Easy Southern Buttermilk Pie is a smooth, rich, and sweet holiday dessert that has a custard filling that tastes like crème brûlée. A little bit different than the typical Thanksgiving pie and always a hit!
So what in the world happened to our gorgeous fall weather? I was getting my boots out and even bought a new sweater! I really got into the fall baking and was planning out my pie baking marathon. Then November turned into a repeat of August here in Florida. But that didn’t stop me from continuing the pie baking plans! The first on the list was this lovely Southern Buttermilk Pie!
Southern Buttermilk Pie
What is so special about a buttermilk pie? You may see this pie also called an Amish Buttermilk Pie. A Southern Buttermilk Pie happens to be a favorite Thanksgiving and even Christmas pie in Texas! The pie is believed to have originated in England. Traditionally it’s made with 2 cups of sugar (yikes!!) and I’ve seen recipes with 1 1/2 cups of sugar. I used 1 1/4 cups of sugar.
It is an old fashioned pie that is sweet and simple. It uses ingredients that most southern bakers have in their cupboards. The buttermilk makes it so moist, but you don’t have to worry about tasting a strong tangy buttermilk flavor!! This custard like pie is a cinch to put together and is so perfect to bake for the holidays!
How to make an old fashioned Buttermilk Pie
This simple custard-based pie comes together with just a handful of ingredients you probably have already and you pour it into my Perfect Pie Crust Recipe (so easy to make!).
You could dress it up with a cranberry sauce drizzle (not a thick sauce, like a syrup consistency). It is a pie that is so easy to put together (use a ready made pie crust if you want and it will make it even easier)and can be enjoyed for any special occasion, not just during the holidays! Buttermilk pie is a traditional pie in the south that is elegant and simply delicious.
An old fashioned Southern Buttermilk Pie is similar to a chess pie. A chess pie has cornmeal in it and a buttermilk pie does not.
How to substitute buttermilk
For each cup of buttermilk, add 1 tablespoon of lemon juice or white vinegar or lemon juice into 1 cup of milk. Give it a stir, and then leave it alone for about 10-15 minutes until it curdles and thickens up a little.
Can I use Store-bought Pie Crust to Make Buttermilk Pie?
You certainly can do whatever is easiest for you! Use your favorite pie crust (frozen or roll out pie crust)for my Southern Buttermilk Pie. Or, if you have a little extra time, do try out this Perfect Pie Crust recipe. It makes two pie crusts (you could freeze the second one or make another pie!).
If you use a store bought pie crust, skip the one that it’s in a foil tin. They tend to be shorter/more shallow. When you are pouring in the buttermilk filling, be sure not to fill too high. I like to leave 1/2″ of space between the surface of my buttermilk pie and the top of the pie crust.
How do you know when a buttermilk pie is done?
The center of the pie should be firm, but slightly jiggly, similar to a cheesecake. Watch the pie closely because baking times will vary based on different ovens, pie plate sizes and even the type of buttermilk you use.
How long does buttermilk pie last in the fridge?
A baked buttermilk pie will keep in the refrigerator for up to 3 days.
Check out all the lovely recipes my fellow Blogger C.L.U.E. participants are sharing today.
- Bacon and Leek Quiche by Sue from A Palatable Pastime
- Black Forest Fruit Pie by Stacy from Food Lust People Love
- Brownie Pecan Pie by Christiane from Taking on Magazines
- Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
- Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
- Classic Pumpkin Pie by Jean from Lemons and Anchovies
- Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
- Five Spice Apple Pie by Kate from Kate’s Kitchen
- French Silk Pie with Frangelico by Christiane from Taking on Magazines
- Lemon Almond Cake by Azmina from Lawyer Loves Lunch
- Lemon Icebox Pie by Kathy from A Spoonful of Thyme
- Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
- Pumpkin Cheesecake Pie by Kelli from Kelli’s Kitchen
- Pumpkin Pie Ice Cream by Debra from Eliot’s Eats
- Roasted Butternut Squash Dip by Anna from annaDishes
- Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
- Southern Buttermilk Pie by Lora from Cake Duchess
- Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life
- Lisa from Authentic Suburban Gourmet
There are different ways to make a Southern Buttermilk Pie. I really like A Cozy Kitchen’s Raspberry Buttermilk pie (the swirls are so pretty!). This buttermilk pie from Joy the Baker has a really great blackberry sauce (and a really cute story to read!).
I adapted a little the filling that is on Sue’s site. I added a touch of Limoncello to give it a little Italian flavor! It’s homemade from my Calabrian mother-in-law! I used my pie crust and made some whipped cream to use on top. Feel free to use whatever pie crust you and whipped cream. Just be sure to eat more pie!
More easy pies you may enjoy:
Pin it to your pie, dessert, holiday or Thanksgiving Board to SAVE for later!
Find me on Pinterest for more great recipes! I am always pinning :)!
updated from Nov 2015
Southern Buttermilk Pie
- 1 9- inch pie crust recipe unbaked
- 1/4 cup unsalted butter softened
- 1 1/4 cups sugar
- 3 tablespoons all-purpose flour
- pinch of salt
- 3 large eggs
- 1 cup buttermilk
- 1 Tablespoon Limoncello or juice of 1 lemon
- 1 teaspoon vanilla extract
- dash of nutmeg
- Preheat oven to 350º F.
- Prepare pie pan with pie crust.
- Cream the butter and sugar. Mix in the flour, salt and eggs. Stir in the buttermilk,limoncello and the vanilla extract. Pour into the unbaked pie crust (dash on a little nutmeg on top if you like)
- Bake for 45-50 minutes until set and golden brown, or until a toothpick comes out clean when inserted in the middle. The pie may still jiggle a little after baking.
- Remove from the oven and allow to cool and set before slicing. Serve with whipped cream, if you’d like.
- Store in the refrigerator.