Southern Custard Pie (Inspired by Buttermilk Pie Company — Rich, Creamy, and Baked in a Buttery Crust)
Exploring BBQ Staff
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For years I hosted a legendary 48-hour pig roast, the kind of party where the whole pig, the location, and the entertainment were my contribution, while the guests brought sides and desserts. One year, someone showed up with a Buttermilk Pie from the famous Buttermilk Pie Company. I took one bite and was hooked. That pie set me on a journey to recreate the same silky, nostalgic flavor in my own kitchen.This version stays true to that inspiration. The pie features a golden, flaky crust filled with a sweet custard that bakes until it’s creamy, smooth, and just firm enough to hold a delicate jiggle in the center. It is simple, comforting, and Southern to the core. Served chilled the next day, the flavors settle into perfection.A Little HistoryButtermilk pie is a staple in Southern kitchens, born from the resourcefulness of using simple pantry ingredients: buttermilk, eggs, sugar, and flour. Families across Texas and the South baked it for holidays, church gatherings, and BBQ spreads. This recipe takes inspiration from the Buttermilk Pie Company’s iconic version and brings it home for anyone to enjoy.
Optional: pinch of nutmeg or cinnamon for sprinkling on top
For the Crust
1unbaked 9-inch pie crusthomemade or store-bought
Tip: Use a deep-dish pie shell if your pan is shallow to avoid overflow.
Equipment
9-inch pie dish
Mixing Bowl
Whisk
Cooling rack
Pie weights or beans (if blind-baking crust)
Measuring cups
Measuring spoons
Method
Preheat the Oven
Set oven to 350°F (177°C).
Place the pie crust into the dish, crimp the edges, and chill while preparing the filling.
Mix the Custard Filling
In a large bowl, whisk together eggs and sugar until smooth.
Add buttermilk, melted butter, flour, vanilla, lemon juice, and salt.
Whisk until fully combined. Batter will be thin, which is normal.
Assemble the Pie
Place pie dish on a baking sheet for easy transfer.
Pour custard filling into the crust.
Optional: Sprinkle lightly with nutmeg or cinnamon.
Bake Low and Slow
Bake for 45–55 minutes, until edges are set but the center has a gentle jiggle.
A toothpick should come out mostly clean but not completely dry.
Cool Completely
Cool at room temperature for 1 hour.
Chill in the fridge for 2–3 hours before slicing.
Notes
Quick Reference
Prep Time: 15 minutes
Bake Time: 45–55 minutes
Chill Time: 2–3 hours
Total Time: About 3 hours 30 minutes
Servings: 8 slices
Pairs Well With: Black coffee, vanilla ice cream, sweet tea
Description of the Finished Dish
This Southern custard pie is smooth, sweet, and creamy with a subtle tang from buttermilk and lemon. The top bakes golden and lightly caramelized, while the inside stays rich and silky. It is a dessert that balances comfort and elegance, perfect on its own or with a dollop of whipped cream.
What to Look For
Light golden top: Custard should have a slightly caramelized surface.
Gentle jiggle in the center: Ensures a creamy, smooth custard without overbaking.
Silky filling: Texture should be custard-like, not grainy.
Pro Tips
Let the pie chill overnight for the best flavor and sliceable texture.
Place foil over the crust edges if they brown too quickly.
Fresh lemon juice balances the sweetness and enhances the tang of buttermilk.
Serve chilled slices with fresh berries for a bright contrast.
Variations
Coconut Custard Pie: Add ½ cup shredded coconut to the filling.
Citrus Twist: Replace lemon juice with orange zest for a softer flavor.
Bourbon Custard Pie: Add 1 tablespoon bourbon for depth and smokiness.
Mini Pies: Use small tart pans for individual servings at BBQ events.
