Creamy Southern Buttermilk Pie

This silky and tangy Southern Buttermilk Pie is a timeless dessert known for its creamy custard filling with just the right balance of sweetness and a gentle hint of lemon. It's a simple pie to prepare that always draws compliments whenever I bring it to a family gathering or potluck. The texture melts in your mouth and the flavor feels like a warm hug on a plate.

I made this pie for the first time when trying to impress some family friends and they couldn't believe it was so easy to make. Now it's always my go to dessert when I want something comforting but fuss free.

Ingredients

• Granulated sugar: This provides the main sweetness and you can substitute with a 1 to 1 sugar replacement if needed for dietary reasons
• All purpose flour: A small amount thickens the filling so it sets well without being heavy
• Buttermilk: Fresh buttermilk adds that essential tang and creaminess that defines the pie. If you can find high quality buttermilk, it really lifts the flavor
• Salted butter: Use real butter, not margarine, because butter ensures a rich texture and good crust browning
• Large eggs: Room temperature eggs blend more smoothly into the filling for better texture
• Fresh squeezed lemon juice: This brightens and enhances the custard, avoid bottled lemon juice for the best flavor
• Vanilla extract: Adds warmth and depth to the filling
• Deep dish pie crust: A 9 inch deep dish crust works best to hold the custard filling, homemade or store bought both work fine as long as it is deep dish

Instructions

Sift together sugar and flour:

In a large bowl, stir 1 and 1 third cups of granulated sugar and 2 and a half tablespoons of all purpose flour until fully combined. This step helps prevent any lumps and ensures smooth filling.

Whisk in the wet ingredients:

Add 3/4 cup of buttermilk, 1/2 cup melted salted butter, 3 large eggs, 1 tablespoon fresh squeezed lemon juice, and 2 teaspoons vanilla extract. Whisk vigorously until the mixture is perfectly smooth and uniform. This ensures the custard bakes evenly without curdling and the lemon and vanilla meld nicely.

Prepare for baking:

Place your 9 inch deep dish pie crust on a baking sheet to catch any spills, then pour the custard mixture into the crust evenly. The baking sheet is a helpful precaution because the filling can bubble up and overflow.

Bake the pie:

Put the pie in a preheated oven at 350 degrees Fahrenheit and bake for about 55 to 70 minutes. The top should turn a golden brown while the pie puffs slightly and remains just a touch jiggly in the center. If it starts browning too quickly, tent the edges or top lightly with foil to prevent burning.

Cool thoroughly:

Let the pie cool at room temperature for at least three hours. This resting time helps the custard fully set and develop its creamy texture. Once cooled, you may refrigerate the pie if you prefer it chilled before serving.

My favorite ingredient has to be the fresh squeezed lemon juice. It brings just the right brightness that cuts through the richness without ever overpowering the delicate custard. One time my grandmother tasted this pie and said it reminded her of her childhood, when buttermilk was a daily staple. It's really a slice of Southern history and nostalgia every time.

Storage tips

Keep leftover pie covered in the refrigerator for up to five days to maintain freshness. If freezing, wrap the pie tightly in plastic wrap and place it in a freezer safe container, then thaw slowly in the fridge before serving.

Ingredient substitutions

You can swap granulated sugar for natural sweeteners or sugar alternatives that measure equally. For buttermilk, avoid homemade vinegar or lemon juice milk substitutes if possible. Real buttermilk creates the authentic tang and texture. Use unsalted butter and add a pinch of salt if needed, but keep it mild to avoid overpowering sweetness.

Serving suggestions

Serve buttermilk pie chilled with a dollop of fresh whipped cream or a light sprinkle of powdered sugar for an elegant touch. Pairs beautifully with a cup of strong black coffee or a mild tea to balance the custard's richness.

Serve chilled or at room temperature with whipped cream for a comforting dessert. It often brings back warm memories.

Common Recipe Questions

→ What flavor does the buttermilk contribute?

Buttermilk adds a subtle tang and creamy richness that balances the sweetness and deepens the custard-like texture.

→ How does this pie differ from Chess Pie?

Unlike Chess Pie which uses cornmeal and vinegar, this pie relies on buttermilk for its signature creamy filling and tang.

→ Can this pie be served warm or cold?

It is best served chilled or at room temperature, allowing the filling to set properly and flavors to meld.

→ What variations can be added to the filling?

Enhance the filling with spices like nutmeg or cinnamon, or fold in flaked coconut for a tropical twist.

→ How should leftovers be stored?

Cover and refrigerate leftovers for up to five days; it can also be frozen securely for up to three months.