Southern Buttermilk Pie Recipe

A delicious classic southern buttermilk pie that’s tangy has a creamy custard filling and comes together in minutes. A Classic Southern dessert that’s great served chilled or at room temperature. If you’re looking for a new pie recipe, try this one. It’s an old-fashioned recipe sure to become a family favorite.

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There’s nothing quite like a homemade pie. This Southern Buttermilk Pie Recipe is classic and traditional in the south. It’s one of the easiest pies you’ll ever make with just the right amount of sweetness, and it’s not too heavy. Truly an easy pie recipe that produces a thick, rich, and custardy pie.

I appreciate classic southern desserts- peach cobbler, caramel cake, and sweet potato pie. This recipe has always been a simple show-stopping dessert and seemed to disappear first from the Thanksgiving table during the holidays. An old-fashioned treat you can’t resist.

Southern Buttermilk Pie on a blue plate with text overlay.

What Is Buttermilk Pie?

Buttermilk Pie is a custard pie that comes together quickly and relatively easily. It’s made with simple ingredients easily found in local grocery stores. Of course, the star ingredient is buttermilk. But don’t worry, this simple pie will fool you with the most creamy texture and filling.

Recipe Origin

It is believed that Buttermilk Pie originated in Europe and was brought over as people came to the south. This is a pie your grandmother probably made when things were scarce, and families made desserts with ingredients they had on hand. It is also known as a “desperation” pie.

Why You’ll Love This Recipe

A custardy pie that only takes a little bit of time (5 minutes) to whip up.

The filling is smooth and sweet.

It is made of simple staple ingredients found in most kitchens.

Buttermilk Pie vs. Chess Pie

They look similar and may be close kin (like a cousin), but the buttermilk pie has more zing. The major differences between the two are chess pie contains small amounts of cornmeal, whereas buttermilk pie is made with flour. This pie can be served at room temperature, cold, or slightly heated, but my favorite way to eat it is straight out of the refrigerator. No matter your choice, it’s sure to be a tasty dessert.

Ingredients for Old Fashioned Buttermilk Pie

See the recipe card below for a complete list of ingredients and measurements.

A few simple ingredients are needed to make this southern classic. All items can be found at your local grocery store.

Buttermilk is one of the main ingredients, and this pie can’t be made without it.

Sugar, Flour, Eggs, and Butter are all needed for the perfect pie.

Vanilla, Salt, and Nutmeg are all needed for flavoring the pie.

Pie Crust– I used a store-bought pie crust to keep it simple. Of course, feel free to make one from scratch.

Buttermilk Pie ingredients with text overlay.

How to Make Southern Buttermilk Pie

Make the Filling. In just a few easy steps, you can have this classic southern buttermilk pie mixed and in the oven. Add butter and sugar in a large bowl of your stand mixer, and whisk until combined. Add flour, salt, and eggs; mix well. Add buttermilk, vanilla, and nutmeg; mix well.

Fill the crust. Place the pie pan on a baking sheet to catch any drips. It’s easier to wash a baking sheet than to clean the bottom of your oven. Pour the buttermilk mixture into an unbaked pie shell. It will fill the shell to the top.

Bake. Bake for 45-55 minutes, until lightly browned on top and mostly set. The center of the pie may be slightly jiggly and puffed. Cool for 2 hours on the counter or wire rack, cover with plastic wrap, and refrigerate until ready to serve.

Buttermilk- A key ingredient

Not a fan of buttermilk? No worries. I’m not either, and if you paid me to drink a glass of buttermilk, I wouldn’t do it! But I like to cook with it. This pie does not taste like buttermilk at all. Instead, the buttermilk gives body to the custard and just a little bit of tang to the flavor.

If you’ve never tried buttermilk pie, you are missing out on something good. The velvety custard will make it a favorite sweet ending to your meal. It’s cool, creamy, and so delicious. This is the best pie, with a slightly tangy flavor and a little caramelized topping.

Southern Buttermilk Pie at different stages from start to finish with text overlay.

Pie Crust

I like to use a ready-made pie crust from the grocery store because they are easy and convenient. I usually find my crusts in the freezer section. This is the easiest way to make a quick pie. No prebaking.

Refrigerated pie crusts are also a great choice. Just roll them out on a lightly floured surface. You’ll need at least a 10-12-inch circle to fit in your pie pan. Crimp the edges as desired and prebake the crust.

Make a homemade crust from scratch, and it will be just fantastic. You will need to prebake the crust.

Baking Tip: Don’t Burn Your Pie

If your crust begins to darken too quickly, wrap the edges with a tin foil tent. This will prevent your crust from burning.

How to Serve

Once baked and cooled, slice with a serrated knife and serve with whipped cream, fresh berries, fresh fruit, or vanilla ice cream. This pie can be served at room temperature, but I prefer it cold.

How to Store

Store leftover pie covered in an airtight container or tightly wrapped in the refrigerator for 3-5 days. Honestly, leftover pie only last 2-3 days in my house before it’s all gone.

How To Freeze this Custard Pie

This pie can be easily frozen. The next time you make this recipe, just double it and make two pies: one to enjoy now and one to freeze for later. Bake and cool the pie according to the directions on the recipe card. Then wrap the pie in plastic wrap and place it in a zip-top bag. Store in the freezer for several months. Remove from the freezer and thaw in the refrigerator when ready to enjoy—reheat in the oven before serving if desired.

Important Tips:

Whole full-fat buttermilk yields the best results.

Use a homemade pie crust if desired.

Allow the pie to cool, then chill in the refrigerator before cutting.

As the pie cools, it will continue setting and thickening.

A delicious recipe for an old-fashioned southern dessert.

You can substitute cinnamon in place of nutmeg.

Suppose you don’t have a stand mixer, no problem. All of these ingredients can be whisked by hand in a large bowl. Use melted butter instead of softened butter.

Is My Pie Done?

The top will be golden brown and slightly puffed. The center will be a bit jiggly but not wet or runny. You will have a slightly cracked top. If the edge of the crust begins to brown too fast, make a tin foil ring to go around the outside edges of the pie crust. To check for doneness: Insert a knife in the center of the pie; if it comes out clean, it’s done. Cool for at least 2 hours before slicing.

Old Fashioned Southern Buttermilk Pie on a blue plate with text overlay.

More of My Favorite Pie Recipes

Chocolate Pecan Pie

Pumpkin Pie

Sweet Potato Pie

Recipe FAQs

Buttermilk pie is a buttery pie baked inside of a pie crust. It has a soft custard filling that is creamy and simple.

The star ingredient is buttermilk. Whole-fat buttermilk is needed for the creamy texture. This pie goes back generations, and there are no fancy ingredients. Only simple ingredients are needed to make this entire pie.

No. If your pie is runny, it is not done. It will continue setting and thickening as it cools. It is essential to allow at least 2 hours of cooling time and chill time before serving.