Buttermilk pie is a classic Southern dessert with a smooth, custard-like filling that has a slight tang from buttermilk and a touch of sweetness from sugar and vanilla. The pie bakes into a golden, slightly crisp top while staying creamy inside. This simple yet rich pie is a staple in Southern kitchens and is often served at family gatherings and holidays.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Buttermilk Pie
Buttermilk Pie FAQ
What does buttermilk pie taste like?
It has a custard-like texture with a sweet, slightly tangy flavor, similar to a sugar cream pie but with a hint of lemon and vanilla.
Do I need to refrigerate buttermilk pie?
Yes, store it in the refrigerator for up to 4 days. Let it come to room temperature before serving.
Can I use low-fat buttermilk?
Yes, but full-fat buttermilk gives the best flavor and texture.
How do I know when the pie is done?
The top should be lightly golden, and the center should have a slight jiggle. It will firm up as it cools.
Can I freeze buttermilk pie?
Yes, wrap it well and freeze for up to 3 months. Thaw in the refrigerator before serving.
Food History
Buttermilk pie originated in England and was brought to the Southern U.S. by early settlers. It became a favorite because it used simple pantry ingredients, making it an easy and affordable dessert. Unlike custard pies, which use heavy cream, buttermilk pie relies on buttermilk for its unique tangy-sweet flavor.
Timeline
- 1600s – Buttermilk pie recipes appear in England.
- 1800s – Settlers bring the recipe to the American South.
- 1900s – Buttermilk pie becomes a staple at Southern gatherings.
- Present Day – A classic Southern comfort dessert.
Recipe Discussion
This pie’s filling is smooth and creamy, thanks to a mixture of sugar, eggs, buttermilk, and melted oleo (or butter). A touch of vanilla and lemon extract adds brightness to balance the richness. Baking at a high temperature initially helps set the filling, while lowering the temperature allows the custard to bake evenly.
The result is a pie with a crisp, golden top and a soft, melt-in-your-mouth interior. The flaky pie crust holds everything together and provides a satisfying contrast to the creamy filling.
Preparation Tips
- Use room-temperature eggs – Ensures a smooth filling.
- Do not overbake – The center should still jiggle slightly when removed from the oven.
- Let it cool completely – This helps the filling firm up before slicing.
- Use fresh buttermilk – Adds the best tangy flavor.
- Do not open the oven during the second bake – Helps prevent cracks in the custard.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- 9-Inch Pie Dish – Ideal for baking homemade pies.
- Mixing Bowls – Perfect for whisking the filling together.
- Hand Mixer – Helps blend the filling smoothly.
- Whisk – Useful for combining sugar and eggs thoroughly.
- Cooling Rack – Ensures even cooling before slicing.
Serving Suggestions
- With a dusting of powdered sugar – A simple, elegant touch.
- With a dollop of whipped cream – Adds lightness to the creamy filling.
- With fresh berries – Strawberries or raspberries contrast the sweet, tangy custard.
- Drizzled with honey or caramel – Enhances the buttery sweetness.
- With a cup of hot tea or coffee – A comforting pairing.
A Southern Classic with Timeless Appeal
Buttermilk pie is a true Southern classic with its rich, creamy filling and simple ingredients. Whether served warm or chilled, this pie is a comforting dessert that brings back memories of home-cooked meals and family gatherings.
Start Your Recipe Box
- Start your recipe box or your family or friends. View New and Vintage Recipe Boxes
- View Recipe Cards and Templates
- View Recipe Card Protectors and Sleeves
Vintage Goodies
- Vintage Kitchenware on Etsy
- Vintage Recipes on Amazon
- Vintage Cookbooks on eBay
- Vintage Cookbooks on Etsy
Buttermilk Pie
Buttermilk Pie
This old-fashioned buttermilk pie features a creamy, custard-like filling made with buttermilk, sugar, eggs, and vanilla, baked in a flaky crust. It’s a classic Southern dessert that’s simple yet indulgent.
Ingredients
- 1 ⅓ cups sugar
- 3 tablespoons flour
- 2 eggs, beaten thoroughly
- ½ cup oleo, melted
- 1 cup thick buttermilk
- 2 teaspoons vanilla
- ½ teaspoon lemon extract
- 1 unbaked 9-inch pastry shell
Instructions
- Preheat oven to 425°F.
- In a mixing bowl, combine sugar and flour.
- Beat eggs thoroughly and add to the sugar-flour mixture.
- Stir in melted oleo, then mix in buttermilk, vanilla, and lemon extract until smooth.
- Pour into the unbaked pie shell.
- Bake at 425°F for 10 minutes.
- Reduce the oven temperature to 350°F and bake for 25 minutes longer without opening the oven door.
- Let cool before serving.