Prepare to make the best southern style pie with this easy recipe for Buttermilk Pie. The best homemade old fashioned recipe made perfect for the holidays and family get togethers. You won't want to miss this mouthwatering dessert.
Become the next Paual Deen, or even Patti Labelle with this show stopping recipe. It's the perfect recipe for Thanksgiving, Christmas, or Easter. This recipe is a great pie you won't want to miss out on.
It's also a family favorite! We love bringing it to picnics and barbecues. People are always surprised how much they love the pie and always ask for the recipe. The smooth custard texture really hits the spot.
We are huge fan of southern inspired pies. Having lived in the south for some time, they really bring a sense of comfort and joy. Try these other recipes like Chess Pie, Water Pie, or Sweet Potato Pie.
Why You'll Love This Recipe
- Creamy, Smooth Texture: Buttermilk pie has a velvety, custard-like texture that is incredibly satisfying. The creamy filling contrasts nicely with the flaky, buttery pie crust, making each bite so tasty!
- Balanced Sweetness: This dessert strikes a perfect balance between sweet and slightly tangy. The buttermilk adds a subtle tanginess to the pie, which helps cut through the sweetness.
- Southern Comfort Food: When we think of Southern dessert this pie comes to mind! It represents a taste of home and tradition. A staple at Southern family gatherings and holidays but luckily with this recipe, it can be enjoyed by all.
- Simple Ingredients: The ingredients are basic and readily available in most kitchens: buttermilk, sugar, eggs, butter, and a few flavorings like vanilla and nutmeg. This simplicity makes it easy to prepare.
- Versatility: We love how you can customize it to your families preferences. Add fruits like lemon or berries for a fruity twist, or top it with whipped cream, caramel, or a dusting of powdered sugar.
Here are the main ingredients used for this southern pie. It's so tasty and you'll love that homemade old fashioned taste.
- Pie Crust: This recipe uses a standard pie crust. You don't need a top crust. It can be store bought or homemade.
- Sugar: For best results use white granulated sugar.
- Butter: We use unsalted butter. If you use salted, then omit the added salt.
- Eggs: Room temperature eggs are best when using them for baking. It helps the pie rise properly.
- Vanilla: This addition adds a nice subtle taste to the pie.
- Flour: All purpose white flour helps to make the custard portion of the pie.
- Buttermilk: As the main ingredient for this pie, you will want to use actual buttermilk and not a substitute.
- Lemon juice: Complimenting that tangy taste, lemon juice adds more subtle flavor to the delicious pie.
See recipe card for quantities.
Use these pictures to help while you make the recipe. You can compare texture to make sure you get the right results.
- In a medium bowl beat together the softened butter, and sugar.
2. Add the eggs and vanilla. Beat until the mixture is smooth. Then add the salt and flour.
3. Pour in the buttermilk and the lemon juice. Mix by hand until just smooth.
4. Pour the prepared mixture into the 9 inch pie crust. Bake for 45 minutes or until the edges are set and the middle is slightly wobbly.
Hint: Allow your eggs, buttermilk, and butter to come to room temperature before mixing. This ensures even blending and a smoother filling.
Buttermilk Pie vs. Chess Pie
Buttermilk pie and chess pie, both beloved Southern desserts, share some similarities but also feature distinctive characteristics. This recipe is recognized for its creamy, custard-like filling, which incorporates buttermilk, sugar, eggs, and subtle flavorings like vanilla and nutmeg, resulting in a tangy-sweet delight.
Chess pie is known for its sugary sweetness, typically containing eggs, sugar, butter, and a small amount of cornmeal or vinegar, resulting in a denser, sugary texture. While both pies hold a special place in Southern cuisine, buttermilk pie offers a more balanced, nuanced flavor profile with its creamy texture and slight tang, while chess pie leans towards a sugary, syrupy richness.
Substitutions and Variations
- Chocolate: stir in 4 oz melted semi sweet high quality baking chocolate at the end with the buttermilk.
- Extra chocolate: Make this deluxe chocolate and use an Oreo crust
- sugar free: Use a sugar substitute instead of white granulated sugar.
- Gluten free: Make this a gluten free option by using a gluten free crust and then using a gluten free all purpose flour for the buttermilk pie mixture.
- Lemon: Add 1 teaspoon lemon zest and make homemade buttermilk using lemon juice. This will give a more lemon taste.
- Coconut: Stir in coconut ½ cup coconut flakes when mixing in the buttermilk.
To prevent the pie from cracking, bake it at a lower temperature. This slower baking process helps to set the filling evenly. Don't over bake the pie. It should have a slight jiggle in the center when you gently shake it. The center will continue to set as it cools.
A pinch of ground nutmeg or cinnamon can enhance the flavor profile of your buttermilk pie. Sprinkle a small amount on top of the pie before baking.
Make sure to let it completely cool before eating. You don't want to rush the process. It's worth the wait.
How To Serve
- Whipping Cream: In my opinion all pie taste better with a dollop of whipped cream. This pie is no exception.
- Apple: Serve topped with sliced fried apples in cinnamon.
- Berries: Buttermilk pie taste great with fresh berries like sliced strawberries, raspberries, and blueberries. You could even use a compote to top it with like blueberry compote or strawberry compote.
- Powdered Sugar: Try dusting with powdered sugar before serving. An extra taste of sweet pairs great.
Store in the refrigerator for up to 5 days. Make sure to cover tightly with plastic wrap or in an air tight container. Some people like to heat up a slice before eating from the refrigerator. It also tastes great cold.
Make sure the center still jiggles a little when you remove it from the oven. It will continue to bake and set after you take it out and you don't want to over bake the pie.
Buttermilk pie is a classic Southern dessert cherished for its simple yet irresistible combination of flavors and textures. This beloved pie features a rich and velvety custard-like filling made from ingredients such as buttermilk, eggs, sugar, and butter, often enhanced with a touch of vanilla. The result is a smooth, creamy, and slightly tangy.
Beat together sugar and butter. Add in the eggs and vanilla. Then add the buttermilk and lemon. Cook in a crust for 45 minutes are until the edges are done and the center is a little jiggly.
Buttermilk pie has a unique flavor that combines creamy richness with a subtle tanginess. This recipe is velvety and sweet but not overly so, with the buttermilk lending a gentle tang that cuts through the sweetness.
To ensure its safety and maintain its quality you need to refrigerate Buttermilk Pie. This pie contains dairy products like buttermilk, eggs, and butter. The recipe is considered a perishable item and should not be left at room temperature for extended periods. To store the pie, allow it to cool to room temperature for a short time after baking, and then cover it with plastic wrap or aluminum foil. Store for 5 days in the refrigerator. Chilling the pie also helps it set properly and enhances its flavor.
We don't suggest freezing this pie. Its creamy texture will change. While freezing can extend the shelf life of the pie, it may alter the texture slightly upon thawing. However, the flavor should remain relatively consistent. Properly wrapped and stored pie can still be a delicious treat after freezing, making it a convenient option for preserving leftovers or preparing in advance.
No, it is not safe to leave buttermilk pie out at room temperature overnight. This recipe contains dairy products like buttermilk, eggs, and butter, which are all perishable ingredients. These ingredients can promote the growth of harmful bacteria when left at temperatures above 40°F (4°C) for an extended period.
To ensure food safety, it's essential to refrigerate this recipe within two hours of baking or serving. Leaving it out overnight can lead to food borne illnesses and spoilage. If you have any leftover pie after serving, be sure to wrap it well and store it in the refrigerator to maintain its quality and safety.
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These are my favorite dishes to serve with buttermilk pie:
- 1 pie crust
- 1 ½ cups sugar
- ½ cup butter unsalted
- 3 eggs
- 1 ½ teaspoons vanilla
- 3 Tablespoons all purpose flour
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 Tablespoon lemon juice
- Preheat oven to 350° F. Place pie crust in a lightly greased 9" pie plate and poke holes in the bottom of it using a fork. You'll want a regular or deep dish pie plate. The store bought tins are too small for this recipe. If using a homemade crust, blind bake the crust. If using a store bought/ refrigerated pie crust, you won't need to blind bake.
- Using an electric mixer, beat the butter and sugar together on high until light and creamy, about 2 minutes. Add the eggs and vanilla and beat until smooth. Add the flour and salt and mix well on medium speed, about 30-60 seconds. Stir in the buttermilk and lemon juice by hand. Pour the mixture into the pie crust and bake for 45-55 minutes, until the edges are set and the middle is still a bit wobbly.
- Allow to cool for 2 hours before serving.
- Try mixing in ½ teaspoon fresh lemon zest for a little stronger lemon flavor.
- Top with fresh raspberries for a pop of tanginess and a perfect compliment to the flavor. Whipped cream may also be used.