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One of the creamiest mixtures of gooey sour and sweet, this Southern buttermilk pie, like this Buttermilk Pound Cake, is a family staple meant for every dinner gathering and holiday. If your heart beats crazy for creamy pies, have a look at my Kool-Aid Pie, Atlantic Beach Pie, and Southern Egg Pie!

A slice of Southern buttermilk pie on a white plate with a fork ready to serve.

What is the History of Southern Buttermilk Pie?

Would y’all believe me if I said that this creamy, filling pastry was a result of barren fruit trees, random pantry items, and improvising? Now, I love fruit just as much as the next girl (which you can probably tell with my Apple Pie and Banana Pudding Pie, and various others) but thank goodness, there was no fruit in the season when this pie was created! 

Smart southern settlers and farmers often used common, everyday ingredients to stretch recipes with less waste. Buttermilk happened to be one of those victorious ingredients lying around in abundance, especially in states like Texas. 

Toss a well-known, distinctly flavored ingredient like buttermilk into a regular run-of-the-mill flaky pie and there you have it. A southern classic for the ages born overnight.

Southern Buttermilk Pie

One of the creamiest mixtures of gooey sour and sweet, this Southern buttermilk pie is a family staple meant for every dinner gathering and holiday.


  • 1/2 cup unsalted butter melted
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature and beaten
  • 2 tsp vanilla extract
  • 2 tbsp all purpose flour
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1 cup buttermilk room temperature
  • 1 8 inch pie crust


  • Preheat oven to 400°F.
  • Add butter and sugar to bowl of your stand mixer and beat together until light on medium speed for about 5-6 minutes.
  • Add the eggs and vanilla paste in increments and mix together until incorporated.
  • Next add flour, cornstarch and salt then buttermilk and mix until well combined.
  • If using a pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
  • Pour pie filling into pie crust shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 60-70 additional minutes then turn off the oven and allow to sit in oven for 30 minutes. Pie should turn a nice golden brown and a knife inserted should come out clean. If you find that the crust is browning too quickly, add a pie shield or foil on the outside halfway through the bake.


It is essential that all of your ingredients are room temp so that the pie sets up properly.


Serving: 1g | Calories: 400kcal | Carbohydrates: 52g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Sugar


By uvu44

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