I still remember the first time I had Buttermilk Pie—it was at my grandma’s house on a summer Sunday afternoon.
The crust was golden, the filling was creamy with just the right amount of sweetness, and there was this faint hint of lemon and nutmeg that made me go back for seconds.
This recipe brings back that memory every time. It’s my go-to when I want something comforting, simple, and crowd-pleasing.
Whether you’re baking for a family gathering, holiday spread, or just need a midweek treat, this classic Southern dessert always hits the spot.
It’s smooth like a custard pie, has a slight sugar top, and needs just a handful of basic ingredients you probably already have.
No special tools. No fancy steps. Just good, old-fashioned baking.
What Is Buttermilk Pie?
Buttermilk Pie is a traditional Southern dessert with a custard-like texture and lightly tangy flavor from the buttermilk.
It’s sweet, creamy, and has that irresistible sugar top after baking. If you’re a fan of Sweet Potato Pie or Lemon Cream Pie, this one will fit right into your favorites list.
Why You’ll Love This Easy Buttermilk Pie Recipe?
1. No special tools or ingredients
2. Just one bowl and a whisk
3. Make-ahead friendly
4. Classic, comforting Southern flavor
5. That golden sugar top is everything
How To Make Buttermilk Pie?
Recipe Overview
This easy buttermilk pie is a creamy, custard-style dessert made with pantry staples and baked in a flaky pie crust.
It’s one of those “stir, pour, and bake” recipes that delivers big flavor without the fuss.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Cuisine: Southern
- Course: Dessert
- Difficulty: Easy
- Yield: 8 slices (1 Pie)
- Calories: ~360 per serving
Equipment You’ll Need
You don’t need anything fancy—just the basics:
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- 9-inch deep dish pie plate
- Oven
Ingredients for Buttermilk Pie
- 3 large eggs
- 1 ½ cups white sugar
- ½ cup butter, softened
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon freshly grated nutmeg
- 1 (9-inch) unbaked deep dish pie crust
Instruction
1. Preheat your oven to 350°F (175°C).
2. Cream the butter and sugar in a mixing bowl until smooth. I usually use a handheld mixer, but a whisk works fine.
3. Add eggs one at a time, beating well after each one.
4. Stir in the flour, followed by the buttermilk, lemon juice, and vanilla. Mix until the filling is smooth and creamy.
5. Sprinkle in the nutmeg and give it one final stir.
6. Pour the filling into the pie crust, and place the pie on a baking sheet to catch any drips.
7. Bake for 45–50 minutes, or until the top is golden and the center is set but still has a slight jiggle.
8. Cool completely before slicing—this helps the custard firm up perfectly.
Tip: If the edges of your crust start browning too fast, loosely cover them with foil midway through baking.
Nutrition Facts
- Calories: 360
- Fat: 18g
- Carbs: 45g
- Protein: 5g
- Sugar: 32g
- Fiber: 1g
What to Serve with Buttermilk Pie?
1. Fresh berries or berry compote
2. A dollop of whipped cream
3. A drizzle of caramel or chocolate sauce
4. Hot coffee or sweet tea on the side
How to Store Buttermilk Pie?
Once completely cooled, cover the pie with plastic wrap or foil and keep it in the fridge. It stays fresh for about 4 days. I actually like it even better the next day—more flavor, and easier to slice!
Can You Freeze Buttermilk Pie?
Yes, you can. Let it cool completely, wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge and serve chilled or at room temperature.
FAQ
What’s the difference between buttermilk pie and chess pie?
They’re cousins! Buttermilk pie uses buttermilk and no cornmeal, while chess pie typically includes cornmeal and sometimes vinegar.
Can I use low-fat buttermilk?
Yes, but full-fat gives the creamiest texture.
Can I make this gluten-free?
Use a gluten-free flour blend and a gluten-free pie crust—works great!
Can I skip the nutmeg?
Sure thing. It adds warmth, but the pie is still tasty without it.
Conclusion
I hope this Buttermilk Pie recipe brings as much joy to your kitchen as it does to mine. It’s a family favorite for a reason—simple, rich, and full of Southern charm.
If you give it a try, I’d love to hear how it turned out. Leave a comment or tag me on social so we can swap baking stories!
Buttermilk Pie
Equipment
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- 9-inch deep dish pie plate
- Oven
Ingredients
- 3 large eggs
- 1 ½ cups white sugar
- ½ cup butter softened
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon freshly grated nutmeg
- 1 9-inch unbaked deep dish pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugar in a mixing bowl until smooth. I usually use a handheld mixer, but a whisk works fine.
- Add eggs one at a time, beating well after each one.
- Stir in the flour, followed by the buttermilk, lemon juice, and vanilla. Mix until the filling is smooth and creamy.
- Sprinkle in the nutmeg and give it one final stir.
- Pour the filling into the pie crust, and place the pie on a baking sheet to catch any drips.
- Bake for 45–50 minutes, or until the top is golden and the center is set but still has a slight jiggle.
- Cool completely before slicing—this helps the custard firm up perfectly.
- Tip: If the edges of your crust start browning too fast, loosely cover them with foil midway through baking.
