Creamy Southern Buttermilk Pie

This creamy Southern Buttermilk Pie is a delightful blend of sweet and tangy flavors wrapped in a flaky deep dish crust. Its custardlike filling is rich yet lightened perfectly by the buttermilk and a touch of fresh lemon juice. This classic recipe comes together quickly with simple pantry staples and always earns rave reviews when shared at family gatherings.

I first made this pie for a Southernthemed dinner party and everyone was amazed at how easy and delicious it was. Now it’s a go to dessert when I want something comforting but not overly complicated.

Ingredients

• One and one third cups granulated sugar: providing a classic sweetness
• Two and a half tablespoons all purpose flour: to thicken and stabilize the filling
• Three quarters cup buttermilk: for that signature creamy tang real buttermilk works best rather than homemade substitutes
• Half a cup salted butter melted: gives richness and a lush texture use good quality real butter, not margarine
• Three large eggs: at room temperature for better blending and structure
• One tablespoon fresh squeezed lemon juice: adds brightness and enhances the tang
• Two teaspoons vanilla extract: for warmth and subtle depth
• One nineinch deep dish pie crust: either store bought or homemade to hold the filling perfectly the depth matters because the filling is quite full

Instructions

Preheat the Oven:

Heat your oven to 350 degrees Fahrenheit so it is perfectly hot when the pie goes in. This ensures even baking.

Combine Sugar and Flour:

In a large mixing bowl, thoroughly stir together the granulated sugar and all purpose flour. This step is crucial because it helps prevent lumps and ensures a smooth custard texture.

Add Wet Ingredients and Whisk:

Pour in the buttermilk, melted butter, eggs, fresh lemon juice, and vanilla extract. Whisk everything vigorously until the mixture is completely smooth and uniform in color. This step blends the ingredients and helps build that silky custard filling.

Prepare the Pie Crust:

Place your deep dish pie crust on a baking sheet lined with foil or parchment to catch any spills during baking. Pour the pie filling into the crust carefully, smoothing it evenly.

Bake the Pie:

Slide the pie and baking sheet into the oven. Let it bake for 55 to 70 minutes. The top should be a lovely golden brown. You will notice the pie puffs up and jiggles slightly in the center when you gently shake the pan. If the crust or top is browning too fast, tent with foil to prevent burning.

Cool Completely:

Once baked, remove from the oven and allow the pie to cool at room temperature for at least three hours. This resting time lets the custard set fully. You can then refrigerate it if you prefer it chilled or serve at room temperature.

Buttermilk is my favorite ingredient here because it gives the pie its unique gentle tang and luscious texture. Every time I make this pie I’m reminded of warm family holidays when someone brings this exact recipe, the wedge disappearing quickly from the platter. It’s simply a comforting Southern classic that feels like home in every bite.

Storage Tips

Cool leftover pie completely before storing in an airtight container in the refrigerator. Avoid leaving it out uncovered to keep the crust crisp and filing firm. When refrigerated, it should last up to five days. To freeze, wrap each slice or the whole pie securely in plastic wrap and place in a freezer safe container. Thaw overnight in the refrigerator before serving.

Ingredient Substitutions

You can substitute granulated sugar with a one to one sugar replacement like coconut sugar or erythritol if you want to reduce refined sugar. Use real buttermilk rather than homemade substitutes for best flavor and texture. If you cannot find a deep dish pie crust, use a standard crust but expect it will be slightly shallower.

Serving Suggestions

Serve this pie chilled or at room temperature with a simple dusting of powdered sugar on top for elegance. A dollop of freshly whipped cream or a spoonful of crème fraîche pairs beautifully. For added texture, fresh seasonal berries or a drizzle of lemon glaze brightens up the plate.

This buttermilk pie is a timeless Southern dessert that's easy to make and even easier to love. Serve it chilled or at room temperature for best flavor.

Common Questions About Recipes

→ What flavor does this pie have?

It offers a creamy texture with a delicate tang from buttermilk and a sweet vanilla undertone balanced by a flaky crust.

→ Where is this pie originally from?

This custard pie is a classic from the Southern United States, known for its traditional use of buttermilk.

→ How does this compare to Chess or Sugar Cream pies?

Chess pie uses cornmeal and vinegar, while Sugar Cream pie uses heavy cream and cinnamon. This pie highlights buttermilk for its signature tang.

→ Can I serve this pie warm or cold?

It is best served chilled or at room temperature, often enjoyed plain or with whipped cream and powdered sugar.

→ How should leftovers be stored?

Cover and refrigerate leftovers for up to 5 days to maintain texture and freshness.

→ Is freezing this pie possible?

Yes, wrap tightly and freeze in a container for up to 3 months; thaw in the refrigerator before serving.