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 slight tangy flavor.

Buttermilk Pie | ©addapinch.com

Similar in texture to a Chess Pie, the Buttermilk Pie uses simple ingredients found in most southern kitchens.


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.

Buttermilk Pie | ©addapinch.com

Buttermilk pie can have so many variations, add pecans to the top, drizzle with a bit of blackberry syrup when serving. But honestly, there is just nothing better than a slice of buttermilk pie and a cup of coffee or a glass of sweet tea.


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

Buttermilk Pie | ©addapinch.com

Hey, I’m not calling it a light as in low-calorie pie, I’m just saying it tastes light. It doesn’t leave you feeling like you’ve stuffed yourself to the point you look like the Macy’s Thanksgiving Parade balloons.

Buttermilk Pie | ©addapinch.com Buttermilk Pie | ©addapinch.com Buttermilk Pie | ©addapinch.com

Since it is so easy and quietly elegant, it really makes the perfect pie to serve anytime though. No need to save this baby just for the holidays.

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

Buttermilk Pie Recipe

Buttermilk Pie is a classic, traditional pie in the south. Buttermilk Pie is a custardy pie that comes together quickly and easily.
4.88 from 31 votes

Review Recipe

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Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8
Author: Robyn Stone | Add a Pinch


  • 1 (9-inch) Pie Crust Recipe, unbaked
  • 3 eggs
  • 1 1/4 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup butter melted
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • pinch of salt


  • 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.
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Love ya!
Robyn xo


Southern Buttermilk Pie Recipe - 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 slight tangy flavor. // addapinch.com


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

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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79 Comments Leave a comment or review

  1. Buttermilk is like a family member…it’s always here!! It was a staple in our Frigidaire while growing up. My daddy would drink it and mama used it for baking. Mine doesn’t always get used but when it starts to feel heavy I toss it and buy some more! It’s a visual comfort item…it warms my heart to see that waxy cardboard quart of buttermilk sitting in my “icebox”.
    Thank you for sharing the recipe ~ Buttermilk Pie is a Southern classic and I use my Mama Prestwood’s recipe to make mine. I never got to taste hers but I know that my pie is still carrying on a family tradition.

  2. I use my Nana’s recipe – okay, my daughter uses it because they were very close and Nana taught her how to cook. This is also my birthday pie (I don’t have cake) that I have had for the better part of my 50 years on earth. It’s a great dish, isn’t it?

    1. It was what my brother always asked for instead of a birthday cake too! Now living in Indiana, people have tried to tell me shoo-fly “is the same,” but noooooo it’s not.

  3. My mom and I shared a slice of buttermilk pie with strawberries on top at East Side Cafe in Austin a few years ago. It was unbelievably sweet, rich, gooey, delicious, and the strawberries added a nice tart contrast. It’s never something I’ve tried to make at home, but now that might change!

  4. Buttermilk is always in our fridge, such a tasty “secret ingredient” in so many of my dishes, cakes, and pies….glad to see it is getting a little more time in the spotlight, especially with “Southern” cuisine being so popular. It’s about time the rest of y’all caught on….haha! Fun Fact: Buttermilk was the name of Dale Evans’ (Mrs. Roy Rogers!) horse…just sign me “showing my age” but still loving buttermilk!

  5. My mom used to make this pie all the time and when I was younger I swore up and down that I hated it because of the buttermilk. All those years of wasted freshly baked buttermilk pie! So sad 🙂

  6. As a Northerner, I was late to the buttermilk pie game, but I am fully on board since being introduced a few years ago. Better late than never? Gorgeous pie, Robyn!

  7. Lovely pie and the addition of lemon must make it even better. I have always made the bisquick version where it makes it’s own crust, Impossible Pie recipe. I love it when my strawberries are ripe to add as a topping.

    1. Joyce..I have the Impossible Pie recipe..this reminded me of it….I love it because it makes its own crust….Everybody loves it & its so easy!! I make mine in the blender & just pour into pie plate!!

  8. Northern girl here, but I’ve been making buttermilk pie for ages from my Indiana Historical cookbook. It calls for butter the size of a walnut. No vanilla, less sugar, and 3 egg yolks baked in a cornmeal pie crust. I have not made the crust. It
    is very good and enjoyed by all. I pinned your recipe to try.


  9. Hello Robyn.

    I made this pie for Thanksgiving for family. It was so simple because of the way you explained it step by step. It is beautiful. I will let you know how everyone likes it. Thanks again and Happy Thanksgiving:)

  10. Hello Robyn. Just as I thought this was a great addition to my family’s Thanksgiving dinner. I sprinkled chopped pecans on top of the pie and you know pecans add to so many different things. My mom and sisters said that it was very, very melt in your mouth good. Thanks again.

  11. robyn,

    a friend passed on her b-pie recipe several years ago and i made it for my wife and me. similar to yours except (a) 2 cups sugar (gagarama sweet!) and (b) no lemon. naturally, it was somewhat overpowering.

    looking for a different approach, i stumbled upon yours. oh, my! perfect in every way. the lemon renders it so elegant and light yet nicely balanced. i’ve now begun to look at your other recipes to see if this nice touch is everywhere. thank you for loving cooking and for bringing creativity to it.

  12. I was looking for ways to use up the buttermilk I bought for another recipe and stumbled upon this. Well, naturally I had to try it seeing as I am a native Louisianan and have a wicked sweet tooth AND had never had buttermilk pie. Can I just say…I ate the entire pie myself over the course of a week and have been dreaming of making another one ever since! Thanks for this recipe. It might be the perfect dessert!

      1. Hi Starr,
        I have never made this using cornstarch but not sure it would thicken as well as it does with the flour. Sometimes dishes containing butter or an acid like the lemon juice won’t thicken as well with cornstarch. Hope this helps!

  13. I made the pie and used your crust recipe, it was amazing!!!! Soooo delicious! I’m 7 months pregnant and it definitely helped fulfill my buttermilk pie craving.

  14. I grew up in south but I have never made buttermilk pie. When I was visiting Louisville over the winter I had a wonderful chocolate buttermilk pie that I would love to recreate. I would love to try your recipe!

  15. I love the idea of this recipe. I have the flaky crust stuff in my freezer… is there any idea to make a puffy crust something or other instead of the pie crust? As you can tell I’m not really a baker. 🙂

  16. Great recipe. I don’t think I have ever had buttermilk pie before, but this is quite tasty. I like the hint of lemon flavor in this recipe. I followed the pie crust recipe as well, but added a little sugar. I served this with homemade whipped cream and strawberries. Delicious!

  17. Tried it today. My second time doing a pie. I was bit nervous how it was gonna turn out. I used spiced buttermilk instead of buttermilk and organic coconut oil instead of shortening for pastry. I baked it in aluminium cake tin. It turned gorgeous! <3 Loved the result! Kind of tasted like one of my childhood memories of Portuguese tart 😛

  18. Hi, Robyn!
    Last night, I made your buttermilk pie recipe (found on Pinterest). It was sooooooooooooo tasty, but very, very rich.
    So I was wondering – did you mean “1/2 c melted butter” or “1/2 c butter, melted”? Either way, it will remain on my “indulgence recipe list”. Thanks for sharing!

  19. I done this exact recipe, word for word. But, my boyfriend says it taste like a lemon pie. Any tips or suggestions to fix that?

    1. Leave out the lemon zest for sure and then you can start cutting down on the juice. Some people don’t use any lemon in their buttermilk pie.

  20. Robyn – This is so special to me – my youngest son (age 31) loves this pie and I told him just last night I would make one this weekend. My precious mother-in-law, who passed away last year at age 93 always made buttermilk pies. On the way to work this morning I pulled her recipe out of my recipe box to pick up the ingredients. I just saw this email with “Buttermilk Pie” in the subject line from you! Made me smile. Your recipe is like my mother-in-law’s except for no lemon juice or lemon zest. Thanks for always sharing such wonderful recipes.

  21. Just put this in the oven. My pie plate is pretty large, so I doubled the recipe. Not sure if it will take a bit longer to cook, but I set the timer for 55 mins so I can assess it at that point. My great grandma use to make this when I was little. The first go round, I used the lemon and the zest. When I realized that I needed to make more for the size pie plate I have, I didn’t use lemon or zest. Let’s hope it turns out good. If so, it will be one of my additions to my holiday baking.

    1. Hi Lee,
      I hope you enjoy the pie – it’s one of our family favorites that I remember eating throughout the years. I’ve not doubled the recipe for one pie plate, so I’m not sure how much longer it should take to bake. Have a wonderful holiday! Thanks!

  22. Robyn, Can I use the substitute 1 tablespoon of vinegar or lemon juice plus enough milk to make 1 cup of buttermilk? I waste money buying a carton of of buttermilk.

  23. This is soooo good!!  I made it exactly to the recipe, except I didn’t have lemon zest.  We decided we like it best after it has been chilled for a long time.  Definitely a new favorite!  Thanks for sharing!  

  24. Don’t hate me because I changed a little bit of the recipe. I made it with the lemon juice and zest and I love the brightness that it adds but I didn’t have lemons this time so I used fresh oranges and I liked this as well. I also made my own buttermilk from cream. Thank you for the recipe

    1. Hi Jadie,
      The butter should not be on top of pie. I have not ever had that happen when I make this pie. You’ll want to be sure to mix ingredients until butter is completely incorporated in mixture before putting in pie crust to bake. Hope this helps. Thanks!

  25. I currently have this in the oven. I haven’t tried it cooked but I did taste the uncooked filling…wow delish! I can’t wait to try the finished product. I followed the recipe to the T. I did use a frozen deep dish pie crust.

    1. Once cooked and cooled. This is amazing!!! Im actually making another one at I type this. Super yummy!! Thank you

  26. My husband loves pecans so I used this recipe& added chopped pecansthat I had roasted into the pie mix.  Just delicious!  Thank you for the recipe.

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