Introduction

Southern Butter Pie is a rich, creamy, old-fashioned dessert popular in parts of the American South. The filling is buttery and custard-like with a tender, flaky crust. Simple ingredients combine into a deeply comforting pie — great for holidays, potlucks, or whenever you crave a true classic.

Ingredients

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 1 cup (200 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened and cut into small pieces
• 3 large eggs, room temperature
• 1/4 cup (60 ml) whole milk or heavy cream
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• Pinch of salt
• Optional: powdered sugar for dusting, or small butter pats to dot top before baking

Equipment

• 9-inch pie dish
• Mixing bowls and whisk
• Rubber spatula
• Oven preheated to 350°F (175°C)

Instructions

1. Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan and flute or crimp the edges as desired. Chill in the fridge while you make the filling.
2. In a medium bowl, whisk together the eggs and sugar until fairly smooth and slightly pale (about 1–2 minutes).
3. Add the softened butter pieces to the egg mixture. Whisk until the butter is mostly incorporated. A few small butter pieces are okay — they’ll melt during baking and create a silky texture.
4. Whisk in the milk (or cream), flour, vanilla extract and a pinch of salt until fully combined and smooth.
5. Pour the filling into the prepared pie crust. If you’d like, place a few small pats of butter or a dusting of powdered sugar on top (this is traditional in some variations).
6. Bake in the preheated oven for 40–50 minutes, or until the center is just set but still slightly jiggly (it will finish setting as it cools). The top should be a light golden color.
7. Remove the pie from the oven and let cool on a wire rack to room temperature, at least 2 hours. Chill in the fridge if you prefer a firmer texture before slicing.
8. Slice and serve plain, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes & Tips

• Butter temperature: softened butter (not melted) makes incorporation easier. If your mixture looks curdled, continue whisking — it will come together once heated in the oven.
• Crust options: a homemade flaky butter crust is delicious, or use a store-bought crust to save time.
• Doneness test: a gentle jiggle in the center is normal; a toothpick inserted near the center should come out mostly clean with a few moist crumbs.
• Flavor variations: add 1 tablespoon lemon zest for a bright twist, or 1/4 tsp ground nutmeg for warm spice notes.
• Make ahead: the pie keeps well refrigerated for 3 days; bring to room temperature before serving or warm slightly.

History & Serving

Butter-based pies and custard pies have long been part of Southern baking traditions where rich, simple ingredients became beloved family recipes. This pie is often served at gatherings, holidays, or anytime people want an old-fashioned sweet treat.

Serving Suggestions

• Serve warm with whipped cream or vanilla ice cream.
• Pair with coffee or black tea for a classic finish.
• Top with a light dusting of powdered sugar or a small drizzle of caramel for extra indulgence.