Are you looking for a simple, elegant, and utterly delicious dessert that is a true taste of classic, old-fashioned Southern baking? It’s time to discover the simple magic of a from-scratch Buttermilk Pie. With its sweet, tangy, and impossibly smooth custard filling that bakes up with a beautiful, crackly, golden-brown top, this is a forgotten classic that truly deserves a comeback on every holiday table.
This isn’t just a recipe; it’s a guide to mastering a beloved piece of American culinary history. The secret to this pie’s unique texture lies in leavening the custard with fluffy, whipped egg whites, which creates a filling that is wonderfully light and almost soufflé-like. Nestled in a crisp, flaky, blind-baked crust, this pie is a masterpiece of simple ingredients and time-honored technique.
Table of Contents
Table of Contents
Recipe Overview: A Forgotten Southern Classic
What makes this Buttermilk Pie so special and unique is its incredible texture and its perfectly balanced, tangy-sweet flavor. Often described as a heavenly cross between a crème brûlée, a lemon tart, and a cheesecake, the filling is unlike any other. The recipe uses a classic, foolproof technique of folding stiffly whipped egg whites into a rich buttermilk custard base. This is the secret that gives the pie its signature light, airy texture and helps it to bake with a beautiful, thin, sugary crust on top. It’s a stunning and sophisticated dessert that is perfect for Thanksgiving or any special occasion.
| Metric | Time / Level |
| Total Time | 2 hours (plus chilling and cooling) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Intermediate |
| Servings | 8 slices |
The Essential Ingredients for This Classic Pie
This recipe uses a handful of simple, classic ingredients to create a truly spectacular result.
- The Pie Crust: The flaky, sturdy vessel for our delicious custard.
- A Blind-Baked Shell: It is absolutely crucial that you start with one 9-inch pie shell that has been fully pre-baked, or “blind-baked,” and cooled. This is the only way to ensure your bottom crust will be perfectly crisp and golden, and not soggy under the wet custard filling. The recipe notes that a crust made with lard is a fantastic, extra-flaky choice.
- The Light & Tangy Custard Filling:
- Buttermilk: The star of the show! A good quality, full-fat buttermilk is essential. Its signature acidity provides a wonderful, bright tang that perfectly balances the sweetness of the sugar and the richness of the butter and egg yolks.
- Whipped Egg Whites: This is the secret to the pie’s unique, light texture. We whip the egg whites separately to stiff, airy peaks and then gently fold them into the custard base. This is what leavens the pie and gives it a wonderful, almost soufflé-like consistency.
- Butter, Sugar, and Egg Yolks: A classic creaming of room temperature butter, sugar, and rich egg yolks creates the rich, flavorful foundation of our custard.
- Lemon Juice & Rind: A touch of fresh lemon juice and zest beautifully enhances and brightens the natural tang of the buttermilk.
Step-by-Step to the Perfect Buttermilk Pie
Making this elegant pie is a rewarding process. Follow these detailed steps for a perfect, show-stopping result.
Part 1: Prepare Your Blind-Baked Pie Crust
Before you begin, you will need one 9-inch pie crust that has been fully blind-baked until it is a deep golden brown and completely cooled. This is a non-negotiable step for a crisp crust.
Pro Tip: For an incredibly flaky crust that is a perfect match for this pie, you can use our recipe for The Flakiest Pie Crust Ever (The Secret is Lard!).
Once your crust is ready, preheat your oven to 350°F (175°C).
Part 2: Create the Tangy Buttermilk Custard Base
Step 1: In the bowl of a mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the 8 tablespoons of room temperature butter until it is well creamed.
Step 2: Add the 1 1/2 cups of sugar and continue to cream the butter and sugar together until the mixture is very light and fluffy.
Step 3: Add the 2 egg yolks and blend them in. Then, with the mixer on low, mix in the 3 tablespoons of flour.
Step 4: With the mixer still on a low speed, slowly and gradually pour in the 1 1/2 cups of buttermilk. Finally, mix in the 1 tablespoon of fresh lemon juice and the 1 teaspoon of grated lemon rind. Set this custard base aside.
Part 3: The Secret to a Light Filling – Whipping and Folding the Egg Whites
Step 1: In a separate, very clean, large bowl, whip the 2 egg whites with a pinch of salt until they form stiff peaks.
Pro Tip: The secret to a light and airy pie is to gently fold, not stir, the whipped egg whites into the custard base. This preserves all the beautiful air that you have whipped into them.
Step 2: Take about one-third of the whipped egg whites and add them to the bowl with the buttermilk batter. Gently fold them in with a rubber spatula. This will “lighten” the base.
Step 3: Add the remaining egg whites in two more additions, gently folding after each one until no white streaks remain.
Part 4: Bake to Golden Perfection
Pour the finished, light, and airy filling into your completely cooled, pre-baked pie crust.
Sprinkle the top of the pie with 2 grates of fresh nutmeg.
Bake for 40 minutes, or until the top of the pie is a beautiful golden brown and the filling looks firm and set.
Let the pie cool completely on a wire rack before slicing and serving. Serve at room temperature.
The Best Classic Old-Fashioned Buttermilk Pie
A classic recipe for a traditional Southern Buttermilk Pie. This dessert features a sweet and tangy custard filling with a texture similar to a chess pie or a creamy custard. The filling is made by creaming butter and sugar, then adding egg yolks, flour, buttermilk, and lemon. Stiffly beaten egg whites are then folded into the batter to create a lighter, more airy texture. The custard is poured into a pre-baked (blind-baked) pie crust and baked until golden brown and firm.
- Prep Time: 20 minutes
- Cook Time: 40 minutes (plus crust baking time)
- Total Time: 4 hours (includes crust baking and cooling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (9-inch) pie crust, preferably made with lard, blind-baked
- 8 tablespoons (1 stick) butter, room temperature
- 1 1/2 cups sugar
- 2 large egg yolks
- 3 tablespoons all-purpose flour
- 1 1/2 cups buttermilk
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon rind
- 2 large egg whites
- 2 grates fresh nutmeg
Instructions
- Preheat the oven to 350°F. Prepare one blind-baked 9-inch pie crust and set it aside.
- In a mixer with a whisk attachment, cream the room-temperature butter until smooth. Add the sugar and continue to cream until the mixture is light and fluffy.
- Add the egg yolks and blend them in, then mix in the flour.
- With the mixer on a low speed, slowly pour in the buttermilk, followed by the lemon juice and lemon rind.
- In a separate, clean bowl, whip the egg whites to stiff peaks.
- Gently fold the stiffly beaten egg whites into the buttermilk batter in three additions.
- Pour the final filling into the blind-baked pie crust.
- Sprinkle the top with freshly grated nutmeg.
- Bake for 40 minutes, until the top is golden brown and the filling looks firm.
- Let the pie cool completely to room temperature before slicing and serving.
Notes
- This recipe requires a pre-baked, or ‘blind-baked’, pie shell.
- Folding in stiffly beaten egg whites is a key step that gives the custard filling a lighter, almost souffle-like texture.
- The pie needs to cool completely before serving to allow the custard filling to fully set.
- The recipe specifically recommends a pie crust made with lard for the most traditional flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450-550
- Sugar: 45-55 g
- Sodium: 300-400 mg
- Fat: 22-28 g
- Saturated Fat: 14-18 g
- Trans Fat: 0 g
- Carbohydrates: 55-65 g
- Fiber: 1-2 g
- Protein: 6-8 g
- Cholesterol: 120-150 mg
Storage and Make-Ahead Tips
A Buttermilk Pie is a fantastic make-ahead dessert for a holiday or dinner party.
- Make-Ahead: You can bake this pie completely up to 2 days in advance. Let it cool completely, then cover it loosely with plastic wrap and store it in the refrigerator. The flavors will actually meld and become even more delicious overnight.
- Storage: Store any leftover pie, covered, in the refrigerator for up to 4 days.
- Serving: For the absolute best flavor and texture, be sure to remove the pie from the refrigerator and let it sit out at room temperature for about 30-60 minutes before serving.
For more recipe follow my Pinterest account
Creative Recipe Variations
This simple and elegant pie is a wonderful base for your own delicious and creative twists.
- Add a Warm Spice Blend: In addition to the nutmeg on top, you can add 1/4 teaspoon of ground cinnamon or a pinch of ground cardamom to the filling along with the flour for a warmer, more complex spice flavor.
- Make it a Brown Butter Buttermilk Pie: For an incredible, deep, nutty, and sophisticated flavor, you can brown your 8 tablespoons of butter first. Simply melt it in a light-colored saucepan and cook it until the milk solids turn a toasty brown and it smells nutty. Let the brown butter cool and solidify back to a soft, room temperature consistency before you cream it with the sugar.
- Serve with a Fresh Fruit Topping: While this pie is stunning on its own, it is also absolutely delicious served with a simple fresh berry sauce or some lightly sweetened, macerated peaches in the summertime.
Enjoy a True Taste of Southern Tradition!
You’ve just created a truly special, show-stopping dessert that is the very definition of classic, old-fashioned comfort. This beautiful Buttermilk Pie, with its silky, tangy custard and its crisp, flaky crust, is a rewarding baking project that is guaranteed to impress. It’s a timeless treat that proves that sometimes, the most simple ingredients create the most elegant results.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is ready to master a Southern classic!
Frequently Asked Questions (FAQs)
Q1: What does a classic Buttermilk Pie taste like?
A Buttermilk Pie has a unique and absolutely delicious flavor! It is very sweet, but this sweetness is perfectly balanced by a wonderful, bright tanginess from the buttermilk and the lemon juice. The texture is a rich, smooth, and creamy custard that is much lighter and airier than a dense cheesecake. Many people say it tastes like a combination of a crème brûlée and a lemon chess pie.
Q2: What is the secret to the light and fluffy texture of this pie?
The secret is the whipped egg whites! By whipping the egg whites separately to stiff peaks and then gently folding them into the custard base, you are incorporating a huge amount of air into the filling. This is what leavens the pie as it bakes, making it puff up beautifully and giving it a wonderfully light, airy, and almost soufflé-like texture when it cools.
Q3: Can I make this pie ahead of time for a holiday?
Yes, this is an absolutely perfect make-ahead dessert! You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days. In fact, the flavor is often even better on the second day after the flavors have had time to meld.
Q4: Do I have to blind-bake the crust first? Yes, for this style of pie, it is absolutely essential.
. A wet, liquidy custard filling like this one will turn an unbaked pie crust into a pale, gummy, and soggy mess. By fully pre-baking the crust until it is a deep golden brown and completely crisp, you are creating a sealed, sturdy vessel that will stay perfectly crisp even after it is filled and baked again.
Q5: My pie cracked on top. What did I do wrong?
A crack in a custard pie is usually caused by it being slightly overbaked, or by it cooling down too quickly. Be sure to pull the pie from the oven when the filling looks firm, and let it cool down gradually at room temperature. But don’t worry—the beautiful, thin, sugary crust that naturally forms on top of a buttermilk pie is often naturally a little bit crackly, which is part of its rustic charm!