Classic Southern Buttermilk Pie Recipe

Who doesn’t want a buttermilk pie that is tangy in flavor and has a different sense of taste that no other custard-style pie can match? We can call it a mix of vanilla custard, lemon pie and a light cheesecake but trust us it tastes delicious.


Prepared dough for a single 9-inch crust pie

  • Three Eggs
  • One teaspoon vanilla extract
  • Half cup unsalted butter at room temperature
  • One and a half cups of white sugar
  • Three tablespoon flour
  • One-fourth of cup of kosher salt
  • One-eighth of a cup of freshly grated nutmeg
  • Zest from a single lemon
  • Juice from a single lemon
  • 1 cup buttermilk


  • First of all, preheat the oven to 350 degrees f
  • Now make a roll of the dough that fits into the dish. Transfer this dough to the pie dish. You should trim the excess of the dough hanging out from the dish. Make a sharp hole in the bottom and sides of the crust with a fork. Place parchment sheet paper into the crust.
  • Bake for fifteen minutes. The next step is to remove the dish from the oven and allow the crust to cool down.
  • Now, add the butter in a mixing bowl and add sugar to it. Mix them together and add flour and salt. Mix the ingredients until combined. Now we will add 3 eggs and whisk the mixture until it is smooth.
  • Now pour the vanilla extract and add nutmeg, lemon juice, zest of lemon and buttermilk. Whisk all the ingredients and pour into the shell.
  • Bake until the pie is golden brown and after it is ready to refrigerate until chilled for 1-2 hours.

I hope you found the process easy and worth making. It’s a simple dish with a complex taste. Do tell us if you liked it.

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