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.
Love Southern cooking? Get recipes delivered right to your inbox!
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 used the type of pie crust you find in the dairy department of your market. If you love to make homemade crusts, by all means, go for it. We don’t though we do have an exception to that rule – Peanut Butter Pie with Oreo Crust is one we make and we bet you can guess why.
This post contains affiliate links. Please click here for our full disclosure and privacy policy.
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.
Get our newsletter delivered right to your inbox!
This pie can be served at any temperature, but is commonly served at room temp. If you make this recipe or any of our others, don’t forget to take a picture and tag us on Instagram and Facebook!

Buttermilk Pie
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Looking for more classic Southern dishes? Here are some of our favorites:
- Easy Tomato Gravy
- Toasted Cornbread
- Smoky, Spicy Pimento Cheese
- Gumbo
- Fried Green Tomatoes
- Smoked Boston Butt
- Southern Fried Chicken
- Mac N Cheese Like Mama Made
- No Frills Apple Pie
More Recipe Sources We Recommend:
Weekend Potluck
This pie is everything! I love a southern pie.
Us, too! Thanks, Jocelyn!
I meaaaaaan, is there ANYTHING better than buttermilk pie?! This looks SO delicious!
hahaha…. Not much, Sara!
Yummy! It looks so moist and delicious! I’ve been looking for a good buttermilk pie recipe and just can’t wait to try this!
This looks so delicious! I’ve never had buttermilk pie – now I can’t wait to try it out!
Thaks, Sapana. Hope you love it!
This Buttermilk Pie looks great! I’m loving the buttery crust and light filling.
Thank you, Shanika!
I am Diabetic, can you use Spenda in place of the Sugar??
I’m not sure Rachelle. I am curious though. Have you tried Swerve? It’s a new sweetener that is supposed to be easier to cook with than other substitutes.