Classic Southern Buttermilk Pie: A Creamy, Tangy, and Effortless Dessert
Step into the heartwarming world of Southern baking with this exquisite **Southern Buttermilk Pie recipe**. This vintage dessert is a true testament to simple ingredients coming together to create something truly magical. Imagine a perfectly light, golden-brown crust cradling a creamy, tender, and subtly tangy custard-like filling. It’s an old-fashioned favorite that promises comfort with every bite, and surprisingly, it can be prepped and in the oven in less than 15 minutes, making it an ideal choice for busy bakers and last-minute cravings alike.
Why This Southern Buttermilk Pie Recipe is a Must-Try
This Southern Buttermilk Pie isn’t just a dessert; it’s a culinary experience that perfectly balances a rich, creamy custard with a delightful sweet and tangy flavor. It strikes a beautiful chord between the smooth indulgence of a classic custard pie and the bright zestiness often found in lemon meringue pie, yet it maintains its own unique charm. Its simplicity is truly its strength – a no-fuss recipe that consistently delivers incredible results.
What makes this vintage pie recipe truly shine is its accessibility. You won’t need any exotic ingredients; just common pantry staples are enough to whip up this delightful treat. The signature lightly tangy flavor comes from the harmonious blend of fresh lemon juice, aromatic lemon zest, and, of course, the star ingredient: buttermilk. Beyond these, you’ll only need a handful of other basic items – eggs, granulated sugar, all-purpose flour, butter, and a splash of vanilla extract. For the crust, feel free to use a convenient store-bought option, or elevate your pie with a homemade crust. If you’re feeling ambitious, our homemade apple pie recipe offers a fantastic guide for crafting your own flaky foundation.
This recipe works because it’s designed for success. The method is straightforward, allowing even novice bakers to achieve a professional-looking and tasting pie. The quick prep time means you can enjoy a freshly baked pie without spending hours in the kitchen, making it perfect for weeknight desserts, potlucks, or holiday gatherings. It’s a versatile dessert that’s guaranteed to impress with its rich flavor and incredibly smooth texture.
Key Ingredients for Your Buttermilk Pie
Before you dive into the baking process, ensure you have all your ingredients ready. This section outlines the necessities for our Southern Buttermilk Pie. For precise measurements, detailed instructions, and a printable version, scroll to the recipe card at the very end of this post.
Ingredient Insights & Clever Substitutions
Understanding each ingredient’s role and knowing your substitution options can elevate your baking game. Here’s a deeper dive into what goes into our perfect Southern Buttermilk Pie:
CRUST – For maximum convenience and a truly speedy preparation, we recommend a high-quality, store-bought 9-inch refrigerated pie crust. These are readily available and provide a consistent base for your pie. However, if you prefer the satisfaction of a homemade touch, you are absolutely encouraged to make your own. A flaky homemade pie crust adds an extra layer of love and flavor. Just be sure to blind bake your homemade crust if the recipe calls for it, to prevent a soggy bottom, though for this buttermilk pie, an unbaked crust works perfectly as the filling bakes directly in it.
FILLING – This is where the magic happens! The interplay of specific ingredients creates the pie’s signature flavor and luxurious texture:
- Buttermilk: The star! Buttermilk provides the characteristic subtle tang and helps create the pie’s wonderfully tender, custard-like consistency. It reacts with the baking ingredients to give a delicate crumb and a unique flavor profile. You can opt for low-fat buttermilk if you’re watching calories, or even make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it curdles slightly.
- Lemon Zest & Lemon Juice: These two components are crucial for adding that bright, tangy lift that balances the sweetness. Always use fresh lemons for their juice and zest. The oils in fresh lemon zest are much more fragrant and flavorful than bottled lemon juice, contributing significantly to the pie’s aroma and taste.
- Granulated Sugar: Sweetens the pie to perfection. While the recipe provides a balanced sweetness, you can adjust the sugar content slightly to your preference. Remember, reducing it too much might impact the overall texture and the tart-sweet balance.
- All-Purpose Flour: Acts as a thickening agent, ensuring the custard sets beautifully without being overly dense or too runny. It contributes to the creamy mouthfeel.
- Eggs: Eggs are essential for the structure and richness of the custard. They bind the ingredients together and give the pie its smooth, firm, yet tender texture. Ensure your eggs are at room temperature for better incorporation into the batter.
- Melted Butter: Adds a rich, buttery depth of flavor and contributes to the smooth, luxurious texture of the filling. Make sure it’s melted and then cooled slightly before adding, to avoid scrambling the eggs.
- Vanilla Extract: A touch of vanilla enhances all the other flavors, adding warmth and a classic dessert aroma. Use pure vanilla extract for the best results.
- Optional Additions: For an extra layer of complexity, some traditional Southern recipes include a pinch of freshly grated nutmeg. A tablespoon of bourbon or dark rum can also be added to the filling for a sophisticated, warming note, perfect for a holiday dessert. Experiment with these if you’re feeling adventurous!
Crafting Your Southern Buttermilk Pie: Step-by-Step
These step-by-step photos and instructions are here to help you visualize how to make this recipe successfully. For the full printable version of this recipe, complete with precise measurements and detailed instructions, you can Jump to Recipe at the bottom of the page.
- Prepare the Oven: Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the correct temperature for even baking from the moment your pie goes in.
- Whisk the Eggs: In the large bowl of a standing mixer (or using a hand beater), whisk the eggs until they become light and frothy. This incorporates air, which contributes to the pie’s tender texture.
- Combine Dry Ingredients: Add the granulated sugar and all-purpose flour to the whisked eggs. Beat them together until well combined, scraping down the sides and bottom of the bowl frequently to ensure all ingredients are evenly mixed and no pockets of dry flour remain.
- Incorporate Butter: Carefully beat in the melted and cooled butter. Cooling the butter is crucial to prevent it from cooking the eggs prematurely.
- Add Wet Ingredients & Flavorings: Pour in the buttermilk, fresh lemon juice, lemon zest, and vanilla extract. Continue to beat for another minute to thoroughly combine all the liquid ingredients and infuse the mixture with those wonderful tangy and aromatic notes.
- Fill the Crust: Gently pour the prepared, smooth filling into your 9-inch unbaked pie crust. Ensure the filling is evenly distributed.
- Bake to Perfection: Transfer the pie to the preheated oven and bake for 35-40 minutes. The pie is done when the center is mostly set, though it will still have a slight, gentle jiggle. The center should not appear watery or runny. To prevent the pie crust edges from becoming overly dark or burning, loosely cover them with aluminum foil after the first 15-20 minutes of baking, once they turn a beautiful golden brown.
- Cool Completely: This step is vital! Allow the pie to cool completely on a wire rack before attempting to slice or serve. As it cools, the custard will continue to set and firm up, achieving its ideal creamy texture. Patience is key here for the perfect slice.
- Serve & Enjoy: For a truly decadent experience, serve your Southern Buttermilk Pie with a generous dollop of fresh whipped cream.
Frequently Asked Questions & Expert Tips for Buttermilk Pie
Absolutely not! A perfectly baked buttermilk pie should have a rich, creamy, and tender custard consistency, similar to a classic crème brûlée or a baked custard. When you first remove it from the oven, it will still have a slight “jiggle” in the center, which is normal and indicates it’s almost done setting. However, this jiggle should not be watery or runny. As the pie cools completely at room temperature, it will firm up and achieve its ideal texture. If your pie remains overly runny after cooling, it might be due to incorrect ingredient measurements (too much liquid, not enough flour/eggs) or insufficient baking time. Always ensure your oven temperature is accurate with an oven thermometer and that the pie has reached an internal temperature of about 175-180°F (79-82°C) if using an instant-read thermometer.
To maintain its freshness, flavor, and creamy texture, Southern Buttermilk Pie should be stored in the refrigerator. Once completely cooled, transfer the pie (either whole or sliced) into an airtight container. If a container isn’t available, wrap the pie tightly with plastic wrap, ensuring it’s sealed to prevent any air exposure, which can dry out the custard. Stored properly, your buttermilk pie will remain delicious for up to 3 days. Beyond that, the texture might begin to change slightly, though it could still be safe to eat for another day or two if kept well-sealed.
Yes, buttermilk pie freezes remarkably well! To freeze, first ensure the pie has cooled completely to room temperature. This is crucial to prevent ice crystals from forming. Once cool, wrap the entire pie (or individual slices) tightly in several layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. This double-layer protection guards against freezer burn. Label with the date and freeze for up to 3 months. When you’re ready to enjoy it, thaw the pie overnight in the refrigerator. Once thawed, you can bring it to room temperature for serving or gently warm it slightly if you prefer.
Expert Tips for a Flawless Buttermilk Pie:
- Room Temperature Ingredients: Always use room temperature eggs and buttermilk. This allows them to emulsify better with the other ingredients, creating a smoother, more uniform custard.
- Don’t Overmix: While you want to ensure ingredients are well combined, overmixing the filling can incorporate too much air, which might lead to cracks on the surface of your pie. Mix just until smooth.
- Prevent Burning Edges: Keep a close eye on your pie crust. If the edges begin to brown too quickly, gently place aluminum foil strips or a pie shield around the perimeter for the remainder of the baking time.
- Test for Doneness Accurately: The “jiggle test” is your best friend. A slight wobble in the center is good, indicating a tender custard that will set upon cooling. If it’s liquidy, it needs more time.
- Patience with Cooling: Resist the urge to cut into the pie immediately! Cooling completely is non-negotiable for the custard to fully set and achieve its perfect sliceable texture.
Delightful Serving Suggestions
While Southern Buttermilk Pie is utterly delicious on its own, its versatility allows for many delightful serving options. A dollop of fresh whipped cream is a classic pairing, adding a touch of elegance and balancing the pie’s slight tanginess. For a burst of color and fresh flavor, consider serving it alongside a medley of seasonal fresh berries such as plump blueberries, sweet strawberries, or tart raspberries. A dusting of powdered sugar just before serving also adds a beautiful finish. This timeless dessert is not only perfect for everyday indulgence but also makes a splendid addition to any holiday dessert spread, from Thanksgiving to Christmas, bringing a taste of Southern tradition to your table.
Explore More Irresistible Pie Recipes
- Blueberry Pie
- French Silk Pie
- Banana Cream Pie
- Homemade Apple Pie
- No Bake Peanut Butter Pie
- Perfect Pumpkin Pie Recipe
- Sweet Potato Pie
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Southern Buttermilk Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 3 large eggs at room temperature
- 1 ¼ cup granulated sugar
- 4 Tbsp all-purpose flour
- ½ cup salted butter 1 stick, melted and cooled
- 1 cup buttermilk
- 2 Tbsp lemon juice
- zest of one lemon
- 1 Tbsp vanilla extract
- 1 9 inch pie crust unbaked
Things You’ll Need
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9 inch pie pan
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Stand mixer
Before You Begin
- Sometimes people add a bit of nutmeg and/or bourbon/rum to the buttermilk pie for added flavor complexity.
- Buttermilk pie is similar to a chess pie in its custard-like nature, but a traditional chess pie usually includes cornmeal for a slightly firmer texture and often vinegar for a sharper tang. Buttermilk pie, on the other hand, typically relies on the buttermilk for its unique consistency and flavor, resulting in a pie that has a consistency closer to a delicate, creamy custard.
Instructions
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Preheat the oven to 350°F.
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In the bowl of a standing mixer (or with a hand beater), whisk eggs until frothy.
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Add sugar and flour to the bowl and beat to combine. Scrape the sides and bottom of the bowl well to ensure even mixing.
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Beat in the melted and cooled butter.
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Add buttermilk, lemon juice, lemon zest, and vanilla extract to the bowl and beat 1 minute longer.
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Pour the prepared filling into a 9” unbaked pie crust.
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Bake for 35-40 minutes, or until the center of the pie is nearly set (the pie will be just slightly jiggly throughout, but the center should not be runny). Cover the edges of the pie crust after the first 15-20 minutes (once they are golden brown) to prevent the crust from burning.
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Cool pie completely before slicing and serving.
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Serve with fresh whipped cream.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.