Classic Buttermilk Pie Recipe: Sweet, Simple Southern Comfort
Buttery crust and a silky custard come together in a simple, crowd-pleasing treat.
Classic Buttermilk Pie: The Timeless Southern Dessert
If you’re searching for a pie that combines irresistible custard creaminess, a hint of tang, and old-fashioned simplicity, buttermilk pie answers the call. This crave-worthy treat blends a flaky, buttery crust with a luscious filling, making it a must-have for holidays, family gatherings, or just because. A slice of buttermilk pie delivers the warmth of traditional Southern kitchens with every forkful.
What is Buttermilk Pie?
Buttermilk pie is a classic American dessert featuring a creamy, custard-like filling baked in a flaky pie crust. The filling is a blend of eggs, butter, sugar, flour, and tangy buttermilk, enriched with lemon zest, vanilla, and a pinch of spice. Once baked, it forms a luscious, lightly caramelized custard that needs little adornment.
- Creamy custard texture with a delicate tang
- Simple pantry ingredients—no fancy techniques required
- Versatile dessert: perfect for the holidays or year-round
Buttermilk Pie: Origins & History
While buttermilk pie is beloved throughout the American South, its roots can be traced back to England. Settlers brought similar recipes to the U.S., where the pie found a home thanks to the South’s abundant buttermilk supply. It became particularly popular in Texas, where resourceful cooks relied on common pantry staples to create treats even when fruit was unavailable. This simplicity and adaptability helped cement its status as a go-to dessert in Southern cuisine.
Buttermilk Pie vs. Chess Pie: What’s the Difference?
| Feature | Buttermilk Pie | Chess Pie |
|---|---|---|
| Main Liquid | Buttermilk (tangy) | Milk or evaporated milk |
| Acidity | Lemon juice/zest & buttermilk | Sometimes uses vinegar |
| Cornmeal | Never included | Often included for texture |
| Flavor Profile | Sweeter, brighter, tangier | Richer, slightly grainy texture |
What Does Buttermilk Pie Taste Like?
This pie is sweet, rich, and slightly tangy. The velvety custard filling boasts notes of butter and vanilla, while lemon zest and juice bring a gentle brightness. A pinch of nutmeg offers a fragrant finish. The crust, meanwhile, adds a light, flaky contrast to the creamy center.
Ingredients for Buttermilk Pie
- Pie crust (homemade or store-bought), par-baked
- 1/2 cup salted butter, melted and cooled slightly
- 1 1/2 cups granulated sugar
- 3 large eggs + 1 egg yolk
- 3 tbsp all-purpose flour
- 3/4 cup whole buttermilk, at room temperature
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Pinch of kosher salt
- 1/8 tsp freshly grated nutmeg (optional)
- Powdered sugar, for dusting (optional)
Step-By-Step: How to Make Buttermilk Pie
- Preheat oven to 375°F (190°C).
- Prepare your pie crust:
- Roll out the pie dough to a 12-inch circle.
- Transfer to a 9-inch pie plate (no deeper than 1 1/4 inches).
- Tuck and crimp the edges as desired.
- Freeze the crust for at least 20 minutes.
- Prick the bottom all over with a fork to prevent bubbles.
Related: Butterscotch Pie Recipe - Par-bake the crust:
- Line the frozen crust with parchment and fill with pie weights or dried beans.
- Bake on a rimmed sheet until the edges are dry (10–12 minutes).
- Remove the weights and parchment. Return to oven for 3–5 minutes, until base is dry and edges just barely brown. Cool slightly. Lower oven to 350°F (177°C).
- Prepare the filling:
- In a bowl, whisk together melted butter and sugar.
- Whisk in eggs and yolk until fully incorporated.
- Add flour and whisk until smooth.
- Add buttermilk, lemon juice, lemon zest, vanilla, salt, and (if using) nutmeg. Whisk until uniform and silky.
- Assemble the pie:
- Pour the filling into the cooled, par-baked crust.
- Bake:
- Bake at 350°F (177°C) for 45–50 minutes, until edges and center are set.
- If the crust or top browns too quickly, tent the pie loosely with foil.
- Cool completely before slicing—at least 2 hours. For a pretty touch, dust with powdered sugar before serving.
Baking Tips & Tricks
- Room temperature ingredients ensure a smoother filling and even baking.
- Don’t skip the par-bake: Starting with a partially baked crust keeps the bottom crisp, preventing sogginess.
- Cover the crust edge with a shield or foil if it’s browning too quickly.
- Check doneness: The center should be set without a wet jiggle, but still look glossy and creamy.
- Cool thoroughly before slicing for clean cuts and perfect texture.
What others are reading
Serving Suggestions
This pie needs little embellishment, but you can elevate it with simple garnishes:
- A dusting of powdered sugar
- A dollop of fresh whipped cream
- Fresh berries (strawberries, blueberries, raspberries)
- Even a scoop of vanilla ice cream for extra indulgence
Storing and Freezing Buttermilk Pie
- Refrigerate leftovers wrapped tightly or stored in an airtight container. The pie keeps for 3–4 days in the fridge.
- Freeze whole or sliced: Wrap securely in plastic wrap and foil, freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Always serve chilled or at room temperature for best texture.
Why You’ll Love This Recipe
- Perfect for any level of baker: It’s simple enough for beginners and satisfying even for seasoned pie-lovers.
- No special ingredients: All you need are basic fridge and pantry staples—no heavy cream or specialty fruit required!
- Make-ahead friendly: The pie sets as it cools, and the flavor improves after a night in the fridge.
- Year-round favorite: Equally good for summer picnics or cozy winter gatherings.
Frequently Asked Questions (FAQs)
Q: Can I make buttermilk pie in advance?
A: Yes! Buttermilk pie keeps well for up to four days in the refrigerator, making it a perfect choice for prepping ahead for holidays or gatherings.
Q: Do I need to use homemade pie crust?
A: While homemade crust offers extra flakiness and flavor, a high-quality store-bought crust can be used for convenience without sacrificing results.
Q: My filling looks runny—did I underbake it?
A: If the filling is still jiggling after cooling, it may need additional time in the oven. Look for edges that are set and a center that isn’t soupy (a very slight jiggle is fine upon removal; it will finish setting as it cools).
Q: Can I use low-fat or non-dairy buttermilk?
A: Whole buttermilk delivers the richest flavor and creamiest texture. Lower-fat can be substituted, but the filling may be less velvety. Plant-based alternatives are not recommended for authentic results.
Q: Is it safe to store buttermilk pie at room temperature?
A: Due to its custard base, buttermilk pie should be stored in the refrigerator after initial serving. Leave out no more than two hours before refrigerating for food safety.
Pro Tips for the Best Buttermilk Pie
- Chill before serving for neater slices and the best texture.
- Add a pinch of nutmeg for an aromatic touch (optional but highly recommended).
- Resist the urge to overbake—the custard should remain slightly soft; as it cools, it sets further.
Variations
- Meyer lemon buttermilk pie: Use Meyer lemon juice and zest for a floral twist.
- Coconut buttermilk pie: Blend in 1/2 cup sweetened coconut flakes for added texture and flavor.
- Brown butter buttermilk pie: Swap in browned butter for deeper, nutty richness.
- Nut-crusted version: Replace some or all of the regular crust with a pecan or walnut crust for contrast and added crunch.
Perfect Pairings
- Freshly brewed coffee or strong tea
- A glass of sweet dessert wine or Southern iced tea
- Serve alongside other classic pies for a celebratory dessert spread
Buttermilk Pie Recipe (Printable)
Ingredients: - 1 perfect or all-butter pie crust - 1/2 cup salted butter, melted & cooled slightly - 1 1/2 cups granulated sugar - 3 large eggs + 1 egg yolk - 3 tbsp all-purpose flour - 3/4 cup whole buttermilk, room temp - 1 tbsp fresh lemon juice - 1 tsp lemon zest - 1 tsp vanilla extract - Pinch kosher salt - 1/8 tsp freshly grated nutmeg (optional) - Powdered sugar, for serving (optional) Instructions: 1. Preheat oven to 375°F. Arrange and freeze crust; par-bake with weights as above, cool, and reduce temp to 350°F. 2. Whisk butter and sugar, then whisk in eggs and flour. Add buttermilk, lemon, vanilla, and spices; whisk smooth. 3. Pour into crust. Bake 45–50 mins at 350°F, tent with foil if browning too much. 4. Cool 2 hours. Dust with powdered sugar, slice, and serve cold or at room temp.
Why Buttermilk Pie Deserves a Spot in Your Recipe Binder
This pie is proof that you don’t need expensive ingredients or tricky methods to make a dessert that’s both comforting and crowd-pleasing. Its balanced sweetness, subtle tang, and creamy texture make it unforgettable. Make a buttermilk pie once, and it may just become a family favorite for generations to come.
Frequently Asked Questions (FAQs)
Q: Is buttermilk pie best served cold or warm?
A: Buttermilk pie is best enjoyed chilled or at cool room temperature for the creamiest texture and neatest slices.
Q: Can I substitute lemon with another citrus?
A: Yes, other citrus like orange or lime can be used, though lemon’s tartness best complements the richness of the filling.
Q: How long does buttermilk pie keep?
A: Stored properly, it remains delicious for up to four days in the refrigerator, or up to two months frozen.
Q: Can I double the recipe for a crowd?
A: Use two pie pans—do not overcrowd one, or the filling may not bake evenly. Bake both on the same oven rack if possible for even heat.
Final Thoughts
If you’re seeking a dessert that’s a little tangy, a little sweet, and incredibly satisfying, buttermilk pie is your answer. Simple, affordable, and always crowd-pleasing, it brings out the best in classic American baking. Add it to your repertoire and taste the tradition with every creamy bite.
References
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