A Southern comfort classic, Buttermilk Pie has a smooth custard filling inside a buttery flaky crust for a dessert that’s truly irresistible.
Oh, My! This Pie!
If you grew up in the South, you’ve probably eaten Buttermilk Pie more times that you can count. And if you’re like me, you still haven’t had enough! Buttermilk Pie is amazing! Growing up, my mom and my grandma made this pie for almost every holiday or special occasion where the family got together. I remember it being on the dessert table especially Easter, Christmas and Thanksgiving. There wasn’t a big family holiday without it! But you can also serve it with fresh berries and it makes a great summer treat.
I love the simplicity of Buttermilk Pie! With the exception of the buttermilk, everything about this pie is probably already in your kitchen. And it bakes up so beautiful and creamy. The filling has the texture of smooth, silky custard (without actually having to stand at the stove with a whisk until your arm gives out) and the crust is buttery and flaky. You can see why it’s a Southern dessert staple.
How to Make a Pie Crust
This recipe calls for a par-baked pie crust. Now, I’ll be the first one to grab a frozen, pre-made pie crust if I need to shortcut a pie recipe. But if you want to bake one from scratch, and you need a little help, check out my Complete Guide to Pie Crust. Step-by-step instructions and practical tips will help you bake picture-perfect pies every time.
How to Make Buttermilk Pie
Preheat oven to 375°F. Par-bake the pie crust. *See instructions on how to par-bake the pie crust.
Meanwhile prepare the pie filling: In a large mixing bowl, beat eggs slightly. Add flour and sugar and whisk until just incorporated. Stir in the melted butter and mix well. Add buttermilk and vanilla and whisk until everything is well combined.
Once the pie crust is par-baked, remove the pie crust from the oven and reduce the oven temperature to 325°F.
Pour the filling into the pie crust and bake on the middle rack of the oven for about 60 minutes or until the center is set and starting to turn golden brown all over. If the center or crust starts to turn golden brown before the filling is set, cover the pie loosely with foil and let continue to bake until set. (I usually cover the pie 30-40 minutes into the baking time.)
Let cool completely before slicing and serving. Store, covered, in the refrigerator for up to 5 days.
More Pies You’ll Love
A stunning double-crusted Fresh Cherry Pie makes a show-stopping summer dessert! A scratch-baked Pumpkin Cream Pie that really is as “easy as pie” and would be the perfect ending to your Thanksgiving feast! Deliciously sweet apples are mounded in a flaky crust and topped with an irresistible nutty streusel. It’s homemade goodness at its very best in Mom’s Special Apple Pie! Nothing celebrates the sweetness of summer like a beautiful and delicious Fresh Strawberry Pie. From the flaky crust to the tender strawberry filling, it’s the mouth-watering flavor that summer memories are made of!
If you make this Buttermilk Pie, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Buttermilk Pie
Prep Time: 15
Cook Time: 70
Total Time: 1 hour 25 minutes
Yield: 1 (9-inch) pie
Description
A Southern comfort classic, Buttermilk Pie has a smooth custard filling inside a buttery flaky crust for a dessert that’s truly irresistible.
- 1 (9-inch) par-baked pie crust*
- 3 eggs
- 2 tablespoons flour
- 1 cup buttermilk
- 1 and 1/2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375°F. Par-bake the pie crust. *See instructions on how to par-bake the pie crust.
- Meanwhile prepare the pie filling: In a large mixing bowl, beat eggs slightly. Add flour and sugar and whisk until just incorporated. Stir in the melted butter and mix well. Add buttermilk and vanilla and whisk until everything is well combined.
- Once the pie crust is par-baked, remove the pie crust from the oven and reduce the oven temperature to 325°F.
- Pour the filling into the pie crust and bake on the middle rack of the oven for about 60 minutes or until the center is set and starting to turn golden brown all over. If the center or crust starts to turn golden brown before the filling is set, cover the pie loosely with foil and let continue to bake until set. (I usually cover the pie 30-40 minutes into the baking time.)
- Let cool completely before slicing and serving. Store, covered, in the refrigerator for up to 5 days.
