There is nothing quite like a slice of buttermilk pie to make an ordinary afternoon feel like a celebration. This creamy old fashioned buttermilk pie is Southern comfort in its purest form, a custard-style dessert that turns a handful of everyday pantry staples into something rich, tangy, and unforgettable. If you have ever loved a chess pie, think of this as its slightly tangier, creamier cousin, the kind of pie that disappears from the table before the coffee has even finished brewing.
What makes this recipe so beloved is how effortlessly it comes together. There is no fussy technique, no stand mixer required, and no long list of specialty ingredients to hunt down. You simply stir, pour, and bake your way to a golden custard that sets into velvety perfection as it cools. Whether you are baking for a cozy Sunday supper, a holiday gathering, or a spur of the moment craving, this pie rises to the occasion with quiet, old fashioned charm.
Why You’ll Love This Recipe
This buttermilk pie leans on classic Southern flair, delivering a silky texture and buttery flavor that feels far more indulgent than the short ingredient list suggests. The tang of the buttermilk plays beautifully against the sweetness of the sugar, creating a balanced custard that never tips into cloying territory. It is the sort of dessert that earns compliments and recipe requests in equal measure.
It is also wonderfully practical. Every ingredient is likely already sitting in your kitchen, which means you can whip up a homemade pie on a whim without a special trip to the store. From casual weeknight dinners to festive holiday spreads, this pie slides comfortably into any occasion and always feels appropriate.
Best of all, it is a make ahead dream. Buttermilk pie tastes even better the day after baking, once the flavors have had time to settle and deepen. That makes it a stress free choice for entertaining, since you can bake it in advance and simply pull it out when guests arrive.
Ingredients
The heart of this pie is, of course, the buttermilk. You will need one cup of buttermilk, and it brings that signature tangy flavor that defines the dessert. If you cannot find buttermilk at the store, you can make a quick substitute by stirring one tablespoon of lemon juice or vinegar into one cup of milk and letting it sit for about five minutes. Alongside the buttermilk, you will use half a cup of unsalted butter, melted and cooled, which lends richness and helps create that creamy, custardy texture.
For sweetness and structure, gather one and a half cups of granulated sugar and three tablespoons of all-purpose flour. The sugar balances the tartness of the buttermilk, while the flour gently thickens the filling so it sets into clean, sliceable wedges. Three large eggs give the custard its body and that classic set, and one teaspoon of vanilla extract adds warmth and depth that ties everything together.
Finally, you will need one unbaked nine-inch pie crust. A store-bought crust works perfectly if you are short on time, or you can reach for your favorite homemade recipe if you enjoy rolling out dough. Either way, the crust becomes the flaky, buttery vessel that cradles the smooth filling and turns each bite into something special.
Step-by-Step Instructions
Begin by preheating your oven to 350 degrees Fahrenheit, or 175 degrees Celsius, so it is fully warmed by the time your filling is ready. While the oven heats, melt half a cup of butter gently over low heat or in the microwave, then set it aside to cool slightly. Cooling the butter is a small but important step, because pouring in butter that is too hot can begin to cook the eggs before the pie ever reaches the oven.
In a medium bowl, whisk together the one and a half cups of granulated sugar and the three tablespoons of all-purpose flour. Combining the dry ingredients first helps prevent lumps from forming once the wet ingredients join the party. Next, add the three large eggs to the sugar and flour mixture and whisk until everything is well combined and smooth.
Pour in the melted and cooled butter, the one cup of buttermilk, and the one teaspoon of vanilla extract. Whisk the filling until it is completely smooth and glossy, taking a moment to scrape down the sides of the bowl so nothing is left behind. The mixture will look loose and pourable, which is exactly what you want for a tender custard.
Prepare your crust before filling it. If you are using a store-bought pie crust, follow the package instructions for pre-baking, and if you are working with homemade dough, roll it out, fit it into your pie dish, and blind-bake it until lightly golden, which usually takes about ten minutes. Blind-baking helps guard against a soggy bottom and gives you a crisp, flaky base.
Pour the buttermilk mixture into the prepared crust and smooth the top with a spatula so it bakes evenly. Slide the pie into the oven and bake for 50 to 60 minutes. You are looking for a filling that is set around the edges but still has a gentle jiggle in the very center, since it will continue to firm up as it cools.
Let the pie cool completely on a wire rack before slicing. This resting time is essential, as it allows the buttermilk custard to finish setting into that signature creamy texture. Serve it at room temperature for a classic experience, or chill it in the refrigerator if you prefer a cool, refreshing slice.
Tips for the Best Buttermilk Pie
Patience is the secret ingredient here. Buttermilk pie is a fantastic candidate for making the day before you plan to serve it, and a night in the refrigerator gives the flavors time to marry into something even more delicious. When it is time to slice, use a sharp knife that you have dipped in warm water, wiping it clean between cuts, for neat and tidy wedges every time.
If you love a little brightness, grate a bit of lemon zest into the filling to amplify the natural tang of the buttermilk, or whisk in a pinch of nutmeg or cinnamon for cozy, autumnal warmth. A dollop of lightly sweetened whipped cream and a scatter of fresh raspberries or blackberries turn each slice into something truly special. If you are building out a dessert spread, these homemade pecan pie bars make a wonderful companion, and a savory showstopper like this creamy potato gratin with Gruyere and thyme rounds out a holiday menu beautifully.
Kitchen Gear for This Recipe
As an Amazon Associate, The Kitchen’s Aid earns from qualifying purchases at no extra cost to you.
Frequently Asked Questions
Can I store buttermilk pie?
Yes. Store your pie covered in the refrigerator for up to three days. If you like to serve it chilled, let it sit at room temperature for about 15 minutes to soften slightly before slicing.
Can I freeze buttermilk pie?
Absolutely. Let the pie cool completely, then wrap it well in plastic wrap and foil or store it in a freezer-friendly container for up to three months. Thaw it in the refrigerator overnight and bring it to room temperature before serving.
Will this pie set without cornmeal?
Yes. Some buttermilk pie recipes rely on cornmeal for texture, but here the three tablespoons of flour do the job beautifully, thickening the custard without altering its signature creamy feel.
What can I use if I do not have buttermilk?
Stir one tablespoon of lemon juice or white vinegar into one cup of regular milk and let it rest for about five minutes. It will curdle slightly and give you a quick homemade buttermilk substitute that works wonderfully in this pie.
How do I know when the pie is done?
The pie is ready when the edges are set and the center still has a slight jiggle, much like a custard. Avoid overbaking, since the filling continues to set as it cools and you want to preserve that silky, creamy texture.
I cannot wait for you to pull this creamy old fashioned buttermilk pie from your own oven. For more wholesome inspiration in the kitchen, browse these healthy eating ideas, and when your pie is cooling on the counter, snap a photo and tag @thekitchensaid on Instagram so I can celebrate your baking win with you.
Creamy Old Fashioned Buttermilk Pie Recipe
Southern · Dessert
Creamy, tangy Southern buttermilk pie with a silky custard filling baked in a flaky 9-inch crust.
Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1 1/2 cups granulated sugar
- 3 large eggs
- 3 tbsp all-purpose flour
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 unbaked 9-inch pie crust
Instructions
- Preheat oven to 350F (175C) and melt the butter, then set aside to cool slightly.
- Whisk together the granulated sugar and flour in a medium bowl.
- Add the eggs and whisk until combined, then stir in the melted butter, buttermilk, and vanilla until smooth.
- Prepare the crust, blind-baking until lightly golden if desired.
- Pour the filling into the crust and bake for 50 to 60 minutes until set but slightly jiggly in the center.
- Cool completely on a wire rack before slicing and serving.
Nutrition: 360 calories
Made this? Rate it
