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–+ servings
buttermilk pie slice on white plate

Southern Buttermilk Pie

Discover how to make a classic Southern buttermilk pie with a silky custard filling and flaky pie crust. This rich soul food dessert is tangy, sweet, and baked to perfection—perfect for holidays or Sunday gatherings.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Course: Dessert
Cuisine: American, Soul Food, southern
Servings: 8 people
Calories: 315kcal
Author: Marwin Brown

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

Instructions

  • 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.

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.

Nutrition

Calories: 315kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 133mg | Potassium: 79mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 0.5mg
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