Southern Buttermilk Pie Recipe — Quick 30-Minute Dessert

This Southern Buttermilk Pie Recipe is an easy, delicious dessert that’s great hot or cold. You can double the recipe to enjoy one now and freeze another for later. This old-fashioned pie is simple to make and sure to satisfy your sweet tooth.

SOUTHERN BUTTERMILK PIE

This is one of my favorite pies: silky, tender, and straightforward. The filling has the rich flavor of a creamy custard but is much easier to prepare. The following step-by-step guide explains everything you need to make this classic Southern dessert.

Main ingredients you’ll need:

Buttermilk – The base of the pie that gives it a mild, tangy richness.

Sugar, butter, and flour – These create the delicate, creamy texture of the filling.

Eggs – They bind the filling and give it structure.

Vanilla extract – Adds warmth and rounds out the flavors.

Pie crust – A flaky, buttery crust adds texture and makes the pie complete.

Step 1: Cream the softened butter with the flour and sugar until smooth. Add the eggs one at a time, beating well after each addition.

Step 2: Stir in the buttermilk, vanilla, and a pinch of salt. Pour the filling into an unbaked, regular 9-inch pie shell (this is not a deep-dish pie). If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit 10 minutes to thicken.

Step 3: Bake at 325°F for 45–55 minutes, or until the center is softly set. The pie may still jiggle slightly when you take it from the oven; that’s fine. It should be soft and slightly wobbly in the center but not runny. If it’s still liquid, bake a bit longer. Let the pie cool and set before serving. Enjoy!

What is buttermilk pie?

Buttermilk pie is a traditional Southern dessert with a custard-like filling. It comes together quickly from pantry staples—sugar, butter, flour, eggs, and buttermilk—making it a longtime favorite. While it’s sometimes confused with chess pie, buttermilk pie does not contain cornmeal and has a pleasantly tangy flavor instead of the extra sweetness of chess pie.

What does it taste like?

The filling is slightly tangy, sweet, and very creamy. When baked correctly, the top becomes golden with a delicate, slightly crunchy sugar crust reminiscent of crème brûlée.

Is it best served hot or cold?

Either works. Warm with a big dollop of whipped cream is wonderful, but it’s also delicious chilled straight from the refrigerator or served at room temperature.

What can I top my pie with?

• Whipped cream — adds light sweetness and richness.
• Fresh berries — strawberries, blackberries, or blueberries add brightness and a pretty presentation.

Does buttermilk pie need to be refrigerated?

Yes. After baking, let the pie cool, then cover and refrigerate. Stored properly, it will keep up to a week in the fridge.

Can it be frozen?

Yes. Cool completely, wrap tightly in plastic wrap and then foil to avoid freezer burn. Freeze up to 3 months. Thaw in the refrigerator overnight. Do not leave at room temperature because of the dairy.

You can also freeze the pie filling and crust separately before baking: keep the filling chilled and the crust frozen until you’re ready to assemble. If the filling separates after thawing, gently rewarm and whisk in small amounts of warm buttermilk until smooth.

Other dessert recipes:

Salted Caramel Apple Pie

Homemade Copycat Cosmic Brownies

Easy Peach Cobbler with Fresh Peaches

Mocha Peanut Butter Pie

How to make Southern Buttermilk Pie