Why This Pie Deserves the Crown
There’s something about Southern pie that hits you right in the soul. Whether it’s the flaky crust, the rich custard filling, or the caramelized top that crackles just slightly when you slice it—this pie brings tradition and comfort to the table in a big way.
The Best Southern Pie Ever is a glorious cross between chess pie and buttermilk pie, with a hint of vanilla, a splash of lemon, and a texture that’s both creamy and chewy. One bite, and you’ll understand why this one’s passed down through generations.
What Makes It Southern?
A few classic traits define Southern pies:
- Simple pantry ingredients
- Buttermilk or cornmeal for texture and tang
- A buttery, flaky crust
- Sweet, dense fillings that don’t require fresh fruit
- Often baked in cast iron or ceramic pie plates
This version combines the best of the South: a golden top, custardy center, and deep flavor that lingers long after dessert’s over.
Ingredients With Measurements
Makes 1 (9-inch) pie
For the Pie Crust (or use store-bought):
- 1¼ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ teaspoon salt
- 3–4 tablespoons ice water
Shortcut: 1 store-bought 9-inch pie crust, unbaked
For the Filling:
- 1½ cups granulated sugar
- 3 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ½ cup buttermilk
- 1 tablespoon lemon juice
- 1½ teaspoons vanilla extract
- 3 large eggs
Optional garnish: powdered sugar or fresh berries
How to Make It: Step-by-Step
Step 1: Prepare the Pie Crust
If using homemade crust, combine flour and salt in a bowl. Cut in butter until crumbly. Stir in ice water one tablespoon at a time until dough forms.
Roll into a 12-inch circle, place in a 9-inch pie dish, and crimp the edges. Chill while making the filling.
Preheat oven to 350°F (175°C).
Step 2: Make the Filling
In a large bowl, whisk together sugar, cornmeal, flour, and salt.
Add melted butter, buttermilk, lemon juice, vanilla, and eggs. Whisk until smooth and well-blended.
Pour into prepared (unbaked) crust.
Step 3: Bake the Pie
Bake for 45–55 minutes, or until the center is just set and the top is golden brown. The filling should jiggle slightly but not be liquid.
Cool completely at room temperature. It will set more as it cools.
Step 4: Slice and Serve
Serve at room temperature or chilled. Dust with powdered sugar or top with whipped cream, if desired.
This pie is amazing the next day—store in the fridge for up to 4 days.
Serving Suggestions
Serve the Best Southern Pie Ever with:
- Fresh whipped cream or vanilla ice cream
- A drizzle of caramel or honey
- Mint leaves and berries for contrast
- Iced sweet tea or bourbon-spiked coffee
It’s perfect for holidays, church picnics, family reunions, or Sunday supper.
Tips for the Perfect Pie
- Don’t overbake—it should have a gentle jiggle
- Chill for cleaner slices
- Use real buttermilk, not a substitute
- Melted butter = no creaming required
- Pre-bake the crust for a crisper bottom if using store-bought
Southern Variations to Try
Looking to tweak this classic? Try one of these:
- Pecan Chess Pie: Add chopped pecans to the filling
- Chocolate Heaven: Mix in ¼ cup cocoa powder
- Coconut Southern Pie: Add ½ cup sweetened shredded coconut
- Maple Bourbon Pie: Replace some sugar with maple syrup and add 1 tablespoon bourbon
- Lemon Chess Twist: Add extra zest and top with lemon glaze

Best Southern Pie Ever: A Sweet, Buttery Slice of Southern Comfort
This Southern-style pie features a rich custard filling with a crisp, caramelized top and a buttery, flaky crust. It’s a classic dessert that melts in your mouth and pairs perfectly with whipped cream or a scoop of vanilla ice cream.
Ingredients
For the Pie Crust (or use store-bought):
-
½ cup cold unsalted butter, cubed
-
¼ teaspoon salt
-
3–4 tablespoons ice water
1¼ cups all-purpose flour
Shortcut: 1 store-bought 9-inch pie crust, unbaked
For the Filling:
-
3 tablespoons cornmeal
-
1 tablespoon all-purpose flour
-
½ teaspoon salt
-
½ cup (1 stick) unsalted butter, melted
-
½ cup buttermilk
-
1 tablespoon lemon juice
-
1½ teaspoons vanilla extract
-
3 large eggs
1½ cups granulated sugar
Instructions
If using homemade crust, combine flour and salt in a bowl. Cut in butter until crumbly. Stir in ice water one tablespoon at a time until dough forms.
Roll into a 12-inch circle, place in a 9-inch pie dish, and crimp the edges. Chill while making the filling.
Preheat oven to 350°F (175°C).
In a large bowl, whisk together sugar, cornmeal, flour, and salt.
Add melted butter, buttermilk, lemon juice, vanilla, and eggs. Whisk until smooth and well-blended.
Pour into prepared (unbaked) crust.
Bake for 45–55 minutes, or until the center is just set and the top is golden brown. The filling should jiggle slightly but not be liquid.
Cool completely at room temperature. It will set more as it cools.
Serve at room temperature or chilled. Dust with powdered sugar or top with whipped cream, if desired.
This pie is amazing the next day—store in the fridge for up to 4 days.
FAQs
1. What’s the difference between chess pie and buttermilk pie?
Both are Southern staples. Chess pie usually includes cornmeal and sometimes vinegar, giving it a chewy texture and crisp top. Buttermilk pie uses—you guessed it—buttermilk for a tangier flavor and a smoother custard. This recipe blends the two for a hybrid masterpiece.
2. Can I use a store-bought pie crust?
Absolutely. A high-quality refrigerated crust saves time and still tastes great. You can use a deep-dish or regular 9-inch crust—just be sure it’s unbaked when you pour in the filling.
3. Why do you use cornmeal in the filling?
Cornmeal helps the filling set and adds a very subtle texture that gives the pie its signature Southern charm. It also creates that golden top that cracks just right when you cut into it.
4. Can I make this pie ahead of time?
Yes! This pie is actually better the next day. It firms up beautifully overnight in the fridge and slices cleanly. You can also freeze it (wrapped tightly) for up to 2 months. Thaw overnight in the fridge.
5. Is this pie overly sweet?
It is sweet—but balanced. The buttermilk and lemon juice cut through the sugar and butter, so you get a rich but not cloying bite. If you prefer a less-sweet version, reduce sugar by ¼ cup.
6. Can I add fruit to the filling?
Yes, but with caution. Berries or thin apple slices can work if you toss them in flour to prevent sinking. Too much moisture can throw off the texture, so use only about ½ cup of fresh fruit.
7. What can I use instead of buttermilk?
Real buttermilk is best, but in a pinch you can mix ½ cup milk with 1½ teaspoons lemon juice or white vinegar. Let it sit for 5 minutes before using.
8. How do I know when it’s done baking?
Look for a lightly golden top and a slight wobble in the center. It should not be wet or liquidy. It will finish setting as it cools. Don’t wait until it’s fully firm or it’ll be overbaked.
9. Should I refrigerate this pie?
Yes, after it cools. Store in the refrigerator for up to 4 days. Let slices come to room temp or warm them slightly before serving for the best texture.
10. Can I serve this pie warm?
You can—but it will be soft and may not slice neatly. For the cleanest slices, cool completely and then chill before cutting. If you prefer it warm, heat individual slices for about 10 seconds in the microwave.