Recipe

Ultimate Buttermilk Pie Recipe

A rich, custardy Southern pie with a crackly sugar top, a subtle tang, and a cozy vanilla bite. Simple pantry ingredients, big payoff.

By Matt Campbell

•

4.8

A golden buttermilk pie in a glass pie dish on a wooden kitchen table with a slice removed

Jump to Recipe

Buttermilk pie is one of those old-school miracles that feels like you cheated. You whisk a handful of basic ingredients, pour it into a crust, and somehow it bakes into this glossy, custardy center with a lightly crackled top that tastes like vanilla, brown sugar, and a gentle tang all at once.

This is my ultimate version: rich and silky, not too sweet, and deeply cozy. I also lean into a savory edge with a small hit of salt and a touch of nutmeg so the pie tastes grown-up, not cloying. It is the kind of dessert you can bring to a potluck and quietly watch people go back for a second “tiny” slice.

Why It Works

Custard that sets without being rubbery: A balanced combo of eggs, buttermilk, and a little flour gives you a sliceable center that still melts when it hits your tongue.
Crackly top, creamy middle: Baking at a steady temperature helps the surface caramelize slightly while the inside stays smooth.
Flavor with dimension: Vanilla and butter bring the comfort, buttermilk adds tang, and a pinch of nutmeg plus enough salt keeps it from tasting flat.
Low drama: No tempering, no water bath, no fancy equipment. Just whisk, pour, bake, cool.

Pairs Well With

Vanilla bean ice cream
Fresh raspberries
Strong coffee
Soft whipped cream

Storage Tips

Refrigerate: Cover the pie (or transfer slices to an airtight container) and refrigerate for up to 4 days. Custard pies are happiest cold.

Serve again: I love it chilled, but you can take the edge off the cold by letting a slice sit at room temp for 15 to 20 minutes.

Freeze: Wrap individual slices tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge.

Tip for the crust: If the bottom crust softens, warm slices in a 300°F oven for 8 to 10 minutes on a sheet pan. Crisp edges return.

Common Questions

Is buttermilk pie supposed to be tangy?

Yes, but gently. Think “sweet custard with a subtle twang,” not sour. If it tastes sharply sour, your buttermilk may be past its prime.

Why did my pie crack or puff up?

A little puffing is normal and it settles as it cools. Big cracks usually mean the pie baked a bit too long or the oven runs hot. Pull it when the center still has a soft wobble, like set Jell-O.

Can I use low-fat buttermilk?

You can, but whole buttermilk gives a richer, more classic texture. If using low-fat, keep the butter and do not reduce it.

Do I have to pre-bake the crust?

I strongly recommend it. Buttermilk pie is a wet filling, and blind baking prevents the dreaded soggy bottom. If you are using a very sturdy store-bought crust, you can skip it, but the texture will be less crisp.

What is the difference between buttermilk pie and chess pie?

They are cousins. Chess pie often uses cornmeal and sometimes vinegar for tang. Buttermilk pie gets its signature flavor from buttermilk, and the texture leans more custardy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish
Mixing bowl
Whisk
Measuring cups and spoons
Fine-mesh sieve (optional, for extra-smooth custard)
Sheet pan (to bake the pie on, for easier transfer and fewer spills)
Pie weights or dried beans (for blind baking)

The first time I made buttermilk pie, I did it because I had half a carton of buttermilk left over from “I swear I’m going to start making pancakes every weekend.” You know how that goes. I was expecting something plain. What came out was this glossy, golden pie that tasted like a hug with better boundaries. Sweet, yes, but not loud about it. Since then, it has become my go-to when I want a dessert that feels special without turning my kitchen into a crime scene.

Ultimate Buttermilk Pie Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes + cooling

Servings 8 slices

Ingredients

For the crust

1 (9-inch) pie crust, homemade or store-bought (fit into a pie dish and chilled)
1 egg white (for sealing the crust, optional but helpful)

For the buttermilk filling

1/2 cup (113 g) unsalted butter, melted and cooled slightly
1 1/4 cups (250 g) granulated sugar
1/4 cup (50 g) light brown sugar, packed
2 tablespoons all-purpose flour
1/4 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg (or a pinch of ground nutmeg)
3 large eggs, room temperature
1 tablespoon vanilla extract
1 1/2 cups (360 ml) whole buttermilk, room temperature
1 tablespoon fresh lemon juice (optional, for a brighter tang)

Optional finish: 1 to 2 teaspoons turbinado sugar for extra crackle on top.

Instructions

1) Blind bake the crust

Preheat the oven to 350°F. Place a rack in the lower third of the oven.
Fit the pie crust into a 9-inch pie dish. Crimp the edges. Chill for 10 minutes if the dough feels soft.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment and weights, then bake 8 to 10 minutes more, until the bottom looks dry and lightly golden.
If using, brush the warm crust with egg white and return to the oven for 2 minutes. This helps seal it against a soggy bottom. Set aside on a sheet pan.

2) Mix the filling

In a large bowl, whisk together the granulated sugar, brown sugar, flour, salt, and nutmeg. This keeps the flour from clumping later.
Whisk in the eggs until the mixture looks smooth and glossy.
Whisk in the melted butter and vanilla until fully combined.
Whisk in the buttermilk (and lemon juice if using) just until smooth. If you want an extra-silky custard, pour the filling through a fine-mesh sieve into another bowl.

3) Bake

Pour the filling into the warm pre-baked crust. If using, sprinkle a little turbinado sugar over the top.
Bake at 350°F for 35 minutes, then rotate the pan and bake 15 to 20 minutes more.
The pie is done when the edges are set and the center has a soft wobble (not sloshy). A knife inserted near the edge should come out mostly clean.

4) Cool, then slice

Cool on a rack for at least 2 hours. For the cleanest slices, refrigerate for 2 more hours before cutting.
Serve chilled or at cool room temperature, ideally with coffee or a scoop of ice cream.

Quick rescue tip: If the top browns too fast, tent loosely with foil for the last 10 to 15 minutes.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes