There's never a bad time for pie, but Thanksgiving elevates its significance. My mom's classic buttermilk pie has been a staple in our family for years, and I assumed its delightful flavor was known everywhere—until I encountered blank stares from friends unfamiliar with this Southern treat.

It's time to share this beloved dessert. As the designated pie maker for Thanksgiving, my mom sometimes agrees to whip up this classic along with the essential pumpkin and (two) pecan pies. After years of perfecting her homemade pie crust, she's now convinced that store-bought options work just as well. Controversial, I know, but why not make life easier? We'll touch more on the pie crust discussion later, but for now, let's explore this classic Southern buttermilk pie. I'd love to hear your thoughts if you decide to make it.

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Flavor Profile of Buttermilk Pie

Buttermilk pie is a cherished Southern dessert that deserves more recognition. One bite will have you hooked. This creamy, custard-like pie is surprisingly light (think crème brûlée!), featuring a tangy note from buttermilk that perfectly balances its sweetness, a generous splash of vanilla, and a flaky crust.

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Buttermilk Pie vs. Chess Pie

My mom also excels at making chess pies, so I wondered how they differed from buttermilk pie. I discovered many people have the same question, so I did a little digging.

Traditionally, chess pie contains vinegar or cornmeal, giving it a unique custard-like texture. Buttermilk pie, on the other hand, is distinct, deriving its characteristic flavor solely from buttermilk.

classic southern buttermilk pie recipe

Choosing the Right Crust for Buttermilk Pie

I previously mentioned my mom's belief that store-bought crust can rival homemade, and the last time I shared this opinion, it sparked quite a debate. Let's dive deeper.

Store-bought crust can be incredibly dependable. Anyone who's baked with pastry dough knows it can be temperamental. When you're making multiple pies for Thanksgiving, reliability is essential.

Additionally, it's just more convenient. I'm far more likely to whip up a pie if all I need to do is thaw the crust beforehand. We used to splurge on pricier all-butter varieties, but through trial and error, my mom and I have reverted to classic Pillsbury.

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Enhancing the Pie Crust's Appearance

My mom has shared two tips for making your pie crust visually appealing, even with store-bought dough:

  1. Roll out the crust to make it slightly larger and thinner, allowing you to fold the edges under for a decorative look.
  2. Use extra dough to create fall leaf shapes. Brush these with a beaten egg mixed with water, sprinkle sugar on top, and bake until golden brown. Place them on your baked pie for a lovely touch.
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Classic Buttermilk Pie Recipe

This recipe is a breeze to make. Here's how:

  1. In a large bowl, mix sugar, butter, and flour until creamy.
  2. Incorporate the eggs, followed by buttermilk, vanilla, and salt.
  3. Pour the mixture into the pie shell and lightly grate nutmeg on top (a microplane works wonders).
  4. Bake for about 45 minutes until the filling is set and slightly browned. A pie shield can help prevent over-browning.

This pie is divine topped with whipped cream and perhaps a few berries.

classic southern buttermilk pie recipe

Check out the recipe for this classic buttermilk pie, and if you make it, please leave a rating and comment!

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Description

This classic buttermilk pie is a cherished Southern dessert that delivers a tangy, custardy delight, perfect for Thanksgiving.

Ingredients

  • 1 1/8 cups sugar
  • 1/4 cup butter, at room temperature
  • 3 tablespoons flour (whole wheat works well)
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 1 tablespoon vanilla
  • 1/8 teaspoon salt
  • nutmeg, preferably freshly grated
  • 1 9-inch unbaked pastry shell
  • optional garnish: whipped cream and berries

Instructions

  1. Preheat your oven to 400 degrees and position a rack in the lower third.
  2. In a medium bowl, beat together sugar, butter, and flour until creamy.
  3. Add eggs one at a time, mixing well after each. Stir in buttermilk, vanilla, and salt.
  4. Pour into the pie shell, grating nutmeg lightly on top (a microplane is great for this). Bake for 10 minutes, reduce the temperature to 350, and bake for an additional 35-40 minutes, or until set and lightly browned. Shield the edges if they brown too quickly.
  5. Allow the pie to cool on a rack. Serve warm or at room temperature, with whipped cream and berries if desired. Store leftovers in the fridge.
  • Prep Time: 15
  • Cook Time: 50
Classic Buttermilk Pie