Southern Buttermilk Pie

Southern Buttermilk Pie
One of the creamiest mixtures of gooey sour and sweet, this Southern buttermilk pie is a family staple meant for every dinner gathering and holiday.
 Prep Time15minutes 
 Cook Time1hour 
 Total Time1hour  15minutes 
 Servings8 servings


  • 1/2 cup unsalted butter melted
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature and beaten
  • 2 tsp vanilla extract
  • 2 tbsp all purpose flour
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1 cup buttermilk room temperature
  • 1 8 inch pie crust


  • Preheat oven to 400°F.
  • Add butter and sugar to bowl of your stand mixer and beat together until light on medium speed for about 5-6 minutes.
  • Add the eggs and vanilla paste in increments and mix together until incorporated.
  • Next add flour, cornstarch and salt then buttermilk and mix until well combined.
  • If using a pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
  • Pour pie filling into pie crust shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 60-70 additional minutes then turn off the oven and allow to sit in oven for 30 minutes. Pie should turn a nice golden brown and a knife inserted should come out clean. If you find that the crust is browning too quickly, add a pie shield or foil on the outside halfway through the bake.


It is essential that all of your ingredients are room temp so that the pie sets up properly.


Serving: 1g | Calories: 400kcal | Carbohydrates: 52g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Sugar: 40g