Easy Buttermilk Pie Recipe

The first time I made buttermilk pie, I wasn’t quite sure what to expect. Buttermilk in a pie doesn’t exactly sound like it would turn into something this rich and delicious, but it absolutely does. The filling bakes into a smooth, buttery custard with just a little tang from the buttermilk and the perfect amount of sweetness.

Here’s the thing nobody tells you until you’ve made it a few times: this filling is deceptively generous. Pour it into a regular pie plate and it will overflow before it ever sets — you need a deep-dish plate, and you need to really pull the crust up and over the sides. The other detail that makes or breaks it is patience after the oven: give the pie the full two hours to cool undisturbed, and it finishes setting into clean, sliceable pieces instead of a puddle on the plate.

It’s one of those old-fashioned desserts made with basic ingredients you probably already have in the kitchen, yet it tastes like something you’d look forward to at a holiday dinner. There’s nothing fancy about it — just a really good, easy pie that tastes like it could have come straight from Grandma’s recipe box, as long as you know those two little tricks going in. 

Classic Buttermilk Pie

Buttermilk pie is an old-fashioned Southern custard pie made with just a handful of pantry staples — butter, sugar, flour, eggs, and buttermilk — baked into a flaky crust until the filling turns golden and just barely set. It’s a classic buttermilk pie recipe in the truest sense: no fancy techniques, no hard-to-find ingredients, just a simple custard filling that tastes far richer than the short ingredient list suggests. The buttermilk is what sets it apart from a standard custard or chess pie, giving the filling a light tang that balances all that sweetness.

Why You’ll Love This Easy Buttermilk Pie Recipe

❄️ Freezer-friendly. Bake it now, save it for later — it holds up beautifully wrapped and frozen.

🥧 Just 8 pantry staples. No specialty ingredients or last-minute grocery runs — you likely have everything on hand right now.

⏱️ 10 minutes of prep, no mixer required. One bowl, a whisk, and you’re pouring filling into the crust.

🍮 That classic custard texture. Smooth, creamy, and just the right amount of set — like a cross between flan and crème brûlée.

👵 A true old-fashioned recipe. No shortcuts, no modern twists — this is the buttermilk pie your grandmother would recognize.

🍰 Feeds a crowd. One deep-dish pie serves 9, making it an easy make-ahead dessert for holidays and potlucks.

Buttermilk Pie Ingredients

Aside from buttermilk, you likely already have everything else for this pie sitting in your kitchen. Here’s what each buttermilk pie ingredient is doing in the filling — and what to swap if you’re missing something.

Pie Crust for This Buttermilk Pie

This recipe uses a 9-inch deep-dish pie shell — that’s the one detail worth getting right, since a standard-depth crust will overflow once the filling bakes and rises. You’ve got two options:

Store-bought: Grab a deep-dish frozen pie shell and let it thaw slightly before filling. The quickest route, and it works perfectly here.

Homemade: If you’d rather make your own, my no-roll pie crust recipe is the one I use for this pie — it’s pressed directly into the pan, so there’s no rolling pin, no chilling dough, and no patching torn edges. Just press, trim, and fill.

Whichever you choose, make sure to pull the crust up and over the rim of the pie plate before baking — the filling comes right up to the top, and you’ll want that extra height so nothing bakes over.

How to Make Buttermilk Pie

This recipe comes together in a few simple steps — no mixer needed, just a bowl and a whisk.

This recipe involves a few simple steps for you to take

Step 1: Preheat and cream the butter and sugar.

Preheat your oven to 400°F. In a large bowl, cream the sugar and melted butter together until smooth.

Step 2: Add the flour and eggs.

Mix in the flour, then whisk in the eggs until fully incorporated.

Step 3: Pour in the buttermilk.
Add the buttermilk to the bowl.

Step 4: Add the salt and vanilla.
Whisk in the salt and vanilla extract until the filling is smooth and well combined.

Step 5: Pour the filling into the crust.
Pour the filling into your store-bought or homemade deep-dish pie shell — see the Pie Crust for This Buttermilk Pie section above if you haven’t picked one yet.

Step 6: Bake.
Bake on the middle oven rack at 400°F for 10 minutes, then lower the temperature to 350°F and bake for 40 more minutes, until the pie is golden brown on top and a knife inserted near the center comes out clean.

Step 7: Cool.
Let the pie cool on a wire rack for about 2 hours before slicing. It will continue to set as it cools, and the crust needs that time to firm up enough to cut cleanly.

Do you need a recipe for a simple and easy homemade pie crust?

You’ll be obsessed with this milk pie crust recipe that is made directly in the pie pan and produces a delicious flaky pie crust. The best part is – No rolling is needed – which I love!

How to Slice Buttermilk Pie Cleanly

Cutting into a custard pie takes a little more care than a fruit pie — here’s how to get clean slices every time.

Scoring the Pie

Before slicing all the way through, score the top of the pie with a serrated knife, cutting through the custard filling but not all the way down to the crust. Go back over the same lines with the serrated knife, this time cutting all the way through to the crust — wiping the knife clean between cuts for the neatest edges.

Then switch to a paring knife and go back over the crust itself to finish the cut cleanly through the bottom layer.

Lifting Slices Out

Use an offset spatula (affiliate link) to lift each slice — the thin blade slides underneath and lifts the slice up and away from the pie plate without tearing the crust or dragging the filling.

One more thing on timing: don’t attempt to cut this pie straight out of the oven. Let it cool for at least the full 2 hours (per the How to Make section above) — cutting in early is the most common reason a slice falls apart instead of coming out clean.

Melissa’s Tips for the Best Buttermilk Pie Recipe

• 🥧 Use a deep-dish pie plate. This filling is generous — a standard-depth plate will overflow in the oven, so deep-dish is non-negotiable here.
• 🧈 Pull the crust up and over the edges. Really work it up the sides of the plate before filling — that extra height is what keeps everything contained while it bakes.
• ⏱️ Don’t skip the 2-hour cool. I know it’s tempting to cut in early, but the custard is still setting during that time. Cut too soon and you’ll get a slice that runs instead of holds.
• 🧊 For the cleanest slices, chill it overnight. If you want bakery-clean cuts for a party or holiday table, refrigerate the pie overnight before serving.
• 🔪 Score before you cut. A serrated knife for the top layer, then a paring knife to finish through the crust — see the slicing section above for the full method.
• 🥣 Whisk, don’t overmix. Once the eggs and buttermilk go in, whisk just until smooth — overworking the filling can affect how evenly it sets.

Buttermilk Pie vs. Chess Pie

	Buttermilk Pie	Chess Pie
Key ingredient	Buttermilk gives the filling its signature tang	Usually no buttermilk at all
Flavor	Slightly tangy, balanced sweetness	Sweeter, richer, sometimes almost sugary
Thickener	Flour	Often cornmeal
Texture	Smooth, creamy custard	Can be slightly firmer or grainier
Flavoring	Vanilla is classic	Varies — sometimes vinegar or lemon for acidity
My favorite	This is the one I make every time — that buttermilk tang keeps it from tasting one-note sweet	A good option if you want something sweeter and don’t have buttermilk on hand

How to Make Buttermilk Pie Ahead and Store It

Make Ahead

Bake the pie fully, then let it cool completely — the full 2 hours mentioned above. Once cooled, cover and refrigerate. It’s a genuinely good make-ahead dessert for holidays, since it needs that resting time anyway.

Refrigerator

Buttermilk pie is a custard pie made with eggs and milk, so it needs to stay refrigerated, covered, for up to 3 days. To serve it warm, microwave a slice for about 30 seconds. If you prefer it cold, straight from the fridge is perfect too. Leftover pie should never sit at room temperature for more than about 2 hours.

Freezer

This pie freezes well, whole or in individual slices. Wrap tightly in plastic wrap, then foil, and freeze for up to about 2 months. Thaw overnight in the refrigerator before serving — don’t thaw on the counter, since the custard filling needs a slow, even thaw to keep its texture.

Serving suggestions:

This custard pie is best served warm. You could sprinkle on a little cinnamon or nutmeg to add to the delicious flavor. Whipped cream and pecans would complement a slice of this pie so well.

More pie recipes that You’ll Enjoy:

Pie is one of my top three favorite dessert recipes. Add custard, and I am all in. I am game for any custard dessert like this Old-Fashioned Peanut Butter Custard Pie and of course, the classic Pecan Pie that has a delicious custard center. For more old fashioned pies try mom’s classic cherry pie, or this gingersnap pumpkin pie.

To make this pie even more delicious, try my Whipped Cream Recipe – which comes together in minutes and only has 3 ingredients

Watch this video on how I made this Buttermilk Pie