Southern Buttermilk Pie

1 h 5 min | easy

Golden-brown Southern buttermilk pie on a white cake stand, with one slice cut out to show the pale yellow custard filling and flaky, crimped crust.

Published Feb 11, 2026

Prep Time	Cook Time	Total Time
15 min	50 min	1 h 5 min

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Introduction

This classic Southern buttermilk pie bakes up with a silky, custard-like center, a crackly sugar top, and warm nutmeg aroma.

It’s perfect for holidays, potlucks, or any cozy family dessert when you want something simple, nostalgic, and crowd-pleasing.

Slice of southern buttermilk pie with a flaky crimped crust and creamy custard filling, topped with a browned, slightly crackled surface, served on a white plate beside a fork; the remaining pie is blurred in the background.

How to Make Southern Buttermilk Pie

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Preheat the oven

Preheat your oven to 350°F and place a rack in the center position.
Set a rimmed baking sheet on the rack to catch any drips and help the crust bake evenly.
Prepare the pie crust

If your crust is a rolled sheet, fit it into a 9-inch pie plate and trim the edges.
Crimp or flute the edge for a decorative look, then place the crust in the refrigerator to chill.
If you are using a premade crust in a foil pan, simply keep it chilled until the filling is ready.

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Mix the dry ingredients

In a large mixing bowl, whisk together the sugar, flour, salt, and nutmeg until well combined.
Breaking up any flour lumps now keeps the custard smooth later.
Add butter and eggs

Whisk in the melted, slightly cooled butter until the mixture looks thick and glossy.
Add the eggs one at a time, whisking well after each until the batter is silky and fully blended.
Whisk in buttermilk and flavorings

Whisk in the buttermilk, vanilla, and lemon juice until the custard base looks smooth and homogenous.
Scrape the bottom and sides of the bowl with a spatula to make sure everything is evenly mixed.

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Fill the crust and bake

Give the custard one last whisk, then pour it into the chilled pie crust on the baking sheet.
Bake for 45 to 55 minutes, until the edges are set and the center has a slight, gentle wobble.
If the crust edges brown too quickly, shield them loosely with foil for the rest of the bake.
The top may crack slightly as it puffs and sets, which is completely normal for buttermilk pie.
Cool and serve

Transfer the pie to a wire rack and let it cool completely until room temperature, at least 2 hours.
Slice with a sharp knife and serve plain, or add lightly sweetened whipped cream and fresh berries.
Leftover pie keeps well covered in the refrigerator for up to 3 days.

Buttermilk pie with a flaky crimped crust on a white pedestal stand, one slice removed to show the pale yellow custard and caramelized, lightly cracked top; a slice sits on a white plate in the foreground on a white wooden table.

Substitutions

Buttermilk -> Milk plus vinegar or lemon juice: Stir 1 tablespoon white vinegar or lemon juice into 1 cup whole milk and let stand 5 minutes. It gives similar tang and tenderness, though the flavor is slightly milder than real cultured buttermilk.
Granulated sugar -> Half granulated, half light brown sugar: Replace half of the granulated sugar with light brown sugar for a deeper caramel note and slightly chewier top. The pie will bake the same but taste a bit richer and more molasses forward.
Nutmeg -> Ground cinnamon: Swap the nutmeg for ground cinnamon if you prefer a warmer, more familiar spice profile. The pie loses nutmeg’s floral edge but feels a touch cozier, almost like a chess pie meets snickerdoodle.

Tips

Use room-temperature ingredients: Bring the eggs and buttermilk to room temperature so they blend smoothly and bake into a more even custard. Cold ingredients can cause tiny butter bits that rise and create greasy spots on top.
Do not overbake the custard: Pull the pie when the center still jiggles slightly; it will finish setting as it cools. Overbaking leads to large cracks, a dry texture, and sometimes weeping or separation.
Chill for cleaner slices: For the neatest wedges, chill the cooled pie for at least one hour before cutting. The custard firms up slightly, so the slices hold their shape without oozing.
Protect the crust edges: Check the crust after about 25 minutes and cover the edges with a foil ring if they darken early. This keeps the edge crisp and golden instead of overly dark or bitter.
Serve at the right temperature: Buttermilk pie tastes sweetest and most flavorful slightly cool or at room temperature, not straight from the refrigerator. Let chilled slices sit out 20 to 30 minutes before serving for the best texture.

Nutrition Facts ^*

Energy	434	kcal
Protein	6	g
Total Fat	21	g
Carbohydrates	55	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I know when my buttermilk pie is fully baked?: Look for set edges, a puffed top, and a center that still has a soft, gentle wobble when jiggled. If the center sloshes like liquid, keep baking and check again every 5 minutes.
Why did my buttermilk pie crack on top?: Cracks usually mean the custard baked a little too long or cooled too fast. Next time, pull it earlier and cool it away from drafts; the texture will still be delicious. You can always cover cracks with whipped cream if you like.
Can I make this pie ahead of time?: Yes, this pie is very make-ahead friendly and actually slices better on the second day. Bake it the day before, cool completely, then cover and refrigerate until serving.
Can I freeze leftover buttermilk pie?: You can freeze leftover slices by wrapping them tightly in plastic, then foil, and freezing up to one month. Thaw overnight in the refrigerator, then bring to room temperature before serving for the best texture.

Serving Suggestions

This pie is lovely with a spoonful of bourbon whipped cream, which adds a warm, grown-up vanilla note.

For a brighter finish, serve each slice with macerated berries or a drizzle of lemon curd on the plate.

I also love pairing it with hot coffee or strong black tea to balance the sweetness.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Adeline Herrera, Oklahoma City: A doctor it up a little bit;, less sugar and a little more nutmeg. I bake pies and give away and I’m told this is the best buttermilk pie ever — 5 ★

Eunice: Glad your nutmeg twist made it a favorite, Adeline!