Buttermilk Pie {Classic Southern Recipe} – WellPlated.com (2024)

Buttermilk Pieis outrageously easy, with a luxuriously custard-like creamy filling and a lightly crackled sugar top. Despite being an old-fashioned recipe, this Southern classic doesn’t receive the notoriety it deserves!

Why You’ll Love This Easy Buttermilk Pie Recipe

• An Old-Fashioned Favorite. If you’ve never had a classic Southern buttermilk pie, please run to your kitchen and bake this recipe immediately! Buttermilk pie is an easy custard pie that tastes similar to crème brûlée. It’s creamy, buttery, delicate, and delicious. I owe my appreciation for classic Southern desserts like buttermilk pie (and Chess Pie andSweet Potato Pie) to my grammy.
• Creamy Custard Filling, Crisp Crackly Top. In one of baking’s best magic acts, the filling transforms into a smooth, buttery custard while the pie bakes in the oven, but the top is delicate and crackly. Delightful! (This may be why you sometimes see it called “impossible buttermilk pie.”)
• Easy to Make, Simple Ingredients. Buttermilk pie is one of the easiest pies you can make and it has a short ingredient list. (Any extra buttermilk you can use for Buttermilk Cake). Unlike other custard pies (like Lemon Cream Pie), you don’t need to temper egg yolks.
• A Taste of History. Believe it or not, buttermilk pie got its start in England and was brought to America by settlers. The pie quickly became popular in the South, where buttermilk was plentiful.

How to Make Buttermilk Pie

The Ingredients

• Pastry Crust. A flaky, buttery crust is critical for this recipe. I love using my Darn Good Whole Wheat Pie Crust. Scared to death of pie crust? If you opt for store bought (which would officially make buttermilk pie THE easiest pie ever), I will not judge.
• Buttermilk. It goes without saying that the key ingredient for this old-fashioned pie recipe is buttermilk. Its subtle flavor and tang are what makes this recipe so special.
• Eggs + Sugar + Butter. Once mixed and baked, these three ingredients form an impossibly creamy and delicious filling.
• Lemon Zest + Juice. For fresh, zippy flavor.
• Booze. OK, this is admittedly not a classic buttermilk pie ingredient, but it’s sooooo tasty in pie. Also, anytime I have the chance to spike the dessert (hello, Bourbon Balls), I take it.

• Vanilla. The perfect match for bourbon (or any dessert!). Use real vanilla for the best flavor.
• Nutmeg. Warm flavors and just a touch of spice. You can make buttermilk pie without nutmeg in a pinch, but I do think it’s worth including. It’s a wonderful pairing with creamy flavors.

The Directions

1. Prep the Crust. Chill while you make the filling.

2. Start the Filling. Beat the eggs until mixed, then add in the dry ingredients.

3. Add Melted Butter. Stir it in.

4. Add the Remaining Ingredients. Stir those in too.

5. Assemble. Pour the filling into the crust.

6. Finish. Bake buttermilk pie at 325 degrees F for 20 minutes in the lower third of the oven, then transfer the pie to your oven’s center rack and continue to bake for additional 40 minutes. Let cool and ENJOY!

Storage Tips

• To Store. Cover leftover buttermilk pie and place in the refrigerator for up to 3 days.
• To Reheat. If you prefer to eat your leftover pie warm, gently reheat it in the oven at 325 degrees F until warmed through.
• To Freeze. Cover the buttermilk pie very tightly with plastic wrap and aluminum foil and store it in the freezer for up to 2 months. Thaw in the refrigerator the day before you want to serve it.

What to Serve with Southern Buttermilk Pie

• Buttermilk Pie Toppings. While homemade whipped cream is my preference because it lets the flavor of the custard shine above all, you could also top your buttermilk pie with with blueberries or try buttermilk pie with raspberry sauce. A drizzle of melted chocolate is never a bad idea, either. Want to make a topping from scratch? Try my Cranberry Orange Sauce, Cherry Pie Filling, or Apple Cider Caramel Sauce.
• Other Pie Recipes. Set out a selection of pies for your next get-together! Pumpkin Pecan Pie and Crustless Pumpkin Pie have nice fall vibes, while Blackberry Pie is perfect for summertime.
• Southern Favorites. Make a proper Southern dinner with Instant Pot Mac and Cheese, Sweet Potato Cornbread, Baked BBQ Chicken, and old-fashioned buttermilk pie for dessert.

Recommended Tools to Make this Recipe

• Rolling Pin. This one is nonstick!
• Pie Plate. My go-to pie plate for fruit pies, cream pies, and every kind of pie in between.
• Mixing Bowl. I love the non-slip bottoms on this mixing bowl set.

Recipe Tips and Tricks

• Use Actual Buttermilk. You’ll often see recipes that contain buttermilk suggest making your own using milk and a bit of lemon juice or vinegar (ahem, Banana Cake). While this easy swap works like a dream in many baked goods and savory recipes, buttermilk pie is not one of them. Since the buttermilk is the star here, I highly recommend buying the real deal for this particular recipe. It’s worth it!
• Cold Butter + Cold Crust = Flaky Perfection. The biggest rule of flaky pie crust is to keep it COLD. Use ice cold butter, ice cold water, and then after shaping, be sure to pop your crust in the fridge until it’s ready to be filled.
• Keep an Eye on the Crust. If you notice that it’s browning faster than you’d like, you can shield the pie crust with foil or add a pie crust shield. This will protect the crust from the direct heat of the oven, while still allowing the filling to bake.