Southern Buttermilk Pie

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Sweet, custardy, and kissed with a golden crackly top, Southern Buttermilk Pie is a vintage dessert that deserves a permanent spot in your recipe box. Originating from Southern kitchens where ingredients were simple and abundant, this pie is a delicious symbol of how a few staples can come together into something extraordinary. Its creamy, tangy filling paired with a flaky crust is a true crowd-pleaser—perfect for holidays, potlucks, or slow Sunday afternoons.

One bite of this pie and you’re met with velvety texture and a gentle zing from the buttermilk, finished with that signature caramelized layer on top that sets it apart from custard-style pies. It’s the kind of dessert that doesn’t need toppings or frills—just a fork and a quiet moment to savor. If you’re after something nostalgic, with a balance of richness and brightness, this one checks every box.

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Preparation Phase & Tools to Use

To bring out the best in Southern Buttermilk Pie, a few basic tools will help ensure the texture and crust turn out just right:

• 9-inch Pie Dish: A deep dish is key to holding the generous custard filling without overflow.
• Mixing Bowls: Use one for dry ingredients and one for wet to ensure even distribution.
• Whisk or Hand Mixer: Smooth blending prevents clumps in your custard and ensures a light, silky texture.
• Fine Mesh Sieve: Optional but helpful for straining the custard if you want an ultra-smooth finish.
• Pie Shield or Aluminum Foil: Protects the crust edges from over-browning.

Each tool plays a role in achieving that creamy center and golden, crackly crown. Taking a few extra steps for preparation can elevate the entire pie experience.

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Ingredients for the Southern Buttermilk Pie

Every ingredient in this pie serves a purpose to bring the old-fashioned flavor and texture to life:

• Pie Crust – A buttery, flaky shell that cradles the custard. Store-bought or homemade works.
• Unsalted Butter – Melted and cooled for rich, creamy depth.
• Granulated Sugar – Sweetens the filling and helps create that caramelized top.
• All-Purpose Flour – Just a touch to stabilize the custard.
• Eggs – The structure and silkiness depend on these.
• Buttermilk – The star of the show. It adds tang and a soft, tender custard texture.
• Vanilla Extract – Adds warmth and rounds out the tangy flavor.
• Lemon Zest (Optional) – A hint of citrus brightness to lift the flavor.
• Salt – Enhances the other ingredients and balances sweetness.

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How To Make the Southern Buttermilk Pie

Step 1: Prepare the Crust

Place your pie crust into a 9-inch pie dish. Trim and crimp the edges as desired. Chill while preparing the filling to help prevent soggy bottoms.

Step 2: Blend the Wet Ingredients

In a large mixing bowl, whisk the melted butter and sugar until smooth. Then add the eggs one at a time, whisking well after each addition.

Step 3: Add the Dry Ingredients

Stir in the flour, salt, and lemon zest (if using), mixing until just combined.

Step 4: Pour in the Buttermilk

Whisk in the buttermilk and vanilla extract until the mixture is silky and lump-free. Strain through a sieve if you want extra smoothness.

Step 5: Fill and Bake

Pour the custard filling into the chilled pie crust. Bake at 350°F (175°C) for 45-55 minutes, until the top is golden and the center has a slight jiggle.

Step 6: Cool and Set

Allow the pie to cool completely at room temperature. This helps the custard set properly. For cleaner slices, refrigerate for at least 2 hours before serving.

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Serving and Storing Southern Buttermilk Pie

Southern Buttermilk Pie is best served chilled or at room temperature. The creamy texture shines after a good chill, making it an ideal make-ahead dessert. A dusting of powdered sugar or a dollop of whipped cream is optional, but not necessary—this pie stands confidently on its own.

To store, cover the pie tightly with plastic wrap or place it in an airtight container. It keeps well in the refrigerator for up to 4 days. If you’d like to freeze it, wrap the pie (or slices) in foil and freeze for up to 2 months. Thaw in the fridge overnight before enjoying again.

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Frequently Asked Questions

How do I know when the buttermilk pie is done baking?

The top should be golden brown and slightly puffed, with the center giving just a gentle jiggle when nudged. A knife inserted near the center should come out clean.

Can I use a store-bought pie crust?

Absolutely. While homemade crust adds a rustic charm, a good-quality store-bought crust works perfectly and saves time.

Why does my pie have cracks on top?

Small cracks are normal and part of its charm! Overbaking can cause more pronounced cracks, so keep a close eye in the last 10 minutes.

Can I substitute the buttermilk?

If you’re in a pinch, you can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes.

Is this pie served warm or cold?

Traditionally, it’s served chilled or at room temperature, which helps the custard set and makes slicing neater.

Can I make this pie ahead of time?

Yes! In fact, it’s best made a day ahead so the flavors can settle and the custard fully sets.

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Want More Pie Ideas with a Southern Twist?

If you love this Southern Buttermilk Pie, you might enjoy these comforting classics too:

• Apple Enchiladas: A Sweet and Comforting Treat – For a warm cinnamon dessert wrapped in tortillas.
• Pineapple Coconut Dream Cake – Light and tropical, perfect for spring and summer gatherings.
• Old-Fashioned Blackberry Cobbler – Juicy berries baked under a soft, golden crust.
• Paula Deen’s 5-Minute Fudge – A rich and quick treat for any chocolate lover.

For even more sweet inspiration, check out my daily recipes on Pinterest – Life With Olivia.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add lemon zest or leave it out? Serve it with whipped cream or just as-is?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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