I still remember the first time I had Southern Buttermilk Pie at my grandma's house. It was summer, the air was thick with humidity, and she pulled this golden, custardy pie out of the oven like it was no big deal. One bite, and I was hooked—creamy, tangy, just sweet enough, with that flaky crust that melts in your mouth. I begged her for the recipe right then and there, and now it’s my go-to dessert when I want something simple but special.
This pie is pure Southern comfort in a dish. It’s got that old-school charm—no fancy ingredients, just honest-to-goodness butter, sugar, and buttermilk doing their magic. And the best part? It’s foolproof. Whether you’re baking for a holiday table or just because it’s Tuesday, this pie never fails to make people happy. Trust me, once you try it, you’ll understand why it’s been a staple in Southern kitchens for generations.
Why You’ll Love Southern Buttermilk Pie
Okay, let me count the ways you’re going to adore this pie—because honestly, it’s a game-changer. Here’s why:
- It’s ridiculously easy. No fancy techniques, no temperamental ingredients. If you can stir things together, you can make this pie. Even if baking isn't your strong suit, this recipe is your friend.
- That tangy-sweet combo is magic. The buttermilk gives it this subtle zip that balances the sweetness perfectly. It’s like the pie version of a perfect summer day—bright but comforting.
- Nostalgia in every bite. One taste and you’ll swear you’re sitting at your grandma’s kitchen table. It’s the kind of dessert that feels like a hug.
- Crowd-pleaser alert. I’ve served this to picky kids, fancy foodies, and everything in between—zero complaints, only recipe requests. It’s universally beloved.
- Pantry-friendly ingredients. Butter, sugar, eggs, buttermilk—chances are you’ve got most of this already. No last-minute grocery runs required.
- Leftovers? What leftovers? But if by some miracle there are slices left, they taste even better the next day. The flavors mellow and deepen—if you can wait that long.
Seriously, this pie is the culinary equivalent of your favorite cozy sweater. Simple, comforting, and always a good idea.
Ingredients You’ll Need for Southern Buttermilk Pie
Here’s the beautiful thing about this pie—you probably have most of this stuff in your kitchen right now. No hunting down obscure ingredients or making special trips to the store. Just good, honest baking staples that come together like magic. Here’s what you’ll need:
- ½ cup butter, melted – I use unsalted because I like to control the salt level, but salted works too (just skip the pinch of salt later). And yes, melted! No waiting for softened butter here.
- 1 ½ cups sugar – Plain old granulated does the trick. This isn’t the place for fancy sugars—save that for your coffee.
- 3 tablespoons flour – All-purpose is perfect. It’s just enough to give the filling structure without making it heavy.
- 3 eggs, beaten – Crack these first and give them a quick whisk in a separate bowl. Room temp eggs blend smoother, but I’ve used cold in a pinch—no disasters yet.
- 1 pinch salt – Just a tiny pinch! It balances the sweetness without making it taste salty.
- 1 teaspoon vanilla extract – The good stuff if you’ve got it. This is where that “something special” flavor comes from.
- 1 cup buttermilk – The star of the show! If your store only sells quarts, don’t stress—you can use the extra for pancakes tomorrow.
- 1 deep dish pie shell – Homemade if you’re feeling fancy, store-bought if you’re keeping it simple (no judgment here!). Just make sure it’s deep dish—this filling likes to bubble up.
See? Nothing weird or intimidating. Now let’s turn these everyday ingredients into something extraordinary.
Step-by-Step Instructions for Southern Buttermilk Pie
Preparing the Filling
First things first—preheat that oven to 350°F. Trust me, you don’t want to be waiting around with your filling ready and the oven still cold. While that’s heating up, grab a big mixing bowl and toss in your melted butter, sugar, and flour. Stir it until it looks like wet sand—no lumps! Now add those beaten eggs, the tiny pinch of salt, and that glorious vanilla. Stir like you mean it until everything’s smooth and happy. Here’s the fun part: slowly pour in the buttermilk while stirring. Don’t dump it all at once, or you might get a splattery surprise. The mixture will look thin, but that’s perfect—it’ll thicken up beautifully in the oven.
Baking the Pie
Pour your filling into the pie shell—it should come pretty close to the top, but don’t panic if it doesn’t fill it completely. Now, here’s my pro tip: tear off some foil and loosely cover just the edges of the crust. This keeps them from turning into charcoal while the filling sets. Pop that beauty in the oven and set a timer for 50 minutes. When it goes off, peek inside—the pie should be golden on top with just the slightest jiggle in the center (like a firm jelly, not a waterbed). If it’s still super wobbly, give it another 5-10 minutes. Just don’t overbake it, or you’ll lose that creamy texture we love!
Cooling and Serving
Okay, here’s where patience comes in. I know it smells amazing and you want to dive right in, but let that pie cool completely—like, at least 2 hours. This isn’t just torture; it’s science. The filling needs time to set up properly. If you cut into it too soon, it’ll ooze everywhere (still tasty, just messy). Once it’s cooled, slice it up and watch how the filling holds its shape perfectly. Serve it plain for that classic vibe, or dollop on some whipped cream if you’re feeling fancy. Either way, prepare for compliments.
Variations for Southern Buttermilk Pie
Now, don’t get me wrong—I love this pie just as it is. But sometimes, a little twist keeps things interesting! Here are a few fun ways to switch it up without losing that classic charm:
- Lemon-Lover’s Dream: Add a tablespoon of lemon zest to the filling. The bright citrus plays so nicely with the tangy buttermilk. You could even swap half the vanilla for lemon extract if you’re feeling wild.
- Spiced Up: A pinch of nutmeg or cinnamon gives it that “grandma’s secret ingredient” vibe. Just a little—you don’t want to overpower the buttermilk.
- Berry Swirl: Before baking, drop spoonfuls of raspberry or blackberry jam onto the filling and swirl gently with a knife. Fruity pockets in every bite!
- Brown Sugar Twist: Replace half the white sugar with brown sugar for a deeper, caramel-like sweetness. It’s cozy perfection in the fall.
- Coconut Fan? Stir in a handful of shredded coconut for texture. It toasts up so nicely on top as the pie bakes.
The best part? No matter how you tweak it, that creamy, tangy soul of the pie shines through. Go classic or get creative—it’s all delicious.
Serving and Storage Tips for Southern Buttermilk Pie
Okay, let’s talk about the best ways to enjoy this pie—because yes, there’s an art to it! First off, serve it at room temperature or slightly chilled. That’s when the texture is just right—creamy but firm, with that perfect little quiver when you slice into it. If you’ve refrigerated it, let it sit out for about 20 minutes before serving to take the chill off. A dollop of fresh whipped cream or a scoop of vanilla ice cream never hurts, but honestly? It’s heavenly all on its own.
Now, storage—because let’s be real, sometimes there’s a slice or two left (though I can’t imagine how). Cover the pie loosely with foil or plastic wrap and pop it in the fridge. It’ll keep beautifully for 3-4 days. The crust might soften a bit, but the flavor actually gets better as it sits. Want to freeze it? You can! Wrap individual slices tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge when the craving hits. Pro tip: if you’re reheating a slice, 10 seconds in the microwave takes the edge off the chill without turning it into soup.
Helpful Notes for Southern Buttermilk Pie
A few little things I've learned over the years that make this pie even better:
- Room temp matters! If you remember, take the buttermilk and eggs out about 30 minutes before baking. They blend into the filling so much smoother when they're not ice cold.
- That foil trick is golden. Literally. If your crust starts looking too dark halfway through baking, just tent the edges with more foil. It's the difference between perfect golden-brown and "oops, charcoal."
- No buttermilk? No panic. Mix 1 cup regular milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes until it thickens slightly - works like a charm.
- Pie shield hack: If you don't have foil, those silicone crust shields are worth their weight in gold. I keep one in my baking drawer just for this pie.
- Nutrition FYI: Each slice (of 8) has about 320 calories. Worth every single one if you ask me. Life's too short to skip dessert.
Remember - this pie forgives almost any mistake. Too jiggly? Bake longer. Too brown? Cover it. Forgot the vanilla? Still tasty. That's the beauty of old-fashioned recipes - they want to work for you.
Frequently Asked Questions About Southern Buttermilk Pie
Over the years, I’ve gotten so many questions about this pie—some from nervous first-timers, some from seasoned bakers looking to tweak things. Here are the ones that come up most often, with all the answers you need to bake with confidence:
- Can I use regular milk instead of buttermilk?
You can, but you’ll lose that signature tang. Better hack: stir 1 tablespoon lemon juice or white vinegar into 1 cup regular milk and let it sit for 5 minutes. Instant buttermilk substitute! - Why is my pie filling runny after baking?
Either it needed more time in the oven (give it another 5-10 minutes next time) or you cut into it too soon. This pie sets as it cools—resist the urge to slice while warm! - Can I freeze Southern Buttermilk Pie?
Absolutely! Wrap cooled slices tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge. The texture might be slightly softer, but the flavor’s still fantastic. - My crust edges burnt—help!
Next time, tent the edges with foil after 30 minutes of baking. For now? A little whipped cream covers a multitude of sins. We’ll call it “caramelized.” - Can I make this without a pie crust?
Technically yes—pour the filling into a greased pie dish for a crustless version. But you’ll miss that buttery contrast with the creamy filling. Worth trying in a pinch though!
See? No question too big or small. Now go forth and bake without fear—this pie’s got your back.
Final Thoughts on Southern Buttermilk Pie
If there's one recipe I'd trust to win over any crowd, it's this Southern Buttermilk Pie. It's the kind of dessert that makes people pause mid-bite, look up, and say, "Wait—you MADE this?" with that delighted surprise we all love to hear. And the best part? It couldn't be simpler. No fancy equipment, no finicky techniques—just good ingredients doing what they do best.
Whether you're baking for a holiday table, a potluck, or just because Wednesday felt like a pie day (valid), this recipe never lets me down. It's humble but special, comforting but surprising—the edible equivalent of your favorite worn-in flannel shirt. So go ahead, preheat that oven and let the sweet, tangy magic happen. I promise your future self will thank you when that first creamy bite hits your tongue. Happy baking, y'all!
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Southern Buttermilk Pie
- Total Time: 1 hour 10 minutes
- Yield: 1 pie (8 servings) 1x
- Diet: Vegetarian
Description
A classic Southern dessert with a creamy, tangy filling made with buttermilk.
Ingredients
- ½ cup butter, melted
- 1 ½ cups sugar
- 3 tablespoons flour
- 3 eggs, beaten
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 deep dish pie shell (homemade or store-bought)
Instructions
- Preheat oven to 350°F.
- Mix melted butter, sugar, and flour in a bowl.
- Add beaten eggs, salt, and vanilla. Stir well.
- Slowly pour in buttermilk while mixing.
- Pour the filling into the pie shell.
- Bake for 50-60 minutes or until set.
- Let cool before serving.
Notes
- Use room temperature ingredients for better mixing.
- Cover the crust edges with foil if they brown too quickly.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Southern buttermilk pie, creamy pie, dessert, homemade pie
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