- 1½ cups (360ml) full-fat buttermilk
- ¾ cup (150g) granulated sugar
- ½ cup (1 stick / 115g) unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 1 tbsp all-purpose flour
- 1½ tsp pure vanilla extract
- ¼ tsp salt
- Optional: Freshly grated nutmeg or lemon zest for brightness
💡 Pro Tips:
- Use real buttermilk—not thinned milk or yogurt. The tang is essential!
- Room-temperature eggs blend smoother and prevent curdling.
- Pre-bake (blind bake) the crust for 10 minutes to prevent sogginess.
Step-by-Step Instructions (Easy, Silky, Foolproof)
1. Prep the Crust
- Preheat oven to 350°F (175°C).
- Place pie crust in a 9-inch pie plate.
- Line with parchment and fill with pie weights or dried beans.
- Blind bake 10 minutes. Remove weights and parchment; set aside.
2. Make the Filling
- In a large bowl, whisk sugar, melted butter, and buttermilk until smooth.
- Add eggs, one at a time, whisking well after each.
- Whisk in flour, vanilla, and salt until fully combined (don’t overbeat—bubbles can cause cracking).
3. Bake to Perfection
- Pour filling into the pre-baked crust.
- Sprinkle lightly with nutmeg (if using).
- Bake 45–55 minutes, until edges are set and center jiggles slightly (like Jell-O).
- Don’t overbake—it firms as it cools.
4. Cool Completely
- Cool on a wire rack at least 2 hours (preferably 4).
- Serve at room temperature or slightly chilled.
Serving Suggestions
- Classic: Dust with powdered sugar or a sprinkle of cinnamon
- Southern style: With a dollop of whipped cream or vanilla ice cream
- Summer twist: Top with fresh berries or peach slices
- Brunch bonus: Serve warm with bacon or coffee cake
Storage & Make-Ahead Tips
- Keeps well covered at room temp for 2 days, or in the fridge for 4 days.
- Freeze: Not ideal—the custard can separate when thawed.
- Make ahead: Bake the day before; flavors deepen beautifully.
Frequently Asked Questions
Q: Can I use low-fat buttermilk?
A: Yes—but full-fat yields the richest texture and flavor.
Q: Why did my pie crack?
A: Likely overbaked or cooled too quickly. Bake until just set and cool gradually.
Q: Is this the same as chess pie?
A: Very similar! Chess pie usually includes cornmeal or vinegar; buttermilk pie relies on buttermilk for tang and tenderness.
Q: Can I make it gluten-free?
A: Yes—use a GF pie crust and substitute flour with 1 tsp cornstarch.
A Slice of Quiet Comfort
Buttermilk Pie isn’t flashy—but it doesn’t need to be. It’s the dessert your grandmother made when company came unexpected, when the pantry was bare, or when the world needed softening with something sweet and simple.
So pour that buttermilk, melt that butter, and bake a little piece of peace. Because some of the best things in life aren’t complicated—they’re warm, tangy, and made with love.
Do you add nutmeg, lemon, or keep it classic?
Share your family’s version in the comments! And if this recipe brought back a wave of nostalgia—or introduced you to a new favorite—pass it on to someone who believes in the magic of humble ingredients and honest desserts. 🥧🥛💛
