Buttermilk pie is one of those old-school desserts that somehow feels fancy and simple at the same time. It bakes up with a golden top, a soft custard center, and that little tang that keeps each bite from tasting too sweet. The ingredients are basic. The results are anything but.
This is the kind of pie you can bring to a potluck, set on a holiday dessert table, or tuck into the fridge for “just one more slice” later in the week. It’s also a great pie for anyone who says they don’t bake much. No rolling dough from scratch required. No complicated fillings. Just whisk, pour, and bake.
The best part is how it tastes after it chills. The custard firms up, the flavor settles down, and you get that smooth, creamy slice that cuts clean but still melts when it hits your tongue. If you’ve never made a buttermilk pie before, this is the one to start with.
WHAT IS BUTTERMILK PIE?
Buttermilk pie is a classic custard-style pie. It’s made with eggs, sugar, butter, and buttermilk, plus a little flour to help the filling set. As it bakes, the top turns golden and slightly crackly, while the inside stays creamy and tender.
Buttermilk brings a gentle tang that balances the sweetness and makes the pie taste richer than it looks on paper. It’s not sour. It’s not sharp. It’s just… pleasant. Like the filling has more personality.
If you’ve tried chess pie before, you’ll notice they’re cousins. Chess pie often uses cornmeal and sometimes vinegar. Buttermilk pie leans into that cultured dairy flavor instead, and it tends to bake up a little softer and silkier.
YOU WILL LOVE THIS BUTTERMILK PIE
EASY INGREDIENT LIST: This is pantry baking at its best. Sugar, eggs, butter, flour, and buttermilk. That’s the core of it.
NO FUSS FILLING: No stovetop cooking. No tempering. No complicated steps. You whisk the filling in one bowl and pour it right into the crust.
CLASSIC FLAVOR: Sweet, creamy, and buttery with a little tang. It tastes like a dessert that’s been around forever for a reason.
MAKE-AHEAD FRIENDLY: This pie actually gets better after chilling, which makes it perfect for planning ahead.
WHY BUTTERMILK MAKES THIS PIE SO GOOD
Buttermilk does two important things here.
First, it adds flavor. The tang keeps the sweetness from feeling heavy, and it makes the filling taste richer without adding anything extra.
Second, it helps with texture. The acidity in buttermilk interacts with the eggs as the pie bakes, giving you that custardy set that feels smooth instead of rubbery.
And no, you don’t need “fresh from the farm” buttermilk to make a great pie. The regular carton from the grocery store works perfectly.
BUTTERMILK PIE INGREDIENTS
This recipe keeps things simple, but each ingredient has a job. Use the list below as your guide, and then check the substitution section if you need to swap something.
You’ll need:
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1 (9-inch) unbaked pie crust, homemade or refrigerated
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1½ cups granulated sugar
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3 tablespoons all-purpose flour
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¼ teaspoon salt
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½ teaspoon ground nutmeg (optional, but highly recommended)
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6 tablespoons unsalted butter, melted and cooled slightly
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3 large eggs, room temperature
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1 cup buttermilk, room temperature
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1 tablespoon lemon juice (optional, for a brighter tang)
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2 teaspoons vanilla extract
INGREDIENT NOTES THAT HELP
SUGAR: Granulated sugar gives the pie a clean sweetness and helps form that lightly golden top.
FLOUR: Just a little flour thickens the filling so it sets into neat slices after chilling. Don’t skip it.
EGGS: Eggs are the structure here. Room temperature eggs whisk in more smoothly and help prevent a streaky filling.
BUTTER: Melted butter adds richness and gives you that classic buttery custard taste.
NUTMEG: Nutmeg is traditional in many buttermilk pie recipes. It adds warmth without turning the pie “spiced.” If you’re unsure, start with a smaller amount and see what you think.
VANILLA: Vanilla rounds out the filling and makes it taste more bakery-style.
HOW TO GET ROOM TEMPERATURE INGREDIENTS FAST
If you didn’t plan ahead, no big deal.
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For eggs: place them in a bowl of warm (not hot) water for 5 to 10 minutes.
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For buttermilk: pour it into a measuring cup and let it sit on the counter while you prep everything else. Even 15 minutes helps.
OUR RECIPE DEVELOPER SAYS
If your buttermilk is ice-cold, it can firm up the melted butter when you whisk the filling. Let it warm a bit so everything blends smoothly.
PIE CRUST OPTIONS
You have a few good choices here, and none of them are wrong.
REFRIGERATED PIE CRUST: The easiest option. Unroll it, press it into the pie plate, crimp the edges, and you’re ready.
HOMEMADE PIE CRUST: If you have a favorite recipe, use it. A homemade crust gives you that flaky, buttery base that’s hard to beat.
FROZEN PIE SHELL: This works too. Let it thaw according to package directions so you can crimp the edges, and bake as written.
PRO TIP:
Place your pie plate on a rimmed baking sheet before baking. It makes it easier to move into the oven, and it catches any butter drips.
HOW TO MAKE BUTTERMILK PIE
This is a one-bowl filling with simple steps. The key is whisking until smooth and baking until the center is set but still slightly wobbly.
STEP ONE: Preheat the oven to 350°F. Place a rack in the lower third of the oven.
STEP TWO: Fit the pie crust into a 9-inch pie plate. Crimp the edges and place the crust in the fridge while you mix the filling.
STEP THREE: In a large mixing bowl, whisk together the sugar, flour, salt, and nutmeg.
STEP FOUR: Add the eggs and whisk until the mixture looks smooth and glossy.
STEP FIVE: Slowly whisk in the melted butter.
STEP SIX: Add the buttermilk, lemon juice (if using), and vanilla extract. Whisk until everything is fully combined.
STEP SEVEN: Pour the filling into the chilled pie crust. Set the pie plate on a rimmed baking sheet.
STEP EIGHT: Bake for 45 to 55 minutes, or until the edges are set and the center still has a gentle jiggle.
STEP NINE: Cool the pie completely on a wire rack, then refrigerate for at least 4 hours (overnight is even better).
HOW TO TELL WHEN BUTTERMILK PIE IS DONE
This is the part that makes people nervous. Don’t overthink it.
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The outer edges should look set and slightly puffed.
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The center should jiggle a little when you gently tap the pie plate.
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The top should be golden, with a light sheen or a soft crackle.
If the entire pie moves like liquid, it needs more time. If the center is totally firm and the top looks dry, it may be overbaked.
PRO TIP:
If the crust edge is getting too dark before the pie is finished, cover the edge with foil or a pie shield around the 25 to 30 minute mark.
COMMON MISTAKES (AND HOW TO AVOID THEM)
OVERWHISKING LIKE CRAZY
You want the filling smooth, but you don’t need to whip air into it. Too much air can cause extra puffing and cracks as it cools.
Whisk until combined. Stop there.
BAKING UNTIL ROCK SOLID
Custard pies continue to set as they cool. If you bake until the center is completely firm in the oven, you’ll lose that creamy texture.
A little jiggle is what you want.
CUTTING IT TOO SOON
Warm buttermilk pie is delicious, but it won’t slice neatly. Chill time matters if you want clean, pretty slices.
BUTTERMILK PIE SUBSTITUTIONS AND ADDITIONS
This pie is a classic, but you can tweak it without ruining it. Keep the base ratio the same and add small flavor changes.
BUTTERMILK: No buttermilk in the fridge? Make a quick substitute.
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Measure 1 tablespoon lemon juice or white vinegar into a measuring cup.
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Add milk to reach 1 cup.
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Stir and let it sit for 5 minutes before using.
It won’t be identical to real buttermilk, but it works well in this filling.
CITRUS: Add 1 to 2 teaspoons of lemon zest for a brighter flavor. Orange zest is also lovely.
SPICE: If nutmeg isn’t your thing, try a pinch of cinnamon, or leave the spice out completely.
BROWNED BUTTER: Brown the butter before adding it to the filling for a deeper, toasty flavor. Let it cool slightly before whisking it in.
COCONUT: Stir ½ cup sweetened shredded coconut into the filling for a simple variation that still feels classic.
BOURBON: For a grown-up twist, add 1 tablespoon bourbon along with the vanilla. Keep it small so it doesn’t overpower the custard.
TROUBLESHOOTING BUTTERMILK PIE
Sometimes custard pies have a mind of their own. Here’s what to do if something looks off.
CRACKED TOP: Usually means it baked a bit too long or cooled too quickly. The pie will still taste great. Next time, pull it from the oven when the center still has a small jiggle.
RUNNY CENTER AFTER CHILLING: The pie likely needed a bit more bake time. If it’s only slightly soft, give it longer in the fridge. If it’s very loose, it may not have reached the right internal set in the oven.
GRAINY TEXTURE: This can happen if the butter seized up from cold buttermilk or if the filling wasn’t whisked smoothly. Use room temperature ingredients and whisk until the mixture looks even.
SOGGY BOTTOM CRUST: If your oven runs cool or you’ve had this happen before, try baking the crust for 8 to 10 minutes first (a partial blind bake), then pour in the filling and finish baking.
OUR RECIPE DEVELOPER SAYS
If you blind bake, don’t go for a fully baked crust. You just want to give it a head start so the bottom stays flaky, not soft.
HOW TO SERVE BUTTERMILK PIE
This pie is best chilled, straight from the fridge, with a clean slice and a creamy center.
Serve it:
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With a dollop of whipped cream
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With fresh berries (strawberries, blueberries, raspberries)
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With a light dusting of powdered sugar
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With coffee or tea for an easy dessert plate
If you want to dress it up for a holiday table, add whipped cream around the edge and sprinkle a tiny pinch of nutmeg on top. Simple. Pretty. Still classic.
HOW TO STORE BUTTERMILK PIE
This pie stores beautifully, which makes it a great make-ahead dessert.
MAKE AHEAD: Bake the pie the day before you need it. Let it cool fully, then refrigerate overnight. The texture gets even better.
IN THE FRIDGE: Cover the pie tightly with plastic wrap or foil. Store in the refrigerator for up to 4 days.
IN THE FREEZER: You can freeze buttermilk pie, but the texture may soften slightly after thawing. It’s still very good.
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Chill the pie completely first.
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Wrap it tightly in plastic wrap, then wrap again in foil.
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Freeze for up to 2 months.
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Thaw overnight in the fridge before serving.
REHEATING: This pie is usually served cold. If you want it slightly warmer, let a slice sit at room temperature for 15 minutes. Heating it in the microwave can make the custard weep, so go easy.
FREQUENTLY ASKED QUESTIONS
DOES BUTTERMILK PIE TASTE LIKE BUTTERMILK?
Not in a “drinking buttermilk” way. The buttermilk adds tang and richness. The pie tastes sweet, buttery, and custardy.
CAN I USE LOW-FAT BUTTERMILK?
Yes. Full-fat buttermilk gives the richest flavor, but low-fat works fine in this recipe.
WHY DID MY PIE PUFF UP A LOT?
Custard pies often puff while baking and then settle as they cool. A little puffing is normal. A lot of puffing can happen if the oven runs hot or if the filling was whipped with too much air.
SHOULD I USE A PIE SHIELD?
If your crust browns quickly, yes. Covering the edges helps the filling finish baking without the crust getting too dark.
CAN I MAKE THIS PIE WITHOUT NUTMEG?
Absolutely. Nutmeg adds a warm bakery flavor, but the pie still tastes wonderful without it.
HOW LONG DOES IT NEED TO CHILL?
At least 4 hours, but overnight is even better if you want the cleanest slices.
Buttermilk Pie Recipe
Ingredients
- 1 9-inch unbaked pie crust
- 1½ cups granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg optional
- 6 tablespoons unsalted butter melted and cooled slightly
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tablespoon lemon juice optional
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Place a rack in the lower third of the oven. Set a rimmed baking sheet nearby.
- Fit the pie crust into a 9-inch pie plate and crimp the edges. Chill the crust in the fridge while you make the filling.
- In a large bowl, whisk together sugar, flour, salt, and nutmeg.
- Add eggs and whisk until smooth.
- Slowly whisk in the melted butter.
- Add buttermilk, lemon juice (if using), and vanilla. Whisk until fully combined and silky.
- Pour filling into the chilled pie crust. Place the pie plate on the rimmed baking sheet.
- Bake for 45 to 55 minutes, until the edges are set and the center still has a gentle jiggle.
- Cool completely on a wire rack. Refrigerate at least 4 hours (overnight is best) before slicing.
