Southern Buttermilk Pie

Unlike our gooey peach cobbler, festive bourbon balls, and classic caramel cake, buttermilk pie is an old-fashioned Southern dessert that doesn't quite get the attention it deserves. With a simple ingredient list, a fantastic history, and an irresistible flavor, you'll want to add buttermilk pie to your table the next time you host company.

Learn how to make our classic Buttermilk Pie, one of our favorite forgotten pies of the South.

What Is Buttermilk Pie?

Light and silky smooth, buttermilk pie is a creamy, custard-based pie that hails from an era of "desperation pies" (also known as "make-do pies"). As penny-pinchers and rationers during the Depression and World War II, Southern women worked with what they had, making pies with common ingredients like vinegar and green tomatoes instead of citrus fruit or crisp apples. These vintage pies feature simple but hard-working fillings, with a mixture of pantry staples taking the lead.

Buttermilk vs. Chess Pie

Chess pie typically includes either vinegar or cornmeal in the filling, often both, while custard pie skips the buttermilk altogether and often opts for a dash of nutmeg. In contrast, buttermilk pie gets its signature tangy flavor from buttermilk, a splash of lemon juice, and a hint of vanilla.

While some confuse buttermilk pie with chess pie and custard pie, each has a distinct personality, and this buttermilk pie recipe proves it.

Ingredients for Buttermilk Pie

Because this recipe was created during tough times, this ingredient list is pretty lean. But each one is important.

• Sugar: For sweetness and helps form the custard, the foundation of this pie.
• All-purpose flour: Some buttermilk pies use cornmeal instead, but flour helps to thicken up the pie's custard filling.
• Eggs: You'll need three large eggs. They add richness and creaminess to the custard.
• Buttermilk: Whole buttermilk is ideal for the best flavor and texture.
• Butter: Adds richness and flavor. We suggest using unsalted butter, but salted will work, too
• Lemon zest: The floral, citrusy zest elevates the flavor of the pie.
• Lemon juice: Lemon juice helps the custard set more easily. You can use either fresh or bottled, but fresh lemon juice has a better flavor.
• Vanilla extract: An essential baking ingredient, vanilla extract rounds out the flavor of the whole pie. You could use other extracts if you wanted, such as almond or lemon.
• Pie crust: We recommend our Perfect Pie Crust, because, well, it's perfect. But you could also use pre-made crust.
• Garnishes: Get creative! Whipped cream with berries is classic, but you could go simple with a dusting of powdered sugar. Candied nuts or seeds would be nice at the holidays.

What Does Buttermilk Pie Taste Like?

Sweet and slightly tangy, buttermilk pie is loved for its simplicity. The filling has a creamy and smooth texture, comparable to crème brûlée.

The combination of flaky pie crust with rich, custardy filling is an instant winner. Lemon zest and vanilla extract make up the predominant flavors.

How To Store Southern Buttermilk Pie

Buttermilk pie should be kept in the fridge in an airtight container to prevent spoilage and is best for three to four days after baking.

Freeze any leftover buttermilk pie by tightly sealing it in an airtight zip-top bag or container. Pies stored in the freezer are best kept for two months. To defrost, place in the refrigerator overnight. Reheat leftover pie in the oven at 325°F to warm.

Can you freeze buttermilk pie?

Yes, you can freeze buttermilk pie, and it will hold great in the freezer. Wrap the whole pie or slices first in storage wrap, then aluminum foil. (Be sure to label and date it so you know what it is.) Freeze for up to 3 months, and thaw overnight in the fridge.

Editorial contributions by Alexandra Emanuelli.