Homemade pie always makes a delicious, comforting snack, and this southern buttermilk pie is no exception! It’s easy to make and the flavor is so good. Every bite of this pie offers a sweet, creamy taste with hints of vanilla and lemon. The filling is as smooth as velvet while the crust is flaky and buttery.
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Using a readymade pie crust makes light work of this recipe because you only have to make the filling and pour it into the crust. As it bakes, the aromas of vanilla, lemon, and piecrust will attract everyone into the kitchen to find out what smells so good!
This classic dessert from the American South is always a hit. It’s a classic, old-fashioned recipe that’s been lovingly made by Southern grandmothers for years. If you want to have a go at making this recipe yourself, this is absolutely the easiest and best one to choose.
My soul food sweet potato pie and this delicious pecan pie are two more of my favorite Southern dessert recipes that you have to try!
Main Ingredients
You might be surprised how few ingredients you actually need to make this incredible southern buttermilk pie. This recipe proves that a quick and easy recipe can yield amazing results though! Some of the key ingredients you need to make it are as follows:
- Buttermilk: To add a rich, tangy creamy flavor.
- Sugar: In the South, they like it a little sweeter!
- Eggs: To bind the filling and add a rich taste.
- Lemon: The zest and juice give it a zip of citrus flair.
- Readymade piecrust: To save you both time and energy in the kitchen!
Instructions Overview
The simplicity of this recipe ensures you’ll want to make it again and again! Whether you are new to pie-making or you’re just looking for a brand new recipe to try, you will definitely love this one.
Save yourself time and energy by using a readymade piecrust unless you particularly want to make your own. Shh - nobody will know! The first thing to do is preheat the oven and then brush some butter over the crust.
Combine the sugar and flour and then beat in the egg. Buttermilk and vanilla go into the mixture next, along with lemon zest and juice. Once everything is well mixed, you can pour it into the prepared piecrust. It will take about 40 minutes to cook and you will be able to see when it’s done because the top will be golden brown and a little puffy. Also, the middle will be slightly jiggly but no longer runny.
Common Questions
If this has happened, it's most likely to do with not baking the pie enough. Give it a few more minutes in the oven and then check it again. Now it could also be the result of incorrectly measuring or weighing some of the ingredients, in which case you'll need to start over. Follow this Southern buttermilk pie recipe closely and you shouldn't run into any issues!
Not all chess pies are buttermilk pies, but all buttermilk pies are chess pies. Chess pie hails from England originally, but it is known as a Southern dish and it features flour, butter, eggs, and sugar. Buttermilk pie isn't as sweet or rich as chess pie. It's tangy, creamy, and omits the cornmeal found in chess pie. Buttermilk pie has a citrusy tang thanks to the lemon juice, while chess pie doesn't. If you love one of these pies though you are definitely going to love the other too!
Think of buttermilk as slightly sour milk because it has curdled proteins. The thickness of buttermilk falls somewhere between that of milk and cream. It's also much lower in fat than milk or cream. This versatile ingredient can be used to make Southern buttermilk pie. It is also good for marinating chicken to keep it moist during cooking. In some European countries (looking at you, Holland!) people like to drink a glass of it with lunch instead of regular milk or soda.
Yes, it's great to make ahead because it keeps for several days.
It will be fine for up to three days after making. Keep it in the refrigerator.
Yes, it can be frozen. Let it cool completely then cover it with plastic wrap and then foil. Freeze it for up to two months and let it thaw in the refrigerator, not on the countertop (or the filling might separate). Eat it cold or at room temperature after thawing since warming up a thawed buttermilk pie can make the filling ingredients separate.
If you prefer it served warm, pop it in the oven at 325°F for about ten minutes.
The great thing about pie is it goes with anything. It can be a snack, a dessert, or even a meal in some places. In the South, they might serve this with vanilla ice cream, whipped cream, or even both! A little blueberry or blackberry syrup drizzled over it is also a treat for the taste buds. Oh, and don’t forget iced sweet tea if you want a complete Southern snack.
Chopnotch Tips
- Let it cool for at least two hours before cutting it, or else it might still be a bit runny in the center.
- Add a splash of bourbon whisky for a boozy touch! This isn’t a traditional ingredient but it does add a nice flavor.
- Mix the eggs with the dry ingredients before adding the buttermilk and lemon. The reason is that buttermilk and lemon are acidic and can make the custard filling separate if you combine everything at the same time.
This southern buttermilk pie is similar in both looks and flavor to crème brulee, except it is made in a pie crust. It is a rich and tangy dessert that is sure to tantalize your taste buds.
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Recipe
How to Make
Southern Buttermilk Pie
Ingredients
- ½ cup buttermilk
- 1 cup granulated sugar
- 1 ½ tablespoons all-purpose flour
- 2 eggs
- ¼ cup unsalted butter, melted
- ½ teaspoon vanilla extract
- ½ tablespoon lemon zest
- 1 ½ tablespoons lemon juice
- 1 package ready pastry
Instructions
- Press the ready pastry into the baking dish or a cake pan, brush with butter. Preheat oven to 350°F.
- Mix sugar and flour in a bowl. Add egg and whisk well.
- Add buttermilk, lemon zest, lemon juice and vanilla extract. Mix well until combined and pour onto the pastry.
- Cook for about 40 minutes. Shield edges with foil every 15 minutes. Let cool before serving.
Notes
- Save the pastry from swelling up while baking by poking some holes in it with a fork after butter brushing the ready pastry.
- To avoid clumping of the eggs into the sugar and flour mixture, mix the eggs with a spatula first and then move on to whisking using a whisker.
- To know the pie is perfectly cooked, give it a slight shake sideways after taking it out of the oven. If it wiggles a little then it’s ready. If it wiggles too much, then bake it for a few more minutes in the oven.
- Let it cool for at least two hours before cutting it, or else it might still be a bit runny in the center.
- Add a splash of bourbon whisky for a boozy touch! This isn’t a traditional ingredient but it does add a nice flavor.
- Mix the eggs with the dry ingredients before adding the buttermilk and lemon. The reason is that buttermilk and lemon are acidic and can make the custard filling separate if you combine everything at the same time.
