Creamy Southern Buttermilk Pie

This creamy and tangy Southern Buttermilk Pie is a comforting dessert that melts in your mouth with each bite. Its custard-like filling perfectly balances sweetness with a subtle hint of buttermilk tang, creating a pie that feels both nostalgic and effortlessly elegant. Whether you are looking for a simple dessert to share with family or a crowdpleaser for your next gathering, this easytomake pie has you covered.

This is one of those recipes that always surprises guests with how rich and delicious it tastes despite being so straightforward to prepare. The first time I made it, it instantly became a requested dessert every holiday season.

Ingredients

• Granulated sugar: This adds the right sweetness to the filling and you can substitute with a 1 to 1 sugar alternative if needed
• Allpurpose flour: Essential for thickening the custard filling so it sets perfectly
• Buttermilk: Fresh buttermilk is best for authentic tang and creaminess avoid sour milk or quick vinegarsoaked milk substitutes if possible
• Salted butter: Real butter adds richness and helps the filling set properly margarine will not work for texture or flavor
• Large eggs: Bring them to room temperature so they blend better and create a smooth custard
• Fresh squeezed lemon juice: Using fresh lemon juice adds brightness and subtle complexity that bottled juice lacks
• Vanilla extract: Adds warmth and depth to round out the flavors in the pie
• Deep dish pie crust: Use a 9inch deep dish crust to accommodate the generous filling amount homemade or storebought works fine

Instructions

Sift and mix sugar and flour:

In a large bowl, stir together the granulated sugar and allpurpose flour thoroughly. This ensures even distribution and prevents any clumping that would impact the smoothness of the filling.

Combine wet ingredients:

Add the buttermilk, melted butter, eggs, fresh squeezed lemon juice, and vanilla extract to the sugar and flour mixture. Whisk everything together until the batter is perfectly smooth with no streaks or lumps.

Prepare the pie crust:

Place your deep dish pie crust on a sheet tray to catch any drips or spills during baking. This keeps your oven clean and makes handling easier.

Pour and bake:

Pour the custard mixture into the prepared pie crust carefully. Bake in a preheated oven set at 350 degrees Fahrenheit for 55 to 70 minutes. The top should be a lovely golden brown and although the pie may puff up and jiggle slightly in the center, it will firm up as it cools.

Cool before serving:

Allow the pie to cool at room temperature for at least three hours without rushing this step. Cooling allows the filling to fully set and develop the right texture. You can then refrigerate it if you prefer to serve it chilled.

I love the fresh squeezed lemon juice in this pie because it adds a subtle lift that enhances the buttermilks tang without overpowering the delicate sweetness. A favorite family memory is the first time I served this pie at a Sunday dinner and everyone went back for seconds and thirds without hesitation.

Storage Tips

Cover leftovers tightly with plastic wrap or foil and store in the refrigerator to keep the pie fresh for up to five days. For longer storage, tightly wrap the pie in plastic wrap and place it in a freezersafe container. It freezes beautifully for up to three months. Thaw overnight in the fridge before serving.

Ingredient Substitutions

If you need to substitute sugar, use a 1 to 1 sugar replacement that works well in baking to keep the sweetness balanced. For the crust, storebought deep dish pie shells are a convenient option if you dont want to make your own. While fresh buttermilk is ideal, cultured buttermilk from the store also works fine. Avoid using artificially soured milk to maintain the proper texture.

Serving Suggestions

Serve this pie chilled or at room temperature depending on your preference. A dollop of freshly whipped cream or a dusting of powdered sugar adds a nice touch without overshadowing the pies delicate flavor. This pie pairs wonderfully with a cup of black coffee or a light dessert wine.

Enjoy this creamy Southern buttermilk pie chilled or at room temperature. It pairs beautifully with black coffee or a light dessert wine.

FAQs About This Recipe

→ What flavor does buttermilk add?

Buttermilk adds a mild tanginess that balances the sweetness, giving the filling a creamy and slightly bright flavor.

→ How do I know when the pie is done baking?

The pie is golden brown on top and slightly jiggly in the center. It will firm up as it cools.

→ Can I customize the filling spices?

Yes, adding nutmeg or cinnamon enhances the warmth and complexity of the custard without overpowering it.

→ What type of crust works best here?

A deep dish pie crust is ideal to hold the custard filling, providing a flaky and sturdy base.

→ How to store leftovers?

Cover the pie and refrigerate for up to five days to keep the filling fresh and flavorful.