Name: Easy Buttermilk Pie Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 235 min
Ingredients: 1 pie crust (unbaked; 9-inch crust); 1 ½ cups granulated sugar; 3 tablespoons all-purpose flour; 3 large eggs; 1 cup buttermilk; ½ cup unsalted butter (melted then cooled); 1 tablespoon freshly squeezed lemon juice; 2 teaspoons vanilla extract; ¼ teaspoon ground nutmeg (or to taste)

Skip to Recipe Rate this Recipe

This easy buttermilk pie has a golden brown top, tender flaky crust, and a smooth custard filling that practically melts on the fork.

Buttermilk pie slice served on layered plates with whipped cream and a light sprinkle of spice.

If you love old-fashioned desserts like coconut custard pie, this buttermilk pie has that same sweet, custardy flavor.

It bakes up with a sweet-tangy custard center, a lightly browned top, and a flaky crust. I make it for holidays, birthdays or anytime we want an easy homemade pie.

This is a straightforward, from-scratch, simple buttermilk pie recipe made with basic pantry ingredients and a single pie crust. The hardest part is honestly waiting for it to cool before you slice it.

Key ingredients for buttermilk pie:

The ingredients in this pie are really simple. For the amounts, scroll a little further down the page.

Buttermilk: Cultured buttermilk gives the filling its tangy flavor and helps the custard set. You can use a milk + vinegar “buttermilk” in a pinch, but the texture and flavor are best with the real thing.
Eggs: Three large eggs thicken the custard as it bakes.
Granulated sugar: Adds sweetness and keeps the filling smooth.
All-purpose flour: Just a few tablespoons help stabilize the custard.
Unsalted butter: Melted and cooled butter adds richness. Let it cool a bit before it hits the eggs so they don’t start to scramble.
Lemon juice: Freshly squeezed lemon juice brightens the filling and balances the sweetness without making the pie taste like lemon pie.
Vanilla + nutmeg: Vanilla rounds out the flavor, and a little nutmeg adds warmth.
Pie crust: A single 9-inch unbaked crust (homemade or store-bought) is all you need. Don’t pre-bake it; the crust and filling bake together.

Golden custard pie slice with flaky crust and whipped cream on a white plate.

How to make buttermilk pie

Preheat the oven to 350°F. Fit a 9-inch pie plate with a homemade or store-bought pie crust and crimp the edges.

In a large mixing bowl, whisk together the sugar and flour. Add the eggs and whisk until the mixture looks smooth and slightly thick.

Pour in the buttermilk, melted (and cooled) butter, lemon juice, vanilla, and nutmeg. Whisk just until everything is well combined.

Glass mixing bowl filled with sugar and flour sitting on a striped kitchen towel.

Three raw eggs added to the center of a bowl of sugar and flour.

Place the pie plate on a sheet pan (for easy moving and to catch any drips), then pour the buttermilk filling into the crust.

Bake for about 40–45 minutes, or until the top is lightly browned and the edges are set. The center should still have a bit of a jiggle when you gently move the pan. It will continue to firm up as it cools.

Smooth, pale yellow custard mixture in a glass bowl after the ingredients have been whisked.

Unbaked buttermilk pie filling in a crimped pie crust.

Set the pie on a cooling rack and let it cool at room temperature for about 1 hour. Then transfer it to the fridge and chill for another 2 hours, or until completely cold and set. Slice and serve plain or with whipped cream.

Tips to avoid common buttermilk pie problems

Let it cool completely before cutting. Slicing too soon is one of the biggest problems with buttermilk pie. The custard needs time to finish setting as it cools, especially once it hits the fridge.

Use cooled melted butter. If the butter is too hot, it can cook the eggs as you mix. If you’re in a hurry, add the butter at the same time as the buttermilk to help bring the temperature down.

Go easy on the nutmeg. Nutmeg can be strong. If someone doesn’t love it, reduce it to ⅛ teaspoon or leave it out. You’ll still get a delicious homemade buttermilk pie.

Watch for visual cues, not just the clock. Ovens vary, so use the 40–45 minute bake time as a guide. The top should be lightly browned and the outside edges should look set. If the whole pie still looks liquid, give it more time.

Protect the crust if it’s browning too fast. If the crust looks done before the filling is ready, cover the edges with a pie shield or strips of foil and keep baking until the center is set.

Serve it cold with a scoop of ice cream.
For a fun twist in the warmer months, add a scoop of key lime ice cream or strawberry ice cream.

Slice of buttermilk pie on a stack of plates, finished with whipped cream and a dusting of nutmeg.

Storage

Refrigerate: Store covered in the refrigerator for up to 3 days. Serve chilled or let each slice sit at room temperature for a few minutes before serving.

Freezing: For longer storage, you can freeze individual slices. Freeze on a sheet pan until firm, wrap well, and store in an airtight container. They’ll stay good about 2 months. Thaw in the fridge before serving.

What is buttermilk pie?

Buttermilk pie is a classic Southern custard pie made with buttermilk, sugar, eggs, and a little flour baked in a single pie crust.

It’s sweet, slightly tangy, and bakes with a lightly browned top and creamy center, kind of like a cross between a custard pie and a chess pie.

Why is my buttermilk pie still jiggly?

A slight jiggle in the very center is normal and actually a good sign for a soft, custardy filling.

If the whole top looks loose or waves when you move the pan, it needs more time in the oven. The pie will continue to set as it cools and chills in the fridge.

More Pie Recipes