Old Fashioned Buttermilk Pie: Easy Southern Custard Pie

Old fashioned buttermilk pie is one of those quiet Southern desserts that surprises everyone who tries it. The filling bakes into a silky, tangy custard with a thin, golden, slightly crackly top, a lot like a crème brûlée tucked inside a flaky pie crust.

It is made with simple things you probably already have: buttermilk, butter, sugar, eggs, a little flour, and vanilla. It is the kind of pie that showed up on farmhouse tables when fruit was out of season, and it still deserves a spot next to the pumpkin and pecan pies at Thanksgiving.

If you love simple custard pies, you will also enjoy my chocolate chess pie and this Southern sweet potato pie. For a nutty option, try my pecan cream pie.

JUMP TO

• Why You’ll Love This Buttermilk Pie
• What Is Buttermilk Pie?
• Ingredients
• Kitchen Equipment
• Ingredient Tips
• How to Make Old Fashioned Buttermilk Pie
• Expert Tips for Perfect Buttermilk Pie
• Delicious Variations
• What to Serve with Buttermilk Pie
• Storage Instructions
• Can You Make It Ahead?
• Common Mistakes to Avoid
• Estimated Nutrition
• Frequently Asked Questions
• Conclusion

Why You’ll Love This Buttermilk Pie

It is the definition of a simple, comforting pie.

Pantry Ingredients

No fruit, no special shopping trip.

Silky Custard

Smooth and creamy with a pleasant tang from the buttermilk.

Not Too Sweet

Lemon and buttermilk keep the sweetness in check.

Quick to Mix

The filling comes together in one bowl in 10 minutes.

Great Make-Ahead Pie

It slices best after a few hours in the fridge.

What Is Buttermilk Pie?

Buttermilk pie is a Southern custard pie closely related to chess pie. The filling is made by whisking buttermilk with melted butter, sugar, eggs, and a spoonful of flour, then baking it in an unbaked crust until just set.

As it bakes, a thin, sweet, golden layer forms on top, while the inside stays smooth and creamy. Nutmeg and vanilla give it that old-fashioned bakery flavor.

Ingredients

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Crust

Ingredient	Amount	Purpose
9-inch unbaked deep-dish pie crust, homemade or store-bought	1	Flaky base

Buttermilk Filling

Ingredient	Amount	Purpose
Unsalted butter, melted and slightly cooled	½ cup	Richness
Granulated sugar	1½ cups	Sweetness
All-purpose flour	3 tablespoons	Helps the custard set
Eggs, room temperature	3 large	Structure
Whole buttermilk, room temperature	1 cup	Signature tang
Fresh lemon juice	1 tablespoon	Brightness
Vanilla extract	2 teaspoons	Flavor
Salt	¼ teaspoon	Balance
Ground nutmeg, plus more for the top	¼ teaspoon	Classic warm spice

Kitchen Equipment

• 9-inch deep-dish pie plate
• Large mixing bowl and whisk
• Baking sheet
• Pie crust shield or foil
• Cooling rack

Ingredient Tips

Use Whole Buttermilk

Full-fat buttermilk gives the creamiest custard.

Room Temperature Eggs and Buttermilk

Cold ingredients can make the melted butter clump.

Fresh Nutmeg

Freshly grated nutmeg tastes far better than pre-ground.

Deep-Dish Crust

The filling is generous, so a standard shallow crust can overflow.

Lemon Is Optional

It adds brightness, but you can leave it out for a sweeter pie.

How to Make Old Fashioned Buttermilk Pie

Step 1: Prep the Oven and Crust

Heat the oven to 350°F. Place the unbaked pie crust in a deep-dish pie plate, crimp the edges, and set it on a baking sheet. Chill while you make the filling.

Step 2: Mix the Sugar and Butter

In a large bowl, whisk the melted butter, sugar, flour, and salt until combined.

Step 3: Add the Eggs

Whisk in the eggs one at a time until the mixture is smooth and glossy.

Step 4: Add the Buttermilk

Whisk in the buttermilk, lemon juice, vanilla, and nutmeg until smooth.

Step 5: Fill the Crust

Pour the filling into the chilled crust and sprinkle a little extra nutmeg over the top.

Step 6: Bake

Bake for 50 to 60 minutes, until the top is golden and the center jiggles only slightly. Cover the crust edges with foil after 30 minutes if they brown too fast.

Step 7: Cool and Chill

Cool on a rack for 2 hours, then refrigerate at least 2 hours before slicing.

Expert Tips for Perfect Buttermilk Pie

Look for a Gentle Jiggle

The center should wobble like gelatin, not slosh.

Bake on a Sheet Pan

It catches drips and helps the bottom crust bake.

Shield the Edges

Foil keeps the crust from burning during the long bake.

Do Not Overwhisk

Too much air causes a puffy top that cracks.

Chill Before Slicing

Cold custard gives clean, neat slices.

Delicious Variations

Lemon Buttermilk Pie

Add 1 tablespoon lemon zest and an extra tablespoon of juice.

Brown Butter Buttermilk Pie

Brown the butter first for a nutty flavor.

Coconut Buttermilk Pie

Stir in ¾ cup sweetened shredded coconut.

Berry Topping

Serve with fresh blueberries or a spoonful of berry sauce.

Cinnamon Sugar Top

Dust the top with cinnamon sugar instead of nutmeg.

What to Serve with Buttermilk Pie

Serve buttermilk pie chilled or at cool room temperature with fresh berries, softly whipped cream, or a drizzle of honey. It is lovely with hot coffee or sweet tea.

On a holiday table, it balances heavier pies like pecan and chocolate.

Storage Instructions

Storage Method	How Long	Best Practice
Refrigerator	4 days	Covered loosely with plastic wrap
Room Temperature	2 hours	Custard pies need refrigeration
Freezer	2 months	Wrap whole or sliced pie tightly

Because it is a custard pie, store buttermilk pie in the fridge once it has cooled.

Thaw frozen pie overnight in the refrigerator. The crust may soften slightly.

Can You Make It Ahead?

Bake the pie 1 day ahead and refrigerate it. It actually slices better the next day.

You can also make the crust up to 2 days ahead and keep it chilled.

Common Mistakes to Avoid

Overbaking

The custard turns grainy and weeps.

Underbaking

The center stays soupy; it should only jiggle slightly.

Hot Butter

Very hot butter can scramble the eggs. Let it cool a few minutes.

Shallow Crust

The filling overflows in a regular pie plate.

Cutting It Warm

The custard needs to chill to set fully.

Estimated Nutrition

Nutrient	Amount Per Serving
Calories	350
Carbohydrates	47g
Protein	4g
Fat	17g
Saturated Fat	9g
Fiber	0g
Sugar	38g
Sodium	230mg
Cholesterol	100mg

Estimate per slice, based on 8 slices, including crust.

Frequently Asked Questions

Conclusion

Old fashioned buttermilk pie proves that the simplest recipes are often the best. Silky, tangy, and lightly golden, it is a Southern classic that belongs on every holiday table.

Bake one this season and add it to your family pie lineup.

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