This easy-to-make dessert uses simple ingredients.

Buttermilk pie has a sweet tangy flavor with a custard-like texture and is delicious served chilled or at room temperature.

dish of Buttermilk Pie with a slice missing
  • Buttermilk pie is very easy pie recipe.
  • It uses ingredients you likely have on hand.
  • The pie filling is a creamy, velvety custard filling that melts in your mouth!
  • This version has a slight lemon flavor from the juice but this recipe can be changed by adding extracts.

What is Buttermilk Pie?

This Buttermilk pie recipe is one of those classic Southern desserts that we can’t get enough of. Similar to chess pie, but made without cornmeal, its sometimes called sugar cream pie.  

The texture of buttermilk pie is similar to a thick custard with a slightly caramelized top, it’s so good! I have an old box of vintage recipes loaded with tons of classic desserts and that’s where this recipe came from.

What does buttermilk pie taste like? It has a light vanilla flavor and slight hint of citrus if you use lemon juice.

ingredients for buttermilk pie

Ingredients in Buttermilk Pie

  • Buttermilk – The base of this pie is buttermilk. You can replace it by making a buttermilk substitute.
  • Eggs – Eggs make help the batter to set. Ensure they’re room temperature.
  • Butter – Use unsalted butter.
  • Sugar – Granulated sugar adds sweetness.
  • Flavor – Vanilla extra and lemon juice (freshly squeezed is best) add flavor. You can add a little bit of lemon zest if you’d like.
  • Pie Crust – For ease and speed, use a pre-made crust or make this flaky homemade pie crust if time allows. With a store-bought pie crust, it’s ready to go in the oven in under 10 minutes!

How to Make Buttermilk Pie

It’s so easy to make this recipe.

  1. Beat eggs until foamy. Add butter, sugar, and flour.
  2. Mix in the remaining ingredients until smooth.
  3. Pour into a pie crust and bake until golden brown (per the recipe below.)

You’ll know the pie is done when it has a browned caramelized sugar coating with a very slightly “jiggly” center. Insert a toothpick to make sure it comes out clean.

Buttermilk Pie batter being poured into crust

How to Store

Buttermilk pie should be stored in the refrigerator, and it tastes great chilled but can be set out to warm slightly before serving too.

This pie can be frozen. Freeze in double-wrapped slices, or double-wrap and freeze the entire pie. Defrost in the refrigerator overnight and serve warm or chilled with whipped cream or easy caramel sauce.

A slice of Buttermilk Pie

Sweet Southern Favorites

Did you enjoy this Buttermilk Pie? Be sure to leave a rating and a comment below!

Buttermilk Pie sliced in a pie plate
4.97 from 60 votes↑ Click stars to rate now!
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Easy Buttermilk Pie

Buttermilk pie is an easy classic dessert made with simple pantry ingredients! The result is a deliciously comforting custard pie with a slightly caramelized topping.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
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  • 1 9 inch unbaked pie crust store-bought or homemade
  • 3 large eggs room temperature
  • ½ cup unsalted butter softened
  • 1 ½ cups white sugar
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • ¼ teaspoon nutmeg freshly grated


  • Preheat oven to 350°F.
  • Line a 9-inch pie plate with unbaked pie dough.
  • In a medium bowl, whisk the eggs until foamy. Beat in butter, sugar, and flour until fluffy.
  • Add the buttermilk, vanilla extract, lemon juice, and nutmeg, along with a small pinch of salt, and mix until smooth.
  • Pour the batter into the prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean.
  • Cool completely before serving.


You can use pre-made crust or prepare a Flaky Homemade Pie Crust. If the edges of the crust begin to brown, you can cover them with aluminum foil or a pie shield.
4.97 from 60 votes

Nutrition Information

Calories: 400 | Carbohydrates: 51g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 243mg | Potassium: 83mg | Sugar: 39g | Vitamin A: 495IU | Vitamin C: 0.7mg | Calcium: 51mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie
Cuisine American
baked Buttermilk Pie with a slice taken out with a title
plated Buttermilk Pie with writing
dish of baked Buttermilk Pie with a title
baked Buttermilk Pie and close up photo with slice taken out and a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Jefferson Davis Pie. Jefferson Davis Pie, a variation of the Southern Chess Pie, is one of the most rich and decadent pies you will ever eat. It is made up of dates, raisins, and pecans, spices, and an insanely creamy custard. If you remember your history, Jefferson Davis was the first President of the Confederacy.A4 stars

  2. Hi – I just made this and it came out *really* buttery. Like, I found myself wondering if I put in too much butter, since it was oozing out of the top, but I double-checked and I didn’t. I had to take a bunch of paper towels and use them to absorb the butter off of the top, like you might with a pizza. What did I do wrong?

  3. Over the holidays, I made fresh bread and homemade butter as gifts for neighbors. As a result, I had a bunch of fresh buttermilk…this pie fit the bill perfectly. Smooth and velvety, with homemade fresh taste. And my neighbors think I’m a culinary genius. Shhhh…don’t tell them.5 stars

      1. I’ve made other buttermilk pies and while it can look curdled it will bake and turn out just fine.

    1. I have only tried this as written. I do think that you could either omit the nutmeg, or try cinnamon as a substitute. I think it would still be delicious. If you try making the recipe without nutmeg, please let us know how it works out for you!

  4. Turned out picture perfect. I didn’t care for the lemon juice, Taste good.
    Will leave out next time I make it.

  5. Does anyone know if I use unbleached flour instead of all purpose flour would there be a difference? Thanks 

  6. Has anyone tried making this without the crust? Odd question, I know, but I have family members that hate pie crust and I have adapted a few recipes to make it work. Thanks. This does sound delicious.

  7. Your pie looks more solid and firm than mine was. Ours was tasty, but more custard like (closer to pumpkin pie). I baked for an hour and a clean toothpick inserted. I wonder if there are any hints?!

    1. Did you chill your pie well before serving? I chilled my pie in the refrigerator before serving which helps it to firm up.

  8. I love baki g pies especially these. It reminds me of baking with my Grandpa.He was a the Navy and came home and opened a Cafe.

  9. Holly, I too have an old family recipe box with three to four generations of recipes? It can be a challenge sometimes. I will have to try your Buttermilk Pie next to my Cottage Cheese Pie. After the Holidays will let you know the difference, if anything. Love your site, Thanks!

  10. I love buttermilk pie! I recently made a sweet cream pie and I know I would love yours! And I would kill for a vintage recipe box! My grandma never wrote anything down :( Happy Thanksgiving to you guys!

    1. Thank you! I’m definitely going to have to check out your sweet cream pie! My neighbor requested this as his birthday cake this year! Happy Thanksgiving to you and your family too!