This buttermilk pie is a classic Southern recipe with a flaky crust and creamy custard pie filling! It has a light texture with a sweet and tangy old-fashioned flavor.

A slice of buttermilk pie on a white plate.

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Easy Buttermilk Pie Recipe

One look at a classic buttermilk pie and you’ll get a sense of old-fashioned nostalgia. From the flaky crust to the custard-like filling, it’s a scrumptious dessert just like chess pie, banana cream pie and Southern sweet potato pie!

As the southern buttermilk pie bakes it develops a thin layer of a crackly sugar top. Think of it like a creme brulee recipe in the form of a simple pie!

Ingredient Notes

Buttermilk pie ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Unbaked pie crust: I have a really easy pie crust recipe that I like to make but you can use a store-bought pastry crust.
  • Custard pie filling: Butter, granulated sugar and eggs add richness, sweet taste and binding.
  • Buttermilk: You can’t beat real buttermilk, especially in a buttermilk pie, however, if you do not have any on hand, you can make homemade buttermilk instead.
  • Vanilla extract and lemon juice: Vanilla is a delicious flavor addition to many traditional custard-like fillings and lemon is optional but I love to add it to give the pie an extra zip of bright taste.

How to Make Buttermilk Pie

Roll out your pie crust and cover a 9 or 10-inch pie deep dish and insert it so that it sits in the bottom. Decorate the edges how you like, whether ridges with a fork or pinching the edges between your fingers.

Pie crust on baking sheet.

Cream butter and sugar together on medium speed until smooth and creamy. Then, incorporate 1 egg at a time, mixing in between, and at low speed add the flour and salt. Finally, add the buttermilk, lemon juice and vanilla and mix to combine.

Buttermilk, sugar and eggs in a bowl.

Pour the buttermilk pie filling mixture into the crust. Bake in a preheated 350°F oven for 45-50 minutes. The top will be lightly brown and the center will have a slight jiggle to it. The outer edges should be set.

Buttermilk pie filling in a pie crust.

Allow it to cool on a wire rack for 30 minutes and then cover it and chill for 2-3 hours until the buttermilk pie has completely set. Serve cold or at room temperature with a dollop of whipped cream and any of your favorite toppings.

Buttermilk pie in a pie pan.

Recipe Tips

  • Keep the crust cold before filling. Make sure your dough is thawed, however, keep it nice and cold until you’re ready to use it. Place crust on a baking sheet if you are worried about overfill.
  • Buttermilk pie doneness. The most accurate way to tell it is done is by inserting a kitchen thermometer into the center of it. Once it has reached between 175°F-180°F it’s ready to be taken out of the oven.
  • Avoid runny pie. The edges will set faster than the center. It’s ok if the pie is jiggly in the center, but if it’s too soupy, leave it baking for a little while longer. You also need to make sure you’re giving it enough time to cool, chill and set before slicing it.
  • If you notice the edges of the crust are browning too quickly before the filling has had a chance to bake, cover the edges loosely with aluminum foil.
Slice of buttermilk pie on a plate.

Love homemade pie recipes? Try other classics like easy pecan pie, cherry pie, or coconut cream pie!

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Slice of buttermilk pie on a plate.

Buttermilk Pie Recipe

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Servings: 8
This buttermilk pie is a classic Southern recipe with a flaky pie crust and creamy custard filling! It has a light texture with a sweet and tangy flavor.
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Video

Equipment

Ingredients 

  • 1 unbaked pie crust
  • 6 Tablespoons unsalted butter , softened
  • 1 ¼ cups granulated sugar
  • 3 large eggs
  • 3 Tablespoons all-purpose flour
  • ¼ teaspoon fine sea salt
  • 1 cup buttermilk
  • 1 ½ teaspoons vanilla extract
  • lemon juice , optional

Optional toppings: Whipped cream, Fresh berries, Caramel sauce, or Chocolate sauce

Instructions

  • Prep. Preheat the oven to 350°F. Cover a 9- to 10-inch deep pie dish with pie crust and decorate the edges to your liking. Place on baking sheet.
  • Cream butter and sugar. In a large bowl, beat 6 Tablespoons softened butter and 1 1/4 cups sugar together with an electric mixer on medium speed until creamy and smooth. Mix in 1 egg at a time until incorporated (3 eggs total).
  • Add buttermilk. Mix in 3 Tablespoons flour and 1/4 teaspoon salt on low speed. Add the 1 cup buttermilk and 1 1/2 teaspoons vanilla and mix until combined. Add a couple teaspoons of lemon juice if desired. Carefully pour into pie crust.
  • Bake. Bake 45 to 50 minutes, or until lightly browned on top with a slight jiggle in the center. If browning too quickly, cover loosely with foil. Transfer to a cooling rack to cool 30 minutes. Cover and chill 2 to 3 hours, or until set. Serve at room temperature with a dollop of whipped cream and your favorite toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Pie crust: You can use store-bought or try it with my easy pie crust recipe. 
Storage: This pie is best served the same day. Wrap any leftovers loosely with plastic wrap and store in the refrigerator up to 3 days. 
Freeze. Store in a zip-top bag in the freezer up to 2 months. Thaw in the fridge overnight before serving.
 

Nutrition

Calories: 317kcal, Carbohydrates: 43g, Protein: 5g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 88mg, Sodium: 219mg, Potassium: 91mg, Fiber: 1g, Sugar: 33g, Vitamin A: 326IU, Calcium: 51mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • More citrus: You can also add lemon zest to the pie filling for additional tanginess.
  • Crust: A graham cracker crust can be used rather than a flaky pie crust.
  • Warm spice. Add some nutmeg for enhanced flavor by sprinkling in some warmth.
  • Serving. Add a dollop of homemade whipped cream on top and serve with fresh berries.

Storage

  • Store: If you have leftover pie, cover it loosely and keep it refrigerated for up to 3 days. It’s one of those desserts that’s perfect for grabbing a fork and eating it cold right out of the fridge.
  • Freeze: To freeze it, transfer any slices to a zip-top freezer bag and keep it frozen for up to 2 months. Thaw in the fridge overnight.