Preparation

Step 1: Prepare the Pie Crust

Place the pie crust into a 9-inch pie dish. Crimp or flute the edges as desired. Set the crust in the refrigerator while you mix the filling—this helps it bake crisp and prevents sogginess.

Step 2: Mix the Eggs and Sugar

In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is smooth and pale. This helps create the creamy custard texture.

Step 3: Add the Flour and Salt

Sprinkle the flour and salt over the egg-sugar mixture. Whisk until fully combined with no lumps. The flour helps the pie set properly as it bakes.

Step 4: Add the Buttermilk, Butter, and Flavoring

Pour in the buttermilk, melted butter, vanilla extract, and lemon juice. Stir gently but thoroughly until smooth. The mixture will be thin—that’s normal.

Step 5: Bake the Pie

Pour the filling into the chilled pie crust.
Bake at 350°F (175°C) for 45–55 minutes, or until the center is just set and the top is lightly golden.
The pie should have a slight jiggle in the middle when done, but not be runny.

Let it cool completely before slicing so the custard can firm up.

 Variations

Southern Lemon Buttermilk Pie

Add an additional 1–2 tablespoons lemon juice + 1 teaspoon lemon zest.

Buttermilk Pie with Nutmeg or Cinnamon

Add ¼ teaspoon nutmeg or ½ teaspoon cinnamon to the filling.

Coconut Buttermilk Pie

Fold in ½ cup sweetened shredded coconut before baking.

Brown Butter Buttermilk Pie

Brown the butter before adding for deeper caramel notes.

Chocolate Buttermilk Pie

Whisk ¼ cup unsweetened cocoa powder into the sugar.

 Cooking Note

• The pie browns quickly, so tent the edges with foil if needed.
• Do not overbake—overbaking causes cracks and a rubbery texture.
• Cooling is crucial. Let it sit at room temperature for at least 2 hours.
• Homemade buttermilk substitute: 1 cup milk + 1 tablespoon vinegar or lemon juice (wait 10 min).

 Serving Suggestions

Serve Southern Buttermilk Pie:

• Slightly chilled or room temperature
• With whipped cream
• With fresh strawberries or raspberries
• Lightly dusted with powdered sugar
• Warm with vanilla ice cream
• With a drizzle of caramel or honey

Its simple flavor makes it perfect for pairing with almost anything sweet.

 Tips

• Use real buttermilk, not a watered-down substitute, if possible.
• Melt the butter, but let it cool slightly before adding to avoid scrambling the eggs.
• A glass pie dish helps you see the crust color as it bakes.
• Let the pie rest before cutting to avoid messy slices.
• Store leftovers in the refrigerator for up to 4 days.