Name: Best Ever Buttermilk Pie Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southern American
Ingredients: 1 (9-inch) Pie Crust Recipe (unbaked); 3 large eggs (room temperature); 1 1/4 cups granulated sugar; 2 tablespoons all-purpose flour; 1/2 cup butter (melted); 1 cup buttermilk; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 tablespoon lemon zest; pinch kosher salt

If you’ve been on the hunt for a dessert that’s both timeless and downright delicious, you’re going to fall head over heels for this Best Ever Buttermilk Pie Recipe. I love this pie because it strikes the perfect balance of sweet, tangy, and creamy with a buttery crust that’s just unbeatable. When I first tried this recipe, it quickly became a family favorite — and I’m excited to share all my tips so you can nail it too!

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Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples that come together quickly without any fuss.
Perfect Texture: Light, custardy filling with just the right hint of tang from the buttermilk.
Everyone Loves It: My family goes crazy for this pie every time I make it — it’s always a crowd-pleaser.
Versatile and Classic: A Southern classic that’s perfect for holidays, potlucks, or anytime dessert cravings hit.

The image shows a pie with a flaky, pale golden crust that forms a scalloped edge around the pie. Inside, there is a smooth, pale yellow filling that looks soft and creamy. The top layer is lightly browned with a caramelized texture, showing one slice has been taken out, revealing the thick filling inside. The pie sits on a white marbled surface in a white pie pan. photo taken with an iphone --ar 2:3 --v 7 - Best Ever Buttermilk Pie, buttermilk pie recipe, classic buttermilk pie, creamy custard pie, easy Southern desserts

Ingredients You’ll Need

Each ingredient plays its part in creating that classic buttermilk pie flavor and texture you’ll adore. The tangy buttermilk brightens the custard, while the lemon zest and juice add a subtle freshness that really makes it pop. Here’s what you’ll want to have on hand:

Flat lay of a pristine unbaked 9-inch pie crust on a simple white ceramic plate, three whole large brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl of all-purpose flour, a small white bowl containing melted golden butter, a small white bowl filled with fresh buttermilk, a small white bowl of clear lemon juice, a small heap of bright yellow lemon zest, a small white bowl of vanilla extract, and a tiny pinch of kosher salt arranged symmetrically in a balanced composition, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Best Ever Buttermilk Pie, buttermilk pie recipe, classic buttermilk pie, creamy custard pie, easy Southern desserts

Pie Crust: Using a 9-inch unbaked pie crust makes this recipe so easy — homemade or store-bought works great.
Eggs: Room temperature eggs blend more evenly into the filling for a smooth texture.
Granulated Sugar: Sweetens the custard without overpowering its delicate tang.
All-purpose Flour: Just a bit to help the filling set nicely without being cakey.
Butter: Melted for richness and that buttery depth in every bite.
Buttermilk: The star component — adds tanginess and tenderness.
Vanilla Extract: For warmth and a pleasant background flavor.
Lemon Juice and Zest: Gives a fresh twist that lifts the custard beautifully.
Kosher Salt: Just a pinch to balance all the sweetness and enhance flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile the Best Ever Buttermilk Pie Recipe is—you can tweak it to fit your mood or occasion, which makes it even more enjoyable to bake. Here are a few ways I’ve played with the recipe and you might too:

Citrus Twist: I add extra lemon zest or swap in some orange zest for a fragrant pop that brightens the whole pie.
Gluten-Free: Use a gluten-free pie crust to make this pie safe for gluten-sensitive friends — it still bakes up beautifully!
Less Sweet: My family sometimes prefers it less sugary, so I reduce sugar by a couple of tablespoons without sacrificing texture.
Spicy Notes: Adding a sprinkle of nutmeg or cinnamon on top before baking adds a warm, cozy depth that I adore during cooler months.

How to Make Best Ever Buttermilk Pie Recipe

Step 1: Preheat and Prep Your Crust

First things first, get your oven preheated to 350ºF. This step is crucial because the oven needs to be at the right temperature when you slide the pie in so it bakes evenly. While the oven warms up, fit your unbaked pie crust into your 9-inch pie dish if you haven’t already—prick the bottom lightly with a fork to avoid bubbles, but don’t blind bake it. No need to fuss here; the filling bakes right inside.

Step 2: Mix the Custard Filling

Grab a large mixing bowl, and whisk together the eggs, granulated sugar, and flour until smooth. Then slowly pour in the melted butter, buttermilk, vanilla extract, lemon juice, lemon zest, and a pinch of kosher salt. I find that whisking gently but thoroughly helps keep air out and prevents cracks in the finished pie. You want everything combined perfectly, but don’t overmix to avoid too much air.

Step 3: Pour and Bake

Pour your luscious custard filling into the prepared crust, smoothing the top gently. Pop it into your preheated oven and bake for about 45 to 50 minutes. You’ll know it’s done when the edges are set and the center jiggles just slightly when you gently shake the pan. The top should be a nice golden brown. Trust me, the timing is close, but keep an eye—overbaking can dry out the custard.

Step 4: Cool and Serve

Once the pie is baked, take it out of the oven and let it cool completely on a wire rack before slicing. Cooling helps the pie set beautifully and makes clean slices easier. I usually cover it loosely with foil if it’s going to sit out longer. When it’s chilled and firm, you and your guests will be in for a real treat!

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Pro Tips for Making Best Ever Buttermilk Pie Recipe

Room Temperature Eggs: I always let my eggs come to room temp before mixing—it helps give the custard a smoother texture and better rise.
Watch for Jiggle: When baking, look for that gentle jiggle in the center, not complete firmness; it will set more as it cools.
Use Fresh Lemon: Fresh lemon juice and zest really brighten the pie in a way bottled juice can’t replicate—trust me, it’s worth the extra step!
Prevent Cracks: Avoid overmixing the filling and don’t open the oven door too often while baking to keep the pie from cracking.

How to Serve Best Ever Buttermilk Pie Recipe

A close-up image shows a piece of yellow cake with a golden brown crust on top and the sides, held by a silver fork. The cake looks soft and moist inside, with a slightly crumbly texture. The fork is resting on a white plate with a beaded edge, which sits on a white marbled surface. The background is softly blurred, focusing on the cake piece. Photo taken with an iphone --ar 2:3 --v 7 - Best Ever Buttermilk Pie, buttermilk pie recipe, classic buttermilk pie, creamy custard pie, easy Southern desserts

Garnishes

I love to keep it simple with just a light dusting of powdered sugar before serving. Sometimes, I add a few fresh berries or a spoonful of whipped cream to complement the custard’s tanginess. Lemon zest curls or a sprig of mint also make for a pretty and fresh garnish that’s sure to impress.

Side Dishes

The best part about this pie is it’s a standout on its own, but it also pairs beautifully with a scoop of vanilla bean ice cream or alongside a simple cup of coffee or tea. For a brunch twist, serve slices with fresh fruit salad or a light green salad for a refreshing balance.

Creative Ways to Present

For special occasions, I’ve served this pie mini in individual tart pans for a charming presentation that’s perfect for guests. Another time, I topped the slices with a drizzle of warm caramel sauce and toasted pecans to turn it into a decadent dessert everyone raved about. Don’t be afraid to have fun and make it your own!

Make Ahead and Storage

Storing Leftovers

I always cover my leftover pie slices tightly with plastic wrap or store the whole pie in an airtight container in the fridge. It keeps perfectly for up to 4 days, and honestly, the flavors even improve after a day or two.

Freezing

If I’m making this pie ahead of time, I freeze individual slices wrapped in plastic and then foil. When you’re ready to indulge, just thaw in the fridge overnight—it retains the creamy texture surprisingly well!

Reheating

To reheat, I recommend warming slices gently in a 300ºF oven for about 10 minutes or until just warmed through. Avoid microwaving if possible, as it can make the custard rubbery. Warm pie tastes like it was just baked!

FAQs

Can I use regular milk instead of buttermilk in this pie?

You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk if needed, but the taste won’t be quite as tangy or rich. Using real buttermilk really makes this pie stand out with its classic flavor.
Why did my buttermilk pie crack on top?

Cracks usually happen from overbaking, rapid temperature changes, or too much mixing that incorporates air. To avoid cracks, bake until the filling jiggles slightly in the center and don’t open the oven door frequently during baking.
Can I make this pie ahead of time?

Absolutely! This pie actually tastes better after sitting overnight in the fridge. You can bake it a day ahead and store it covered until ready to serve.
What’s the best way to reheat leftover pie?

Warm slices gently in a 300ºF oven for about 10 minutes. This method preserves the creamy custard texture much better than microwaving.

Final Thoughts

I absolutely love how this Best Ever Buttermilk Pie Recipe comes together so effortlessly yet delivers that perfect, nostalgic Southern dessert flavor every time. It’s one of those recipes I always keep close because whether it’s a holiday, a potluck, or a simple weekend treat, slicing into this pie feels like sharing a little homemade love with everyone around the table. Give it a try—you might just discover your new favorite pie!