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Classic Old-Fashioned Southern Buttermilk Pie

A close-up of a creamy slice of buttermilk pie with a golden, slightly browned top.
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Make this classic Southern Buttermilk Pie for a creamy, tangy, and perfectly sweet dessert. This recipe delivers the comforting flavor of traditional baking with simple steps.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, and salt.
  3. Pour in the melted butter and mix until the dry ingredients are combined into a crumbly mixture.
  4. In a separate bowl, whisk the eggs, buttermilk, and vanilla extract until smooth.
  5. Gradually add the buttermilk mixture to the sugar mixture, whisking constantly until the filling is smooth. Do not overmix.
  6. Pour the filling into the unbaked pie crust.
  7. Bake for 45 to 55 minutes, or until the center is mostly set but still has a slight jiggle when gently shaken. The top should be golden brown.
  8. Cool the pie completely on a wire rack before slicing. This allows the custard to fully set.
  9. Serve at room temperature or slightly chilled.

Notes

  • For a Cracker Barrel copycat flavor, you can add 1/4 cup of chopped pecans to the bottom of the crust before pouring in the filling.
  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This pie tastes best when allowed to cool and set for at least 3 hours after baking.

Nutrition

Find it online: https://hearthbite.com/classic-buttermilk-pie-recipe/