This Buttermilk Pie is what Southern grandmas have been making forever because it uses pantry staples and tastes way better than it has any right to. Eggs, sugar, butter, buttermilk, vanilla. That's basically it. Bakes into this custard-like pie with a slightly tangy, sweet flavor that's weirdly addictive.
Why You'll Love This Buttermilk Pie
I made this Buttermilk Pie on a whim because I had leftover buttermilk and my husband who usually just eats whatever dessert I make asked if I could make it again the next week. My neighbor who grew up in Georgia said it tasted exactly like her grandmother's version.
What Actually Works: You're whisking together melted butter, sugar, eggs, buttermilk, a little flour, and vanilla. Pour it into an unbaked pie crust. Bake until the filling sets up into this custard texture. The buttermilk gives it a subtle tang that keeps it from being too sweet. The top gets slightly golden and the inside stays creamy. Takes maybe ten minutes to mix together and an hour to bake. Way easier than most pies and people always react like you made something complicated.
Why Other Methods Fail: Some recipes use too much flour and the filling gets thick and cake-like instead of custard-like. Others don't bake it long enough so the center stays runny. A few skip the vanilla thinking buttermilk flavor is enough, but vanilla makes a huge difference. This Buttermilk Pie works because the ratios are right and you bake it until it's actually set but not overdone.
The thing that changed everything: Learning to tell when Buttermilk Pie is actually done instead of pulling it out too early. First one I made, the edges looked set so I took it out. Cut into it two hours later and the center was still liquid, just pooled on the plate. Completely unsliceable. Started checking the center by gently shaking the pan. It should jiggle slightly but not slosh around. That jiggle test is the difference between custard that sets up properly and pie soup.
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What You'll Need for Buttermilk Pie
Ingredients you probably already have unless you never bake.
Main Stuff
- Unbaked pie crust
- Granulated sugar
- All purpose flour
- Eggs
- Buttermilk
- Butter, melted
- Vanilla extract
- Pinch of salt
Check the Recipe card for actual amounts.
How to Make Buttermilk Pie
This is probably the easiest pie that exists.
1. Prep Your Crust
Preheat your oven to 350°F. Fit your unbaked pie crust into a 9-inch pie plate, crimp the edges however you want. Stick it in the fridge while you make the filling so it stays cold.
2. Mix the Filling
Whisk sugar and flour together in a bowl. This distributes the flour evenly so you don't get lumps. Beat in the eggs one at a time until smooth. Pour in the buttermilk and melted butter, whisking until everything's combined. Add vanilla and a pinch of salt. The mixture will be thin and liquidy, that's normal for Buttermilk Pie.
3. Bake It
Pour the filling into your unbaked pie crust. Carefully transfer to the oven because liquid filling sloshes easily. Bake for 50 to 60 minutes until the edges are set and puffed slightly, and the center jiggles just a little when you gently shake the pan. It'll look slightly golden on top.
4. Cool Completely
Let the Buttermilk Pie cool on a wire rack to room temperature, which takes about two hours. Then refrigerate for at least two hours before slicing. The filling needs time to set up completely or it won't slice cleanly.
You end up with this simple pie that tastes like sweet, tangy custard with a slightly crispy top.
Top Tip
Don't pull your Buttermilk Pie out too early thinking it'll finish setting as it cools. I did this twice because the edges looked done and I was worried about overbaking. Both times the center was straight liquid when I tried to slice it. Had to spoon it into bowls like pudding which tasted fine but looked terrible.
Now I bake until the center still has a slight jiggle but definitely moves as one unit, not like liquid sloshing around. Let it cool completely, then refrigerate. The Buttermilk Pie firms up perfectly and slices clean. That extra 10 minutes in the oven is the difference between sliceable pie and accidental pudding.
Also, use actual buttermilk, not the milk plus vinegar substitute. The real stuff tastes better and has the right consistency.
Ways to Mix It Up
Lemon Version - Add two tablespoons lemon juice and a teaspoon zest for tangier Buttermilk Pie.
Chocolate - Mix in a quarter cup cocoa powder with the sugar and flour. Tastes like chocolate custard.
Coconut - Stir in half a cup shredded coconut before baking for texture and tropical flavor.
Brown Sugar - Use brown sugar instead of white for deeper, caramel-like Buttermilk Pie.
Nutmeg - Add a quarter teaspoon nutmeg for warm spice. Traditional in old recipes.
Bourbon - Add a tablespoon bourbon for that Kentucky twist.
Mini Pies - Make individual Buttermilk Pies in muffin tins. Bake 25 to 30 minutes.
Storing This Pie
In the Fridge: Buttermilk Pie keeps covered in the refrigerator for up to four days. The custard stays good but the crust softens over time. Still tastes fine, just different texture.
Freezer: Freeze whole or in slices for up to two months. Wrap tightly in plastic wrap then foil. Thaw overnight in the fridge before serving. The texture isn't quite as smooth after freezing but close enough.
Make Ahead: Bake the day before you need it and refrigerate overnight. Actually benefits from sitting as the flavors develop.
Serving: Serve chilled or at room temperature. Some people like it cold, some prefer letting it sit out for 20 minutes first. Both ways work for Buttermilk Pie.
What to Serve With It
Buttermilk Pie is simple enough to stand alone but you can dress it up.
Whipped cream on top adds richness. Fresh berries give it some brightness and cut the sweetness. Vanilla ice cream works if you want to go full indulgent.
Coffee or sweet tea alongside is classic Southern pairing. Hot coffee especially balances the sweet custard.
For a full dessert spread, this pairs well with fruit pies or lighter options so people have choices between rich and fresh.
Real Talk About This Buttermilk Pie
Buttermilk Pie is deceptively simple. Eggs, sugar, buttermilk, butter. Just mix and bake.
The buttermilk creates smooth custard with slight tang. The top gets a thin crispy layer while the inside stays soft.
First time I made it, I was skeptical. Mixed it in five minutes, used store-bought crust. An hour later this plain-looking pie tasted surprisingly complex. My daughter who hates custard ate two pieces.
The undercooked disaster happened because I followed a recipe that said 45 minutes. Wasn't enough. The center was soup. Learned to check the jiggle and add time.
The crust matters. Homemade tastes better but store-bought works. Plain vanilla Buttermilk Pie is perfect as is. The simplicity is the point.
More Southern Pies You Should Try
Chess Pie - Uses regular milk instead of buttermilk, often with cornmeal. Sweeter and less tangy with that crackly top.
Vinegar Pie - Sounds weird, tastes like apple pie without apples. Depression-era recipe that's actually delicious.
Sugar Cream Pie - Indiana's custard pie made with cream, no eggs. Ultra-rich and sweet, different from Buttermilk Pie's tang.
All three use the same easy mixing method as Buttermilk Pie.
Questions People Always Ask
What's the difference between a chess pie and a buttermilk pie?
Chess pie and Buttermilk Pie are similar but not identical. Chess pie typically uses milk or cream, often includes cornmeal, and sometimes has vinegar for tang. Buttermilk Pie specifically uses buttermilk which gives it a distinct tangy flavor and slightly different texture. Both are Southern custard pies but Buttermilk Pie is tangier and lighter. Some people consider Buttermilk Pie a type of chess pie, others say they're separate. Basically cousins in the pie family.
What was Bill Clinton's favorite pie?
Bill Clinton's favorite pie is reportedly lemon chess pie, not Buttermilk Pie. Though both are Southern custard pies, lemon chess pie has lemon juice and zest for strong citrus flavor. Buttermilk Pie is more subtle and tangy without the lemon punch. Both are Arkansas/Southern traditions but different flavors. This question probably comes up because people search multiple Southern pie recipes together.
What is buttermilk pie made of?
Buttermilk Pie is made of eggs, sugar, buttermilk, melted butter, a small amount of flour to help it set, and vanilla extract. That's the whole filling. Gets poured into an unbaked pie crust and baked until the custard sets up. The buttermilk gives it a tangy flavor that balances the sugar. Some old recipes add nutmeg or lemon. It's intentionally simple, using basic pantry ingredients that Southern cooks always had on hand.
What is Dolly Parton's favorite pie?
Dolly Parton has mentioned loving banana pudding and various Southern desserts, but I haven't found a definitive statement about Buttermilk Pie being her favorite. She's from Tennessee where Buttermilk Pie is common, so she's probably had it. But connecting celebrity names to every Southern recipe is just search optimization. The pie stands on its own without needing celebrity endorsement.
More Recipes You'll Love
After you've tried this simple Buttermilk Pie, check out my Apple Crisp Cheesecake for something more elaborate when you want to impress people. My Caramel Cheesecake Cookies give you that cream cheese tang in cookie form. And my Boston Cream Pie Cookie is perfect when you want individual desserts instead of a whole pie.
Buttermilk Pie
Ingredients
Equipment
Method
- Preheat oven to 350°F and fit unbaked pie crust into a 9 inch pie plate, crimping edges as desired, then refrigerate while making filling.
- Whisk together sugar and flour in a large bowl to distribute flour evenly and prevent lumps.
- Beat in eggs one at a time until smooth and well combined.
- Pour in buttermilk and melted butter, whisking until everything is fully combined and smooth.
- Stir in vanilla extract and salt until incorporated.
- Pour filling into the chilled unbaked pie crust.
- Carefully transfer to oven and bake for 50 to 60 minutes until edges are set and puffed slightly, and center jiggles just a little when gently shaken but moves as one unit, not like liquid.
- Cool on a wire rack to room temperature, about 2 hours.
- Refrigerate for at least 2 hours before slicing so the filling sets up completely for clean slices.
Nutrition
Notes
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Pairing
These are my favorite dishes to serve with Southern Buttermilk Pie:
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