With its creamy‚ custard-like filling and a hint of tanginess from the buttermilk‚ this irresistible southern Buttermilk Pie is a true crowd-pleaser! A CLASSIC SOUTHERN PIE RECIPE Buttermilk Pie has a wonderful creamy texture and is so easy to make with very few ingredients. Every time I make it‚ I am always surprised at how something can taste so good that can be made so quickly with the simplest of ingredients. Folks who taste this pie for the first time always think it’s going to be too tangy with the buttermilk but it adds a nice creaminess that balances out the overall sweetness of the pie. FREQUENTLY ASKED QUESTIONS:  What does Buttermilk Pie taste like? Buttermilk pie is a delicious dessert that has a unique and distinct flavor. It has a creamy and very slight tangy taste‚ thanks to the buttermilk and lemon. The pie is also delicately sweet‚ with hints of vanilla and of course‚ sugar. The combination of the creamy filling and the flaky crust creates a perfect balance of flavors and textures. Where did Buttermilk Pie come from? As with many classic desserts‚ no one can really pinpoint the origin although quite a number of people and places take credit. While its exact origin is unclear‚ it is believed to have originated in the Southern United States‚ where buttermilk is a common ingredient in many recipes. What’s the difference between Chess Pie and Buttermilk Pie? Chess pie and buttermilk pie are both classic Southern desserts that have a lot in common‚ but there are a few key differences that set them apart. While they both have rich‚ custard-like fillings and flaky pie crusts‚ the main difference lies in the ingredients used to make the filling. A traditional‚ old-fashioned Chess Pie is made with cornmeal and vinegar while you won’t find either of those in a Buttermilk Pie. What’s the difference between Sugar Cream Pie and Buttermilk Pie? Just to make the pie world even more interesting‚ or confusing‚ however you choose to look at it‚ we have another similar pie called a Sugar Cream Pie‚ or a Custard pie. You will usually find sugar cream pie in Midwestern states. While it may appear similar to a Buttermilk Pie‚ it doesn’t use buttermilk‚ instead it uses heavy cream and is topped with a sprinkling of cinnamon. The Sugar Cream‚ Buttermilk‚ and Chess Pies are all similar for sure. How to serve Buttermilk Pie? We prefer this pie served while cold‚ but you can serve it at room temperature as well. You can serve a slice of this pie standalone‚ just how it is‚ or with a dollop of whipped cream and/or a sprinkling of powdered sugar. Should you refrigerate Buttermilk Pie? Yes‚ it should be kept refrigerated. Can I add anything else to the filling? Sure‚ if you want to jazz up the filling a bit more‚ try adding some nutmeg or cinnamon. Additionally‚ you could add flaked coconut to the filling to make a coconut buttermilk pie! Can Buttermilk Pie be frozen? Yes‚ wrap it in plastic and place in a freezer safe container or bag and freeze for up to 3 months. How to store leftover Southern Buttermilk Pie? Any leftover Southern Buttermilk Pie needs to be covered and kept in the fridge for up to 5 days. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) granulated sugar – I haven’t test it but I think it would be perfectly acceptable to use a sugar substitute here. The type that are a 1:1 replacement for sugar work best. all-purpose flour – this is going to help with thickening the filling. buttermilk – if possible‚ use real buttermilk here. It really does make a difference in how this turns out versus using the kind you make with adding vinegar or lemon juice to whole milk. Also‚ if time allows‚ let the buttermilk come down as close to room temperature as possible. salted butter – make sure it is real butter and not margarine. It will not set up with margarine. large eggs – if you have time‚ allow the eggs to come close to room temperature. This helps them incorporate into the mixture a bit easier. fresh squeezed lemon juice– it’s a must to use the fresh squeezed stuff‚ don’t use the bottled. It will make the mixture turn out with a slightly off taste. deep dish pie crust– if you have a homemade pie crust recipe you like‚ use it – as long as it’s a deep dish one since this filling makes quite a bit. HOW TO MAKE BUTTERMILK PIE Preheat the oven to 350°F. In a large bowl‚ stir together the sugar and flour until combined. Add the buttermilk‚ melted butter‚ eggs‚ lemon juice‚ and vanilla‚ and whisk until smooth. Pour the mixture into a 9-inch deep dish pie crust that is set on top of a sheet tray. This will help catch any spillage. Bake for 55-70 minutes until golden brown on top. The pie will puff up and will still be slightly jiggly. If it appears to be browning too fast‚ you can cover it with foil. Allow to cool for at least 3 hours at room temperature; serve or place in the fridge until ready to serve if you prefer it cold. CRAVING MORE RECIPES?  Coconut Cream PieBanana Pudding PieMillionaire PieKey Lime PieLemonade PieChocolate Cream PieSouthern Pecan PieSouthern Peanut PieSweet Potato PieBanoffee PieStrawberry Cream Cheese Pie Print Southern Buttermilk Pie Creamy and tangy‚ this easy Southern Buttermilk Pie just melts in your mouth! Course DessertCuisine American Prep Time 10 minutes minutesCook Time 1 hour hour 10 minutes minutesTotal Time 1 hour hour 20 minutes minutes Servings 6 servings Calories 549kcal Author Brandie @ The Country Cook Ingredients1 â…“ cups granulated sugar2 ½ Tablespoons all-purpose flour¾ cup buttermilk½ cup (1 stick) salted butter‚ melted3 large eggs1 Tablespoon fresh squeezed lemon juice2 teaspoons vanilla extract1 (9-inch) deep dish pie crust InstructionsPreheat the oven to 350°F.In a large bowl‚ stir together 1 1/3 cups granulated sugar and 2 1/2 Tablespoons all-purpose flour until combined. Add 3/4 cup buttermilk‚ 1/2 cup (1 stick) salted butter‚ melted‚ 3 large eggs‚ 1 Tablespoon fresh squeezed lemon juice and 2 teaspoons vanilla extract and whisk until smooth. Pour the mixture into 1 (9-inch) deep dish pie crust that is set on top of a sheet tray. This will help catch any spillage. Bake for 55-70 minutes until golden brown on top. The pie will puff up and will still be slightly jiggly. If it appears to be browning too fast‚ you can cover it with foil. Allow to cool for at least 3 hours at room temperature; serve or place in the fridge until ready to serve if you prefer it cold. Optional: Dust with powdered sugar or serve with a dollop of whipped cream. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 549kcal | Carbohydrates: 66g | Protein: 6g | Fat: 29g | Sodium: 318mg | Fiber: 1g | Sugar: 46g