

Q8: What’s the difference between Buttermilk Pie and Chess Pie?
A8: Chess Pie uses cornmeal and is richer, while Buttermilk Pie is lighter and tangier.

Q9: Can I freeze the whole pie?
A9: Yes, wrap tightly in plastic and foil, and freeze for up to 2 months.

Q10: Is this pie overly sweet?
A10: Not at all—it’s sweet, but the buttermilk and lemon balance it perfectly.

Conclusion

Buttermilk Pie is proof that simple ingredients can create extraordinary results. With its creamy custard filling, buttery crust, and subtle tang, it’s a dessert that feels both nostalgic and special. Whether you serve it warm with whipped cream or chilled with a dusting of powdered sugar, this pie will always bring smiles to the table.

So next time you’re craving a classic dessert with a little Southern charm, whip up this Buttermilk Pie. It’s easy, elegant, and oh-so comforting—trust me, it’s one you’ll come back to again and again.

Print