Buttermilk pie is one of those old Southern classics that sounds plain until you taste it! It’s custard-like with a slight tang from the buttermilk, and the top bakes up into a thin, golden crust that cracks when you cut into it. If you’ve ever had the Cracker Barrel version, this one tastes just like it (maybe even better!).
I avoided making this for years because I thought anything called “buttermilk pie” couldn’t possibly be interesting. Then I tried a slice at a friend’s house and realized I’d been wrong. It tastes like a cross between crème brûlée and cheesecake, but you make it with ingredients you probably already have.
The whole thing comes together in about 10 minutes of actual work. You whisk the ingredients together, pour them into a pie crust, and bake. There is no need for blind baking the crust first, no water bath, and no concern about cracks. The pie does its own thing in the oven and comes out smooth with that signature crackly top.
If you’re skeptical about buttermilk as the star ingredient, don’t worry! It doesn’t taste sour or heavy. It adds a subtle tang that keeps the pie from being too sweet, and it gives the custard a creamy texture without feeling rich. You can serve it plain or with whipped cream and berries if
I’ll show you the simple steps to make this vintage pie, what to do if you don’t have buttermilk on hand, plus some variations that’ll keep this recipe in your regular rotation. This is a fabulous dessert for Thanksgiving, Christmas, or any occasion when you need a simple, homemade pie.
Looking for more holiday dessert ideas? Try my recipes for raspberry tiramisu, pumpkin apple cake, or cranberry cinnamon roll bake.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Buttermilk: This gives the pie its signature tangy flavor. Don’t have any? No worries! Make your own by combining 1 cup of regular milk with one tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes until it curdles.
- Butter
- Eggs
- Pie crust: While I often use store-bought to save time, you can definitely use homemade pie crust if you prefer.
- Sugar
- Flour
- Vanilla extract
- Cinnamon
- Lemon juice
- Salt
How to Make Buttermilk Pie
- Preheat your oven to 350 degrees F. Put the pie crust into a pie plate.
- Melt your butter and set it aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar until well combined.
- Whisk in the cooled, melted butter, flour, cinnamon, salt, vanilla, buttermilk, and lemon juice until everything is smooth and well combined.
- Pour this mixture into your unbaked pie crust. Place the pie on a baking sheet and bake for 50-55 minutes, or until the crust is golden brown and the filling is set. The center should still have a slight jiggle when it’s done. It’ll firm up as it cools. If you notice the crust edges browning too quickly, cover them with some foil.
- Let the pie cool completely before slicing.
Serving Ideas
My family loves it straight from the fridge with a generous dollop of whipped cream on top. Here are some of my favorite serving suggestions:
- Warm with a scoop of vanilla ice cream
- Room temperature with fresh berries scattered on top
- Drizzled with caramel or honey for that extra-special Cracker Barrel touch
- Paired with a hot cup of coffee for the perfect afternoon treat
How to Store
You can keep this pie at room temperature for up to 2 hours while serving. Any longer than that, and you’ll want to refrigerate it to keep it fresh.
Cover the pie tightly with plastic wrap or aluminum foil, and it will keep in the refrigerator for up to 4 days. I like to place toothpicks in the pie before covering it with a wrap to prevent the covering from sticking to the surface.
If you expect to have leftovers, wait to add any whipped cream or toppings until right before serving. This keeps everything fresh and prevents the pie from getting soggy!
Variations
Here are some fun variations that will make the recipe your own.
- Add coconut: Stir in ½ cup shredded sweetened coconut for a Southern coconut buttermilk pie version.
- Brown butter twist: Brown your butter first for a nutty, rich flavor.
- Spiced version: Add a little extra cinnamon, nutmeg, or pumpkin pie spice for a warm holiday feel.
- Mini Pies: Bake the filling in mini tart shells or muffin tins for perfectly sized mini party desserts.
And try Ritz cracker pie for another old fashioned favorite your grandma probably loved!
Tips & Tricks
Be sure to check out the step by step instructions
- Cool the butter slightly before mixing it in; if it’s too hot, it could scramble your eggs.
- Use room-temperature ingredients (such as eggs and buttermilk) to ensure everything blends smoothly.
- When baking, watch for that slight jiggle in the center. It should wobble like Jell-O when done. Resist the urge to overbake! The center will continue firming up as it cools.
- Protect your crust edges with foil if they start browning too quickly.
- If you don’t have buttermilk, you can make it yourself by combining 1 cup of regular milk with one tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes, until it appears slightly curdled, and it is ready to go.
Reader Questions
Absolutely! I often make this the day before family gatherings. Just bake it, let it cool completely, then cover and refrigerate. It’ll keep well for up to 4 days in the fridge.
While you can freeze it, I don’t recommend it. The texture may become slightly grainy after thawing. This pie is best enjoyed fresh or within a few days of being made.
If your pie develops cracks, it’s usually a sign of overbaking. Remember, it’s better to slightly underbake (with that gentle wobble) than to overbake. The pie will continue to set as it cools.
Yes! While I usually stick with traditional pie crust, you can also make this with a graham cracker crust. You can use homemade crust, store-bought, or even try it with a cookie crust for a different twist!
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Buttermilk Pie Recipe
Ingredients
- 1 9- inch pre-made pie crust unbaked
- ½ cup butter
- 3 eggs
- 2 tablespoons flour
- 1 ½ cups sugar
- ⅛ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk
- 1 tablespoon lemon juice
- Whipped cream for topping
Instructions
- Preheat your oven to 350 degrees F.
- Melt your butter and set it aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar until well combined.3 eggs, 1 ½ cups sugar
- Next, whisk in the butter, flour, cinnamon, salt, vanilla, buttermilk, and lemon. Whisk until smooth.½ cup butter, 2 tablespoons flour, ⅛ teaspoon cinnamon, ⅛ teaspoon salt, 1 ½ teaspoons vanilla extract, 1 cup buttermilk, 1 tablespoon lemon juice
- Pour into your pie crust. Bake for 50 to 55 minutes, or until the pie is set.1 9- inch pre-made pie crust
- Serve warm or cold!Whipped cream
Notes
- Cool the butter slightly before mixing it in; if it’s too hot, it could scramble your eggs.
- Use room-temperature ingredients (such as eggs and buttermilk) to ensure everything blends smoothly.
- When baking, watch for that slight jiggle in the center. It should wobble like Jell-O when done. The center will continue firming up as it cools.
- Protect your crust edges with foil if they start browning too quickly.
- If you don’t have buttermilk, you can make it yourself by combining 1 cup of regular milk with one tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes, until it appears slightly curdled, and it is ready to go.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
