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

4.53 from 21 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

    Oh my goodness! Amazing article dude! Thank you, However I am going through difficulties with your RSS. I don’t understand why I cannot subscribe to it. Is there anybody else getting the same RSS problems? Anyone who knows the solution will you kindly respond? Thanx!!

  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.

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