Buttermilk Pie Recipe – A Southern Classic Dessert

If you’ve never tasted buttermilk pie, you’re in for a treat that feels like stepping back into your grandma’s kitchen. This custard-style pie has a silky, tangy filling with a hint of lemon and vanilla, nestled inside a flaky crust. It’s one of those “desperation pies” that became a Southern staple during the Great Depression, made from pantry basics—but don’t let the simplicity fool you. The flavor? Pure comfort.

Now, I don’t want to start a family feud, but some folks call this “the poor man’s crème brûlée.” Whether you grew up eating it or you’re discovering it for the first time, this buttermilk pie brings sweet nostalgia with every bite.

🥞 Ingredients for Buttermilk Pie

• 3 large eggs
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• Juice of 1/2 a lemon
• 1/8 teaspoon freshly grated nutmeg (optional, but recommended)
• 1 unbaked 9-inch pie crust (homemade or store-bought)

🍳 How to Make Buttermilk Pie

1. Preheat and Prep

Preheat your oven to 350°F. Place your pie crust into a 9-inch pie pan and crimp the edges if you like that old-fashioned look.

2. Whip the Eggs

Crack the eggs into a mixing bowl and beat them until they’re light and frothy. You want them to have a little air.

3. Mix the Filling

Add the softened butter, sugar, and flour to the eggs. Beat everything together until it’s smooth and creamy—no lumps!

4. Add Buttermilk and Flavor

Pour in the buttermilk, vanilla extract, lemon juice, and nutmeg. Stir until everything is well combined.

5. Pour and Bake

Pour the filling into the unbaked pie shell. Carefully place it in the oven and bake for 40–60 minutes, or until the center is set and the top is golden brown. A gentle jiggle in the middle is okay—just not sloshy.

🚫 Common Mistakes to Avoid

• Undercooking: If the center jiggles like Jell-O, it needs more time. A toothpick should come out mostly clean.
• Overbaking: This pie can go from golden to burnt fast. Keep an eye on it at the 40-minute mark.
• Skipping lemon: That splash of lemon balances the richness. Don’t leave it out!

🧑‍🍳 Variations and Tips

• Add a pinch of cinnamon if you’re out of nutmeg.
• Use Meyer lemon for a sweeter citrus kick.
• Want it tangier? Increase the buttermilk to 1 1/4 cups.
• Make it crustless: Just pour the filling into a buttered pie dish and bake as directed.

Looking for another nostalgic treat? Try our classic blueberry upside-down cake or Southern cornbread skillet next.


Now tell me, does this buttermilk pie take you back to your mama’s kitchen—or maybe your granny’s Sunday table? Let me know in the comments if it tasted like home!

Buttermilk Pie

A classic Southern dessert with a creamy, tangy custard filling and old-fashioned flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8

Ingredients

  

• - 3 eggs
• - 1/2 cup butter softened
• - 1 1/2 cups sugar
• - 3 tbsp flour
• - 1 cup buttermilk
• - 1 tsp vanilla extract
• - Juice of 1/2 lemon
• - 1/8 tsp fresh nutmeg
• - 1 unbaked 9-inch pie crust

Instructions

 

• Preheat oven to 350°F.
• Beat eggs until frothy.
• Add butter, sugar, and flour. Beat until smooth.
• Add buttermilk, vanilla, lemon juice, and nutmeg. Stir well.
• Pour into unbaked crust.
• Bake 40–60 minutes until center is set.

Notes

- Best served chilled or at room temp.
- Store in fridge for up to 4 days.