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Southern Buttermilk Pie Recipe

This buttermilk pie recipe uses a ready-to-bake flaky pie crust and has a velvety, custardy filling made with simple ingredients. It is quick to prepare and makes the perfect indulgent Southern dessert for the holidays. Get our pie crust recipe to make it from scratch if you prefer!

Prep Time
15 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 15 mins
Servings: 8 slices
Calories: 381 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup unsalted butter room temperature
  • 1 ¼ cups sugar
  • 3 large eggs room temperature
  • 4 tablespoon all-purpose flour sifted (for a gluten-free pie, use 1 ⅓ tablespoons cornstarch instead)
  • Pinch of salt
  • 1 cup full-fat buttermilk chilled
  • 1 teaspoon vanilla extract
  • dash nutmeg preferably freshly grounded
  • 1 lemon zest and juice If you are not a fan of tangy desserts, use just 1 or 2 teaspoons of the juice. Our pie is very tangy to balance the sweetness.
  • 1 9-inch ready pie crust, thawed and unbaked

Instructions

    Cup of Yum
  1. Set the oven rack in the middle and preheat the oven to 350°F (180°C).
  2. For the pie crust: Lightly flour a work surface and roll the dough out into a round (12-inch diameter). Then, line an ungreased 9-inch pie pan with the dough and trim off the excess crust. Crimp the edges! If you prefer your pie to have a crisp bottom, place a sheet of parchment paper on top and add some dried beans or pie weights onto the bottom. Bake until the crust starts to set, about 15 minutes. Transfer to a wire rack and let it fully cool before filling. But if you don’t mind yours having a soft bottom, skip the pre-baking pie shell step.
  3. Prepare the buttermilk filling: In a large bowl, cream the butter and whisk in the sugar with a hand mixer. Then add eggs, preferably one at a time, while whisking until combined. Add the flour and salt and whisk until combined. Next combine buttermilk, vanilla, nutmeg, lemon juice, and lemon zest, and whisk until homogeneous.
  4. Bake the pie: Pour the buttermilk mixture into the unbaked pie crust and bake for 55-70 minutes, or until set on top and slightly jiggly (not liquidy) in the middle.
  5. Let it cool: Transfer the pie plate to a wire rack and allow it to cool completely (about 2 hours). Cover, chill in the fridge, and slice before serving. You can decorate as you prefer. I added some cut-out pie crust leaves on top. Serve it with a cup of coffee, or with a dollop of whipped cream on top and some fresh berries.

Notes

  • Storage
  • Store Southern buttermilk pie covered in the fridge for up to 3 days. Make sure to place plastic wrap loosely over the top and seal around the edges of your pie plate.
  • Can I freeze it?
  • Some people freeze the leftover pie for up to 3 months but I don’t recommend this. 
  • Buttermilk pie is a type of custard pie. By freezing it, you will change the texture of the filling. It can become soggy after thawing it, although it is still edible.
  • Why is my homemade buttermilk pie runny?
  • This happens when the pie was not baked enough for the filling to set on the edges and get jiggly (not liquidy) in the middle. 

Nutrition Information

Calories 381kcal (19%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 95mg (32%) Sodium 144mg (6%) Potassium 111mg (3%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 496IU (10%) Vitamin C 7mg (8%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 381

% Daily Value*

Calories 381kcal 19%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Cholesterol 95mg 32%
Sodium 144mg 6%
Potassium 111mg 2%
Fiber 1g 4%
Sugar 33g 66%
Vitamin A 496IU 10%
Vitamin C 7mg 8%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.