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Buttermilk Pie

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This classic Southern Buttermilk Pie features a rich, silky custard filling with a delicate tang, buttery sweetness, and golden, lightly caramelized top. Baked in a flaky pie crust, it’s a simple, comforting dessert perfect for holidays and family gatherings.

Ingredients

  • 1 unbaked 9-inch pie crust
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 1 1/2 cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • 3 tablespoons all-purpose flour
  • 1 cup (240 ml) full-fat buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while preparing the filling.
  2. In a large mixing bowl, whisk together the melted, slightly cooled butter and granulated sugar until well combined.
  3. Add the eggs one at a time, whisking thoroughly after each addition until the mixture is smooth.
  4. Sprinkle in the flour and salt, then whisk until no lumps remain.
  5. Gradually pour in the buttermilk while whisking. Add the lemon juice, vanilla extract, and optional nutmeg. Mix until the filling is smooth and evenly combined.
  6. Remove the prepared pie crust from the refrigerator and carefully pour the custard filling into the crust.
  7. Place the pie on a rimmed baking sheet and transfer it to the preheated oven. Bake for 45–55 minutes, or until the top is golden brown, the edges are set, and the center has a slight jiggle when gently shaken.
  8. If the crust edges begin browning too quickly, cover them loosely with aluminum foil or a pie shield.
  9. Remove the pie from the oven and allow it to cool completely on a wire rack for approximately 2 hours. The custard will continue setting as it cools.
  10. Slice and serve at room temperature, or refrigerate until chilled for a firmer texture.

Notes

  • Use full-fat buttermilk for the richest flavor and creamiest custard texture.
  • For a homemade buttermilk substitute, combine 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar. Let stand for 5–10 minutes before using. The texture may differ slightly.
  • A homemade or store-bought pie crust works well for this recipe.
  • Avoid overbaking. The center should still wobble slightly when removed from the oven and will firm up as it cools.
  • For extra flavor, add a pinch of cinnamon or additional freshly grated nutmeg.
  • Serve with fresh berries, lightly sweetened whipped cream, or a dusting of powdered sugar.
  • Store leftover pie covered in the refrigerator for up to 4 days.
  • For longer storage, wrap the cooled pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
  • For clean slices, refrigerate the pie for at least 2 hours after cooling and use a sharp knife wiped clean between cuts.
  • Nutrition information is estimated per slice and may vary depending on the pie crust and ingredients used.

Nutrition

Find it online: https://yumfamilyrecipes.com/buttermilk-pie/