Easy Southern Buttermilk Pie

This classic Southern Buttermilk Pie is creamy, custardy, and perfectly tangy with a golden flaky crust. Custardy, tangy, and perfect when served warm or chilled.

There's nothing quite like a slice of Southern Buttermilk Pie-sweet, tangy, and creamy with a custard-like filling that melts in your mouth. It may look simple and plain, but this old-fashioned pie has been a staple at holiday tables and church potlucks across the South for generations.

Made with simple ingredients like buttermilk, sugar, and eggs, it's a recipe that proves you don't need anything fancy to make a dessert that feels special. And even though made with simple ingredients, it's so amazingly delicious. Whether you're baking it for Thanksgiving, Christmas, or a Sunday dinner, this pie is guaranteed to bring comfort and nostalgia to your table.

Why You'll Love This Buttermilk Pie

- Creamy custard filling with a tangy twis
- Uses simple pantry ingredients
- Uses pre-made pie crust for a quick and easy recipe. 
- No mixer required! Simply whisk the ingredients together. 
- Video tutorial included to walk you through this process.

Ingredients You'll Need For The Buttermilk Pie: 

Buttermilk - fresh, liquid buttermilk 

Granulated sugar

Unsalted Butter

Lemon juice - for added tangy flavor

Flour - used to thicken the custard

Store-bought pie crust - This pie fits a tradition pie crust. Ground Nutmeg - Use fresh grated nutmeg for a more robust flavor

Pro Tips for the Perfect Pie

• Let the pie cool completely so the custard sets then refrigerate.
  
• Tent the foil over the pie if the crust is browning too quickly.
  
• Don't overbake. A slight jiggle in the center is normal.

Variations to Try

• Coconut Buttermilk Pie: Stir in shredded coconut for added texture and flavor. 
• Chocolate Buttermilk Pie: Whisk in a few tablespoons of cocoa powder to turn this recipe into a rich, fudgy custard pie.
• Bourbon Buttermilk Pie: Add a splash of bourbon or whiskey for a warm, Southern twist with depth of flavor.

Buttermilk Pie vs. Chess Pie

Buttermilk Pie and Chess Pie are two classic Southern desserts that are often mistaken for one another,  but they're not exactly the same. Buttermilk Pie is tangy and custard-like, while Chess Pie is richer and more textured due to the addition of cornmeal. 

Buttermilk Pie

• Made with simple ingredients like buttermilk, sugar, eggs, flour, and butter.
  
• Has a tangy, custard-like filling due to the buttermilk.
  
• Lighter in flavor and texture compared to Chess Pie.

Chess Pie

• Contains cornmeal (sometimes flour) which gives the filling more texture.
  
• Often includes a little vinegar to balance the sweetness.
  
• Richer, denser, and sweeter than Buttermilk Pie.

Storage & Freezing

- Freeze slices wrapped in plastic wrap and foil for up to 3 months.
- Refrigerate, covered airtight, for up to 4 days.

Frequently Asked Questions:

How do I know when my Buttermilk Pie is done?

The pie and browned and it is no more than slightly giggly when you move it.

Why didn't my pie set?

It is possible that the pie did not completely cool prior to cutting. The pie continues to "firm" as it cools and if cut too early/while still cooling it may have not had a chance to properly set. Make sure the pie is not warm to the touch prior to cutting it.

Can I make buttermilk pie ahead of time?

Of course! It tastes even better the second day. Bake it the day before and chill the pie overnight. It can be served cold, at room temperature, or even a little warm. I love to warm mine in the microwave.

More Recipes With Buttermilk

Mile High Buttermilk Pound Cake - a classic dessert with a rich, buttery texture and moist crumb and a decadent powdered sugar glaze.Find the recipe here

Try my moist, Dark Chocolate Buttermilk Pound Cake infused with Dutch processed black cocoa powder.

Lemon Buttermilk Pound Cake - packed with bright lemon flavor and enriched with buttermilk for a moist, tender, and melt-in-your-mouth crumb.