Southern Buttermilk Pie Recipe

Introduction

Southern Buttermilk Pie is a classic dessert known for its creamy, tangy filling and tender, flaky crust. This easy-to-make pie brings a burst of lemon flavor, making it perfect for any occasion or holiday table.

Ingredients

• 1½ cups sugar
• 3 tablespoons flour
• 3 eggs
• 1 cup buttermilk
• ½ cup melted butter
• 1 tablespoon lemon zest (loosely packed)
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 prepared pastry crust

Instructions

1. Step 1: Preheat your oven to 350 degrees F (175 degrees C).
2. Step 2: In a bowl, mix together the sugar and flour. Set aside.
3. Step 3: In a separate bowl, whisk the eggs, buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract until well combined.
4. Step 4: Pour the wet mixture into the bowl with the sugar and flour. Stir gently until just combined.
5. Step 5: Pour the filling into the prepared pastry crust.
6. Step 6: Cover the edges of the crust with foil to prevent burning during baking.
7. Step 7: Bake the pie at 350 degrees F for 25 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the filling is almost set but still slightly jiggly in the center.
8. Step 8: Allow the pie to cool completely for about one hour before serving.
9. Step 9: Garnish with whipped cream and fresh berries if desired. Enjoy!

Tips & Variations

• Use a glass or metal pie dish for even baking and to help prevent soggy crust.
• For extra lemon flavor, add an additional teaspoon of lemon zest.
• Swap fresh lemon juice with bottled lemon juice if fresh is unavailable, but fresh will enhance the taste.
• If you prefer a richer pie, try using half and half instead of buttermilk.
• Chill the pie before serving for a firmer texture and easier slicing.

Storage

Store leftover buttermilk pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for 10–15 seconds, or enjoy chilled. The pie may lose some creaminess if stored too long, so it’s best eaten within a few days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk is key to achieving the tart flavor and proper texture of this pie. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

How do I know when the pie is done baking?

The pie is done when the filling is mostly set but still slightly jiggly in the center. Avoid over-baking to prevent cracking or a dry texture. The edges will be firm and lightly golden.

Southern Buttermilk Pie Recipe

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★★★★★

4.7 from 82 reviews

This Southern Buttermilk Pie is a classic, tangy dessert combining the rich flavor of buttermilk with fresh lemon zest and juice, all nestled in a flaky pastry crust. Perfectly balanced between sweet and tart, this pie bakes to a tender, custard-like texture that’s ideal for a comforting dessert or special occasion treat.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ cups sugar
• 3 Tablespoons flour

Wet Ingredients

• 3 large eggs
• 1 cup buttermilk
• ½ cup melted butter (corrected from ‘buttermilk melted’)
• 1 Tablespoon lemon zest (loosely packed)
• 3 Tablespoons lemon juice
• 1 teaspoon vanilla extract

Other

• 1 prepared pastry crust

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the right temperature when your pie is ready to bake.
2. Mix Dry Ingredients: In a medium bowl, combine the sugar and flour thoroughly. Set this mixture aside as it will serve as the base for the filling.
3. Combine Wet Ingredients: In a separate large bowl, whisk together the eggs, buttermilk, melted butter (note: the recipe lists ‘buttermilk melted’ but based on typical pie recipes, melted butter is used), lemon zest, lemon juice, and vanilla extract until fully blended.
4. Combine Wet and Dry: Slowly pour the wet ingredient mixture into the bowl with the sugar and flour. Stir gently until just combined to avoid overmixing, which can affect the texture.
5. Prepare the Pie Shell: Place the prepared pastry crust into a pie dish if it isn’t already. Pour the pie filling into the crust evenly.
6. Protect the Crust Edge: Cover the edge of the pie crust with foil to prevent it from burning during baking.
7. Bake the Pie: Bake the pie in the preheated oven at 350°F for 25 minutes. Then carefully remove the foil from the crust edges and continue baking for an additional 20 minutes. Bake for a total of about 45 minutes or until the filling is almost set but still slightly jiggly in the center. Avoid over-baking to keep the custard creamy.
8. Cool the Pie: Remove the pie from the oven and allow it to cool at room temperature for about one hour to let the filling set completely.
9. Serve: Garnish with whipped cream and fresh berries before serving for an extra touch of flavor and presentation.

Notes

• Using melted butter instead of melted buttermilk is a common clarification for this recipe to achieve the proper texture and richness.
• Be careful not to over-bake the pie; the filling should remain slightly jiggly as it will firm up while cooling.
• Covering the crust edges with foil protects them from burning but still allows the filling to bake evenly.
• Allowing the pie to cool completely before slicing ensures clean cuts and proper setting of the custard.
• This pie pairs excellently with fresh berries or a dollop of whipped cream to complement its tangy flavor.

Keywords: Southern Buttermilk Pie, buttermilk pie, lemon buttermilk pie, classic Southern dessert, custard pie, lemon zest pie