There’s something timeless about a silky, custard-like pie with just the right balance of sweet and tangy—and this easy buttermilk pie delivers every time. With a smooth texture, golden top, and hint of lemony brightness, it’s a dessert that feels both nostalgic and refreshingly simple.
Buttermilk pie is one of those old-fashioned desserts that never goes out of style. It’s been passed down through generations for a reason—it’s simple, dependable, and always delicious. This version is especially handy because it calls for pantry staples you likely already have on hand. When you need a dessert in a pinch but don’t want to make a special trip to the store, this pie is a lifesaver.
One of the best things about this easy buttermilk pie is how versatile it is. It’s not too sweet, so it pairs well with just about any meal. You can serve it as-is for a humble finish to dinner, or dress it up with whipped cream and fresh berries for something a little fancier. However you serve it, this pie is sure to be a hit.
What is Buttermilk Pie?
Buttermilk pie is a traditional Southern dessert with a smooth, custard-like filling made from simple ingredients like buttermilk, sugar, eggs, and butter. It’s known for its lightly tangy flavor and creamy texture, all baked into a flaky pie crust. Despite the use of basic ingredients, the flavor is rich and satisfying.
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Ingredients
- Granulated Sugar – Regular white sugar works best for a smooth, sweet custard base.
- All-Purpose Flour – Helps thicken the filling. No need to sift.
- Salt – Just a pinch enhances the overall flavor.
- Eggs – Use large eggs at room temperature for even mixing.
- Egg Yolk – Adds extra richness to the filling. Save the white for another recipe if you'd like.
- Unsalted Butter – Melt before adding. Salted butter can be used, just reduce the added salt slightly.
- Lemon Juice – Fresh is best for a bright touch, but bottled will work in a pinch.
- Vanilla Extract – Adds warmth and depth. Use pure extract rather than imitation extract for the best flavor.
- Buttermilk – Warm slightly before mixing to help it incorporate better. If you don’t have buttermilk, you can make a quick substitute with milk and lemon juice or vinegar.
- Pie Crust – Use a frozen crust in a tin for convenience, or roll out a refrigerated crust into your own pie dish.
- Fruit, Whipped Cream, or Sweet Sauce – Optional toppings for serving. Berries, chocolate, caramel, or even a dusting of powdered sugar all work well.
See recipe card for quantities.
Instructions
- Step 1: Whisk sugar, flour, and salt. Whisk the eggs and egg yolk in a small bowl for about a minute then add to the large bowl and whisk all together. Slowly mix in the melted butter, lemon juice and vanilla.
- Step 2: Heat the buttermilk slightly then add to the filling mixture. Pour the filling into the pie pan.
- Step 3: Bake the pie until golden brown. Turn halfway through cooking for even browning.
- Step 4: Chill the pie for at least 2 hours before serving.
Hint: Depending on the size of your pie crust, you may have additional filling left over. Don't overfill the pie.
Variations / Serving Suggestions
- Add a pinch of nutmeg or cinnamon to the filling for a warm, spiced variation.
- Stir in a splash of bourbon or a drop of almond extract for a flavor boost.
- Use Meyer lemon juice for a slightly sweeter, floral note.
- Top slices with balsamic brown sugar strawberries for a bold and fruity finish.
- Serve alongside a fresh honey mint lime fruit salad for a light and refreshing pairing.
- Plate with air fryer pears with caramel and cinnamon for a cozy, fall-inspired combo.
- Serve strawberries, blueberries or blackberries on top of the pie. Or make some sugared cranberries for a festive touch during the holidays.
Storage
Store leftover buttermilk pie covered in the refrigerator for up to 4 days. Let it cool completely before covering with plastic wrap or foil. You can also place slices in an airtight container.
For best texture, serve chilled or let it sit at room temperature for about 15 minutes before serving. Avoid freezing, as the custard can separate once thawed.
Top Tips
- Don’t over whisk the filling—too much air can cause the pie to brown unevenly or develop bubbles.
- Warm the buttermilk slightly so it blends smoothly with the other ingredients.
- Use a baking sheet under the pie to catch any spills and make it easier to transfer in and out of the oven.
- Turn the pie halfway through baking for even browning.
- Let the pie cool completely before chilling to help it set properly.
- Chill for at least 2 hours before slicing for clean, neat pieces.
FAQ
Overwhisking the filling or overbaking can cause the pie to puff or crack. Mix gently and bake just until the center is set.
Yes, after it cools completely, refrigerate the pie for at least 2 hours before serving. Store any leftovers in the fridge.
Yes, a frozen pie crust in a tin or a refrigerated crust rolled into your own dish both work well.
Related
Looking for more pie recipes? Try these:
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RECIPE
Easy Buttermilk Pie Recipe
Ingredients
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1 large egg yolk
- 6 tablespoons unsalted butter melted
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk warmed
- 9-10 inch pie crust already prepared
- fruit, whipped cream or sweet sauce for garnish
Instructions
- Preheat oven to 350 degrees F. In a large bowl, whisk sugar, flour, and salt. Whisk the eggs and egg yolk in a small bowl for about a minute then add to the large bowl and whisk all together. Slowly mix in the melted butter, lemon juice and vanilla.
- Place buttermilk in the microwave on HIGH for 25 seconds, then add it to the filling and mix together until incorporated. Pour the filling into the pie pan (there may be a little left over, don't overfill)
- PLace pie on a baking sheet. Bake for 30 mins then turn pie around in the oven for an additional 10-15 mins OR until the top of the pie is lightly browned.
- Cool the pie completely (about 60 mins), then chill it for 2 hours before serving. Garnish with fruit or whipped cream.
Notes
Nutrition
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