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Slice of classic buttermilk pie with a creamy custard filling and flaky golden crust served on a white plate.

Buttermilk Pie Recipes with Southern Charm - Simple, Sweet, and Comforting

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Prep Time 15 minutes
Cook Time 50 minutes
Cooling & Chilling Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine Southern American
Servings 8 Slices

Ingredients
  

  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 3 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional but recommended)
  • 1/4 teaspoon ground nutmeg (plus more for dusting, optional)
  • 1/4 teaspoon salt

Instructions
 

  • Preheat and prep: Heat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish. Crimp the edges. Set the pie plate on a baking sheet to make moving it easier.
  • Mix dry ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, flour, nutmeg, and salt until no lumps remain.
  • Add wet ingredients: Whisk in the melted butter, then add the eggs one at a time, whisking until smooth. Stir in the buttermilk, vanilla, lemon juice, and zest. The mixture should be silky and pourable.
  • Fill the crust: Pour the filling into the crust. If you like, dust a tiny pinch of nutmeg over the top for color.
  • Bake: Bake for 45–55 minutes, until the edges are set and the center has a slight jiggle, like gelatin. If the crust browns too quickly, tent the edges with foil during the last 15 minutes.
  • Cool and set: Remove the pie and let it cool completely on a rack. The custard will finish setting as it cools. Chill for at least 2 hours for the cleanest slices.
  • Serve: Slice and serve plain or with a dollop of lightly sweetened whipped cream and fresh berries.