Buttermilk Pie

Buttermilk Pie and Me: A Slightly Tangled Love Story

I can’t tell you the first time I made buttermilk pie—mainly because I genuinely have no memory of it. It’s been floating around in my family’s orbit for years, like that old mixing bowl nobody remembers buying but everyone insists is the best for everything sweet. The first time I remember actually eating this pie, my aunt served it at a summer potluck out on her porch, and we all sort of melted (the pie too, if I’m being honest—she hadn’t let it set enough; we’ve all been there). Oh, and did you know it’s sometimes called “the chess pie you actually want to eat” (sorry, chess pie fans)?

Why This Pie Ends Up in My Oven (Basically Every Month)

I make this when I need to bring something to a family gathering but forgot to plan. Or if it’s late and I want dessert—this pie doesn’t judge, and neither do I. My family goes a bit wild for it because it’s simple, sweet, and tastes like you spent way more time on it than you actually did. Sometimes I try to make it look fancy with a dusting of nutmeg. Sometimes I just slice and eat it in my pajamas. Oh, and my youngest always wants a second slice “to make sure it’s not poisonous.” Kids, eh?

What Goes In (And Where I Get Lazy With Substitutions)

• 1 9-inch pie shell (store-bought is fine; I only make from scratch if someone’s watching)
• 1 and 1/2 cups granulated sugar (sometimes I mix in a little brown sugar if I run out. It gives a caramelly vibe!)
• 1/2 cup (1 stick) unsalted butter, melted (salted butter honestly works too—just skip the pinch of salt later)
• 3 large eggs (once I used 2 jumbo eggs instead—worked fine)
• 1 cup buttermilk (or a cup of milk plus a tablespoon of vinegar/lemon juice if you’re in a pinch—as in, you forgot to get buttermilk… again)
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract (my granny insisted on using that neon yellow imitation stuff; it’s… fine. Real vanilla tastes better, but you do you.)
• 1 tablespoon lemon juice (optional—some folks don’t like the tang, but I think it brightens things)
• Just a pinch of salt, unless your butter’s salted, then skip it

Let’s Get That Pie in the Oven (and Maybe Sneak a Taste)

1. Preheat the oven to 350°F (yep, you need to do this—I forget sometimes and end up waiting around. You’d think I’d learn).
2. If your pie shell is the store-bought frozen kind, let it thaw a bit first. No need to pre-bake, unless you’re a fan of extra crispy, then by all means go wild.
3. In one big bowl, whisk together sugar, flour, and salt. (This is where powder goes everywhere if you get reckless with the whisk, so take it easy.)
4. Add melted butter and vanilla. Stir until it’s all nice and combined. Don’t worry if it looks a little lumpy at this point. It smooths out—promise.
5. Beat in the eggs, one at a time. I usually do this with a fork, but a proper whisk gets a bit more air in there if you want it fluffier.
6. Pour in the buttermilk and lemon juice (if using), give it a big ol’ mix until smooth. This is 100% when I taste it. Is that bad? I’m still here.
7. Pour it all into the pie shell. It looks runny—don’t panic, that’s part of the fun.
8. Bake for 45 to 55 minutes, or until the middle looks just set (a little jiggle is OK, like a soft pillow—you get what I mean?). If it browns too much, I just slip a bit of foil over the edges. Occasionally, I forget and the crust gets a hair too dark, but honestly, everyone says “that’s the best part.” (Are they lying?)
9. Cool completely—or at least until it’s not piping hot (I’ve eaten it almost molten; not ideal for your tongue but man, it’s good).

Some Notes I Wish I’d Known Earlier

• If your pie cracks, that’s life. Cover it with powdered sugar and move right along.
• Once I tried baking this in a ceramic dish and the edges never quite browned—metal tins work best. But hey, maybe your oven’s smarter than mine?
• Leftover pie (on the rare occasion it exists) firms up in the fridge and, I think, tastes even better the next day.

Pie Experiments: What Worked and What… Didn’t Really

• Tried swapping in orange zest instead of lemon—surprisingly tasty, actually!
• Coconut stirred into the filling? Completely changes the texture, maybe a little too chewy for me. But you might like it.
• One time, just for laughs, I tried making this with oat milk. Eh… let’s just say I won’t do that again.

What You’ll Need (But Honestly, Use What You Have)

• Mixing bowl (I’ve used salad bowls in a pinch—works fine, just maybe don’t tell my mom)
• Whisk or sturdy fork
• Pie dish (metal is my go-to, but glass is perfectly okay, too—and easier to see if the bottom’s done)
• Oven. (You’d be amazed how many people forget this part; if you’re camping, maybe look up campfire pies! Not quite the same but still fun.)

How To Store It (Though Leftovers Are Rare In My House)

Honestly, in my house this pie is gone by breakfast (sometimes before). But if you’ve got more self-control than me, just pop it in the fridge loosely covered. Keeps for 3 days, maybe 4, but the crust starts to get a little soggy after day 2. I tried freezing once; came out sort of sad and limp. Wouldn’t recommend unless you’re desperate. For more proper pie storage tips (with diagrams, if you’re into that), check out King Arthur Baking.

Serving It Up: Traditions Optional

My personal preference? Sliced just a hair warm, with fresh berries if I’ve got ’em—or sometimes, just straight from the fridge. My aunt insists on a dollop of whipped cream. Once my cousin crumbled bacon on top, which was… an adventure. We still talk about it, for better or worse.

Real Life Buttermilk Pie “Pro Tips” (AKA: Things I’ve Messed Up)

• I once tried to rush the cooling step (you know, to cut in sooner). Yeah, regretted that. Filling oozed everywhere. Tastes good, but looks like a toddler made it.
• If you spill a bit of filling on the oven floor, cover it with salt quickly—it stops the smoke. Learned that the hard way during a holiday dinner!
• Actually, I find it works better to keep an eye on the pie the last 10 minutes—mine sometimes sets faster depending on what else is baking. Ovens are funny critters.

FAQ: Pie Questions I’ve Actually Been Asked

Can I use low-fat buttermilk?
Sure, if you must, but the pie comes out a bit less rich. Friend of mine says she can’t tell the difference, though—not sure if I trust her palate!

Is this the same as chess pie?
It’s similar but not quite the same thing; chess pie usually has cornmeal. Honestly, I think buttermilk pie is way better. (Argue with me at your own risk.)

Can I make this gluten-free?
Probably! I’ve used gluten-free flour a couple of times; comes out fine, though the crust is trickier. There are some nice GF crust options at the store now—Bob’s Red Mill stuff works if you can find it.

What if my pie sinks in the middle?
That just means it’s extra custardy. Still tastes great. Sometimes I call it “rustic.” Fixes everything.

Can I halve the recipe?
You could try, but I mean, why? It freezes ok (sort of) but is better fresh. Maybe just make two and make some friends.

I went off track here, but, oh! If you’re into old-school pie recipes, Southern Living has a few worth poking around through. Fair warning—their pies are always a little extra fancy.

★★★★★ 4.80 from 120 ratings

Buttermilk Pie

yield: 8 servings

prep: 15 mins

cook: 50 mins

total: 50 mins

A classic Southern dessert, Buttermilk Pie features a rich, creamy custard filling baked in a flaky pie crust. Sweet, tangy, and simple to prepare, this pie is perfect for holidays or anytime you crave homemade comfort.

🖨️ Print Pin Recipe

Ingredients

• 1 unbaked 9-inch pie crust
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 cup buttermilk
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. 1
   Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish.
2. 2
   In a large bowl, whisk together sugar, flour, and salt until well combined.
3. 3
   Add melted butter, eggs, buttermilk, lemon juice, and vanilla extract to the bowl. Whisk until the mixture is smooth.
4. 4
   Pour the filling into the prepared pie crust. Smooth the top with a spatula if needed.
5. 5
   Bake for 45-50 minutes, or until the center is set and the top is lightly golden. Let the pie cool completely before slicing and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340 caloriescal

Protein: 4gg

Fat: 15gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 47gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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