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Classic Southern Buttermilk Pie Recipe

Close-up of a slice of rich buttermilk pie showing the creamy yellow filling and caramelized top crust.
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You make this easy, old-fashioned buttermilk pie with a rich, sweet, and tangy custard filling. It uses simple pantry staples for a comforting dessert perfect for holidays or family dinners.

Ingredients

Scale
  • 1 (9-inch) unbaked homemade pie crust
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • Pinch of ground nutmeg (optional, for dusting)

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, and salt until combined.
  3. Add the buttermilk, melted butter, eggs, and vanilla extract to the dry ingredients. Whisk until the mixture is smooth and fully incorporated. Do not overmix.
  4. Pour the custard filling carefully into the unbaked pie crust.
  5. Bake for 45 to 55 minutes, or until the center is mostly set but still has a slight jiggle when gently shaken. The top should be golden brown.
  6. Remove the pie from the oven and place it on a wire rack to cool completely. The center will continue to set as it cools.
  7. If desired, lightly dust the cooled pie with a pinch of ground nutmeg before slicing and serving.

Notes

  • For the best texture, use real buttermilk, not milk mixed with lemon juice or vinegar.
  • If your pie crust begins to brown too quickly during baking, loosely cover the edges with aluminum foil strips.
  • This pie tastes best when served at room temperature or slightly chilled.

Nutrition

Find it online: https://juliameal.com/buttermilk-pie-recipe-classic-southern-comfort/