Old Fashioned Buttermilk Pie

Buttermilk pie is the Southern cousin of chess pie, and the two look and taste closely related. Where chess pie leans on cornmeal or flour for thickening and pulls its tang from lemon, buttermilk pie uses cultured buttermilk both as the liquid and as the source of acidic complexity. The result is a custard that’s rich and slightly tart at once, with a thin, almost candy-like crust on top that forms during the long, slow bake.

The low oven temperature (300°F / 150°C) is what makes the magic happen. At higher heat, the eggs would scramble and the buttermilk would curdle visibly. The slow bake (a full 1 hour 45 minutes) coaxes the custard into setting smoothly while the sugar at the top caramelizes into that signature crackly surface. Don’t rush it. Pull the pie when a knife tip inserted near the center comes out clean. The filling will continue to set as it cools.

Pro Tips

• Use real cultured buttermilk, not a milk-and-vinegar substitute. The substitute lacks the depth of flavor that defines this pie.
• Cream the butter and sugar thoroughly. Lumps in the butter mean lumps in the filling.
• Use unsalted butter so the salt level stays in your control. Salted butter throws off the balance.
• Cool to room temperature before slicing, then refrigerate for storage and cleaner slices.

Variations

• Add a teaspoon of grated lemon zest for a brighter, more aromatic top note.
• Stir a teaspoon of nutmeg into the filling for a faintly spiced version of the pie.
• Sprinkle flaky sea salt across the cooled top before serving for a salt-sweet contrast on the candy crust.