Southern Recipe for a Buttermilk Pie

Indulge in the comforting taste of a classic Southern dessert: buttermilk pie. Its golden-brown crust and creamy, tangy custard filling come together to create a rich, melt-in-your-mouth experience, reminiscent of cherished Southern traditions. With just a few pantry items plus buttermilk, this dessert offers a slice of Southern comfort your family will savor.

 

Give This Easy Buttermilk Pie Recipe a Try

This easy buttermilk pie recipe is an effortless dessert made with just a few pantry ingredients. It’s so creamy, and using buttermilk gives it a unique, tangy flavor. The best part about this baked pie recipe is its simplicity. If you were to go into your kitchen right now, I bet you could find all of the ingredients for this dessert, except maybe buttermilk – no trip to the store required.

What is a buttermilk pie?

Buttermilk pie is custard pie made with eggs and buttermilk. Simply put, it’s a Southern classic that uses pantry ingredients to make a custard filling. It’s rich and creamy, no toppings needed – it’s just perfect on its own.

It’s different from a chess pie which is sweeter and uses cornmeal. It has the consistency of a cream pie but with the unique flavor of buttermilk.

Ways to enjoy buttermilk

Buttermilk recipes are common in the South, but it’s not reserved just for pies and biscuits, here are some more of our favorite ways to use this magical ingredient:

• In the dressing for coleslaw
• It makes the creamiest potato salad
• It’s the base for a moist buttermilk cake

Some pie recipes are better when you top them with whipped cream or serve them alongside a scoop of vanilla ice cream, but buttermilk pie is at its best when served alone. 

Making this pie is as easy as… well, pie! Everything gets whisked together in one bowl and poured into a partially-baked pie crust. Then it gets baked and cooled. No stirring in egg yolks to a hot milk mixture. If you want, you can top it with some fresh berries, but I like it as-is. Just cut a slice, grab a fork, and dig right in. 

Do you need to make a homemade pie crust? 

For this recipe, you’ll want to par-bake the crust before you add the filling so that you have a flaky crust on the sides and bottom. This pie is so good whether you use a store-bought or homemade pie crust. If the idea of making a homemade crust would keep you from making this pie, then by all means, use a store-bought crust – the pie will still be fabulous.

If you like to make things from scratch, you can follow my recipe for the perfect buttery pie crust every time. 

Reasons to Try Making Buttermilk Custard Pie 

• It uses pantry ingredients. At any given time, I already have everything I need to make this pie, except maybe buttermilk.  

• It’s creamy, buttery, and rich. Everyone loves this pie – it has just the right amount of sweetness and the most amazing texture. It’s always a welcomed dessert when I serve it to guests – and nobody complains if I send them home with the leftovers.

• It’s simple yet elegant. Buttermilk chess pie is not a fancy dessert by any means, but there is beauty in simplicity.

What I Love About Buttermilk 

Buttermilk does amazing things in baked goods like pies, cakes, and biscuits. Buttermilk is a fermented milk product, kind of like kefir or a thin yogurt. It’s thick, creamy, and sour. It gives a super tender texture and a slightly tart flavor to baked goods.

Since it’s a bit acidic, it can react with baking powder to help biscuits rise. In this recipe, it helps the pie filling have a creamy texture and unique flavor. 

What if you don’t have buttermilk?

For this recipe, I recommend you buy fresh, full-fat buttermilk. Because buttermilk is a key ingredient in this recipe, it’s worth a trip to the grocery if you don’t have any in your fridge. You can make your own buttermilk for recipes where buttermilk is not the key ingredient like for biscuits and when using as a marinade, all you need is milk and vinegar!

Buttermilk Pie Recipe Ingredients

• Buttermilk – Buttermilk gives a unique flavor to this pie. For best results, look for full-fat buttermilk at the store. This is not a time to use a homemade buttermilk substitute – store-bought buttermilk is what makes the pie special. 

• Butter – Butter makes the filling rich and luscious. I recommend using unsalted butter for this recipe. 

• Flour – A tiny bit of flour does a lot of work in stabilizing the filling and helping it to set up. 

• Eggs and egg yolk – The eggs also help the pie to set as it bakes, and the extra yolk brings richness to the filling. 

• Sour Cream – Sour cream works with the other ingredients to make a luscious, smooth filling for this pie. Use full-fat sour cream for the best results. 

• Pantry Staples – Sugar, cinnamon, salt, vanilla extract, white vinegar 
• Pie Crust – You will need to partially bake the pie crust for this pie.

How To Make Creamy Buttermilk Pie 

Step 1: Mix the dry ingredients. 

In a large bowl, whisk together the sugar, cinnamon, flour, and salt. 

Step 2: Add the butter and sour cream. 

Add melted butter (let it cool first!) and vanilla and whisk until combined. Then, whisk in the sour cream until the mixture is smooth. 

Step 3: Add the eggs and buttermilk. 

Whisk in the eggs and egg yolk one at a time, mixing well after each addition. Once the eggs are mixed in, add the buttermilk and vinegar. Pour the filling into a prepared pie crust and bake. 

Step 5: Cool and serve. 

Allow the pie to cool completely on a wire rack for at least 2 hours before serving.

Tips for Making a Custard Pie without Cracks

• Don’t overcook the pie! The center should still be a bit wobbly, and the edges should be golden and slightly puffed. If you over bake the pie, it will crack as it cools. It won’t affect the flavor, but it doesn’t look quite as nice. 

• Have your eggs at room temperature before adding.

• Place a baking sheet under the pie to make it easier to get in and out of the oven.

How to Pre-bake a Pie Crust 

If you’ve never partially baked a pie crust, don’t worry – it’s super simple. Simply roll out your pie crust and place it into a pie pan. Use a fork to poke holes over the bottom of the crust (this step is called docking), and then place a sheet of parchment paper over the crust. Fill the pie crust with pie weights, dry beans, or uncooked rice, and bake the crust at 425°F for 15 minutes, remove the pie weights and bake an additional 5 minutes. Let the crust cool slightly before filling. 

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.