Buttermilk Pie
Say hi to my buttermilk pie – so easy to make (we’re using a pre-made pie crust to keep things super simple), perfect for holiday season, and full of that nostalgic Southern-inspired flavor we all love! This is going to be the star of the show on my Thanksgiving dessert table this year, and I already know it’s going to be a huge hit with my guests! I created this one after being inspired by the Cracker Barrel version, and you’ll be pleased to know that it can be prepped in advance with mostly storecupboard ingredients you likely already have at home.
Serve it with whipped cream, fresh fruit, or just as it is.
Ingredients
There’s a printable recipe card waiting for you at the bottom of this post, including ingredients, measurements, and step-by-step instructions!
- Pie crust: I used a store-bought 9-inch crust to keep things simple, but if you’ve got a homemade crust you love, go for it. Just make sure it’s unbaked.
- Butter: Melt it first and let it cool for a few minutes so it doesn’t scramble the eggs.
- Eggs: You’ll need three—nothing fancy, just your standard large eggs.
- Flour: A little all-purpose flour helps the filling set up just right.
- Sugar: This pie leans sweet (as it should). Granulated sugar gives it that classic custardy Southern vibe.
- Cinnamon + salt: Just a pinch of each brings warmth and balance without overpowering the buttermilk.
- Vanilla: Adds depth and rounds out the flavor. Don’t skip it.
- Buttermilk: The star of the show. Tangy, creamy, and what gives this pie its signature flavor. Use whole buttermilk if you can find it—it makes a difference.
- Lemon juice: Just a splash to brighten everything up and cut through the richness.
- Whipped cream: Optional, but highly recommended for topping. It’s simple, classic, and balances the sweetness perfectly.
How To Make Buttermilk Pie
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Preheat the oven to 350°F and get your pie crust ready.
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Melt the butter and let it cool for a few minutes—you don’t want it too hot.
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In a large mixing bowl, whisk together the eggs and sugar until smooth.
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Add in the cooled butter, flour, cinnamon, salt, vanilla, buttermilk, and lemon juice. Whisk it all together until you’ve got a smooth, pourable filling.
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Pour the filling into your pie crust.
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Bake for 50–55 minutes, or until the center is set and the top is lightly golden.
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Let it cool a bit, then slice and serve warm—or chill it in the fridge and serve cold.
Recipe Notes
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Let the butter cool for a few minutes before whisking it in. If it’s too hot, it might scramble the eggs and we’re not making breakfast here.
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Room temperature eggs and buttermilk are your friends—everything blends more smoothly, no weird lumps or curdling.
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Keep an eye on the bake time. The center should still have a little wiggle when it comes out of the oven—it’ll finish setting as it cools.
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If the crust edges start browning too fast, loosely cover them with foil so they don’t overdo it while the filling finishes up.
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Patience pays off—let the pie cool completely before slicing for clean, neat slices.
Variations
I love this recipe exactly as it is, but if you want to make it your own and get a little creative, here are some ideas for you to try:
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Make it coconutty: Stir in ½ cup of sweetened shredded coconut for a Southern-style coconut buttermilk pie twist.
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Brown butter magic: Brown the butter before mixing it in for a deeper, nutty flavor that makes the whole pie taste like you spent hours on it.
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Spiced up: Want it extra cozy? Add a pinch of nutmeg, a bit more cinnamon, or even a shake of pumpkin pie spice to warm things up for fall.
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Cracker Barrel style, upgraded: Serve it warm with a big dollop of whipped cream and a drizzle of honey or caramel. Pure comfort in every bite.
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Mini pie moment: Bake the filling in mini tart shells or muffin tins for little handheld versions—perfect for parties or gifting.
Serving Ideas
This buttermilk pie is made for the holidays—Thanksgiving, Christmas, or any chilly fall weekend when you need something sweet and nostalgic. Serve it warm with a swirl of whipped cream and a sprinkle of cinnamon, or go full Southern with a drizzle of honey or caramel sauce. It’s just as dreamy cold from the fridge the next day (breakfast pie, anyone?). Pair it with coffee after dinner, or plate it up with a scoop of vanilla ice cream for the ultimate cozy dessert.
It also travels well, making it a go-to for potlucks, Friendsgiving, or when you want to win the dessert table without breaking a sweat.
Buttermilk Pie
Ingredients
- 1 9-inch pre-made pie crust (unbaked)
- ½ cup butter
- 3 eggs
- 2 tablespoons flour
- 1 ½ cups sugar
- ⅛ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk
- 1 tablespoon lemon juice
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F and get your pie crust ready.
- Melt the butter and let it cool for a few minutes—you don’t want it too hot.
- In a large mixing bowl, whisk together the eggs and sugar until smooth.
- Add in the cooled butter, flour, cinnamon, salt, vanilla, buttermilk, and lemon juice. Whisk it all together until you’ve got a smooth, pourable filling.
- Pour the filling into your pie crust.
- Bake for 50–55 minutes, or until the center is set and the top is lightly golden.
- Let it cool a bit, then slice and serve warm—or chill it in the fridge and serve cold.
I hope you love this recipe, and I think your guests certainly will when you serve it up at your next gathering! Before you go, please do take a moment to leave a comment and a star rating below. And don’t forget to tag me in your pictures on Instagram @slimmingviolet!
