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.
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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.
Another great use for those refrigerated crusts is to make Cheese Tartlets. They’re easy and elegant!
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.
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This pie can be served at any temperature, but is commonly served at room temp. Like our Old Fashioned Cream Cheese Pound Cake, we like to finish off this dessert with a dusting of powdered sugar.
If you make this recipe or any of our others, don’t forget to take a picture and tag us on Instagram and Facebook!
- 1 ½ cups sugar
- 3 Tbsp all-purpose flour plus more for dusting
- 3 large eggs
- 1 cup buttermilk
- ½ cup butter melted
- 1 teaspoon lemon zest
- 1 teaspoon 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.
- Store any leftovers in refrigerator.
- 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.
Jocelyn (Grandbaby Cakes) says
This pie is everything! I love a southern pie.
Us, too! Thanks, Jocelyn!
Sara Nelson says
I meaaaaaan, is there ANYTHING better than buttermilk pie?! This looks SO delicious!
hahaha…. Not much, Sara!
Beth Neels says
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.
Martha Gregory says
Butter milk they only sale low fat are every food stores in milwaukee wi will this work no reg there is only butter milk blend with whole milk