This Southern buttermilk pie has the perfect creamy, custard-like filling for a classic, old-fashioned pie that never goes out of style. The filling is slightly tangy and tastes incredible, more like a combination of custard and cheesecake. With a choice of using homemade crust or store-bought one.
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Buttermilk pie is a classic dessert that's been a part of Southern cuisine for ages. Its unique blend of ingredients and flavors makes it a favorite among people of all ages. The best part is that this recipe requires only pantry staples along with buttermilk that you can easily make at home.
And if you love classic pies, then you’ll love my pumpkin pie, apple pie, and sweet potato pie recipes.
Read on to learn how to make this buttermilk pie recipe at home!
❤️ WHY YOU’LL LOVE THIS RECIPE
- Easy to make: This buttermilk pie recipe is straightforward, with clear instructions that make it easy for beginner bakers. Plus, the filling ingredients should be at room temperature for the pie to bake evenly, making the process even more effortless!
- Quick: The prep time is minimal, and while the pie does need to bake for up to an hour, you'll find that the time passes quickly - especially when you smell the delicious aroma wafting from your oven!
- Family favorite: This recipe has been a hit in my family for years. The balance of flavors from lemon zest and cinnamon, along with the homemade buttermilk, gives it a custard and cheesecake-like taste that everyone loves.
- Versatile: The recipe is versatile and allows for some experimentation. Want to use nutmeg instead of cinnamon? Go for it! Want to try a different type of crust? Why not! It is all about making it your own.
- Delicious: This pie is incredibly tasty! The sweetness of the sugar, the tang of the buttermilk, and the hint of lemon and cinnamon create a flavor profile that is nothing short of mouthwatering.
🍊 INGREDIENTS
More details about the ingredients and measurements are in the recipe card below!
- Pie crust: This is the foundation of your pie. It provides a flaky, delicious hase for the filling. A homemade pie crust truly elevates the flavor, but a store-bought one works just fine.
- Unsalted butter: The fat in this recipe gives the pie a beautiful buttery flavor and a rich, creamy texture.
- Fine sugar: Sweetens the pie and balances the tanginess of the buttermilk.
- All-purpose flour: Helps to thicken the filling and gives it body.
- Eggs: These bind the ingredients together and give the filling its custard-like texture. Make sure they are at room temperature so they incorporate more easily into the batter.
- Cinnamon powder or Nutmeg: Adds a layer of warmth and depth to the pie. Most buttermilk pies call for nutmeg, but cinnamon powder goes so well with all the flavors in this pie.
- Lemon zest: Provides a bright, citrusy contrast to the creamy filling. I have omitted the lemon juice because the white vinegar and lemon zest in this recipe give you a balanced flavor of lemon that everyone will enjoy.
- Buttermilk: The star of the show, it lends the pie its distinctive tangy flavor and creamy texture. I make my own buttermilk because it makes this pie taste like custard and cheesecake at the same time. Read the tips below to learn more.
🔪 HOW TO MAKE BUTTERMILK PIE
Step 1
Start by preheating your oven to 180C/350F. Next, fit your pie crust into a 9" pie pan, and place it in the refrigerator as you prepare the filling.
Step 2
Get a large bowl and whisk your sugar and butter together until they are properly combined. Continue by adding vanilla extract and beat the mixture for another minute.
Step 3
It is time to add the eggs. Do this one at a time, beating the mixture until every egg is well combined. Then, add your lemon zest and whisk for a minute.
Step 4
Now, add in the salt, sprinkle some cinnamon powder, and whisk the mixture. Once done, pour in the buttermilk and mix well.
Step 5
Add your flour and whisk until it is fully incorporated. Don't be alarmed if the mixture curdles – it is completely normal and doesn't mean you've messed up the recipe!
Step 6
Pour your prepared buttermilk pie filling into the unbaked pie crust. Sprinkle some more cinnamon powder on top. Bake for approximately fifty to sixty minutes until the top turns golden brown and the center has a slight jiggle.
Step 7
It is completely fine if the top has some thin cracks. Let the pie cool for about forty to fifty minutes before serving. The pie will deflate slightly while cooling. Serve your buttermilk pie with whipped cream and enjoy!
👩🏽🍳 PRO TIPS
- Make your own buttermilk: For a custard and cheesecake-like flavor in your pie, consider making your own buttermilk. Simply add one tablespoon of white vinegar to a cup of milk, stir, and let it sit for five minutes before using it in your recipe.
- Opt for homemade pie crust: While store-bought pie crust is a convenient option, nothing beats the taste and texture of homemade. Check out my Pumpkin pie recipe for a foolproof crust recipe that compliments the buttermilk filling perfectly.
- Don't panic over curdled filling: If your filling mixture curdles during preparation, don't worry! This is a normal part of the process and won't affect the final result of your pie.
- Skip the lemon juice: This recipe achieves a perfect balance of lemon flavor with the use of white vinegar and lemon zest, so there's no need for additional lemon juice. Skipping it prevents your pie from becoming overly tart.
- Swap nutmeg for cinnamon: While many buttermilk pie recipes call for nutmeg, I find that cinnamon pairs wonderfully with the other flavors in this pie. Feel free to make this swap for a unique twist on the classic recipe.
- Manage your temperatures: To guarantee even baking, keep your pie crust cold and your filling ingredients at room temperature. This small detail can make a big difference in the texture and consistency of your pie.
- Allow the pie to cool: Let your pie cool for about an hour before serving. This allows the filling to set and the flavors to meld together perfectly, plus it makes slicing much easier.
📋 VARIATIONS
- Nuts: If you love a bit of crunch in your desserts, this variation is for you. Add a half cup of chopped pecans or walnuts to the filling for a delicious crunch. The nutty flavor pairs beautifully with the creamy buttermilk.
- Berries: For a fruity variation, add some fresh or frozen berries to the mix. A cup of blueberries or raspberries can add a tart, sweet contrast to the creamy buttermilk pie. Just be sure to fold them in gently to avoid breaking them up too much.
- Chocolate: If you're a chocolate lover, this one's for you. Stir in a half cup of chocolate chips into the filling before baking. The chocolate chips melt into the pie, creating a delicious chocolate-buttermilk flavor.
🍽️ HOW TO SERVE
- For dessert, pair a slice of buttermilk pie with a scoop of vanilla ice cream. The creamy coolness of the ice cream perfectly enhances the rich, tart flavors of the pie.
- If you're a fan of contrasts, try serving your buttermilk pie with a hot cup of black coffee. The bitterness of the coffee balances the sweet and tangy taste of the pie, making it a perfect after-dinner treat.
- For a brunch surprise, serve a slice of buttermilk pie with a side of fresh fruits like strawberries, blueberries, or even a mix of tropical fruits. The freshness and slight tartness of the fruits compliment the rich creaminess of the pie.
- For a Southern-style dessert, pair your buttermilk pie with a glass of sweet tea. This combination is a traditional Southern comfort food that will surely please your guests.
- If you want a light and refreshing contrast, serve your slice of buttermilk pie with a dollop of whipped cream and a sprinkle of lemon zest. This adds a light and airy contrast to the dense and creamy pie.
💬 FREQUENTLY ASKED QUESTIONS
Absolutely! While I prefer the taste of homemade buttermilk in this recipe, store-bought buttermilk will work just as well. Just make sure that it is fresh for the best results.
Yes, you can. While I love the flavor of a homemade crust, a store-bought one can save time and still yield a delicious pie. Just make sure to keep it refrigerated until you're ready to add the filling.
Don't worry if the filling curdles while mixing - it is normal! The pie will still bake up beautifully and taste great.
I recommend keeping the lemon zest as it balances the flavors in the pie. However, if you're not a fan, you can leave it out. Just remember, this might slightly alter the overall flavor.
Keeping the pie crust cold helps prevent the butter from melting too quickly during baking, which can result in a flaky, tender crust. On the other hand, having the filling ingredients at room temperature helps them blend together more easily and guarantees the pie bakes evenly.
Absolutely! Some thin cracks on the top are perfectly fine and won't affect the taste or texture of your buttermilk pie. Just let it cool for about an hour before serving to allow it to set.
🌡️ STORING
Refrigerate: Your leftover buttermilk pie can be stored in the fridge for up to three days. Make sure that it is tightly covered with plastic wrap or stored in an airtight container to maintain its freshness.
Reheating Instructions: If you want to enjoy your pie warm, reheat it in the oven at a low temperature. Preheat the oven to about a hundred and fifty degrees Fahrenheit, and warm the pie for about fifteen minutes.
Freezing: Unfortunately, buttermilk pie does not freeze well due to its custard-like filling. The texture may become grainy or watery when thawed. It is best to enjoy this pie fresh or store it in the fridge.
📣 MORE SOUTHERN DESSERTS YOU'LL LIKE
⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
📖 Recipe
Buttermilk Pie Recipe
Ingredients
PIE FILLING
- ½ cup unsalted butter at room temperature
- 1 cup + 2 tablespoon fine sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ⅛ teaspoon cinnamon powder or nutmeg
- 1 teaspoon lemon zest
- 1 cup buttermilk I have used homemade. Check the notes.
Instructions
- Preheat the oven to 180C/350F.
- Use a 9" store-bought pie crust, or make it from scratch using my pie crust recipe. Keep the pie crust in the fridge until you make the filling.
MAKING THE FILLING
- In a large bowl, whisk the sugar and butter until combined. Add the vanilla extract and beat for another minute.
- Add the eggs one at a time and beat until combined. Add the lemon zest and whisk for a minute.
- Now, add the salt, cinnamon powder, or nutmeg, and whisk, then pour in the buttermilk and mix well.
- Add the flour and whisk until incorporated. The mixture might curdle, it is normal, do not worry you didn’t mess up the recipe, the filling will have a custard like texture when you bake it!
- Pour the buttermilk pie filling into the unbaked pie crust. Sprinkle with some cinnamon powder. Bake for 50 to 60 minutes until the top is golden brown and slightly jiggles in the center.
- It’s alright if the top has some thin cracks. Let the pie cool for 40 to 50 minutes before serving. The pie will deflate slightly while cooling.
- Serve with whipped cream and enjoy!
Video
Notes
- I make my own buttermilk, and it makes buttermilk pie taste like a combination of custard and cheesecake. To make the buttermilk, I stir one tablespoon of white vinegar into a cup of milk. I leave it aside for 5 minutes and then use it in the recipe.
- You can buy ready-made store-bought pie crust, but nothing beats a homemade pie crust, you can get the recipe for the crust from my Pumpkin pie recipe.
- Do not worry when the filling curdles. The pie will come out great.
- The filling curdles mostly when the buttermilk is homemade and cold. But it will not affect the pie texture, as you can see in the video and images above.
- I have omitted the lemon juice because there is white vinegar and lemon zest in this recipe which gives you a balanced flavor of lemon that everyone will enjoy.
- Most buttermilk pies call for nutmeg, but I feel the cinnamon powder goes so well with all the flavors in this pie.
- The pie crust should be cold at all times, but the filling ingredients should be at room temperature for the pie to bake evenly.
- If the edges of the pie crust start to get darker while baking, simply cover the edges with an aluminum foil, you can do this before placing the pie in the oven too, and then remove it 20 or 15 minutes before the baking time is up.
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