Southern Buttermilk Pie Recipe

Buttermilk pie is a classic Southern dessert that’s beloved for its sweet, tangy custard filling and rich, buttery flavor. With just a handful of simple ingredients, you can create this smooth, creamy pie that has a perfectly crisp, golden crust. Whether you’re a seasoned baker or a beginner, this pie is easy to make and a guaranteed crowd-pleaser for any occasion, from family dinners to holiday gatherings.

Ingredients

For the Pie Crust (optional, if making homemade):

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp sugar
• 1/2 cup unsalted butter, chilled and cut into cubes
• 4-6 tbsp ice water

For the Buttermilk Pie Filling:

• 1 1/2 cups sugar
• 3 tbsp all-purpose flour
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 large eggs, room temperature
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, for a tangy twist)
• 1/4 tsp nutmeg (optional, for added warmth)
• Pinch of salt

Preparation

Make the Pie Crust (Skip if Using Store-Bought)

1. Mix the dry ingredients: In a large bowl, combine the flour, sugar, and salt.
2. Cut in the butter: Using a pastry cutter or your hands, work the cold butter into the flour mixture until it resembles coarse crumbs.
3. Add the water: Drizzle in ice water, one tablespoon at a time, mixing until the dough comes together in a rough ball. Be careful not to overmix.
4. Chill the dough: Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling out.
5. Roll out the dough: On a lightly floured surface, roll the dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie dish, trimming the edges and crimping them as desired. Refrigerate the crust while you prepare the filling.

Prepare the Buttermilk Filling

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Mix the dry ingredients: In a large bowl, whisk together the sugar, flour, and a pinch of salt. This helps ensure an even distribution of the dry ingredients in the filling.
3. Add the wet ingredients: Stir in the melted butter, eggs, buttermilk, vanilla extract, and lemon juice (if using). Whisk until the mixture is smooth and well-combined. Optionally, sprinkle in the nutmeg for a hint of warmth.
4. Pour the filling into the crust: Pour the buttermilk mixture into your prepared pie crust, spreading it evenly.

Bake the Pie

1. Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly. If the edges of the crust brown too quickly, cover them with aluminum foil or a pie shield to prevent burning.
2. Cool: Remove the pie from the oven and let it cool to room temperature before slicing. The filling will continue to set as it cools.

Serve

Once the pie has cooled, slice it into wedges and serve. Buttermilk pie is delicious on its own, but you can also top it with a dollop of whipped cream or a dusting of powdered sugar for an extra touch of sweetness.

Variations

• Lemon Buttermilk Pie: For a citrusy twist, increase the amount of lemon juice to 2 tablespoons and add 1 teaspoon of lemon zest to the filling for a bright, tangy flavor.
• Coconut Buttermilk Pie: Stir 1/2 cup of shredded coconut into the filling for a tropical variation that pairs beautifully with the rich custard.
• Spiced Buttermilk Pie: Add a mix of cinnamon, nutmeg, and a pinch of ground ginger to the filling for a warm, spiced version that’s perfect for the fall and winter months.
• Buttermilk Chess Pie: For a denser, slightly more caramelized version, reduce the buttermilk to 3/4 cup and add 1 tablespoon of cornmeal to the filling for a Southern chess pie feel.

Cooking Note

For the best texture, it’s important to let the pie cool completely before slicing. This allows the custard to fully set, ensuring clean, neat slices. If you prefer a firmer pie, you can chill it in the refrigerator for an hour after it reaches room temperature.

Serving Suggestions

Buttermilk pie is a simple yet elegant dessert that pairs wonderfully with whipped cream, a sprinkle of powdered sugar, or even fresh berries on the side. For an extra indulgent touch, serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Tips

• Room Temperature Ingredients: Ensure that your eggs and buttermilk are at room temperature before mixing the filling. This helps the custard bake evenly and prevents it from curdling.
• Preventing Soggy Crust: If you’re worried about the bottom crust becoming soggy, you can blind bake the pie crust for 10-15 minutes before adding the filling. To do this, line the unbaked crust with parchment paper, fill it with pie weights or dried beans, and bake at 350°F until the edges are lightly golden.
• Storing Leftovers: Leftover buttermilk pie can be stored in the refrigerator, covered, for up to 3 days. The flavors often improve with time, making it a great make-ahead dessert.

Prep Time:

15 minutes (30 minutes if making homemade crust)

Cooking Time:

45-50 minutes

Total Time:

1 hour (or 1 hour 30 minutes with homemade crust)

Nutritional Information (per slice):

• Calories: 350
• Protein: 5g
• Carbohydrates: 45g
• Fat: 17g
• Fiber: 1g
• Sodium: 240mg

FAQs

What does buttermilk pie taste like?

Buttermilk pie has a sweet, tangy flavor with a smooth, custard-like texture. The buttermilk gives it a slight tartness that balances the rich sweetness of the filling.

Can I use store-bought pie crust?

Yes, a store-bought pie crust works well for this recipe, making it even quicker to prepare. Just make sure to follow the instructions on the packaging for pre-baking, if required.

Can I make buttermilk pie ahead of time?

Absolutely! Buttermilk pie can be made a day or two in advance. Store it in the refrigerator and let it come to room temperature before serving for the best texture and flavor.

Why is my pie filling runny?

If your pie filling is runny after baking, it may need more time in the oven. The filling should be set with just a slight jiggle in the center. If it’s too jiggly, give it another 5-10 minutes in the oven. Also, remember the filling will firm up as it cools.

Can I freeze buttermilk pie?

Yes, you can freeze buttermilk pie. After the pie has completely cooled, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Conclusion

This Southern Buttermilk Pie is the perfect blend of sweet and tangy, with a creamy custard filling that’s sure to delight. Whether you’re making it for a special occasion or simply craving a slice of comfort, this easy-to-make pie is a dessert everyone will love. Serve it with whipped cream, fresh berries, or enjoy it on its own for a classic Southern treat that’s sure to impress.