My grandmother kept a handwritten recipe card for this buttermilk pie tucked inside her Bible, which should tell you everything about how important it was to our family. She made it every Sunday after church using whatever she had in her Depression-era pantry - eggs, butter, sugar, and buttermilk. No fancy ingredients, no special techniques, just simple Southern comfort that tastes like a warm hug from someone who loves you. The first time I made it after she passed, liam took one bite and said "this tastes like Nana's house smelled," which made me cry into my coffee. That smooth, custardy filling with hints of vanilla and nutmeg settles into the flakiest crust.
Why You'll Love This Buttermilk Pie
I didn't understand the appeal of buttermilk pie until I was in my twenties. Growing up, I always went straight for the chocolate or fruit pies at family gatherings, walking right past the plain-looking custard pies like they were boring. Then one Thanksgiving, my grandmother noticed I'd never tried her buttermilk pie and practically forced a slice on me with this look that said I was personally offending our ancestors by skipping it. I took a bite just to be polite, fully expecting to quietly feed it to the dog later.
That first taste stopped me mid-chew. It was nothing like I expected - not bland, not boring, not "just custard." The filling had this incredible silky texture that melted on your tongue, with a subtle tang from the buttermilk that kept it from being too sweet. The top had formed this delicate sugary crust during baking that crackled slightly when you broke through it with your fork. Underneath was pure comfort - buttery, vanilla-scented, with just enough nutmeg to make you wonder what that warm spice was without being able to name it. I ate my slice, then liam's slice when he wasn't looking.
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Buttermilk Pie Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3-5 tablespoons ice water
- OR 1 store-bought 9-inch pie crust (no shame!)
For the Buttermilk Filling:
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs, room temperature
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup buttermilk, room temperature
- 1 tablespoon fresh lemon juice
- 1 tablespoon vanilla extract
- ¼ teaspoon ground nutmeg
- Pinch of salt
Optional Topping:
- Whipped cream for serving
- Fresh berries
- Powdered sugar dusting
Step by Step Method
Prepare the Pie Crust
- If making homemade crust, mix flour and salt
- Cut cold butter into flour until pea-sized crumbs form
- Add ice water one tablespoon at a time until dough holds together
- Form into disk, wrap, and chill 30 minutes
- Roll out and fit into 9-inch pie pan
- Trim edges and crimp decoratively
- Chill while making filling
Mix the Buttermilk Filling
- Preheat oven to 350°F
- Whisk together sugar and flour in large bowl
- This prevents lumps in the final pie
- In separate bowl, lightly beat eggs
- Add melted butter to eggs and mix well
- Stir in buttermilk, lemon juice, vanilla, nutmeg, and salt
- Pour wet ingredients into sugar mixture
- Whisk until completely smooth with no flour lumps
Bake to Golden Perfection
- Pour filling into prepared pie crust
- Place on baking sheet to catch any drips
- Bake 45-55 minutes until center is almost set
- The middle should still jiggle slightly when you shake it
- Top will be golden brown with characteristic cracks
- Edges will puff up slightly during baking
- Don't overbake or filling will curdle
Cool Properly
- Let pie cool completely on wire rack
- This takes about 2-3 hours at room temperature
- The filling continues to set as it cools
- Don't rush this step or pie will be too soft
- Refrigerate at least 2 hours before serving
- Best served chilled or at room temperature
Smart Swaps for Buttermilk Pie
Crust Options:
- Homemade → Store-bought (huge time saver)
- Regular → Graham cracker crust
- Standard → Shortbread cookie crust
- Traditional → Crustless version (pour into greased pan)
Buttermilk Alternatives:
- Real buttermilk → Milk + vinegar (1 cup milk + 1 tablespoon vinegar)
- Regular → Kefir for similar tang
- Dairy → Coconut milk + lemon juice (different but works)
Sugar Adjustments:
- White sugar → Part brown sugar (deeper flavor)
- Regular → Reduce to 1 ¼ cups for less sweet
- Granulated → Honey (reduce by ¼ cup, adjust liquid)
Flavor Variations:
- Nutmeg → Cinnamon or cardamom
- Lemon juice → Lime juice
- Vanilla → Almond extract (use less)
Equipment For Buttermilk Pie
- 9-inch pie pan (glass or ceramic works best)
- Large mixing bowl
- Whisk for smooth filling
- Measuring cups and spoons
- Wire cooling rack
Storage Tips
Room Temperature (2 hours max):
- Serve within 2 hours of baking
- After that, must be refrigerated
- Egg-based filling needs to stay cold
- Perfect temperature for serving though
Refrigerator (3-4 days):
- Cover loosely with plastic wrap
- Don't wrap tightly or top will stick
- Texture stays perfect for days
- Actually tastes better the next day
Freezing (Not Recommended):
- Custard pies don't freeze well
- Filling separates and weeps after thawing
- Texture becomes grainy
- Better to make fresh
Serving Tips:
- Bring to room temp 20 minutes before serving
- Or serve chilled on hot days
- Top with fresh whipped cream
- Slice with sharp knife dipped in hot water
Buttermilk Pie Variations
Lemon Buttermilk Pie
- Add 2 tablespoons lemon zest to filling
- Increase lemon juice to 3 tablespoons
- Top with lemon whipped cream
- Bright and tangy variation
Chocolate Buttermilk Pie
- Add ¼ cup cocoa powder to dry ingredients
- Use dark brown sugar instead of white
- Drizzle with chocolate ganache
- Rich and decadent twist
Coconut Buttermilk Pie
- Fold 1 cup sweetened coconut into filling
- Use coconut extract instead of vanilla
- Toast coconut on top after baking
- Tropical Southern fusion
Maple Buttermilk Pie
- Replace ½ cup sugar with maple syrup
- Add extra tablespoon flour to compensate
- Serve with maple whipped cream
- Perfect for fall
Berry Swirl Buttermilk Pie
- Swirl ½ cup berry jam through filling before baking
- Top with fresh berries after cooling
- Beautiful marbled effect
- Adds fruity brightness
Bourbon Buttermilk Pie
- Add 2 tablespoons bourbon to filling
- Increase vanilla to 2 tablespoons
- Grown-up Southern classic
- What I make for dinner parties
Top Tip
- The biggest revelation with this buttermilk pie came when I was making it for the fourth time in one month and got completely exhausted by the idea of making another pie crust from scratch. My grandmother always made hers homemade, and I felt guilty even thinking about using store-bought, but I was tired and liam needed help with homework and I just didn't have it in me.
- Nobody could tell the difference. Not one single person at that church potluck mentioned the crust being different from my usual version. The filling is so flavorful and the custard texture so perfect that the crust is basically just a vehicle for getting that goodness to your mouth. Now I use store-bought crusts probably half the time, saving my energy for when I'm making pies where the crust really matters.
- This easy buttermilk pie recipe is forgiving enough that you can take shortcuts where they make sense and still end up with something that tastes like you spent all day in the kitchen channeling your grandmother's spirit. Sometimes the smartest thing you can do is save your effort for the parts that actually matter, and with this pie, what matters is that silky, tangy filling.
FAQ
What are the ingredients in buttermilk pie?
Traditional buttermilk pie contains eggs, sugar, butter, buttermilk, flour, vanilla extract, and usually lemon juice and nutmeg. These simple ingredients create a custard-like filling that's tangy and sweet. The flour helps stabilize the custard so it slices cleanly after cooling.
What's the difference between a chess pie and a buttermilk pie?
Chess pie typically uses vinegar for tang and includes cornmeal for texture, while buttermilk pie uses buttermilk for tang and just flour. Chess pie is slightly denser and sweeter, while this Southern buttermilk pie has a lighter, more custardy texture with pronounced tang from the cultured buttermilk.
What was Bill Clinton's favorite pie?
President Bill Clinton's favorite dessert was reportedly chess pie, a close cousin to buttermilk pie. Both are classic Southern custard pies that share similar ingredients and techniques. The main difference is buttermilk pie uses buttermilk instead of vinegar for that signature tangy flavor.
What does a buttermilk pie taste like?
Buttermilk pie tastes like a tangy, sweet custard with buttery vanilla notes and a hint of nutmeg. It's similar to cheesecake but lighter, with a silky texture that melts on your tongue. The buttermilk provides subtle tang that keeps it from being too sweet, while the top forms a delicate sugary crust.
Simple Southern Perfection!
This buttermilk pie proves that the best desserts don't need fancy ingredients or complicated techniques. It's carried our family through generations of Sunday dinners, holiday gatherings, and random Tuesday nights when someone needed comfort food. Every time I make it, I feel connected to my grandmother and all the women before her who made this exact pie with these exact ingredients. liam now asks for it on his birthday instead of chocolate cake, which would make Nana so proud she'd probably cry happy tears.
Want more comfort desserts? Our Best Cinnamon Sugar Blondies Recipe delivers chewy, buttery perfection in bar form. Craving something tropical? Try our Easy Pineapple Coconut Dream Cake Recipe that tastes like vacation. For fancy treats, our Easy Creme Brulee Cheesecake Cupcakes combine two classics into individual perfection!
Share your pie creations! Tag @EmilyAndliamKitchen and #ButtermilkPie. We love seeing your Southern baking!
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Pairing
These are my favorite dishes to serve with Buttermilk Pie
Buttermilk Pie
Equipment
- 1 9-inch pie pan (glass or ceramic preferred)
- 1 Mixing bowl (large)
- 1 Whisk (for smooth filling)
- 1 Measuring cups & spoons
- 1 Wire cooling rack (essential for cooling evenly)
- 1 Baking sheet (to catch drips during baking)
Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter - cubed
- 3-5 tablespoons ice water - add gradually until dough holds
- 1 store-bought 9-inch pie crust - optional substitute
Buttermilk Filling
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour - stabilizes filling
- 3 large eggs - room temperature
- ½ cup melted unsalted butter - slightly cooled
- 1 cup buttermilk - room temperature
- 1 tablespoon lemon juice - fresh
- 1 tablespoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1 pinch salt
Optional Topping
- whipped cream - for serving
- fresh berries - optional
- powdered sugar - for dusting
Instructions
- Mix flour and salt, cut in cold butter until pea-sized crumbs form. Add ice water gradually until dough holds together. Chill 30 minutes, roll out, and fit into a 9-inch pie pan. Trim and crimp edges; chill while preparing filling.
- Preheat oven to 350°F (175°C).
- In one bowl, whisk sugar and flour to prevent lumps. In another, lightly beat eggs, then add melted butter. Stir in buttermilk, lemon juice, vanilla, nutmeg, and salt. Combine wet and dry mixtures until smooth.
- Pour filling into prepared crust. Place on a baking sheet and bake 45-55 minutes until golden and center slightly jiggles.
- Cool pie completely on a wire rack for 2-3 hours, then refrigerate at least 2 hours before slicing.
- Slice and serve chilled or at room temperature with whipped cream or fresh berries.
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