The Best Southern Buttermilk Pie
A smooth, custardy Southern classic that’s easier than you think — and even better than it sounds.
If you’ve never tried Buttermilk Pie, I know what you’re thinking: buttermilk? It sounds tart, maybe even bitter. That’s exactly what I thought the first time I spotted it on a menu. But trust me — this Southern dessert is one of the most delightfully surprising pies you’ll ever taste.
Buttermilk Pie came into our lives the moment we moved to Texas back in the fall of 2016. After two days of driving, the very first thing we did after signing for our new house was hunt down food for our girls. Less than half a mile away sat a BBQ joint right off the highway — and it was nothing like the Alabama or Wisconsin BBQ spots we’d been used to, in all the best possible ways. They had loaded BBQ potatoes the size of small footballs (a recipe we still make at home in so many variations to this day). We ordered way more than we could eat, and as I was scanning the menu — already planning our unpacking-week leftovers — I spotted it: Buttermilk Pie.
I stood there genuinely puzzled. How could something made with buttermilk be described as rich, smooth, and custardy? On a whim, I ordered a few slices, quietly hoping my new home state wouldn’t disappoint. It did not. This old-fashioned Southern pie quickly became one of my husband’s absolute favorites — so much so that he requested it instead of birthday cake for several years running.
What Is Buttermilk Pie?
Buttermilk Pie is a classic Southern custard pie that originated in the American South and was brought to Texas by early settlers. It’s closely related to chess pie (or “cheese” pie), with a silky, lightly tangy filling made from buttermilk, eggs, butter, and sugar baked inside a flaky pie crust. The result is a creamy, custardy dessert with just a hint of lemon brightness and a beautifully golden top.
Unlike cream pies or meringue pies, this is a simple baked custard pie — which means no fancy techniques, no water bath, and no fuss. It’s the kind of easy Southern dessert that looks and tastes far more impressive than the effort it takes.
Why You’ll Love This Recipe
- Simple pantry ingredients — nothing fancy required
- Creamy custard texture with a hint of lemon and nutmeg
- Can be served warm, room temperature, or chilled
- Perfect make-ahead pie — it needs to chill, so you can prep it the day before
- Crowd-pleasing Southern comfort food that disappears fast at potlucks, holidays, and family dinners
Buttermilk Pie Ingredients
- 1 9-inch deep dish pie crust (store-bought frozen or homemade from scratch)
- 3 large eggs
- ½ cup butter, softened
- 1½ cups sugar
- 3 tablespoons all-purpose flour
- 1 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon ground nutmeg
- Optional toppings: powdered sugar, fresh whipped cream, lemon zest, fresh berries
Tip: Make sure your buttermilk is at room temperature before mixing. Cold buttermilk can cause the butter to seize up and result in an uneven filling.
How to Make Southern Buttermilk Pie
Step 1: Preheat your oven to 350°F. Beat the eggs until frothy. Add in the softened butter, sugar, and flour and beat until the mixture is smooth and well combined.
Step 2: Stir in the buttermilk, vanilla extract, fresh lemon juice, and nutmeg until just combined.
Step 3: Pour the filling into your prepared pie shell. Bake for 40 minutes, or until the center is firming up and almost completely set — it may have a very slight jiggle in the very center, which is perfect.
Step 4: Remove from the oven and transfer to a wire cooling rack for at least 1 hour. Then refrigerate for an additional hour before serving. This pie can be enjoyed at room temperature after the first hour if you prefer — though most Texas restaurants and families we’ve met serve it chilled.
Step 5: Serve with a simple dusting of powdered sugar and lemon zest, a generous dollop of fresh whipped cream and berries, or go all-in with the most decadent toppings you can find.
Tips for the Best Buttermilk Pie
- Don’t overbake. The pie should still have a very slight jiggle in the center when you pull it out — it will firm up completely as it cools.
- Room temperature ingredients matter. Softened butter and room-temp buttermilk blend more smoothly and give you that perfectly silky custard texture.
- Make it ahead. This pie is ideal for holidays, potlucks, and Thanksgiving because it needs to chill anyway — make it the day before and it’s ready to go.
- Blind bake for extra crispiness. If you prefer a crispier crust, blind bake it for 10 minutes before adding the filling.
Serving Suggestions
Buttermilk Pie is wonderful on its own, but here are a few ways to take it up a notch:
- A light dusting of powdered sugar and fresh lemon zest
- A cloud of homemade whipped cream with fresh strawberries or blueberries
- A drizzle of salted caramel sauce for a truly indulgent bite
Storing Buttermilk Pie
Cover and store in the refrigerator for up to 4 days. This pie actually tastes better on day two once the flavors have had time to settle. It can also be frozen — wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
More Southern (and other) Desserts You’ll Love
- Southern Pecan Pie
- Lemon Icebox Pie
- Amish Style Raspberry Pie
- Strawberry Jello Pie
- Carrot Cake
- Cranberry Lemon Pound Cake
Frequently Asked Questions
What does buttermilk pie taste like? Buttermilk pie tastes like a creamy, lightly tangy custard with hints of vanilla and lemon. Despite being made with buttermilk, it is not sour — the sugar and vanilla balance it beautifully.
What’s the difference between buttermilk pie and chess pie? They are very similar! Chess pie ( typically includes cornmeal, while buttermilk pie uses a small amount of flour. Buttermilk pie tends to be slightly lighter and silkier than chess pie.
Can I use store-bought pie crust? Absolutely. A frozen deep-dish pie crust works perfectly and saves time. We love this recipe with either homemade or store-bought.
Can I make buttermilk pie ahead of time? Yes! This is a great make-ahead dessert. Bake it the day before, chill overnight, and serve the next day.
Southern Buttermilk Pie
Ingredients
- 9” deep dish pie crust, (can use frozen or made from scratch)
- 3 Eggs
- ½ Cup Butter, softened
- 1½ Cups Sugar
- 3 Tbsp Flour
- 1 Cup Buttermilk, room temperature
- 1 tsp Vanilla
- 1 Tbsp Fresh Lemon Juice
- ⅛ tsp Nutmeg
- Optional toppings: powered sugar, fresh whipping cream, lemon zest and or fresh berries.
Instructions
- Preheat your oven to 350°F. Beat the eggs until frothy. Add in the softened butter, sugar, and flour and beat until the mixture is smooth and well combined.
- Stir in the buttermilk, vanilla extract, fresh lemon juice, and nutmeg until just combined.
- Pour the filling into your prepared pie shell. Bake for 40 minutes, or until the center is firming up and almost completely set — it may have a very slight jiggle in the very center, which is perfect.
- Remove from the oven and transfer to a wire cooling rack for at least 1 hour. Then refrigerate for an additional hour before serving. This pie can be enjoyed at room temperature after the first hour if you prefer — though most Texas restaurants and families we've met serve it chilled.
- Serve with a simple dusting of powdered sugar and lemon zest, a generous dollop of fresh whipped cream and berries, or go all-in with the most decadent toppings you can find.
This recipe is part of our Southern Cuisine collection. If you love traditional Southern baking, be sure to browse more of our Southern desserts and comfort food recipes.
