A Southern classic, buttermilk pie is an old-fashioned dessert with a rich, custard-style filling made from tangy buttermilk, eggs, and sugar baked inside a flaky pie crust.
From pecan pie to buttery chocolate chess pie, it’s hard to rival the South when it comes to classic comfort food desserts. This easy buttermilk pie is brimming with sweet, tangy flavor and is completely irresistible.
I’m pretty convinced that buttermilk makes everything better. From brownies to banana bread, I love how it adds just a touch of tang and plenty of depth to so many of my favorite desserts! So, it was no surprise that I devoured my first slice of this buttermilk pie and immediately went in for seconds. This Southern pie recipe is a classic, with a golden, custard-like filling made from buttermilk and a few other easy ingredients.
Why You’ll Love This Buttermilk Pie Recipe
Sweet and tangy. The flavor of this pie is so unique and delicious. It’s rich and just sweet enough, with a hint of tangy buttermilk and fresh lemon throughout.
Easy to make. The buttermilk pie filling is similar to custard, and it’s easy to make with sugar, butter, eggs, and buttermilk. There’s no need to cook the eggs first as you’ll bake them right in the pie.
Any occasion. I think this buttermilk pie would make a perfect Easter dessert or Mother’s Day treat, and I’m already planning to make it as an option next to pumpkin pie for Thanksgiving! It’s light enough for spring baking but comforting and easy enough to bake year-round.
Buttermilk Pie vs. Chess Pie
Buttermilk pie looks similar to chess pie. Both are classic Southern desserts, but a chess pie typically contains cornmeal and gets its tanginess from vinegar. Meanwhile, buttermilk pie recipes use buttermilk and lemon juice. Chess pie filling also tends to be thicker, more gooey, and darker in color.
What You’ll Need
A whole dessert based around buttermilk? Yes, please! The rest of the ingredients are super simple and likely already in the pantry. Check out my notes here and scroll down to the recipe card for a printable list with recipe amounts and details.
Buttermilk – I use low-fat buttermilk, but any kind will work. No buttermilk in the fridge? Make a homemade buttermilk substitute; see below.
Eggs – Separate the egg yolks from the whites, and let them come to room temperature afterward.
Pie Dough – This can be your favorite refrigerated pie dough or even a ready-to-use flaky pie crust. If you have the time, make homemade pie dough.
Butter – Melted in the microwave. I prefer to bake with salted butter, but you can use unsalted if you’d like.
Dry Ingredients – All-purpose flour, granulated sugar, and salt. You could substitute light brown sugar for a deeper caramelized flavor.
Lemon – You’ll need fresh lemon zest and juice. Zest the lemon before you juice it. In a pinch, you could use bottled lemon juice instead.
Powdered Sugar – For dusting over the finished pie.
Easy Buttermilk Substitute
It happens to the best of us. You plan to make buttermilk pancakes or a buttermilk pie, only to gather your ingredients and realize you’re short one key ingredient: Buttermilk! Doh. When this happens, I make an easy homemade buttermilk substitute:
Combine a scant cup of whole milk with 1 tablespoon of lemon juice (or white vinegar).
Let the mixture sit and curdle at room temperature for 10 minutes, then stir. Your buttermilk replacement is ready to use!
First, Prepare the Pie Crust
If time allows, I love making this pie with a homemade flaky pie crust. That being said, it turns out perfectly with store-bought refrigerated pie dough, too! Once you have your dough, you’ll need to prep and parbake the crust before you make your pie:
Poke holes all over the crust.Line the crust, add pie weights, and bake.
Roll out the pie crust. First, roll out your pie dough and press it into the bottom of a 9-inch pie plate. Prick the crust all over with a fork, then line it with parchment paper and add pie weights (you can also use dried beans).
Parbake the crust. Bake the crust at 350ºF for 20 minutes, until it’s golden at the edges. Now, remove the pie weights and parchment paper and return the crust to the oven for another 10 minutes. Afterward, the crust will need to cool completely before you fill it.
How to Make Buttermilk Pie
When the crust is completely cooled, you’re ready to assemble and bake this buttermilk pie. Follow the steps below. You’ll find the complete, printable recipe instructions in the recipe card after the post.
Combine the filling ingredients.Add buttermilk.
Prepare the filling. Start by whisking the butter and sugar together in the bowl of your mixer. Once smooth, add the egg yolks and beat for another minute. Then, mix in flour, lemon juice, zest, and a little salt. Lastly, add the buttermilk, mixing until everything is evenly incorporated.
Whip the egg whites.Fold the egg whites into the filling.
Add the egg whites. Transfer the mixture to a new bowl and clean your mixer’s bowl and whisk attachment. Afterward, whisk the egg whites until they form stiff peaks. Slowly fold the whipped whites into the filling mixture.
Stir to combine.Fill the crust and bake.
Bake. Finally, pour the filling into your parbaked pie crust and place the pie on a baking sheet. Bake for 45-50 minutes at 350ºF until it’s set at the edges and the center still jiggles a little, just like you’d look for in a cheesecake.
Cool and serve. Leave the pie to cool to room temperature, then dust with powdered sugar before slicing and serving.
Tips for Success
Use room-temperature ingredients. Let the buttermilk and eggs come to room temperature before you combine them with the other filling ingredients. This way, the custard will be smooth without any clumps.
Incorporate the ingredients gradually. You’ll notice that the filling recipe brings the ingredients together in stages: first the butter and sugar, then the yolks, then the dry ingredients, and finally the egg whites. This ensures that the filling is fully combined without overmixing once the flour gets added.
Parbake the pie crust. Prebaking or “blind baking” the pie crust is key. It prevents the crust from becoming soggy underneath the filling. Don’t skip this step!
If the crust is browning too quickly in the oven, cover the edges with a pie shield or aluminum foil while the pie finishes baking.
How to Store
Refrigerate. Store leftover buttermilk pie covered airtight in the fridge for up to 4 days.
Freeze. Alternatively, you can freeze the baked pie airtight for up to 2 months. Allow it to cool completely before you freeze it. Thaw the pie at room temperature or in the fridge, then dust with sugar and serve.
Buttermilk pie is a classic dessert with a rich, custard-style filling made from tangy buttermilk, eggs, lemon zest, and sugar baked inside a flaky pie crust.
1 1/4 cups low-fat buttermilk, room temperature
2 large eggs, separated at room temperature
1 round of premade or homemade pie dough
1/2 cup butter, melted
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon zest
1/2 teaspoon kosher salt
Powdered sugar, for dusting
Preheat the oven to 350°F.
Bake the crust: Place the pie dough into a 9-inch pie plate and crimp the edges. (You might need to roll out a premade dough slightly). Pierce the pie dough all over with a fork. Line the dough with foil or parchment, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the parchment and weights and continue baking until lightly golden all over, about 10 more minutes. Allow the pie crust to cool completely.
Make the Filling: In the bowl of your stand mixer fitted with the whisk attachment, mix the butter and sugar together on medium-high speed for 1 minute. Add in the 2 egg yolks and beat until pale and thick, 1 minute. Reduce the speed to medium low and add the flour, lemon juice, lemon zest, and salt and beat until just incorporated, scraping down the sides of the bowl as needed.
Increase the speed to medium high and slowly pour in the buttermilk and mix until incorporated. Transfer this mixture into a large bowl and set aside.
Clean the bowl of the mixer and whisk attachment. Add in the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes. Slowly fold the egg whites into the yolk mixture until no white streaks remain. Pour the filling into the prepared crust.
Place the pie plate onto a baking sheet and bake for 45 – 50 minutes, or until golden and set around the edges. The center will still jiggle slightly.
Allow the pie to cool completely and then dust with powdered sugar just before serving.
Notes
Store leftover pie airtight in the refrigerator for up to 4 days.
Freeze airtight for up to 2 months. Thaw at room temperature or in the refrigerator.
