I didn’t grow up in the South, but the first time I had a slice of buttermilk pie, I felt like I had just been let in on the world’s best-kept dessert secret. While visiting a friend in North Carolina, their grandmother insisted I try her “award-winning pie.” At first glance, it looked plain—no toppings, no frills—so I didn’t expect much. But then I took a bite. The smooth custard filling melted on my tongue with this perfect balance of sweet and tangy, cradled in a buttery crust that cracked ever so slightly under my fork.

That pie stuck with me. I started chasing the taste, trying different versions, adjusting ingredients, failing a dozen times, and eventually—landing on this best buttermilk pie recipe. It’s the kind of recipe that brings people together and invites compliments, but most importantly, it’s one that anyone can make, even if it’s your first pie.

Why You’ll Love This Buttermilk Pie Recipe

Buttery, crisp crust with a creamy, smooth filling
Made with common pantry staples
Only one bowl and a whisk needed
Perfectly sweet with a touch of tang
Reliable results every single time
Feels fancy, tastes nostalgic, bakes effortlessly

Ingredients You’ll Need (US & Metric)

1 ½ cups (300g) granulated sugar
3 large eggs
½ cup (113g) unsalted butter, softened
3 tablespoons (24g) all-purpose flour
1 cup (240ml) full-fat buttermilk
1 tablespoon (15ml) lemon juice
1 teaspoon (5ml) vanilla extract
Pinch of salt
1 9-inch (23cm) unbaked pie crust

Ingredient Substitutions and Notes

Don’t have buttermilk? Mix 1 tbsp lemon juice or vinegar into 1 cup of milk, let it sit 10 minutes.
Salted butter? Go for it—just leave out the added salt.
Crust: Store-bought crust works great for convenience, but if you have time, try this homemade flaky pie crust to take it up a notch.

Tools You’ll Need

9-inch pie dish
Large mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula
Optional: baking sheet (for easy oven transfer)

Step-by-Step Instructions for an Easy Buttermilk Pie Recipe

I’ve made this pie more times than I can count—holidays, birthdays, and once, just because it was raining and I needed a taste of sunshine. Here’s how to do it:

1. Preheat Oven

Set your oven to 350°F (175°C). Line your pie dish with the crust and crimp the edges. Place on a baking sheet for stability and spill protection.

2. Cream Butter and Sugar

In a large mixing bowl, whisk together the softened butter and sugar until fluffy. This step builds the base flavor and ensures a smooth filling.

3. Add Eggs

Crack in the eggs one at a time, whisking after each. The mixture should be smooth, pale, and just slightly thickened.

4. Add Flour and Salt

Mix in the flour and salt until combined. No lumps—that’s the rule here.

5. Incorporate the Buttermilk

Pour in the buttermilk, lemon juice, and vanilla extract. Whisk until smooth, but don’t overbeat.

6. Bake

Pour the custard into your crust. Bake for 45–50 minutes, or until the edges are set and the center has a slight wobble. It will firm up as it cools.

7. Cool

Let the pie cool completely on the counter before slicing. I usually chill it for an hour afterward—it slices cleaner and tastes even better.

Insider Tips from My Kitchen

Don’t overmix once the flour’s in—less is more.
Tent the crust edges with foil if they start browning too soon.
Use a glass pie dish if you can—it helps monitor the bottom crust.
A slight jiggle in the center when you pull it from the oven is perfect.
For cleaner slices, chill the pie at least an hour after cooling.

Variations on This Old Fashioned Buttermilk Pie

Lemon Zing: Add 1 tbsp lemon zest to the batter.
Nutmeg Kissed: Grate ¼ tsp fresh nutmeg into the mix for a warm, nostalgic note.
Mini Pies: Use a muffin tin lined with small crust circles. Bake 20–25 minutes.
Fruit-Infused: Gently fold in ½ cup blueberries or raspberries before baking.

For more sweet pie inspirations, try my favorite Strawberry Pop Tarts Pie or these No-Bake Mini Banana Cream Pies.

Troubleshooting Common Buttermilk Pie Problems

Why is my pie runny?
It wasn’t baked long enough. Make sure the center jiggles but isn’t sloshing, and let it cool fully.

Why did my pie crack?
Overbaking or whisking too hard after adding flour. Next time, mix gently and check your oven’s temperature.

Too sweet or not sweet enough?
This pie is very adaptable. Feel free to adjust the sugar by ¼ cup next time to match your taste.

How to Serve Your Pie

Serve slightly chilled or at room temperature.
It’s beautiful on its own, but a dollop of whipped cream or a dusting of powdered sugar never hurt.
Best paired with a fresh cup of coffee or vanilla ice cream.

For a balanced meal before dessert, serve it after something cozy and hearty like this Chicken Pot Pie with Biscuits or a comforting Chicken Pot Pie Recipe.

Storage and Make-Ahead Instructions

Refrigerate leftovers in an airtight container for up to 4 days.
Make ahead by baking the day before. Chill overnight.
Freeze: Wrap tightly in plastic and foil, freeze for up to 2 months. Thaw in fridge overnight.

FAQs: All About Buttermilk Pie

What is buttermilk pie?
It’s a Southern custard pie made with eggs, sugar, buttermilk, and butter. It’s smooth, tangy, and delicately sweet.

What does it taste like?
Sweet and custardy with a gentle tang from the buttermilk. It’s like a creamy lemon bar in pie form.

Is it the same as chess pie?
Not quite. Chess pie uses cornmeal and sometimes vinegar, giving it a different texture and finish. Buttermilk pie is silkier and more delicate.

Where did it originate?
The old fashioned buttermilk pie comes from the American South—born of simplicity, created during times when people relied on pantry staples to create something special.

Can I use low-fat buttermilk?
You can, but I don’t recommend it. Full-fat gives you that rich, creamy texture.

Does it need refrigeration?
Yes, absolutely. Store it in the fridge once it cools completely.

Let’s Make Pie Together

Did you try this buttermilk pie recipe? Share your thoughts below—I’d love to hear what you did differently or how it turned out for you. These kinds of recipes are meant to be shared, tweaked, and made your own.

If you’re craving more homemade comfort with a twist, check out my guide to Pop Tarts with Pie Crust. Because pie doesn’t always need to be traditional.

Ingredients

1 ½ cups 300g granulated sugar
3 large eggs
½ cup 113g unsalted butter, softened
3 tablespoons 24g all-purpose flour
1 cup 240ml full-fat buttermilk
1 tablespoon 15ml lemon juice
1 teaspoon 5ml vanilla extract
Pinch of salt
1 9- inch 23cm unbaked pie crust

Instructions

Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and set on a baking sheet.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, whisking after each until well blended.
Stir in flour and pinch of salt until smooth.
Add buttermilk, lemon juice, and vanilla. Whisk until fully combined.
Pour filling into the prepared pie crust.
Bake for 45–50 minutes until edges are set and center slightly jiggles.
Remove from oven and let cool completely at room temperature.
Chill for one hour before slicing for best texture.

Notes

Make your own buttermilk by mixing 1 tbsp vinegar or lemon juice with 1 cup milk. Let sit for 10 minutes.
Tent crust edges with foil during baking to prevent over-browning.
Best served at room temperature or slightly chilled.
Store leftovers covered in the refrigerator for up to 4 days.
This pie freezes well—wrap tightly and freeze for up to 2 months.

This easy buttermilk pie recipe has traveled from one kitchen to another, one memory to the next. Now it’s ready to find a place in yours. I hope it brings you as much joy as it’s brought to my table.