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Classic Southern custard-style dessert with a tangy-sweet flavor, perfect for holiday gatherings and Sunday family dinners.
For similar recipes checkout these soulful desserts.
Well now my fellow flavor peeps, your guy the flavorphile is servin’ up a slice of comfort that never goes outta style—southern buttermilk pie. Not to be confused with classic chess pie, but a soul food dessert that takes simple pantry staples and flips ‘em into something special. This buttermilk pie is tradition on a plate, baked with love and nostalgia.
Silky, buttery, and lightly tangy, this buttermilk pie bakes into a custardy Southern classic with a delicate crackly top and rich vanilla flavor in every bite.
Rooted in Southern baking traditions where simple pantry ingredients were transformed into something special, this pie uses buttermilk to create a smooth, balanced filling that’s sweet without being heavy.
This buttermilk pie recipe delivers an easy old-fashioned dessert that solves the problem of complicated custard pies while showcasing why buttermilk desserts remain a cornerstone of Southern comfort baking.
Flavor profile: Tangy buttermilk lays down the base note, sweetened with sugar and vanilla for a silky-smooth balance plus a bit of citrus from both lemon juice and lemon zest that keeps you coming back for more.
Texture profile: Creamy, custard-like filling nestled in a flaky pie crust—soft, rich, and melt-in-your-mouth smooth with just the right bite. I rocked with storebought but feel free to with a homemade pie crust. Not like chess pie which is made with cornmeal.
Cooking technique & time: Whisked together quick, poured into a pie shell, and baked at 350°F for 40–50 minutes, this pie sets up perfectly with a lightly golden top.
For other dessert options try one of these soul food classic desserts!
Key Flavor Enhancer
The lemon liqueur adds a subtle citrus brightness that cuts through the richness of the eggs and melted butter based custard, giving the pie a refreshing lift. Along with fresh lemon juice it balances the sweetness with just enough tang to keep every bite lively. A lil egg wash brush an that unbaked pie crust is another cheat code for extra texture.
While often compared to chess pie, this buttermilk pie stands apart—lighter, tangier, and without the cornmeal base that gives chess pie its distinct texture.
Beats and Eats (music to pair with buttermilk pie)
Now drop the needle on Slick Rick’s “Mona Lisa”—‘cause just like that track, this pie is smooth, clever, and unforgettable. Every slice tells its own story—playful, rich, and layered—soul food that charms you with every bite. Like Slick Rick’s flow, it’s classic, timeless, and always leaves you wanting more.
Serve this classic Southern buttermilk pie recipe topped with fresh whipped cream or a scoop of vanilla ice cream for the ultimate soul food finale. Put this one on the holiday menu along with maple glazed ham with cherry pineapple sauce and the forever classic Southern baked mac and cheese.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Southern Buttermilk Pie
Ingredients
- ½ cup unsalted butter melted
- 3 large eggs beaten
- 1 ½ cups sugar
- 1 tablespoon coconut extract
- 2 tablespoon all-purpose flour
- 1 tablespoon corn starch
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- 1 cup buttermilk
- 2 tablespoon lemon juice
- 1 tablespoon lemon liqueur
- Frozen pie crust
Method
- Allow all ingredients to come to room temperature.
- Preheat oven to 350 degrees F
- Mix the sugar and eggs in a stand mixer until well combined.
- Add the flour and corn starch, then salt and nutmeg. Mix well.
- Pour in the buttermilk, coconut extract, lemon juice, and liqueur then mix well.
- Add in the melted butter and mix.
- Pour the filling into the uncooked pie crust. Brush pie crust edges with an egg wash.
- Bake for 40 minutes or until crust is golden brown. Given the pie a slight shake to check for doneness.If done the center should barely jiggle.
- Allow pie to cool completely before serving.
Nutrition
Notes
- Room Temperature Ingredients: Bring eggs, buttermilk, and butter to room temp before mixing for a smoother custard.
- Pie Crust Choice: A homemade flaky pie crust is best, but a quality store-bought crust works in a pinch. Pre-bake (blind bake) the crust for 10 minutes to avoid sogginess.
- Don’t Overbeat: Gently mix filling ingredients until combined—overbeating adds air bubbles that can cause cracks in the custard.
- Cooling is Key: Allow the pie to cool completely before slicing for clean cuts and perfect texture.
- Flavor Additions: Use vanilla extract in place of coconut extract
- Texture Difference from Chess Pie: Unlike chess pie, this recipe has no cornmeal—expect a creamier, silkier custard.
- Serving Suggestion: Top with whipped cream, fresh berries, or a dusting of powdered sugar for a simple but elegant finish.
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