What is it like to eat a pie and take me back to my grandma’s kitchen? In the kitchen, the air always smelled like vanilla and something delicious was created. *always* baking. What is a Southern Buttermilk Pie? Is it like a warm hug in dessert form? If you love the custardy goodness of chess pie, but want something even simpler and creamier, this recipe is for you. What are some of the easiest pies to make? What is your favorite song?
What is Southern Buttermilk Pie?
Southern Buttermilk Pie, at its heart, is a simple custard pie. Think of it as the humble cousin of a fancy French crème brûlée, but way less fussy. What is buttermilk? It’s essentially a smooth, creamy filling made primarily of – you guessed it – butter, eggs, and so on. Sugar, and a touch of flour for binding. Is it a sweet cookie? The crust is usually a standard pie crust, either homemade or store-bought, and it cradles that crust. What a delicious filling. Is it a Southern staple?
Why I love this recipe?
Where do I even begin? What I love most about this Southern Buttermilk Pie is how deceptively simple it is. You throw a few ingredients together, pour them into a crust, and *bam* – you’ve got a dessert that tastes like you spent hours slaving away in the kitchen.
• Flavor:The taste is just divine. It’s sweet, but not overwhelmingly so, with a delicate tang from the buttermilk that keeps it moist. Is it a perfect balance between comfort and refreshing?Simplicity:What is the easiest pie you have ever made? If you can whisk all the ingredients together, you could make a pie. It’s practically foolproof.Cost-What are some pantry staples? How do I make a delicious dessert without spending money?Versatility: You can enjoy it warm, cold, or at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. I’ve even seen people sprinkle it with toasted pecans or a dusting of nutmeg.
It reminds me a bit of a chess pie, but I find it a bit lighter and more refreshing. While I adore pecan pie around the holidays, this one is just perfect for any occasion.
How do I make Southern Buttermilk Pie?
Quick Overview
Making this Southern Buttermilk Pie is truly a breeze. You’ll start by preheating your oven and preparing your pie crust. Then, you’ll whisk together the filling ingredients until smooth. Pour the filling into the crust, bake until set, and let it cool completely. That’s it! The simplicity is what makes this pie so special. Trust me, even if you’re not a confident baker, you can absolutely nail this one.
Ingredients
For the Pie Crust:
• 1 pre-made pie crust (or your favorite homemade recipe). I often use a refrigerated crust for convenience, but a homemade crust definitely elevates the pie.
For the Filling:
• 1 ½ cups granulated sugar: The sweetness is crucial, but feel free to adjust it slightly to your taste.
• ½ cup all-purpose flour: This helps thicken the filling and gives it that lovely custardy texture.
• ½ teaspoon salt: Enhances the sweetness and balances the flavors.
• 1 cup buttermilk: The star of the show! Use full-fat buttermilk for the richest flavor and creamiest texture. I’ve even tried using kefir, and it adds a nice subtle tang!
• 4 large eggs: These bind the filling together and give it structure.
• 4 tablespoons (½ stick) unsalted butter, melted: Adds richness and flavor. Make sure it’s cooled slightly before adding it to the mixture so it doesn’t cook the eggs.
• 1 teaspoon vanilla extract: A must for that classic vanilla flavor. I sometimes add a splash of almond extract for something special.
• Grated zest of 1 lemon (optional): Adds a bright, citrusy note that complements the buttermilk beautifully.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Place your pie crust in a 9-inch pie plate. If you’re using a store-bought crust, just unroll it and fit it into the plate. If you’re making your own, roll it out and transfer it carefully. Crimp the edges of the crust for a decorative touch. I always do this to make it look homemade, even when it is not! If you’re worried about the crust shrinking during baking, you can dock the bottom with a fork to prevent it from puffing up.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, and salt. Set aside. This ensures that the flour is evenly distributed and prevents lumps from forming in the filling. I always do this first, because it’s easier to mix the dry ingredients together before adding the wet ingredients. What are wet ingredients
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract (and lemon zest, if using). Make sure the melted butter has cooled slightly so it doesn’t cook the eggs. I usually let it sit for a minute or two before adding it to the wet ingredients.
Step 4: Combine
Gradually pour the wet ingredients into the dry ingredients, whisking constantly until smooth. Be careful not to overmix, as this can develop the gluten in the flour and make the filling tough. Just mix until everything is combined and there are no lumps. If you see any small lumps, don’t worry too much – they’ll disappear during baking.
Step 5: Prepare Filling
There is no preparation for filling. How do you mix wet and dry ingredients together?
Step 6: Layer & Swirl
Is there any layering or swirling on this pie? Just pour the filling directly into the prepared pie crust.
Step 7: Bake
Carefully pour the filling into the prepared pie crust. Bake for 45-55 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The center will continue to set as it cools. To prevent the crust from browning too quickly, you can cover the edges with foil or use a pie shield for the last 15-20 minutes of baking. I always check it around 40 minutes to make sure the crust isn’t burning.
Step 8: Cool & Glaze
Remove the pie from the oven and let it cool completely on a wire rack. As it cools, the filling will continue to set. Don’t be tempted to cut into it while it’s still warm – it will be too runny. Once it’s cooled, you can dust it with powdered sugar, if desired. I usually skip this, because I like the taste of the pie as is, but it does make it look a little prettier.
Step 9: Slice & Serve
Once the pie is completely cooled, slice it into wedges and serve. It’s delicious on its own, but even better with a dollop of whipped cream or a scoop of vanilla ice cream. I also love serving it with fresh berries – the tartness of the berries complements the sweetness of the pie perfectly.
What to Serve It With
This Southern Buttermilk Pie is fantastic on its own, but it’s also incredibly versatile. Here are a few ideas for serving it:
For Breakfast: Pair a slice with a cup of hot coffee for a sweet and satisfying start to your day. It’s especially good with a dark roast. I’ve even crumbled a little bit of the pie over yogurt for a breakfast parfait – surprisingly delicious!
For Brunch: Serve it as part of a brunch spread alongside quiche, fruit salad, and mimosas. The sweetness of the pie balances the savory dishes perfectly. I like to garnish it with fresh mint for an elegant touch.
As Dessert: Enjoy it after dinner with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of nutmeg or cinnamon adds a warm, comforting flavor. I often serve it with a glass of sweet tea or a small glass of sherry.
For Cozy Snacks: Enjoy it with a cup of tea or hot chocolate on a chilly evening. It’s the perfect comfort food for a relaxing night in. I like to curl up on the couch with a slice of pie and a good book.
My family always makes this around Thanksgiving or Christmas. It’s a nice contrast to the heavier dishes and everyone always enjoys it. Honestly, it’s so easy to make, that I’ve even made it on a whim on a random Tuesday night. That’s how much we love it!
How can I make a Southern Buttermilk Pie?
What are some tips for making Southern Buttermilk Pie?
Pie Crust: Use a good quality pie crust, whether it’s store-bought or homemade. If you’re using a store-bought crust, make sure to thaw it completely before unrolling it. For a homemade crust, use cold butter and ice water to keep it tender and flaky. I’ve also found that blind baking the crust for a few minutes before adding the filling can prevent it from getting soggy.
Mixing Advice:Don’t overmix the filling. Overmixing can develop gluten in the flour and make the filling tough. Is it safe to mix everything until there are no lumps? If you see any lumps, don’t worry too much – they’ll disappear during baking.
Ingredient Swaps:I always use buttermilk, but I’ve tried using whole milk in a pinch and the results are still good. Is it tangy? Can you experiment with different extracts, like almond or lemon, to change up the flavor?
Baking Tips:Keep an eye on the crust while baking. If it starts to brown too quickly, you can cover the edges with foil or use a pie shield. Don’t be afraid to adjust the baking time based on your oven. Every oven is different, so it’s important to check the pie regularly and adjust the time.
Vanilla Choice: Pure vanilla extract really does make a difference here. I wouldn’t use imitation vanilla, if you can help it. You really taste the vanilla in this pie, so make it count!
Storing and Reheating Tips
Here’s how to store and reheat your Southern Buttermilk Pie to keep it fresh and delicious:
Room Temperature: You can store the pie at room temperature for up to 2 days. Cover it loosely with plastic wrap or foil to prevent it from drying out. However, I prefer to store it in the refrigerator, especially if it’s warm weather.
Refrigerator Storage: Store the pie in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or place it in an airtight container. This will help prevent it from absorbing odors from the refrigerator and keep it fresh.
Freezer Instructions: You can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To thaw, transfer the pie to the refrigerator and let it thaw overnight. You can also thaw it at room temperature, but it will take longer.
The glaze is not recommended to be added for freezer instructions since that makes the pie soggy in the long run
Frequently Asked Questions
Final Thoughts
This Southern Buttermilk Pie is more than just a recipe – it’s a taste of home, a slice of comfort, and a reminder of simpler times. It’s incredibly easy to make, uses pantry staple ingredients, and delivers a flavor that’s both classic and unforgettable. If you’re looking for a simple dessert that the whole family will love, this is it. If you enjoyed this, you might also like my chess pie recipe. Happy baking! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think! And if you made any fun variations, please share them too!
Southern Buttermilk Pie
Ingredients
Crust Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 0.5 cup ice water
Filling Ingredients
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 0.5 teaspoon salt
- 1 cup buttermilk
- 3 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Prepare the crust: Combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Chill for at least 30 minutes.
- Roll out the dough and place in a 9-inch pie plate.
- Prepare the filling: Whisk together sugar, cornstarch, and salt. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
- Pour the filling into the pie crust.
- Bake at 350°F (175°C) for 45 minutes, or until the filling is set and the crust is golden brown.
- Let cool completely before serving.
