Rich & Creamy Buttermilk Pie
“Buttermilk Pie: Creamy, rich custard pie that’s sweet, tangy, and full of Southern charm!”
Watch me make this buttermilk pie from start to finish! (video recipe coming this weekend)
Well, pluck my chicken a thousand times! Did you know that there are two types of buttermilk pie? Or at least two different ways that it’s made down South?
I don’t know why I’m so surprised because this is usually the case with Southern foods.
Well, last week, I had the most AMAZING Buttermilk Pie. It was thick, yet light and creamy, with a delicate, caramelized top crust. I’d NEVER had buttermilk pie like this before.
The only buttermilk pie version I’d ever had was the kind with a rustic, crunchy, thick top layer and sweet & lemony vanilla custard filling like this recipe right here!
I could never get my boys to eat that version, but they LOVE this new version of buttermilk pie.
What does buttermilk pie taste like?
Omg, y’all, it’s so creamy and the perfect balance of sweet and tangy. Buttermilk pie has beautiful notes of vanilla, subtle lemon, and a barely there hint of coconut. The coconut is optional, but my goodness, it goes so well!
It just works, and it’s heavenly, especially for such a basic, old-fashioned pie recipe! Of course, I paired it with my favorite homemade pie crust recipe!
I could hardly wait to make this pie again so I could share the recipe with you guys!
Buttermilk Pie: What is it?
Although buttermilk is one of my favorite baking ingredients, the name “buttermilk pie” doesn’t really intrigue me.
Thankfully, this pie isn’t tangy like buttermilk at all! The buttermilk provides the perfect base to balance out the sugar of this rich custard pie!
Buttermilk Pie is a classic Southern dessert that can be found in just about every Southern cookbook, whether it’s like my old version of buttermilk pie or this version!
Buttermilk pie is said to have reached the South through British immigrant settlers who came to the region.
What ingredients are in buttermilk pie?
Like many old-school pie recipes, the ingredients list is super simple!
- granulated sugar
- all-purpose flour
- kosher salt
- large eggs + egg yolk
- melted unsalted butter
- Extracts: vanilla, lemon and coconut
- warm buttermilk
- One unbaked 9-inch pie shell (use this recipe)
How to Make Buttermilk Pie Recipe (detailed & printable recipe at bottom of post)
- Preheat oven to 350 F.
- In a large bowl, whisk (sift for best results) together sugar, flour, and salt. Set aside.
- In a separate large bowl, whisk eggs and egg yolk until uniform in color.
- Gradually whisk in dry ingredients into the egg mixture and whisk until well combined and fluffy.
- Whisk in the melted butter and extract until combined.
- Slowly stir in the warm buttermilk until combined and no streaks remain. (If the batter has a few bubbles on top let it settle)
- Pour batter into the prepared pie shell.
- Bake on the lower rack for 25 minutes.
- Move the pie to the middle rack and bake for another 25 minutes or until the edges are set and the center is only slightly jiggly.
- Place the pie on a cooling rack and let it cool for 2-3 hours or until the bottom of the pan is no longer hot.
- Refrigerate for two more hours to allow the pie to be fully set before serving.
- Serve plain or garnish with whipped cream and fresh berries. (serve cold or room temperature)
Don’t skip the homemade pie crust
I love using this homemade pie crust recipe for my buttermilk pie! It has such a delicious flavor and tastes so much better than store-bought pie crust.
Tips for making the best Buttermilk Pie
1. Use fresh buttermilk. Now is the time to use the BEST quality buttermilk you can find! Skip the low-fat version; go all out! I like to hit up the farmer’s market for my buttermilk. Remember to shake it up before using it.
2. Use a whisk. This recipe doesn’t require a mixer, which prevents over-mixing. You don’t want to have foam or bubbles in your pie batter. Gently, steady whisking does the trick!
3. Use your BEST vanilla. The vanilla extract really shines in this recipe, so be sure to use a pure, high-quality vanilla extract
4. Let it cool. This step is a must! For the pie to set properly, it must cool. I like to let it sit for 2-3 hours on the counter and then chill in the refrigerator for 2 hours.
5. Use warm buttermilk. Heat the buttermilk in the microwave until it is lukewarm. Melt the butter and make sure the eggs are at room temperature.
6. Don’t overbake. When the pie is ready, it will be set along the edges and just slightly jiggly in the center. The center will firm up once the pie has cooled completely.
How to serve buttermilk pie
Buttermilk pie can be served chilled or at room temperature. I usually serve it plain, but you can garnish it with homemade whipped cream, berries, lemon zest curls or just a sprinkling of powdered sugar.
How to store buttermilk pie
It’s best to bake this pie on a pie plate that has a lid for storage. Anything pressing on the surface of the pie can pull off the thin top crust. If you do not have a pie plate with a lid, tent some aluminum foil over the pie, but do not allow the foil to touch the surface of the pie. Refrigerate.
Common Questions
Can I add lemon juice instead of lemon extract? Yes you can, but the lemon flavor will be very weak if using only fresh lemon juice.
Can I add lemon zest? Yes, a bit of lemon zest and even a pinch of nutmeg taste great in the batter.
Is buttermilk pie also called chess pie? Although both pies are cream custard pies, Chess pie usually contains cornmeal in the batter.
Can I freeze buttermilk pie? Yes, wrap slices in plastic wrap and place them in a freezer container. Let them thaw before serving.
Want more Classic Southern Desserts? Here ya go!
Get the Recipe: Rich & Creamy Buttermilk Pie
Ingredients
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 5 tablespoons unsalted butter, melted
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon lemon extract, (can add more or less)
- ⅛ teaspoon coconut extract, (can add more or less)
- 1 cup buttermilk, warm
- 1 (9-inch) unbaked pie shell (chilled)
Instructions
- Preheat oven to 350 F.
- In a large bowl, whisk (sift for best results) together sugar, flour, and salt. Set aside.1½ cups granulated sugar, ¼ cup all-purpose flour, ¼ teaspoon salt
- In a separate large bowl, whisk eggs and egg yolk until uniform in color.2 eggs, 1 egg yolk
- Gradually whisk in dry ingredients into the egg mixture and whisk until well combined and smooth.
- Whisk in the melted butter and extracts until combined.5 tablespoons unsalted butter, melted, 1½ teaspoons pure vanilla extract, ¼ teaspoon lemon extract, ⅛ teaspoon coconut extract
- Slowly stir in the warm buttermilk until combined and no streaks remain. (If the batter has a few bubbles on top, let it settle)1 cup buttermilk
- Pour batter into the prepared pie shell.
- Bake on the lower rack for 25 minutes.
- Move the pie to the middle rack and bake for another 25 minutes or until the edges are set and the center is only slightly jiggly.
- Place the pie on a cooling rack and let it cool for 2-3 hours or until the bottom of the pan is no longer hot.
- Refrigerate for two more hours to allow the pie to fully set before serving.
- Serve plain or garnish with whipped cream and fresh berries. (serve cold or room temperature)
