Southern Buttermilk Pie


Hi friends! It’s so good to be back here today sharing a delicious dessert with you. My name is Deanna, and I write over at Gloriously Made for those of you that don’t know me. I am one of Wanda Ann’s monthly contributors. I always love coming over each month to share one of my recipes with all of you.

How has everyone’s summer started so far? Ours is good, and we haven’t had a dull moment yet. I have two very active little boys, ages 6 & 4. They are a lot of fun! We have been busy will play dates at the pool, trips to sea world, and lazy afternoons at home. It’s been great so far. I love summers!

Buttermilk Pies are one of our family’s favorite treats in the summer. This Southern Buttermilk Pie has a little bit of lemon zest and lemon juice to make it all that more perfect as a summer treat! It’s delicious served with homemade whipped cream (if you don’t have your recipe, you will have to try mine! So easy and so good!) and fresh berries. It’s a straightforward pie to make and is even easier when you purchase an already made pie crust, which I did for this pie. I love Pillsbury already made crust. So good! If you are looking for an easy pie crust recipe to push yourself, you can try my mother’s recipe by going here. I always use her recipe when I have a little bit more time on my hands.

Southern Buttermilk Pie

4.07 from 33 votes
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8



  • Preheat oven to 350 degrees F.
  • In a bowl, combine your sugar and flour. Set aside.
  • In a separate bowl, combine your eggs, buttermilk, butter, lemon zest, and lemon juice.
  • Pour your wet ingredients into your flour and sugar bowl. Stir until just combined.
  • Pour into pie shell.
  • Cover the edge of your crust with foil to prevent burning.
  • Bake pie at 350 for 25 minutes. Remove foil and bake for another 20 minutes—Bake for a total of 45 minutes or until almost set. Don’t over-bake.
  • Let cool for one hour before serving.
  • Garnish with whipped cream and fresh berries .


  1. Kris

    Should that be 1/2 cup of melted butter, not buttermilk??????

    • Linda C Fisk

      5 stars
      Kris, I was reading the recipe and I would think the same thing. 1/2 cup melted butter.

  2. Darrell Shimasaki

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  3. Donna

    4 stars
    Is the 1/2 cup of Buttermilk, melted supposed to be Butter?

  4. Matilda Oktoyuk

    It says in #3 to combine your eggs with the buttermilk butter lemon zest and lemon juice.

  5. Robert

    4 stars
    I assumed the 1/2 cup of melted buttermilk was a typo and I used 1/2 cup melted butter. The pie is delicious, but very soggy. The center just wouldn’t set and had quite a bit of liquid floating in it. It tasted like pure butter so I sopped it up with paper towel and let it cool. Again, the taste is amazing, but the consistency is off and the crust on the bottom is soggy. Any suggestions?

Comments are now closed.
4.07 from 33 votes (30 ratings without comment)