buttermilk pie recipe
This buttermilk pie recipe is a creamy Southern classic made with simple ingredients. Sweet, tangy, and custardy — perfect for holidays or everyday dessert!
Ingredients
- For the Pie Filling
- 1 ½ cups granulated sugar – For sweetness and structure.
- ½ cup unsalted butter melted and slightly cooled – Adds richness.
- 3 large eggs room temperature – Helps set the custard.
- 1 cup buttermilk – The star ingredient; gives tang and creaminess.
- 1 Tbsp all-purpose flour – Helps thicken the custard.
- 1 tsp vanilla extract – Warm depth of flavor.
- 1 Tbsp lemon juice optional – Brightens the flavor.
- Pinch of salt – Balances the sweetness.
- For the Crust
- 1 unbaked pie crust homemade or store bought pie crust – Flaky base for the filling.
- If making homemade use your favorite pie crust recipe.
- Store bought works perfectly in a pinch.
- For Serving
- Whipped cream – Freshly whipped or canned both are welcome.
- Fresh berries – Strawberries raspberries, or blueberries add freshness.
- Powdered sugar – A light dusting looks lovely.
Instructions
- Prepare the pie crust (5 minutes):
- If using a store bought pie crust, place it into a 9-inch pie pan and crimp edges. If homemade, roll out and fit to your pan. Set aside.
- Mix the filling (10 minutes):
- In a large mixing bowl, whisk together sugar, flour, and salt. Add melted butter and whisk until smooth. Beat in eggs one at a time until combined. Stir in buttermilk, vanilla extract, and lemon juice (if using).
- Pour into crust (2 minutes):
- Carefully pour the custard filling into the unbaked pie crust. It will be fairly liquidy — that’s okay!
- Bake the pie (45–55 minutes):
- Place the pie in a 350°F preheated oven. Bake until the center is just set and the top is golden brown. A slight jiggle in the middle is perfect — it will finish setting as it cools.
- Cool completely (1–2 hours):
- Remove from oven and let cool on a wire rack. This allows the creamy custard to firm up.
- Serve and enjoy:
- Slice and serve plain, or add whipped cream and fresh berries for garnish.
Notes
- Room temperature eggs: Cold eggs don’t whisk as smoothly. Let them sit out before baking.
- Don’t overbake: The center should jiggle slightly; overbaking leads to cracks.
- Shield the crust: If the edges brown too quickly, cover them with foil halfway through.
- Cool before slicing: Cutting too soon will result in a runny custard.
- Store properly: Keep in the fridge, not on the counter.