Southern Buttermilk Pie 

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Golden, smooth, custardy, and lightly tangy — exactly like your photo.

Buttermilk pie is a beloved Southern classic known for its simplicity, deep flavor, and irresistible texture. A good buttermilk pie has a velvety filling that sets firm but jiggles slightly, and the top becomes golden and crackly, almost like brûléed sugar. This recipe delivers all of that, along with a flaky crust that holds the rich filling perfectly.

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INGREDIENTS

🥧 For the Pie Crust (optional if using store-bought)

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • ½ cup cold unsalted butter (cubed)
  • 3–5 tablespoons ice water

🍮 For the Buttermilk Custard Filling

  • 1 ½ cups buttermilk
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, melted
  • 3 large eggs (room temperature)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice (optional but recommended)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon nutmeg (classic) OR cinnamon (optional)
  • Pinch of salt

🥣 

STEP 1 — PREP THE PIE CRUST

If using a ready-made pie shell, skip to Step 2.

  1. In a bowl, mix flour, salt, and sugar.
  2. Add cold butter cubes and cut into the flour using your hands or a pastry cutter.
    • Stop when mixture looks like coarse crumbs (pea-sized).
  4. Add ice water one tablespoon at a time until dough forms.
  5. Shape into a disk, wrap, and refrigerate for 1 hour (important for flakiness).
  6. Roll out the dough on a floured surface and place into a 9-inch pie dish.
  7. Crimp the edges like the photo.
  8. Chill crust 10 minutes to prevent shrinking.

🔥 

STEP 2 — PREHEAT AND PREP

Preheat oven to 350°F (175°C).

Place oven rack in the center.

The even heating is what creates the golden top you see.

🍮 

STEP 3 — MAKE THE CUSTARD FILLING

This custard-style filling is extremely simple but results in the smooth, amber-colored layer shown in your image.

  1. In a large bowl, whisk the melted butter and sugar until well blended.
  2. Add the eggs and whisk until smooth (but don’t overbeat).
  3. Add vanilla, lemon juice, nutmeg/cinnamon, and salt.
  4. Sprinkle in the flour and whisk gently.
  5. Slowly add the buttermilk while whisking.

The batter should be creamy, pale yellow, and slightly thinner than pudding.

The flour helps the pie set softly without becoming runny.

🥧 

STEP 4 — ASSEMBLE THE PIE

  1. Place the chilled crust on a baking sheet (to prevent spills).
  2. Pour the buttermilk filling into the crust.
  3. Let the pie sit 1 minute to release air bubbles.

Tip: The smoother the batter, the cleaner the top will bake.

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STEP 5 — BAKE THE PIE

Bake at 350°F (175°C) for 45–60 minutes, depending on your oven.

✔ You’ll know it’s done when:

  • The center is set but still slightly jiggly
  • The top becomes golden brown
  • The filling puffs up slightly
  • A crackly sugar crust forms (like in your picture)

The pie in your image has that signature caramelized top, which forms naturally as the sugar and butter cook together.

If the crust browns too fast, cover edges with foil.

🧊 

STEP 6 — COOLING (Important!)

Let the pie cool at room temperature for 2–3 hours.

Do NOT cut while hot — the filling needs time to set.

As it cools, the custard will:

  • Thicken
  • Deepen in color
  • Set into that smooth layer you see
  • Form a slightly crisp sugary top

After cooling, the texture becomes dense, rich, and sliceable.

🍽 

STEP 7 — SERVE

Cut with a sharp knife and lift gently — the filling is delicate but stable.

Serve:

  • Warm
  • Room temperature
  • Or chilled

The version in your image looks like it’s served room temperature, which is ideal for clean slices.

🌟 TASTE & TEXTURE (to match your photo)

Your pie’s appearance tells us the following characteristics:

  • Amber-orange custard base → achieved by buttermilk + butter + slow baking
  • Crunchy golden top → result of sugar caramelizing
  • Smooth but firm slice → means the filling was baked just right
  • Traditional crimped crust → classic Southern style

This recipe recreates exactly that.

💡 PRO TIPS FOR PERFECT RESULTS

✔ Tip #1 — Use real buttermilk

Not milk with lemon juice — real buttermilk gives the signature tang and texture.

✔ Tip #2 — Don’t overmix the eggs

Too much air = cracked top.

✔ Tip #3 — Bake slowly

Rushing = soupy center or uneven browning.

✔ Tip #4 — Use room-temperature eggs

They blend better.

✔ Tip #5 — Flour is your friend

It stabilizes the custard.

✔ Tip #6 — Add lemon juice

It keeps the pie bright and prevents overly sweet flavor.

🍯 VARIATIONS

1. 

Traditional Chess Pie Version

Add 2 tablespoons cornmeal.

This gives a grainy texture and deeper color.

2. 

Brown Butter Buttermilk Pie

Brown the butter before mixing — adds nuttiness.

3. 

Coconut Buttermilk Pie

Fold in ¾ cup shredded coconut.

4. 

Spiced Buttermilk Pie

Increase nutmeg + cinnamon, add pinch of clove.

5. 

Lemon Buttermilk Pie

Increase lemon juice to 3 tablespoons + add zest.

🧊 STORAGE

Room Temperature

Up to 24 hours (covered).

Fridge

Up to 4 days.

Freezer

Up to 2 months.

Wrap tightly and freeze slices individually.

To serve, thaw in fridge overnight.

🥧 FINAL NOTES

This recipe produces a pie almost identical to the one in your photo — richly golden, thick, smooth, with a custard-like center that slices perfectly. The sugary top gives a light crunch when cut, and the filling is sweet but balanced by the tang of buttermilk and lemon.

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