If you’re craving a dessert that’s pure comfort and takes you back to simpler times, this Rich & Creamy Buttermilk Pie is exactly what you need. With its silky-smooth filling and irresistible old-fashioned flavor, every bite feels like a warm hug. This pie comes together in about an hour and fifteen minutes from start to finish—most of which is hands-off baking and cooling time! It’s as easy as it gets, making it the ideal treat for busy weeknights or a last-minute sweet fix. One slice and you’ll understand why this recipe is adored by so many.

Why You’ll Love This Recipe

Effortless and Quick: The simple mixing method (no mixer required!) means you can have the pie in the oven within 20 minutes.
Old-Fashioned Flavor: Buttermilk pie is a Southern classic, and its creamy, slightly tangy custard strikes the perfect balance of sweet and tart.
Versatile: Perfect for every occasion—serve it chilled on a summer evening or alongside coffee for a cozy winter dessert.
Family-Friendly: There’s nothing in here to frighten off picky eaters—just pure, comforting flavor that everyone enjoys.

Ingredients You’ll Need

Gather up these pantry basics and a few little extras—each one plays a key role in the pie’s distinct character:

Granulated Sugar: Sweetens the filling and helps create that signature golden top.
All-Purpose Flour: Adds body so the custard sets up soft, not runny.
Salt: Just a pinch offsets the sweetness and rounds out the flavors.
Eggs & Egg Yolk: Essential for structure and richness; the extra yolk ensures extra creaminess.
Unsalted Butter (melted): Gives the filling its luscious, melt-in-your-mouth texture. Salted butter works in a pinch, just dial back the added salt.
Pure Vanilla Extract: Vanilla is non-negotiable for that classic bakery aroma.
Lemon Extract: Brightens up the custard, adding a delicate citrusy twist.
Coconut Extract: Optional, but a drop or two creates a subtle, almost undetectable depth that makes people say, “What’s that delicious flavor?”
Buttermilk (warmed): The star of the show—its subtle tang sets this pie apart.
Unbaked Pie Shell (chilled): Use your favorite homemade pie crust or a store-bought shell for convenience. Either way, keep it cold for the best texture.

Note: The extracts can be adjusted to suit your taste. Don’t be afraid to play around!

Variations

This pie is endlessly adaptable. Here are some easy ways to make it your own:

Citrus Zest: Add a bit of freshly grated lemon or orange zest for extra zing.
Brown Sugar Swap: Substitute half the granulated sugar with light brown sugar for a hint of caramel flavor.
Crust Twist: Try a graham cracker crust or even a shortbread crust for added texture and sweetness.
Dairy-Free: Use plant-based butter and your favorite non-dairy buttermilk substitute—just make sure it’s thick and tangy!
Nutty Addition: A handful of chopped pecans or coconut flakes sprinkled over the top before baking adds crunch and flavor.

Experiment and find your signature version!

How to Make Rich & Creamy Buttermilk Pie

Here’s a step-by-step guide so you can follow along without any stress:

Step 1: Preheat & Prep

Heat your oven to 350°F. Place your cold, unbaked pie shell in a pie dish and pop it back into the fridge until you’re ready to fill it—keeping the crust cold is key!

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the sugar, flour, and salt. If you want the silkiest texture possible, sift them first. Set the bowl aside.

Step 3: Whisk the Eggs

In a separate large bowl, whisk the eggs and egg yolk until their color is uniform and the mixture is slightly frothy. This will give your pie a beautiful, even texture.

Step 4: Bring It All Together

Gradually whisk the dry mixture into the eggs until everything is smooth. Next, add the melted butter and all extracts, whisking until well combined.

Step 5: Add the Buttermilk

Gently stir in the warm buttermilk. Mix just until everything is incorporated and there are no streaks. If the batter looks a bit foamy, let it settle for a couple of minutes.

Step 6: Fill & Bake

Pour the batter into your chilled pie shell. Put the pie on the lower rack of your oven and bake for 25 minutes. Then transfer it to the middle rack and bake for another 25 minutes. The edges should be set but the center will have the slightest jiggle—don’t overbake!

Step 7: Cool & Finish

Let the pie cool on a rack for 2–3 hours until the pan is no longer hot underneath. For the perfect slice, refrigerate for at least two more hours so it fully sets.

Your patience will be rewarded!

Serving

Serve slices chilled or at room temperature, with a dollop of whipped cream and fresh berries, if you want to dress it up.

Pro Tips for Making the Recipe

Warming the Buttermilk: Take the chill off before adding, as cold buttermilk can make the butter seize and create a lumpy batter.
Don’t Overbake: The pie should tremble slightly in the middle when you take it out—think of it like a cheesecake.
Room Temp Ingredients: Bringing eggs, buttermilk, and butter to room temperature helps everything combine smoothly.
Rest is Key: Allowing the pie to chill completely ensures you get picture-perfect slices that hold together.
Sift the Dry Ingredients: This optional step gives the custard the creamiest texture imaginable.

How to Serve

This pie really shines on its own, but here are a few serving ideas to make it unforgettable:

Classic: Enjoy a naked slice, savoring the subtle tang and creamy filling.
With Whipped Cream: Add a cloud of lightly sweetened whipped cream for old-school diner vibes.
Fresh Berries: Scatter raspberries, strawberries, or blueberries on top for an elegant, fresh contrast.
Coffee’s Companion: This pie pairs beautifully with coffee or strong tea—ideally with friends or family gathered around.
Add Crunch: A sprinkle of candied nuts or toasted coconut before serving is a game-changer!

Make Ahead and Storage

Storing Leftovers

Cover leftover pie tightly with plastic wrap or foil and keep it chilled in the fridge. It will stay delicious for up to five days.

Freezing

Want to make the pie ahead? No problem. Once completely cooled, wrap individual slices or the whole pie in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

Buttermilk pie is at its best cold or at room temperature, but if you prefer it warm, pop a slice in the microwave for 10–15 seconds. Just don’t overheat—nobody wants rubbery custard!

FAQs

Can I use store-bought pie crust?
Absolutely. Store-bought crusts are perfectly fine and save even more time. If you have a favorite homemade crust, use it! Just remember to chill it before filling.

What can I substitute for buttermilk?
If you don’t have real buttermilk, you can “make” some by mixing whole milk with a tablespoon of lemon juice or vinegar. Let it sit for five minutes before using. It won’t be quite as tangy, but it works in a pinch.

Why is my pie runny in the middle?
If your pie is too soft, it likely needs a little more time to finish setting. Don’t slice until thoroughly cooled and chilled—it should be just set when you gently nudge the pan.

Can I make this pie ahead for holidays or parties?
Yes! This pie is an entertainer’s dream since it actually improves as it chills. Make it a day in advance and keep it refrigerated until ready to serve.

Final Thoughts

If you’ve never made buttermilk pie before, now’s the perfect time. This recipe is quick, absolutely foolproof, and guaranteed to win hearts at your table. Let the simple, old-fashioned flavors turn even a regular night into something special. Gather your ingredients, blend them with intention, and savor every creamy bite—you’ll be looking for an excuse to bake it again. Give it a try and see just how delightful homemade pie can be!

Rich & Creamy Buttermilk Pie Recipe