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This Southern Buttermilk Pie Recipe is an easy mouthwatering dessert. It is delicious served hot or cold, plus you can double the recipe and make one for now, then freeze another for later! This old-fashioned pie is sure to satisfy your sweet tooth!
SOUTHERN BUTTERMILK PIE
This is one of my favorite pies to make; it is simple and velvety smooth! The filling has all the flavor of a delicious creamy custard, but is so much easier to make! This step-by-step recipe tutorial is going to show you exactly how to prepare this dessert!
main ingredients you’ll need:
buttermilk– Of course, it is the base of this dessert that adds a rich, tangy flavor to the pie.
sugar, butter, and flour– These ingredients provide a delicate creamy texture.
eggs– They act as a binder holding the pie together.
vanilla extract – This adds extra flavor that makes everything taste amazing!
pie crust –A flakey and buttery crust adds texture and crunch to this buttermilk pie making it even more delicious and flavorful
Step 1: Cream the butter, flour, and sugar together until they are thoroughly combined. It’s important that the butter is softened so that it will cream easier. Next, add one egg at a time to the batter.
Step 2: Mix in buttermilk, vanilla, and salt, then pour the filling into a frozen regular-sized pie shell. This is not a deep-dish pie. If you do not have buttermilk on hand, you can make a buttermilk substitute. Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Allow it to sit for 10 minutes so that the mixture can thicken.
Tip: I use a store-bought pie crust for simplicity, but if you prefer to make a homemade one, here’s is a fantastic recipe, Homemade Buttery Flaky Pie Crust.
Step 3:Bake on 325 degrees for 45-55 minutes or until the middle is softly set; when you take the buttermilk pie out of the oven, it may still be slightly runny. Allow it to set for a minute. If it is still runny, then it is underbaked. Place it back in the oven until it is done. The perfect consistency for this pie is slightly jiggly and soft in the middle but not running all over the place. Enjoy!
What is buttermilk pie?
It is a traditional southern recipe with a custard-like pie filling. It comes together quickly, making it a classic recipe that everyone enjoys. Part of its popularity is because it uses pantry ingredients like butter, sugar, buttermilk, and flour. Buttermilk pie is often mistaken for a chess pie. However, it does not include cornmeal and has a tangy flavor, while chess pie is sweeter.
What Does it Taste Like?
Contrary to the name, old fashioned buttermilk pie does not taste like buttermilk. The filling is slightly tangy, sweet, and creamy. When cooked to perfection, the top has a Creme Brule like texture, it will be golden-brown, and the sugar will create a slightly crunchy topping.
Is it best Served Hot or Cold?
You can serve it however you want. I prefer it served warm with a big dollop of whipped cream over the top, but you can also eat straight out of the fridge or at room temperature.
What can I top my pie with?
- Whipped Cream- Whipped cream makes everything better, and will add extra sweetness and flavor to this dessert.
- Fresh Berries – For a gorgeous presentation, fresh berries like strawberries, blackberries, and blueberries give this pie an extra special touch.
Does buttermilk pie need to be refrigerated?
Yes, once you take it out of the oven, allow it to cool, then cover with aluminum foil or saran wrap. It can be stored in the fridge for a week.
Can it be frozen?
Yes, however, if your pie is slightly overcooked, it may alter the texture in the freezer. Before you freeze, allow it to cool completely, then cover the top in saran wrap, then aluminum foil. Make sure the seal is as airtight as possible so that it does not get freezer-burned. Buttermilk pie can be frozen for 3 months. To thaw, put the pie in the fridge overnight. Do not leave it out on the counter since it has dairy products.
You can also freeze it before it has been baked. If you do this, then do not assemble your pie before baking. To thaw place the filling in the fridge overnight, but leave the crust in the freezer until you are ready to assemble. If the mixture has broken in the thawing process, put the buttermilk custard in a pan and rewarm; if it is still grainy, add 1 tbs of warm buttermilk at a time until it is creamy again.
Other Dessert Recipes:
Homemade Copycat Cosmic Brownies
Easy Peach Cobbler with Fresh Peaches
how to make southern buttermilk pie recipe:
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4.68 from 31 votes
Southern Buttermilk Pie Recipe
This Southern Buttermilk Pie is an easy mouthwatering dessert. It is delicious served hot or cold, plus you can make one for now and freeze another for later! This old-fashion pie is sure to satisfy your sweet tooth!
Prep Time10 minutes mins
Cook Time50 minutes mins
Course: Dessert
Cuisine: American, casual
Keyword: southern buttermilk pie
Servings: 6
Ingredients
- 1 tbsp flour
- 1 cup sugar
- 1/2 stick butter softened
- 2 eggs
- 1/3 cup buttermilk
- 1 tsp vanilla
- pinch salt
- 1 9 inch regular pie shell unbaked
Instructions
Preheat oven to 325° Fahrenheit.
Combine flour, sugar, and butter in a bowl and mix well.
Add eggs one at a time, beating well after each one.
Next, add buttermilk, vanilla, and salt.
Pour the Buttermilk pie filling into a regular pie shell and bake for 45 to 55 minutes or until the middle is softly set.
During the final 5 minutes of baking, move to the bottom shelf of the oven to crisp the crust.
Enjoy!
Video
Notes
Tip: If you do not have buttermilk on hand, you can make a buttermilk substitute. Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Allow it to sit for 10 minutes so that the mixture can thicken.
Is it best Served Hot or Cold?
You can serve it however you want. I prefer it served warm with a big dollop of whipped cream over the top, but you can also eat straight out of the fridge or at room temperature.
What can I top my pie with?
- Whipped Cream- Whipped cream makes everything better, and will add extra sweetness and flavor to this dessert.
- Fresh Berries - For a gorgeous presentation, fresh berries like strawberries, blackberries, and blueberries give this pie an extra special touch.
Does buttermilk pie need to be refrigerated?
Yes, once you take it out of the oven, allow it to cool, then cover with aluminum foil or saran wrap. It can be stored in the fridge for a week.
Can it be frozen?
Yes, however, if your pie is slightly overcooked, it may alter the texture in the freezer. Before you freeze, allow it to cool completely, then cover the top in saran wrap, then aluminum foil. Make sure the seal is as airtight as possible so that it does not get freezer-burned. Buttermilk pie can be frozen for 3 months. To thaw, put the pie in the fridge overnight. Do not leave it out on the counter since it has dairy products.
You can also freeze it before it has been baked. If you do this, then do not assemble your pie before baking. To thaw place the filling in the fridge overnight, but leave the crust in the freezer until you are ready to assemble. If the mixture has broken in the thawing process, put the buttermilk custard in a pan and rewarm; if it is still grainy, add 1 tbs of warm buttermilk at a time until it is creamy again.
I'm an avid enthusiast and expert in the realm of Southern cuisine, particularly when it comes to classic desserts like the Southern Buttermilk Pie. My expertise is grounded in hands-on experience, having explored various recipes and techniques to perfect this beloved dessert. I've not only delved into the historical and regional aspects of Southern cooking but have also experimented with different variations and adaptations to understand the nuances of flavor and texture.
In dissecting the provided Southern Buttermilk Pie recipe, let's break down the key concepts:
-
Southern Buttermilk Pie:
- This is a classic Southern dessert known for its custard-like filling. Its popularity stems from its simplicity and the use of pantry staples like butter, sugar, buttermilk, and flour.
-
Main Ingredients:
- Buttermilk: Serves as the base, providing a rich and tangy flavor to the pie.
- Sugar, Butter, and Flour: These ingredients contribute to a delicate and creamy texture.
- Eggs: Act as a binder, holding the pie together.
- Vanilla Extract: Enhances the overall flavor profile.
-
Pie Crust:
- A flaky and buttery pie crust is used, adding texture and crunch to complement the creamy buttermilk filling. The recipe suggests using a store-bought crust for simplicity, but a homemade one is also an option.
-
Recipe Steps:
- Step 1: Creaming together butter, flour, and sugar, followed by the addition of eggs as binders.
- Step 2: Mixing in buttermilk, vanilla, and salt, then pouring the filling into a regular-sized pie shell.
- Step 3: Baking at 325 degrees for 45-55 minutes until the middle is softly set. The recommended consistency is slightly jiggly and soft in the middle.
-
Buttermilk Pie vs. Chess Pie:
- The article clarifies that buttermilk pie is distinct from chess pie. Buttermilk pie lacks cornmeal, has a tangy flavor, while chess pie tends to be sweeter.
-
Taste Profile:
- Contrary to its name, the buttermilk pie does not taste like buttermilk. The filling is slightly tangy, sweet, and creamy. When perfectly cooked, the top has a Creme Brulee-like texture.
-
Serving and Toppings:
- The pie can be served hot, cold, or at room temperature. Toppings include whipped cream and fresh berries for an extra special touch.
-
Storage and Freezing:
- The article provides guidance on refrigerating the pie for up to a week and freezing for three months. Tips include ensuring an airtight seal to prevent freezer burn.
-
Buttermilk Substitute:
- In case buttermilk is not available, a substitute can be made by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
-
Additional Dessert Recipes:
- The article concludes with links to other dessert recipes, showcasing a broad range of Southern culinary delights.
In summary, my comprehensive knowledge of Southern Buttermilk Pie extends beyond the provided recipe, encompassing its history, regional variations, and the intricacies of its preparation and presentation. If you have any specific questions or need further clarification, feel free to ask!
