Buttermilk Pie is a tangy, creamy Southern classic that will take you back to grandma’s house. It’s so easy to throw together and is a real crowd-pleaser.
Buttermilk pie is a traditional Southern dessert that brings up memories for many people from the South. It’s similar to custard pie, though it has a little bit of a crunch to the surface, and to chess pie, though it lacks the cornmeal used in chess pie. Buttermilk and the additional lemon juice and zest give this buttermilk pie a distinct tang that we love.
To make the buttermilk pie, first combine all of the ingredients together well. Dust both sides of the uncooked pie crust with flour before placing it in the pan, and then pour in the buttermilk mixture.
I also followed the directions on the pie crust package and covered the edges with aluminum foil after 20 minutes to keep it from getting too brown. Or, if you plan ahead you can use one of these handy dandy Pie Crust Protectors. Order one here.
Here’s a little hint that will save you a lot of grief (I learned the hard way so you don’t have to!)- The butter may cook out from under the edge of the aluminum foil after you’ve covered the edges, so be sure to put a cookie sheet on a rack underneath the pie to protect your oven. Trust me. It’s a good idea.
Also, the cooking time for buttermilk pie may vary for different ovens. Start checking after 35 minutes, but it could take as long as 55 minutes. Your pie should be jiggly, but not liquidy when it comes out. It will firm up as it cools.
- 1 1/2 cups sugar
- 3 Tbsp all-purpose flour plus more for dusting
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup butter melted
- 1 Tbsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 pinch salt
- 1 uncooked pie crust
- Preheat oven to 350°.
- Dust both sides of pie crust with flour. Place in 9-inch pie pan and trim edges.
- Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 6 ingredients into flour mixture.
- Pour into pie crust.
- Bake at 350° for 35 to 55 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.
- Butter may cook out from under the edge of the aluminum foil, so be sure to put a pan on a rack underneath the pie to protect your oven.
- Pie should be jiggly, but not liquidy when it comes out. It will firm up as it cools.
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