Southern Buttermilk Pie

Southern Buttermilk Pie is a classic that remains amongst the most beloved pies in the South. Filled with a sweet and tangy custard, it’s topped with a light dusting of nutmeg. After baking, slice and serve with a dollop of whipped cream. The velvety custard is certain to make it a favorite sweet ending to your meal.

Ingredients to Make a Southern Buttermilk Pie Recipe

The concept of Southern Buttermilk Pie is believed to have its roots from the English settlers who lived here in the South. You may have also heard of another Southern classic called chess pie. Chess pie is very similar, but uses cornmeal in the custard as opposed to flour for thickening and binding the filling. Lemon juice and vanilla add a hint of flavor to the custard, and this pie is unapologetically sweet. Buttermilk pie tastes much like an old fashioned custard pie and it’s made using easy-to-find ingredients. Serve it as a dessert for Thanksgiving, Christmas, Easter, potluck parties, tea parties, picnics or anytime dessert is on the menu. Ingredients to make simple Southern Buttermilk Pie: (Scroll down for the full printable recipe card.)

• Pie Crust – One 9-inch deep dish pie crust, either frozen or homemade.
• Eggs – Large eggs at room temperature.
• Sugar -Granulated sugar for sweetness.
• Flour – All purpose flour stabilizes the filling.
• Seasonings and Spices – Salt and ground nutmeg for the filling plus additional for dusting the top.
• Buttermilk – Whole or low fat buttermilk (not fat free) at room temperature.
• Butter – Melted salted butter or unsalted butter adds richness to the filling.
• Flavorings – Lemon juice and vanilla extract.
• Garnish – Whipped cream for serving. You can serve it with fresh whipped cream or cool whip.

How to Make the BEST Southern Buttermilk Pie Recipe

• Heat Oven and Prep Crust: Preheat the oven to 350°F. Place the pie crust on a baking sheet. Set aside.
• Sift the Dry Ingredients: In a medium size mixing bowl, sift together the sugar, flour, salt and nutmeg using a whisk.
• Combine the Wet Ingredients: In a separate mixing bowl, whisk together the buttermilk, butter, eggs, lemon juice and vanilla.
• Combine: Whisk the wet ingredients into the dry ingredients until fully combined.
• Transfer the Filling to the Crust: Pour evenly into the pie shell. Sprinkle the top lightly with additional nutmeg, if desired.
• Oven: Carefully place into the oven and bake per the cook time in the recipe until the center is set when gently shaken.
• Cool on a Wire Rack: Remove from the oven to a cooling rack. Cool completely before cutting.
• Serve: Serve chilled with a dollop of whipped cream, if desired. Store chilled.

Tips for Making Southern Buttermilk Pie

• Kitchen Tools You’ll Need: One 9-inch deep dish pie pan or baking dish, whisk, medium bowl, small bowl, measuring cups and spoons.
• Frozen Pie Crusts Doesn’t Need to Be Thawed: I use a quality deep dish pie crust that doesn’t have to be thawed prior to filling. If you use a homemade pie crust it should be prebaked for 8 minutes prior to filling and proceeding with the recipe. See my Flaky Pie Crust recipe here.
• Use Whole Buttermilk: What kind of buttermilk makes the best buttermilk pie? This is not the time to use nonfat buttermilk. Whole buttermilk yields the best and creamiest results, but low fat will work in a pinch. Whole fat buttermilk should be well shaken prior to combining with the remaining ingredients.
• Place the Pie on a Sheet Pan: To make the buttermilk pie easier to move after filling, utilize a baking sheet. Place the empty crust on the baking sheet, then fill it. This ensures that the custard filled pie will be easier to move in and out of the oven without spilling.
• Adjust the Sweetness: You can decrease the white sugar by 1/4 cup, if you desire. Buttermilk pie is traditionally sweet and the sweetness does mellow as it chills. I think it’s best the day after baking and chilling.
• The Center Puffs While Baking: Please note, the center of the custard filling will puff up while baking, but as the pie cools, it will settle. This is normal and not an indication that something went wrong.
• Allow Ample Chill Time: It’s important to thoroughly chill the pie before attempting to cut it. Use a sharp knife and wipe it between each cut for a clean slice of pie.
• How to Serve Buttermilk Pie: Whipped cream is optional, but this buttermilk pie provides the perfect foundation for a dollop of whipped cream and fresh berries.

What’s The Difference Between Buttermilk Pie and Chess Pie?

They’re very much alike. What sets Chess pie apart is that it traditionally includes cornmeal as thickener to stabilize the filling. Cornmeal not only adds to its pretty yellow hue, but makes it slightly more dense in texture. Both pies are baked in a buttery pastry crust and feature a sweet and tangy flavor with buttermilk pie taking the lead. Buttermilk pie also traditionally features vanilla and lemon juice or lemon zest for brightness.

Storage and Leftovers:

• Leftovers: Buttermilk pie can be made up to two days in advance and covered with plastic wrap or aluminum foil then kept well chilled in the fridge until serving. Store it for 4-5 days total.
• Freezer: You can cool this pie completely then freeze it for up to 2 months. Thaw in the refrigerator and enjoy.

More Buttermilk Pie Recipes to Make

The tangy flavor that buttermilk lends not only to recipes like this buttermilk pie recipe is evident in other baked goods such as biscuits, cakes, muffins and cornbread securing its infinite place in Southern kitchens. More Southern dessert recipes to try:

• Lemon Buttermilk Pie features a citrus flavor that’s always a winner,.
• Snickerdoodle Buttermilk Pie is sprinkled with a sweet cinnamon topping.
• Pineapple Buttermilk Pie is island inspired.
• Autumn Spiced Buttermilk Pie combines all of the fall flavors we all love.
• For a flavor twist, try this Chocolate Caramel Buttermilk Pie from Pastry Chef Online.

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Helpful Kitchen Items: 

• Mixer
• Measuring Set
• Mixing Bowls
• Pie Dish