Old-fashioned buttermilk pie is a classic Southern dessert made with a flaky pie crust and a smooth, custard-like filling. It is simple, sweet, creamy, and comforting — the kind of pie that brings back memories of homemade desserts served around the family table.
With just a few basic ingredients, this pie comes together quickly and bakes into a golden, lightly crisp top with a soft, rich center. Serve it chilled or at room temperature with whipped cream or a scoop of vanilla ice cream.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Cooling Time: About 2 hours
- Total Time: About 3 hours
- Servings: 8 slices
Ingredients
- 1 unbaked 9-inch pie crust
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F. Place the unbaked pie crust into a 9-inch pie dish.
For easier handling, place the pie dish on a baking sheet before adding the filling. This helps prevent spills when transferring the pie to the oven.
Step 2: Make the Filling
In a large mixing bowl, whisk together the sugar and flour.
Add the eggs, melted butter, buttermilk, and vanilla extract. Mix until the filling is smooth and fully combined.
Step 3: Fill the Pie Crust
Pour the buttermilk filling into the unbaked pie shell.
Be careful not to overfill the crust, especially if your pie dish is shallow.
Step 4: Bake
Bake for 50 to 60 minutes, or until the pie is set and the top is lightly golden brown.
The center should still have a slight jiggle, similar to a thick custard, but it should not look liquid or runny.
Step 5: Cool Before Serving
Remove the pie from the oven and allow it to cool completely at room temperature. The filling will continue to set as it cools.
Once cooled, slice and serve.
Serving Suggestions
Old-fashioned buttermilk pie tastes wonderful on its own, but it is even better with a dollop of whipped cream or a scoop of vanilla ice cream.
You can also add a light dusting of powdered sugar before serving for a simple, pretty finish.
Tips for the Best Buttermilk Pie
You can use a store-bought pie crust or a homemade pie crust for this recipe. Both work well.
Do not worry if the pie looks slightly wobbly when it comes out of the oven. It should not be runny, but a gentle jiggle in the center is normal.
Let the pie cool fully before slicing. This helps the custard filling firm up and makes clean slices easier.
If the top is browning too quickly, loosely cover the pie with foil during the last part of baking.
Is Buttermilk Pie Supposed to Be Runny?
No, buttermilk pie should not be runny once fully cooled. It should have a creamy, custard-like texture that slices easily.
If the filling is still liquid after cooling, the pie likely needed more baking time.
Does Buttermilk Pie Need to Be Refrigerated?
Yes. After the pie cools to room temperature, cover it and store it in the refrigerator.
Because this pie contains eggs and buttermilk, refrigeration is recommended.
Buttermilk Pie vs. Chess Pie
Buttermilk pie and chess pie are similar Southern desserts, but they are not exactly the same.
Buttermilk pie has a creamy custard filling made with buttermilk. Chess pie usually includes cornmeal and has a slightly different texture and flavor.
Storage Instructions
Store leftover buttermilk pie covered in the refrigerator for up to 4 days.
Serve chilled or let it sit at room temperature for a few minutes before serving.
Final Thoughts
This old-fashioned buttermilk pie is a simple, nostalgic dessert with a creamy filling and golden top. It is easy to prepare, budget-friendly, and perfect for holidays, Sunday dinners, potlucks, or any time you want a classic homemade pie.
