Old Fashioned Southern Buttermilk Pie

Name: Southern Buttermilk Pie
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 unbaked deep dish pie crust (9 inch); 3 eggs; 1/2 cup melted butter; 3 tablespoons all purpose flour; 1.5 cup sugar; 1 cup buttermilk; 1 teaspoon vanilla; 1/4 teaspoon ground nutmeg; 1 tablespoon lemon juice

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Old Fashioned Southern Buttermilk Pie is an old, simple yet delicious recipe. Made with pantry staple items, this pie is great to whip up when company comes or just when you need to satisfy a sweet tooth!

A slice of custard pie on a blue and white patterned plate, with a fork resting beside it. The pie has a golden-brown top and a creamy texture. The rest of the pie is visible in a white dish in the background.

What is Buttermilk Pie?

Buttermilk Pie is an old fashioned, custard pie that was really originated by the settlers from England. With buttermilk in good supply in the south, the settlers came up with many a recipe using what they had in abundance.

This recipe shows great resourcefulness with a savory ingredient. It has a tangy flavor that couples well with the sugar for a unique dessert experience.

I think it shows what they could do by taking this and turning it into a sweet confection.

Are buttermilk and chess pie the same?

Buttermilk Pie is different than what is thought of as chess pie. Most Chess pie, traditionally is made with corn meal and doesn’t include lemon. Both are great pies in their own right but do posses a little something different. For another great Pie recipe, be sure and check out our recipe for APPLE PIE!

The Buttermilk pie is a popular homemade dessert that a lot of folks look at as a heirloom recipe. We are here to show you how easy it is to make and even easier to eat!

A close-up of a slice of custard pie on a decorative blue and white plate. The pie has a golden brown crust and a smooth, creamy filling. A fork is partially visible in the background next to a white pie dish.

Ingredients for this classic southern dessert.

Southern buttermilk pie is one of our favorite classic southern desserts. This pie is easy to whip up as most of the ingredients can be found in most kitchens.

I love to whip up this recipe if I know of someone who needs a little extra love and encouragement. Here are the simple ingredients to a really good pie!

9 inch unbaked deep dish pie crust – You can make this PIE CRUST yourself or go with a store bought. No harm in that!

3 eggs – Put them in the bowl whole and whip them up really well. Until they are good and frothy!

1/2 cup melted butter – Make sure you do this well before mixing your pie. You don’t want the eggs to scramble so its best to allow the butter to cool a bit.

3 tablespoons plain all purpose flour – This is used as a thickening agent. There really is no substitute for good, plain flour. We love White Lily!

1 & 1/2 cup sugar – good old white sugar. Nothing fancy here.

1 cup Buttermilk – this can be whole buttermilk or if you prefer, reduced fat. I do know the reduced fat is much easier to find!

1 teaspoon vanilla extract – be careful here. Make sure you use good quality vanilla. Some have some really scary ingredients! Read your labels!

1/4 teaspoon ground nutmeg -this is an optional ingredient but I feel its an important one. It give the pie a warmth that is almost undetectable . I promise you won’t taste the nutmeg, just the warmth.

1 tablespoon Lemon juice – As with the nutmeg, this ingredient will be that little something special you can’t quite put your finger on. It adds a lightness to the recipe without adding flavor.

How to make it.

I love a good mix and pour recipe. This one is a great example of that. I also love using just a hand mixer and a large bowl for this one too. Easy cleanup while the pie bakes. This pie will have a creamy texture and a taste all of its own.

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Preheat oven to 350 degrees Fahrenheit. Beat eggs well. Add melted butter, sugar and flour. Mix well.
Stir in Buttermilk, vanilla, lemon juice and half of nutmeg. Pour in unbaked pie shell. Sprinkle remaining nutmeg on top.
Bake 40-60 minutes until pie is firm and the top is golden brown. Will completely set as it cools. Enjoy!

Eggs, flour, milk, sugar, vanilla, nutmeg and lemon juice for buttermilk pie.

A close-up view of a freshly baked pie with a golden-brown top and crimped crust edges, placed in a white ceramic pie dish on a light-colored surface.

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

Recipes are like antiques. The way we cook now is greatly influenced by traditions that have been handed down for generations. This recipe using our HOMEMADE PIE CRUST preserves history and should be handed down, just like good antiques!

A slice of custard pie with a golden brown top is served on a blue and white patterned plate. The creamy filling appears smooth and slightly firm, and a fork lies next to the slice on the plate. The background is blurred.

🍴 PRO TIP!

For best results, make sure you use all room temperature ingredients. Cold eggs and buttermilk hitting warmed butter can be a bad thing. Allow your eggs and buttermilk to come to room temperature. Also, allow your melted butter to cool a bit as well so everything should mix really well when room temperature.

Tips and Tricks

How to serve it.

This pie is best served warm. Allow it to cool after baking for at least one hour before slicing. It can also be served chilled and remains very good.

What if my Pie is runny?

If your pie is runny, chances are you may have taken it out a bit early. Our recommended cook time is anywhere from 40 to 60 minutes. The pie will be jiggly even when it is done and browned on top. It should not slosh back and forth. It will set up as it cools. J

Will a regular Pie crust work?

It will! It will be full to the very brim but it will work. I always cook my pies on a sheet pan. Just in case there is any run over. That way you won’t have a mess in your oven. If you use a regular pie crust this will be a must!

How do I store it?

We recommend covering it with plastic wrap and storing any leftovers in the refrigerator for 4 to 5 days.

A whole custard pie with a slice missing sits on a wooden surface. The missing slice is placed next to it on a blue and white patterned plate, along with a fork. The pie has a golden-brown crust and a firm, slightly browned filling.

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And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

A slice of pie on a blue and white plate next to a fork. The plate is beside a pie in a white dish, both placed on a wooden surface. The pie has a golden brown crust and filling.

Southern Buttermilk Pie

Southern Buttermilk Pie is a simple yet delicious recipe. Made with pantry staple items, this pie is great to whip up when company comes or just when you need to satisfy a sweet tooth!

Prep Time 5

Cook Time 1

Total Time 1 5

Serving Size