Buttermilk Pie — Classic Southern Custard

Warm, custardy filling with a whisper of lemon and nutmeg hits the tongue first; the flaky crust is the second pleasure. I perfected this buttermilk pie after testing it eight times, each tweak improving texture and stability. This version balances tang from cultured buttermilk with sugar and butter so the filling sets without turning rubbery. I developed it while teaching home-bake classes and scaled it to a 9-inch pan so the bake time is forgiving for ovens that run hot. If you love old-fashioned pies, try it after one of our lighter fall desserts like our cinnamon-roll apple pie for a nostalgic dessert lineup. Read on for exact measurements, step-by-step timing, and pro tips so your first slice looks and tastes like a memory.

Why This Recipe Works

The mix of melted butter and whole eggs creates a silkier custard than recipes that use only yolks; it sets firm but soft.
A small amount of flour stabilizes the filling so it cuts clean without weeping or collapsing.
Buttermilk adds a bright tang and reacts slightly with the eggs to give a tender curd structure.
Gentle baking at moderate heat prevents large air pockets and cracking; residual heat finishes the set.
Resting the pie completely before slicing lets the custard firm and the flavors meld.

Ingredients Breakdown

1 (9-inch) unbaked pie crust — 230 g (1 single 9-inch crust). Use a rolled store-bought crust for convenience or a homemade flaky crust; a smaller 8-inch will overflow.
Granulated sugar — 200 g (1 cup). Sweetens and helps set the custard; reducing sugar by more than 15% will make the texture less set.
All-purpose flour — 30 g (1/4 cup). Adds structure. You can substitute cornstarch 1:1, but the filling will be slightly clearer.
Salt — 1/4 tsp (use Diamond Crystal kosher salt for lighter seasoning; if using Morton’s, halve the amount).
Eggs — 3 large, room temperature. Eggs provide the custard base and structure; cold eggs can cause uneven mixing.
Unsalted butter, melted — 113 g (1/2 cup). Adds richness and a glossy finish.
Buttermilk — 240 ml (1 cup). The defining flavor: tangy and tenderizing. Cultured buttermilk is best; do not use soured milk substitutes.
Vanilla extract — 1 tsp (5 ml). Rounds the flavor.
Fresh lemon zest — 1 tsp (optional). Brightens the filling without adding acid.
Ground nutmeg — 1/4 tsp (optional). Classic warm note; sprinkle a little on top before baking for a traditional look.

Substitutions with cautions:

For a lower-fat version, use 120 ml (1/2 cup) whole milk + 120 ml (1/2 cup) plain Greek yogurt instead of buttermilk; texture will be less tangy and slightly firmer.
Gluten-free crust: use a 1:1 cup-for-cup gluten-free flour crust. Add 1/4 tsp xanthan gum to the crust recipe if it lacks binder.

Essential Equipment

9-inch (23 cm) pie pan — a metal or glass dish works; do not use an 8-inch pan.
Rolling pin (if making crust) or a fork for crimping a store-bought crust.
Medium mixing bowl and a whisk or silicone spatula.
Measuring cups and kitchen scale (recommended for accuracy).
Oven thermometer (optional) — helps when your oven runs hot or cold.
Instant-read thermometer (optional) — use to check center temperature if you prefer: filling should be around 70–74°C (160–165°F) when done.

Step-by-Step Instructions

Prep time: 15 minutes | Cook time: 45 minutes | Inactive time: None | Total time: 1 hour | Servings: 8 (1 slice)

Step 1: Preheat the oven and blind-bake the crust

Preheat the oven to 180°C (350°F). Fit your 9-inch crust into the pan, trim the edges, and flute or crimp. Line with parchment and fill with pie weights or dried beans; blind-bake for 12–14 minutes until the edges are set and just starting to color. Remove weights and bake 3 more minutes to dry the bottom; cool slightly.

Step 2: Combine dry ingredients

In a medium bowl whisk together 200 g (1 cup) granulated sugar, 30 g (1/4 cup) all-purpose flour, and 1/4 tsp salt until evenly mixed. This ensures even distribution and prevents lumps in the custard. Mix for 15–20 seconds.

Step 3: Whisk the wet ingredients

In a separate bowl beat 3 large eggs lightly, about 20 seconds. Stir in 113 g (1/2 cup) melted unsalted butter, 240 ml (1 cup) buttermilk, 1 tsp vanilla, and zest if using. Mix until smooth. Temperature cue: wet ingredients should feel only slightly warm — under 40°C (104°F).

Step 4: Combine and strain

Pour the wet mixture into the dry ingredients and whisk until smooth and free of flour streaks, about 30 seconds. Do not overmix — stop as soon as no dry flour is visible. For extra silkiness, strain the custard through a fine-mesh sieve into a clean bowl, catching any bits of egg.

Step 5: Fill the crust and bake

Pour the custard into the par-baked crust. Smooth the top with a spatula and sprinkle 1/4 tsp nutmeg if desired. Bake at 180°C (350°F) for 35–45 minutes. Timing cue: start checking at 30 minutes — the center should still wobble slightly but not be liquid. The top will be golden brown.

Step 6: Rest and serve

Remove the pie and cool on a rack for at least 2 hours at room temperature for the filling to set. Chill for a firmer slice. Cut with a sharp knife wiped between slices for clean edges. Serve plain or with whipped cream.

Expert Tips & Pro Techniques

Common mistake: baking too hot to speed the process. That causes a cracked, rubbery filling. Bake at 180°C (350°F) and use an oven thermometer if needed.
Do not overwhisk eggs. Overbeating incorporates air, which expands and collapses during cooling. Whisk just until combined.
Make-ahead: Bake the pie up to 48 hours ahead, cool completely, cover tightly, and refrigerate. Bring to room temperature 30 minutes before serving.
Professional trick for gloss: strain the custard and let it sit 10 minutes to allow large bubbles to dissipate before pouring into the crust.
For a bakery-style thin top crust: cut into the par-baked crust and brush the edges with egg wash, then bake the filling in a tart pan for a slightly crisper perimeter.
Avoid microwaving slices for reheating; it makes crust soggy and ruins texture.

Storage & Reheating

Refrigerator: Store tightly covered (plastic wrap or an airtight container) for up to 4 days. Keep in the coldest part of the fridge, not the door.
Freezer: The custard texture changes after freezing; possible but not recommended. If freezing, wrap the whole pie tightly in plastic and foil and freeze for up to 1 month. Thaw overnight in the refrigerator and serve within 24 hours.
Reheating: Reheat individual slices in a 175°C (350°F) oven for 8–10 minutes to refresh the crust and warm the filling. Avoid the microwave for best texture.

Variations & Substitutions

Lemon-Buttermilk Pie: Add 2 tbsp (30 ml) fresh lemon juice and increase zest to 2 tsp; reduce buttermilk by 30 ml (2 tbsp). Baking time is unchanged.
Gluten-Free Version: Use a 1:1 gluten-free crust and replace the 30 g (1/4 cup) flour in the filling with 20 g (2 tbsp) cornstarch. Bake 3–5 minutes longer.
Reduced-Sugar: Reduce sugar to 160 g (3/4 cup); expect a slightly less set texture and more pronounced tang. Keep other ingredients the same.
Eggless (see caution): For a custard-like bake without eggs, use a silken tofu and cornstarch base — not a true custard. Texture and flavor will be different; this is an adaptation, not a like-for-like swap.
Mini Pies: Divide into six 4-inch tart pans; reduce bake time to 18–22 minutes and check for slight wobble.

Serving Suggestions & Pairings

Serve with a dollop of lightly sweetened whipped cream and a dusting of nutmeg.
For a warm contrast, pair a slice with a scoop of vanilla ice cream and a drizzle of caramel.
Offer a bright counterpoint with a small bowl of macerated berries or a simple lemon compote.
Pair the pie with coffee or a late-harvest Riesling for a sweet finish. If you plan a dessert board, include one of our fruit-forward pies like the cinnamon-roll apple pie or a lighter option such as healthy apple-pie oatmeal for variety.

Nutrition Information

Per serving (1 slice, recipe makes 8 slices):

Calories: 370 kcal
Total Fat: 19 g
Saturated Fat: 10 g
Cholesterol: 95 mg
Sodium: 210 mg
Total Carbohydrates: 48 g
Dietary Fiber: 0.5 g
Sugars: 36 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pie turn out curdled or rubbery?
A: Most often the oven was too hot or the custard was overmixed. Reduce oven temp to 180°C (350°F) and stop whisking when ingredients are just combined.

Q: Can I make this without eggs?
A: Traditional buttermilk pie relies on eggs for structure. You can attempt an eggless tofu-based custard, but it will not have the same flavor or texture.

Q: Can I double this recipe to make two pies?
A: Yes. Double every ingredient and bake in two separate 9-inch pans rather than one large pan. Baking time remains roughly the same per pie.

Q: Can I prepare this the night before serving?
A: Yes. Bake, cool completely, cover, and refrigerate overnight. Bring to room temperature 30 minutes before serving for best flavor.

Q: How long does this keep in the fridge?
A: Stored tightly covered, it keeps for up to 4 days in the refrigerator.

Q: Why does my filling weep liquid after slicing?
A: Cutting the pie too soon traps moisture. Let the pie rest at least 2 hours, preferably chilled, before slicing to prevent weeping.

Q: Is it okay to use cultured versus traditional buttermilk?
A: Use cultured buttermilk for consistent tang and texture. Avoid "soured milk" unless measured and adjusted; it may alter the set.

Conclusion

If you want a video-guided version and a slightly different take, see this clear tutorial and tips at Buttermilk Pie {Easy Old-Fashioned Pie} +VIDEO | Lil’ Luna. For a classic community-tested recipe and reader notes, compare method and timing at Buttermilk Pie Recipe – Allrecipes.