Buttermilk Pie


Buttermilk Pie is a classic Southern pie recipe that has a sweet baked custard filling. It’s a little bit like a chess pie and it’s so good. If you’re looking for a new pie recipe, try making this one. We love how simple it is to make and how good it tastes!

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slice of pie on plate

I’m the self-proclaimed pie queen (and, well, people think of me that way too since I call myself Crazy for Crust) but until recently I’d never had a buttermilk pie. *hangs head in shame*

I’m so glad I finally decided to make this because it’s so good. It’s kind of unassuming looking but it packs some serious flavor!

What is Buttermilk Pie?

It’s a custard-like pie that originated in the United Kingdom. This southern classic is an old-fashioned custard pie that’s similar to Chess Pie, but different enough that it has it’s own name. I’ve also heard it called Sugar Cream Pie – so many names, one delicious recipe.

In other words, it’s sweet heaven.

buttermilk pie in pie plate with slice missing

What is the best Buttermilk Pie made of?

The best part about this pie is how easy it is to make. It has just a few ingredients and doesn’t need any special equipment. With one bowl and a whisk you can have it into the pie shell in under 10 minutes.

This pie has the following ingredients:

  • Butter
  • Sugar
  • Flour
  • Eggs
  • Buttermilk
  • Lemon Juice
  • Vanilla
  • Nutmeg

If you’re wondering what the difference is between chess pie and buttermilk pie, you’re not the only one. The main difference is that chess pie has cornmeal in it and often uses milk instead of buttermilk. Otherwise they’re very much the same.

A Classic Buttermilk Pie has a custard-like crust with a creamy filling. I find the filling in this pie to be a little closer to that of a pecan pie than a chess pie. A chess pie is more smooth and creamy, where this one has a little bit of texture to it.

The taste is sweet and creamy and perfect paired a pastry crust.

What if you don’t have buttermilk but want to make this pie?

I have a whole post about how to make your own buttermilk! You can do that if needed but since buttermilk is one of the main ingredients I highly recommend buying it at the store and not substituting it.

Buttermilk comes in low-fat and non-fat varieties and I’ve seen it at almost every grocery store (as well as Target and Walmart) so it shouldn’t be hard to find.

slice of pie on plate

What crust goes best with custard pie?

You can use a graham cracker crust if you want, but the traditional crust is a regular pie crust.

There’s no need to preface the pie; it’s in the oven long enough that the crust will bake up just fine. I suggest using a pie shield (or covering the edges with foil) so they don’t brown too much.

Is Buttermilk Pie supposed to be runny?

No, it’s not. If it’s runny there’s a good chance it wasn’t baked long enough.

When this pie is done baking, you’ll notice three things:

  1. The top will be dark golden brown, like a creme brûlée.
  2. The top will look a bit puffed.
  3. The center will be a teeny bit jiggly, but not wet or runny looking.

Another reason it’s runny could be because you didn’t let it cool enough. Make sure the pie is completely cool before slicing. I even recommend chilling it first.

The pie does weep a bit overnight, but it shouldn’t be runny.

Can you freeze this pie?

Yes! Learn how to freeze desserts. Mine is in the freezer for the holiday!

slice of buttermilk pie on white plate

If you like this pie, try some of my other favorite classic pies:

Serve this pie after dinner:

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

Buttermilk Pie

Buttermilk Pie is an old fashioned classic southern pie recipe! This easy pie recipe takes no time at all and is a sweet and creamy pie similar to a chess pie recipe!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 10 slices
Serving Size 1 slice


  • 1 9-inch pie crust , from scratch or a refrigerated pack of two
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°F.
  • Place pie crust in a pie plate and crimp edges as desired. Chill while you make the filling.
  • Whisk the rest of the ingredients together in a large mixing bowl.
  • Place pie crust on a cookie sheet. Fill with filling. Place strips of foil around the edges of the crust or use a pie crust shield.
  • Place pie in the oven and bake for 45-55 minutes, or until the top is golden brown (it looks like creme brûlée on top) and only slightly jiggly in the center. Cool completely before slicing.
  • Store, covered, in refrigerator. It slices easiest when it’s been chilled and tastes delicious cold or room temperature!

Nutrition Information

Serving: 1slice | Calories: 332kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 127mg | Potassium: 70mg | Fiber: 1g | Sugar: 31g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword pie
collage of buttermilk pie recipes

A classic Buttermilk Pie is the perfect custard pie recipe! It’s an easy old fashioned pie with a sweet creamy filling that pairs perfect with a pastry crust.

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1 CommentLeave a comment or review

  1. I have made Buttermilk Pie for many, many years and everyone loves it, I put chopped pecans on the bottom and carefully pour custard over them, delicious.