Name: Buttermilk Pie Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southern American
Ingredients: 1 (9-inch) Pie Crust Recipe (unbaked); 3 large eggs (room temperature); 1 1/4 cups granulated sugar; 2 tablespoons all-purpose flour; 1/2 cup butter (melted); 1 cup buttermilk; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 tablespoon lemon zest; Pinch kosher salt

If you’ve ever wondered how to make a truly comforting dessert that’s both simple and incredibly satisfying, you’re going to love this one. I’m excited to share my take on a classic Buttermilk Pie Recipe that’s been a favorite in my kitchen for years. This pie is not only incredibly easy to whip up, but it also boasts a rich, custardy texture with just the right hint of tang from the buttermilk and brightness from lemon zest. Trust me, once you try this, it’ll become a staple at your gatherings and Sunday dinners.

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Why You’ll Love This Recipe

Easy Classic Dessert: This recipe comes together quickly, perfect for last-minute plans or everyday treats.
Delightfully Tangy Flavor: The buttermilk and lemon zest add a subtle tang that balances the sweetness beautifully.
Custardy and Creamy Texture: It’s silky smooth with just a bit of firmness—like a hug in pie form.
Family and Friend Approved: My family goes crazy for this pie, and I’m sure yours will too once you serve it.

The image shows a pie with a flaky, pale golden crust that forms a scalloped edge around the pie. Inside, there is a smooth, pale yellow filling that looks soft and creamy. The top layer is lightly browned with a caramelized texture, showing one slice has been taken out, revealing the thick filling inside. The pie sits on a white marbled surface in a white pie pan. photo taken with an iphone --ar 2:3 --v 7 - Buttermilk Pie, classic buttermilk pie, easy pie recipes, custard pie with lemon zest, homemade pie desserts

Ingredients You’ll Need

Each ingredient in this Buttermilk Pie Recipe plays a special role. From the richness of the butter to the bright lemon notes and the zing of buttermilk, they all blend seamlessly to create a custard that’s balanced and delicious. Let’s talk about what to pick up and why it matters.

Flat lay of a pristine unbaked 9-inch pie crust on a simple white ceramic plate, three whole large brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl of all-purpose flour, a small white bowl containing melted golden butter, a small white bowl filled with fresh buttermilk, a small white bowl of clear lemon juice, a small heap of bright yellow lemon zest, a small white bowl of vanilla extract, and a tiny pinch of kosher salt arranged symmetrically in a balanced composition, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Buttermilk Pie, classic buttermilk pie, easy pie recipes, custard pie with lemon zest, homemade pie desserts

Pie Crust: I like to use a good-quality 9-inch unbaked pie crust—homemade or store-bought, depending on your time. The flaky crust contrasts perfectly with the creamy filling.
Eggs: Large eggs at room temperature mix more easily and help make the custard silky smooth.
Granulated Sugar: Sweetens the filling just right without overpowering that subtle tang.
All-Purpose Flour: Adds just enough structure to keep the filling from being too runny while maintaining a tender texture.
Butter: Melted butter enriches the filling with a creamy mouthfeel—I always use unsalted to control saltiness.
Buttermilk: This is the star ingredient, lending that unique tang and lightness that makes this pie stand out.
Vanilla Extract: Enhances the overall flavor with warm, sweet notes.
Lemon Juice: Brightens the filling, balancing the richness.
Lemon Zest: Adds fresh citrus aroma and a punch of flavor you’ll notice with every bite.
Kosher Salt: Just a pinch to deepen and highlight the pie’s flavors without overtaking sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Buttermilk Pie Recipe is how easy it is to make your own. I love playing around with little tweaks based on what mood I’m in or what’s in my pantry. You might want to add your personal twist too—it’s all about making it yours.

Spiced Buttermilk Pie: I tried adding a teaspoon of cinnamon and a pinch of nutmeg once, and it gave the pie a warm, cozy vibe that my guests adored during fall.
Gluten-Free Version: Swap the all-purpose flour with a gluten-free blend or cornstarch, and use a gluten-free pie crust to make this accessible all around.
Reduced Sugar: If you prefer less sweetness, reduce sugar by 1/4 cup—just remember that this pie balances tang and sugar, so a little less sweetness changes the profile.
Fresh Berries Topping: For a summertime twist, I sometimes top the pie with fresh berries right before serving for a pop of color and freshness.

How to Make Buttermilk Pie Recipe

Step 1: Gather and Prep Your Ingredients

Start by preheating your oven to 350º F. Make sure your eggs are at room temperature, as they blend better and help your custard set with the right texture. Melt the butter gently and have your lemon juice and zest ready—it really helps to prep everything first before mixing because this pie comes together quickly.

Step 2: Mix the Custard Filling

In a large bowl, whisk together the eggs and granulated sugar until smooth and pale—a good indicator your filling will be silkier. Then add the flour, melted butter, buttermilk, vanilla extract, lemon juice, lemon zest, and a pinch of kosher salt. Stir gently until everything is combined evenly but avoid over-mixing to keep the texture tender.

Step 3: Pour and Bake

Pour the custard mixture into your unbaked pie crust. To avoid spills while moving it to the oven, I like to place the pie on a baking sheet lined with foil just in case. Bake the pie for 45-50 minutes. You’ll know it’s ready when the center is mostly set with a slight jiggle—think custard, not jello.

Step 4: Cool Before Serving

This step is crucial because it helps the pie finish setting and makes slicing cleaner. After baking, leave the pie on a wire rack until it reaches room temperature, then refrigerate for at least a couple of hours to chill thoroughly. I promise, the waiting is worth it!

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Pro Tips for Making Buttermilk Pie Recipe

Use Room Temperature Eggs: It helps your custard come together smoothly and prevents curdling.
Don’t Overbake: The center should still jiggle a little when you take it out—that way it won’t turn rubbery as it cools.
Fresh Lemon Zest Is Key: Pre-packaged lemon zest doesn’t compare; it really brightens and elevates the flavor.
Let It Cool Completely: Patience here yields a cleaner slice and better texture, so resist the urge to dig in early.

How to Serve Buttermilk Pie Recipe

A close-up image shows a piece of yellow cake with a golden brown crust on top and the sides, held by a silver fork. The cake looks soft and moist inside, with a slightly crumbly texture. The fork is resting on a white plate with a beaded edge, which sits on a white marbled surface. The background is softly blurred, focusing on the cake piece. Photo taken with an iphone --ar 2:3 --v 7 - Buttermilk Pie, classic buttermilk pie, easy pie recipes, custard pie with lemon zest, homemade pie desserts

Garnishes

I usually keep garnishes pretty simple—a light dusting of powdered sugar or a dollop of freshly whipped cream is all you need. Sometimes I top with a few fresh mint leaves or thin lemon slices for an elegant touch that’s easy but impressive.

Side Dishes

This pie pairs wonderfully with a scoop of vanilla ice cream or even a cup of strong coffee. When hosting, I serve it alongside fresh fruit salads or a light, tart sorbet to keep things balanced and fresh.

Creative Ways to Present

For special occasions, I’ve arranged individual mini versions of this buttermilk pie in mini tart shells – perfect for dinner parties. Another fun idea is layering thin slices with fresh berries on top and drizzling a light honey glaze for a show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers covered in the fridge, wrapped tightly in plastic wrap or in an airtight container. This keeps the pie fresh and stops it from absorbing fridge odors. The custard remains creamy and delicious for up to 4 days.

Freezing

Freezing a whole buttermilk pie doesn’t always work well because the texture can change, becoming a bit watery once thawed. Instead, I recommend freezing individual slices wrapped tightly in plastic wrap and foil if you need to, but try to enjoy fresh if possible.

Reheating

If you want to serve leftovers a little warm, gently reheat slices in the oven at a low temperature (about 300º F) for 10 minutes or so. Avoid microwaving as it can create a rubbery or grainy texture in the custard.

FAQs

What does buttermilk do in this pie recipe?

Buttermilk adds a subtle tangy flavor and acidity that balances the sweetness while also helping to tenderize the custard for a lighter, creamier texture. It’s a key ingredient that sets buttermilk pie apart from other custard pies.
Can I use a pre-made pie crust for this buttermilk pie?

Absolutely! Using a store-bought unbaked pie crust is a great shortcut and still yields delicious results. Just make sure to bake according to the filling instructions, and it’ll be perfect.
How do I know when the pie is fully baked?

The pie should be golden brown on top and mostly set inside, with just a slight jiggle in the center when you gently shake the pan. It will finish setting as it cools.
Can I make this pie dairy-free or vegan?

This recipe relies heavily on dairy and eggs for texture and flavor, so it’s a challenge to make it vegan or dairy-free without changing it significantly. However, you can experiment with plant-based dairy substitutes and egg replacers, but the outcome will be quite different from the classic version.

Final Thoughts

I absolutely love how this Buttermilk Pie Recipe brings together simple ingredients to create something truly special and comforting. Whether you’re baking it for a holiday, a weekend treat, or just because, it’s the kind of dessert that feels like a warm hug after a long day. Give this recipe a try—you’ll be surprised at how easy and rewarding it is to make. And trust me, your family and friends will keep coming back for seconds!