Buttermilk Pie Recipe


4.97 from 57 votes
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Buttermilk Pie is a classic pie recipe well loved for generations in my family. A custardy pie that comes together quickly and easily with a light texture and a slightly tangy flavor.

Buttermilk pie on a wooden table.

Similar in texture to a Chess Pie, this Buttermilk Pie recipe uses simple ingredients found in most southern kitchens. It has a delicious yet sweet and tangy taste with a light and silky texture. I love to make it for special family suppers and holiday desserts. It’s an impressive yet simple-to-make pie that everyone enjoys!

Buttermilk Pie Recipe

I use buttermilk in so many recipes, especially in baking, but it really shines in this delicious yet oh-so-easy pie. But, if you aren’t a buttermilk lover, don’t fret, this pie doesn’t taste like buttermilk. Buttermilk pie has a tender, tangy texture that just works perfectly in a good, flaky pie crust.

Slice of buttermilk pie on a white plate.

Buttermilk Pie Variations

Buttermilk pie can have many variations: add pecans to the top, a dollop of homemade whipped cream, or a drizzle with a bit of blackberry syrup when serving. But honestly, there is nothing better than a slice of this pie, a cup of coffee, or a glass of sweet tea.

Buttermilk pie on a white plate with a bite on fork.

This pie makes a great addition to the holiday dessert buffet with its light, comforting taste.

I’m not calling it a light as in low-calorie pie, I’m just saying it tastes light. It doesn’t have a heavy texture or taste and you usually don’t feel “stuffed” after eating it.

Overhead photo of pie on a wooden table.

Just look at that flaky pie crust and the golden top of this amazing pie! It’s so impressive to serve to guests for a special dinner and always a hit on holiday dessert tables.

Buttermilk pie in a homemade pie crust.

Can You Use Graham Cracker Crust for Buttermilk Pie?

As an option, you can make this with a pre-baked graham cracker crust. Just follow the directions for making my Simple Graham Cracker Crust Recipe. Pre-bake your crust according to the directions for Baked Graham Crust. Once the pie ingredients are mixed, pour into the pie crust and bake the pie for 45-50 minutes.

Since it is so easy and elegant, it makes the perfect pie to serve anytime—no need to save this beauty just for the holidays.

Bite of buttermilk pie on a fork.

Storage Tips

To Store. Cover tightly with wrap and refrigerate for three to four days after baking.

To Freeze. Store in an airtight, freezer-safe container for up to two months. Thaw in the refrigerator to serve.

Here’s my Buttermilk Pie recipe. I can’t wait to hear how you love it.

Buttermilk Pie Recipe

4.97 from 57 votes
Buttermilk Pie is a classic, traditional pie in the south. Buttermilk Pie is a custardy pie that comes together quickly and easily.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8



  • Preheat oven to 350º F.
  • Mix together eggs, granulated sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest, and salt until well-combined. Pour into the unbaked pie crust and bake for 45-50 minutes until set and golden brown.
  • Remove from the oven and allow to cool prior to slicing.
  • Store in the refrigerator.


Optional Pre-baked Graham Cracker Crust:
Follow directions for Baked Pie Crust in the Simple Graham Cracker Crust Recipe. Set aside.  Once all the ingredients for the pie are mixed, pour them into the pie crust. Bake for 45-50 minutes or until set and golden brown. 
Storage Tips:
To Store. Cover tightly with wrap and refrigerate for three to four days after baking.
To Freeze. Store in an airtight, freezer-safe container for up to two months. Thaw in the refrigerator to serve.


Calories: 470kcal | Carbohydrates: 52g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 196mg | Potassium: 103mg | Fiber: 1g | Sugar: 33g | Vitamin A: 506IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Collage photo of buttermilk pie.

From the Add a Pinch recipe archives. Originally published in 2013.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.97 from 57 votes (7 ratings without comment)

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Recipe Review


  1. Carol J. says:

    5 stars
    This is an excellent, easy little pie. To all the folks commenting that Buttermilk Pie doesn’t have lemon juice in it: all recipes don’t need to be identical. I’ve lived in SC my entire life, as did my grandmother, and she always added a little lemon juice to cut the fatty richness. Stop being so set in your ways and try something before you rant about it. It’s just pie, lighten up.

    1. Robyn Stone says:

      Thank you, Carol. I have lived in Georgia all my life and this is the way my mother and Grandmother made their buttermilk pies, too.

  2. Pam Hull says:

    Buttermilk pie does NOT have ANY lemon juice whatsoever!

    1. Robyn Stone says:

      Hi Pam,
      My recipe for buttermilk pie does include lemon juice and lemon zest.

    2. Carol J. says:

      5 stars
      You do understand that not all recipes are identical, correct?