A Vintage Family Recipe Passed Down for Generations
Can you believe Thanksgiving is almost here? With the holidays right around the corner, I wanted to share one of the most cherished dessert recipes in my family — Mary Dean’s Classic Southern Buttermilk Pie, passed down from my great-grandmother.
Mary Dean—known to me simply as Memaw—was the kind of woman who could walk into a room and shift the air without saying a word. She was tough as nails, sharp as a blade, and had a take-no-bullshit attitude that came from a life of service and grit. Before I was old enough to truly understand what resilience meant, she was already showing me.
Memaw was an RN and a Sergeant in the Army at a time when holding even one of those titles was remarkable—holding both was almost legendary. She carried herself with a quiet pride, a steady confidence that made you believe she could handle anything life threw her way. And most of the time, she did.
And every holiday season, when I make this dessert, she comes back to me and pulls her memory a little closer. I can almost hear her voice, see the way she’d raise an eyebrow at something funny or foolish, feel that familiar mix of love and toughness she carried so naturally.
Whatever toughness I carry, whatever part of me refuses to quit when life gets heavy—I’m certain it comes from her. This dessert isn’t just a holiday tradition. It’s a reminder of where I come from, and of the remarkable woman whose strength still shapes me.
This pie is everything a Southern dessert should be: creamy, sweet, buttery, slightly tangy, and incredibly easy. If you’re looking for a classic, old-fashioned recipe that brings comfort and nostalgia to the table, this buttermilk pie is it.
Originally published in November 2018, this post has been fully updated with new photos, clearer instructions, and a little backstory of my great-grandmother, Mary Dean — a sharp, strong, no-nonsense woman whose grit and quiet confidence shaped generations in our family.
Baker’s Tips for the Perfect Pie
✔ Use room-temperature butter
This helps the filling mix smoothly and bake evenly.
✔ Buttermilk matters
The acidity gives this pie its signature tang and creamy texture.
✔ The jiggle rule
If the center moves a lot, give it a few more minutes.
A small wiggle is fine — it sets up beautifully when cooled.
✔ Let it cool
This is the key to clean slices and perfect texture.
Ingredients
- 1 deep dish pie crust
- 1 stick butter, room temperature **DO NOT MELT
- 1 cup buttermilk
- 3 Tbsp Flour
- 2 Cups Sugar
- 1 tsp Vanilla
- 3 eggs
Instructions
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Preheat your oven to 375°F.
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Combine all ingredients in a mixing bowl and blend until smooth.
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Pour into your prepared pie crust.
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Bake for 45–55 minutes or until golden and the center is set.
- A slight jiggle is okay; it will firm as it cools.
-
Allow to cool completely before slicing.
Mary Dean’s Classic Southern Buttermilk Pie
Ingredients
Method
- Preheat oven to 375°F.
- Mix all ingredients until smooth.
- Pour filling into prepared pie crust.
- Bake 45–55 minutes until the top is golden and center is set.
- Allow pie to cool completely before slicing.
Notes
Let cool fully before slicing.
Use room-temperature butter for the best texture. Storage
- Refrigerate for up to 4 days.
- Freeze slices for up to 2 months.
- Serve chilled or room temperature.
Want Another Fall/Thanksgiving Favorite Recipe
Check out my Pumpkin Cake with Cinnamon Cream Cheese Frosting, here.
I love seeing your photos!
If you make this pie tag me on Instagram @realwithlauren!
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Until next time… from my real life to yours🧡🥧
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