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.
Ingredients
- 1 1/2 cups sugar
- 3 Tbsp. all-purpose flour
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup butter, melted
- 1 Tbsp. loosely packed lemon zest
- 3 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- Perfect Pie Crust
- Garnishes: fresh berries, whipped cream, fresh mint
Directions
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Combine ingredients:
Preheat oven to 350°F. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture.
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Add filling to crust:
Pour filling into pie crust.
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Bake pie:
Bake at 350°F for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.