Buttermilk Pie

A classic Southern Buttermilk Pie — smooth, tangy custard baked in a buttery, flaky crust. Simple ingredients, easy to make, and full of nostalgic comfort. This recipe has been passed down through generations and tastes like home in every bite.

5 from 1 vote

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Course: Dessert

Cuisine: American, Southern

Keyword: buttermilk chess pie, Buttermilk Pie, buttermilk pie easy, buttermilk pie recipe, buttermilk sweet potato pie, chocolate buttermilk pie, southern buttermilk pie

Prep Time: 20

Cook Time: 50

Cooling Time: 2

Total Time: 3 10

Servings: slices

Calories: 410kcal

Cost: $7

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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition