Buttermilk Pie Recipe

published on Dec 01, 2023

1 comments

5 from 32 votes

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This silky smooth buttermilk pie is the crowd-pleasing dessert you need for your holiday celebration! Not only is it incredibly easy to make, but every bite is as creamy and velvety as custard.

Want a simple, no-nonsense pie for the holidays? There’s nothing better than my deceptively easy buttermilk pie!

If you love silky smooth pies as much as my family does (I’m talking to you, banoffee pie), then you’ll love this underrated Southern dessert. It has the most heavenly custard-like buttermilk filling surrounded by a flaky, buttery pie crust. Sure, it’s known for being a little old-fashioned, but it sure doesn’t taste like it.

Table of Contents

Recipe highlights
Ingredients needed
How to make buttermilk pie
Recipe tips and variations
Storage instructions
Frequently asked questions
More delicious pies to try
Buttermilk Pie (Recipe Card)

Recipe highlights

A Southern treat. Buttermilk pie is an old-fashioned Southern dessert but it’s good enough to be popular worldwide.
Creamy and custardy. The velvety filling is what makes buttermilk pie so special. It’s silky smooth and rich with a golden brown, crackly topping, kind of like creme brulee.
The easiest pie. Unlike apple pie or pecan pie, buttermilk pie is a low-maintenance and foolproof dessert made from a handful of baking staples. Use a store-bought crust to make it even easier!

Include this pie on the menu for the best holiday ever! It’s always crowd-pleasing and pairs perfectly with these easy Thanksgiving and Christmas desserts as well.

Ingredients needed

All you need is a pie crust and a handful of baking staples to make this old-fashioned buttermilk pie:

Pie crust. Keep it simple with a store-bought crust or go all out with a homemade pie crust.
Buttermilk. You can buy a carton of buttermilk at pretty much any grocery store. Can’t find it? No problem! Make your own by mixing milk with lemon juice or vinegar.
Unsalted butter. Melted butter is key but make sure it isn’t too hot! Give it plenty of time to cool before making the filling.
Eggs. AKA the secret to the decadent filling. No substitutions, please.
Sugar. To sweeten every slice, of course.
Lemon juice. To brighten up the filling and balance each bite. I’ve tried it with fresh lemon juice and bottled juice and they both work.
Vanilla extract. For flavor.
Nutmeg. Ground nutmeg is fine, but grating fresh nutmeg tastes the best!
Flour. You don’t need much flour, so use what you have on hand or one that you like. I used generic all-purpose flour.

Find the printable recipe with measurements below.

How to make buttermilk pie

This foolproof pie comes together in 4 simple steps:

Step 1- Make the filling: Whisk the filling ingredients in a large bowl.

Step 2- Bake: Pour the filling into the pie crust. Bake the pie until the edges are set but the center is still slightly jiggly.

Step 3- Let it cool: Let it cool at room temperature before chilling the pie for at least an hour or overnight.

Step 4- Serve: The next day, slice the pie and top it with whipped cream. Enjoy!

Recipe tips and variations

Do not overbake. You’ll know the pie is baked through when the top turns golden brown, the edges are set, and the middle jiggles slightly when you wiggle the pan. Remember, the pie will continue cooking as it cools down.
Cover the crust. Covering the edges of the crust with aluminum foil prevents it from browning or burning in the oven. I actually like to use a pie shield because it fits perfectly.
Play with the filling flavor. Make the pie sweeter with extra sugar, add more lemon juice or lemon zest for tang, or a pinch of salt to round out the flavors. If I’m making this strictly for adults, a splash of bourbon or whiskey is always welcome in this Southern pie, too!
Add a garnish. I typically serve this pie with just a touch of whipped cream, but when your sweet tooth is craving a little more, top the pie or slices with powdered sugar, fresh berries, crushed nuts, grated nutmeg, chocolate syrup, caramel, or cherry sauce.

Storage instructions

To store: The pie is best when it’s served the day after it’s baked or you can save the leftovers for up to 3 or 4 days. Keep the pie or slices covered and in the fridge until it’s time to eat.

To freeze: Wrap the cooled pie in a layer of plastic or aluminum foil, then freeze for 2 to 3 months. Let it thaw for a few hours on the kitchen counter before slicing and serving.

Frequently asked questions

Is buttermilk pie and chess pie the same thing?

They’re similar, but not the same! Both of these Southern pies are made with a pie crust and custard-like buttermilk filling, but chess pie has one key difference: cornmeal. By adding cornmeal to the filling, chess pie takes on a gorgeous golden-brown color and slightly crispy texture.

Do you serve buttermilk pie hot or cold?

It’s up to you. I find that the filling has the most luxurious texture after it’s been left to chill overnight. However, if you prefer warm slices of pie, go ahead and serve it 1 hour after baking or reheat the slices in a microwave in 30-second intervals.

What does buttermilk pie taste like?

Buttermilk pie isn’t super sweet like a lot of other pies. It doesn’t taste overtly like buttermilk, either. Instead, it has a subtle tanginess that complements the light custardy filling while a hint of vanilla adds elegance to every bite.

More delicious pies to try

Coconut cream pie– Just as easy to make and full of coconut flavor.
Chocolate pudding pie– If you love pudding and pie crust, this ticks the boxes.
Cherry pie– My family’s favorite pie ever.
Cherry Bakewell tart– Bite-sized pies that are perfect for entertaining.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.