If you’re a fan of classic Southern desserts like I am, you’re going to absolutely love this Buttermilk Pie Recipe. It’s one of those old-fashioned custard pies that magically combines simple ingredients into something so delightfully tangy, creamy, and downright comforting. Trust me, once you make this, it’s going to become your go-to anytime you want a dessert that’s both easy and impressive.

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Why You’ll Love This Recipe

Simple Ingredients: Uses staples you probably already have in your kitchen, making it super convenient to whip up at a moment’s notice.
Tangy & Creamy Flavor: The buttermilk and lemon zest balance perfectly to create a light, refreshing custard filling.
Kid- and Crowd-Pleaser: My family goes crazy for this pie, and I bet yours will too—it’s a universally loved comfort dessert!
Quick to Make: Between the mixing and baking, it’s ready in under an hour with minimal fuss.

The image shows a pie with a flaky, pale golden crust that forms a scalloped edge around the pie. Inside, there is a smooth, pale yellow filling that looks soft and creamy. The top layer is lightly browned with a caramelized texture, showing one slice has been taken out, revealing the thick filling inside. The pie sits on a white marbled surface in a white pie pan. photo taken with an iphone --ar 2:3 --v 7 - Buttermilk Pie, Southern dessert, custard pie, easy pie recipe, classic pie

Ingredients You’ll Need

Every ingredient in this Buttermilk Pie Recipe plays a special role in building that custardy texture and vibrant tang. Fresh eggs and real buttermilk are key to achieving the silky filling, while lemon juice and zest add just the right brightness.

Flat lay of a pristine unbaked 9-inch pie crust on a simple white ceramic plate, three whole large brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl of all-purpose flour, a small white bowl containing melted golden butter, a small white bowl filled with fresh buttermilk, a small white bowl of clear lemon juice, a small heap of bright yellow lemon zest, a small white bowl of vanilla extract, and a tiny pinch of kosher salt arranged symmetrically in a balanced composition, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Buttermilk Pie, Southern dessert, custard pie, easy pie recipe, classic pie

Pie crust: I love using a homemade or store-bought unbaked 9-inch pie crust; just make sure it’s cold and ready to go.
Eggs: Large and at room temperature for the smoothest custard texture.
Granulated sugar: Adds sweetness that balances the tang from the buttermilk and lemon.
All-purpose flour: Helps thicken the filling and keeps it stable during baking.
Butter: Melted for richness—it’s what gives the pie that signature creamy mouthfeel.
Buttermilk: The star ingredient—its tang perks up the whole pie flavor.
Vanilla extract: Adds warmth and depth to the custard.
Lemon juice: Freshly squeezed for an authentic zing.
Lemon zest: For extra bright citrus notes that really make a difference.
Kosher salt: Just a pinch to enhance the flavors without being salty.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tweak this Buttermilk Pie Recipe now and then—either to highlight flavors or to accommodate guests with different cravings. Feel free to experiment and find what makes it your own!

Spiced Variation: Once, I added a teaspoon of cinnamon and a dash of nutmeg, and it brought a cozy fall vibe that my family loved.
Gluten-Free: Swap out the classic pie crust for a gluten-free version to keep it accessible for everyone.
Citrus Swap: Try orange zest and juice instead of lemon for a sweeter citrus twist.
Mini Pies: Divide the filling into small tart shells for charming individual servings perfect for parties.

How to Make Buttermilk Pie Recipe

Step 1: Preheat and Prep Your Pie Crust

Start by preheating your oven to 350º F. While it’s warming up, place your unbaked pie crust into your 9-inch pie pan and give it a gentle press into the edges. No need to blind-bake for this pie, which saves you a step and time!

Step 2: Mix the Magic Custard

In a large mixing bowl, whisk together your eggs, granulated sugar, and flour until smooth. I like to add the melted butter next so it blends well, then pour in the buttermilk. Add the vanilla extract, fresh lemon juice, lemon zest, and a pinch of kosher salt. Whisk everything until fully combined and silky—this is your luscious filling.

Step 3: Bake to Perfection

Pour the custard mixture into the prepared pie crust. Place it on the center rack of your heated oven. Bake for 45 to 50 minutes — the edges should be set, and the center slightly jiggly but not liquid. The top will turn a lovely golden brown. This jiggly center is key; it firms up while cooling.

Step 4: Cool & Serve

Once out of the oven, let the pie cool completely on a wire rack before slicing. This helps the custard set perfectly, making clean slices easier. If you’re impatient like me, chilling it in the fridge speeds things up!

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Pro Tips for Making Buttermilk Pie Recipe

Room Temperature Eggs: I always use eggs straight from the counter so they incorporate better and keep the custard silky.
Don’t Overbake: I learned the hard way that the pie can dry out if left in too long—watch for the edges to set but the center to remain a touch jiggly.
Fresh Lemon Zest Is Key: Using fresh zest instead of dried elevates the brightness and aroma noticeably.
Let It Cool Fully: Resist the urge to slice hot pie; cooling prevents a runny filling and solidifies that perfect custard texture.

How to Serve Buttermilk Pie Recipe

A close-up image shows a piece of yellow cake with a golden brown crust on top and the sides, held by a silver fork. The cake looks soft and moist inside, with a slightly crumbly texture. The fork is resting on a white plate with a beaded edge, which sits on a white marbled surface. The background is softly blurred, focusing on the cake piece. Photo taken with an iphone --ar 2:3 --v 7 - Buttermilk Pie, Southern dessert, custard pie, easy pie recipe, classic pie

Garnishes

When I serve buttermilk pie, I usually keep it simple—just a light dusting of powdered sugar or a dollop of freshly whipped cream. The creaminess complements the tang of the pie perfectly without overpowering it. Sometimes, a sprinkle of finely chopped toasted pecans adds a lovely crunch that my family adores.

Side Dishes

This pie shines on its own but also pairs well with freshly brewed coffee or a cup of hot tea. If you want to jazz it up for a dinner party, fresh berries or a small scoop of vanilla ice cream on the side is a crowd-pleaser every time.

Creative Ways to Present

For a festive touch, I’ve served this pie with candied lemon slices arranged on top or topped with edible flowers for a springtime brunch. Mini versions in ramekins are also a fun individual serve option for larger gatherings.

Make Ahead and Storage

Storing Leftovers

I always cover leftover buttermilk pie tightly with plastic wrap and store it in the fridge. It keeps beautifully for 3 to 4 days, and honestly, the flavors deepen after a day. It’s also a great make-ahead dessert if you want to prep early for a party.

Freezing

While I haven’t frozen this pie myself, many folks recommend freezing individual slices wrapped well in plastic and foil. This way, you can thaw just what you need and enjoy a fresh-tasting slice later on.

Reheating

If you have leftovers that you want warm, gently heat a slice in the microwave for about 15-20 seconds. I avoid ovens for reheating because it can dry out the delicate custard. Warming just a little brings out all those cozy flavors wonderfully.

FAQs

Can I use regular milk instead of buttermilk in this pie?

Regular milk won’t give you that tangy taste and tender texture unique to buttermilk pie. However, you can create a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes before using.
Why does my buttermilk pie sometimes crack on top?

Cracking usually happens if the pie is baked at too high a temperature or overbaked. To avoid this, bake at 350°F and check for doneness around 45 minutes. Also, cooling the pie gradually helps prevent cracks.
Can I prepare the filling in advance?

Absolutely! You can mix the filling a few hours ahead and keep it covered in the fridge. Just give it a gentle stir before pouring it into the crust and baking.
Is it necessary to bake the pie in a glass or metal dish?

You can use either. Glass pans heat a bit slower and show when the crust is browning, while metal pans heat up faster. Just keep an eye on your crust to avoid burning.

Final Thoughts

This Buttermilk Pie Recipe holds a dear place in my heart — it’s comfort in every bite with that perfect balance of tangy and sweet. Whether you’re serving it for a family dinner or bringing it to a friend’s brunch, it’s always a hit. Give it a try and see how easy it is to create a little Southern magic right in your own kitchen.