Buttermilk Pie

Y’all know I’m not actually Southern, right? I mean, sure, in my head, I’m totally Southern. I speak with a Southern accent in my head, I cook Southern food in real life (or, at least I try), and I dress my kids in those funny gingham smock things. Okay, that last one is a total lie. I giggle when I see little boys dressed in those things.


It’s just…why? Why do y’all do that to your kids? I’ll never understand.

Fashion choices aside, I like the South. I want to be from the South. I’ve slowly been breaking down my husband to actually move to the South. I think I’m finally getting somewhere. Gimme another year or two.

In the meantime, I’ll continue baking things like this Buttermilk Pie. It just screams “Southern” to me. Not because it’s ugly, of course (It is, though. So ugly! The south is not ugly! It’s pretty! Except for those smocked things!), but because it’s so sweet and delicious and full of goodness. My husband calls it “that pie that tastes like sugar cookies” and I call it “the ugly pie” and everyone else calls it “delicious.”

And, don’t worry. It doesn’t taste a bit like buttermilk. It really does taste like some sort of sugar cookie custard.

Enjoy, y’all.

Buttermilk Pie

Buttermilk Pie


  • 2 9-inch pie crusts, unbaked (homemade or store bought)
  • 3 3/4 cups sugar
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 6 eggs, beaten
  • 1 cup (2 sticks) butter, melted
  • 1 cup buttermilk


  1. Preheat oven to 350 degrees. Arrange pie crusts in 2 9 inch pie plates.
  2. Mix together the sugar, flour, and salt. Beat in the eggs, butter, buttermilk, and vanilla until well combined. Pour into the pie crusts. Bake for 1 hour or until no longer jiggly - check them after about 45 mintues. If the tops are getting too brown (mine were), cover them loosely with foil. Let cool one hour before serving. We prefer these served cold.
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recipe from Sing for Your Supper