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My buttermilk pie recipe features a creamy, silky smooth buttermilk filling atop a buttery pie crust. It’s a totally unique flavor and one my family can’t get enough of!
If you need more creamy pie recipes, you will love my coconut cream pie, no-bake peanut butter pie, and chocolate pudding pie!
Table of Contents
In an effort to break from routine, I love to lighten up family get-togethers with new and fun desserts–like my southern buttermilk custard pie!
If you’re unfamiliar, it’s somewhat of an unusual pie. It’s not super sweet, and it’s not overly tangy; rather, it’s silky smooth, bright, and full of creamy flavor. Think of it like a chess pie but without the cornmeal.
Why I love this recipe
- The texture is heavenly. The pie filling is thick, creamy, and ever so tangy from the buttermilk.
- Perfect for special occasions. When everyone is making a healthy apple pie, you can be the standout with this totally unique custard pie recipe.
- Low-maintenance. Like healthy pumpkin pie, this is a foolproof dessert with minimal steps, yet the results are pure decadence.
- Everyone will love it. My friends love it because it’s not a pie you’re likely to find in all parts of America, yet the flavors are all too familiar and comforting.
Key ingredients
- Pie crust. I usually keep it simple and use a store-bought pie crust, but you can easily make your own. Follow the instructions for your pie dough and blind-bake it if necessary.
- Buttermilk. The star ingredient! On the off chance I can’t find buttermilk, I’ll mix equal portions of milk and add 1 tablespoon of lemon juice or vinegar.
- Unsalted butter. Melted butter is key, but make sure it isn’t too hot, or it’ll cook the eggs. I prefer unsalted butter, so the pie isn’t salty.
- Large eggs. AKA the secret to the decadent filling. As for substitutions, I tried, but none of my substitutions could mimic the texture of the eggs.
- Sugar. I used white sugar, so the pie is light in color. If you want brown sugar, just know that the pie will be darker.
- Lemon juice. To balance and brighten the filling. I’ve tried it with fresh lemon juice and bottled juice, and they both work equally well in this recipe.
- Vanilla extract. For flavor.
- Nutmeg. I prefer freshly grated nutmeg, but the bottled variety works in a pinch.
- Flour. You don’t need much flour, so use what you have on hand or one that you like. I used all-purpose flour.
How to make southern buttermilk pie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prep. Preheat the oven and place the pie crust in a pie pan.
Mix. In a large bowl, whisk the ingredients together one at a time until smooth.
Assemble. Pour the filling mixture into the crust and wrap the edges in aluminum foil.
Bake. Bake the pie in the preheated oven until the edges are set, then let it cool until firm.
Arman’s recipe tips
- Enhance the flavor. Whisk fresh lemon zest for a brighter taste.
- Let the foil overhang slightly. If I notice the edges of the pie are beginning to brown, I like to tent it with additional foil so it doesn’t burn.
- Don’t overbake. It can be tricky to know when this pie is done baking since the filling is light in color. It should be done when the edges are golden, and the center still has a slight jiggle.
- Serve it cold. I always get asked what temperature this pie should be served at, and it’s really up to you. I prefer it after it’s been chilled overnight, though you could serve it at room temperature if you prefer.
- Garnish the pie with a dollop of whipped cream or fresh berries–just for fun!
Frequently asked questions
Contrary to what you’d expect, it’s not super sweet, and it doesn’t taste overly of buttermilk either. It has a subtle tanginess that complements the light, custardy filling, while a hint of vanilla and lemon gives it a brighter taste.
Buttermilk Pie
Ingredients
- 1 9-inch pie crust * See notes
- 1/2 cup unsalted butter melted and cooled
- 1 1/4 cups sugar
- 3 large eggs
- 1 large egg yolk
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 180C/350F.
- Whisk butter, sugar, eggs, and egg yolk in a large bowl. Add buttermilk, lemon juice, vanilla extract, and nutmeg. Finally, whisk in the flour.
- Pour the filling into the pie crust. Protect the edges of the crust with aluminum foil or a pie shield.
- Bake the pie for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
- Cool the pie for at least one hour. If you have time, refrigerate it overnight.
- Once set, slice and serve.
Notes
Nutrition
More decadent desserts
Originally published December 2023, updated and republished December 2024
Hm why is this called buttermilk? Because of butter?
It’s called buttermilk because it is a side product after butter is churned from milk. It is also left to sour. It looks like yoghurt that you can drink.
Sounds interesting. I rarely make pies but I could start after reading your recipes.
I cannot find buttermilk in my city. Can I use regular?
Interesting recipe. Never tried making pie on my own!
This is soooo good!