Creamy Old Fashioned Buttermilk Pie Recipe

Introduction

Welcome, friend! I’m bringing you a slice of Southern comfort today with a recipe that’s near and dear to my heart: Buttermilk Pie. This gem of a dessert has been passed down through generations and, let me tell you, it’s the perfect mix of sweet and tangy. If you’ve never tried buttermilk pie before, think chess pie’s slightly tangier cousin—crazy creamy, rich, and beyond satisfying.

It’s the kind of pie that feels right at home on a cozy Sunday afternoon, but also daring enough for a dinner party. And the best part? It’s as easy as stir, pour, and bake. Ready to dig in? Let’s make it together!

Why You’ll Love This Recipe

• Classic Southern Flair: This recipe brings all that down-home, Southern charm with its silky texture and buttery flavor.
• Simple Ingredients: No fancy ingredients here—just pantry staples that come together for a truly unforgettable pie.
• Perfect for Any Occasion: Whether it’s a casual get-together, a holiday table, or a weeknight dessert, this pie fits the bill.
• Make-Ahead Friendly: This pie is even better the next day, making it a perfect choice for stress-free entertaining.

Ingredients Breakdown

Here’s a peek at what you’ll need to make your own buttermilk pie:

• Buttermilk: The star of the show! It brings that signature tangy flavor. Can’t find buttermilk? No worries—mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes for a quick homemade version.
• Unsalted butter: Adds richness and helps create that creamy texture.
• Granulated sugar: Sweeten things up! You could slightly reduce the sugar if you prefer a less sweet version, but I love how it balances the tartness of the buttermilk.
• Eggs: These help the pie set and give it a custard-like texture.
• Vanilla extract: Adds depth and warmth. You can never have too much vanilla!
• All-purpose flour: Just a little bit to help thicken the filling.
• Pie crust: You can use a store-bought crust or your favorite homemade crust (I won’t judge either way!). Bake it ready-made or go all-in and make it from scratch.

Pro Tip:

If you want a flaky, buttery crust that melts in your mouth, blind-bake your pie crust before you pour in the filling. This step prevents a soggy bottom!

Step-by-Step Instructions

1. Preheat your oven: Set it to 350°F (175°C). Let it warm up while we prep the filling.
2. Melt the butter: On low heat or in the microwave, melt 1/2 cup of butter and let it cool slightly.
3. Whisk the filling: In a medium bowl, whisk together 1 1/2 cups granulated sugar and 3 tablespoons all-purpose flour. This simple step stops lumps from forming later.
4. Combine the wet ingredients: Add 3 large eggs to the sugar-flour mixture and whisk until combined. Pour in the melted butter, 1 cup buttermilk, and 1 teaspoon vanilla extract. Give it all a good mix until smooth.
5. Prepare the crust: If using a store-bought pie crust, follow package instructions for pre-baking. If you’re making homemade, roll it out, fit it into your pie dish, and blind-bake until lightly golden (about 10 minutes).
6. Fill the pie: Pour the buttermilk mixture into the prepared crust and smooth out the top with a spatula.
7. Bake: Pop the pie in the oven and bake for 50–60 minutes. The filling should be set but still a little jiggly in the center. It’ll firm up as it cools.
8. Cool and serve: Let the pie cool completely on a wire rack. This part is key—it allows the buttermilk custard to set just right. Slice and serve at room temperature, or chill it for a cool treat.

Chef’s Tips and Tricks

• Make ahead: This pie is a great candidate for making the day before. Store it in the fridge, and it’ll be even better the next day when all the flavors have had time to marry.
• Slicing tip: Use a sharp knife that you’ve dipped in warm water to get clean and neat slices every time.
• Add a citrus twist: For a little extra zing, grate some lemon zest into your filling. It’ll bring out the tangy quality of the buttermilk even more.

Recipe Variations and Serving Suggestions

Want to mix things up a bit? Here are some fun variations to try:

• Add spices: Mixing a pinch of nutmeg or cinnamon into the filling creates a whole new depth of flavor—perfect for those cozy fall months.
• Top with fruit: Serve each slice of buttermilk pie with fresh berries for added color and a burst of freshness. Raspberries or blackberries pair wonderfully with the richness of the pie.
• Whipped Cream FTW: A dollop of lightly sweetened whipped cream takes this pie over the top in the best way possible.

FAQs

Can I store buttermilk pie?

Yes! Store your pie covered in the refrigerator for up to 3 days. If serving chilled, allow it to sit at room temperature for about 15 minutes to soften slightly before slicing.

Can I freeze buttermilk pie?

Definitely! Let the pie cool completely, then wrap it in plastic wrap and foil or store it in a freezer-friendly container. It can last up to 3 months. When you’re ready to serve, thaw it in the fridge overnight, and let it come to room temperature before serving.

Will this pie set without cornmeal?

Absolutely! Some buttermilk pie recipes use cornmeal for texture, but in this version, flour does the job just as well without altering the creamy texture too much.

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