Southern Buttermilk Pie Recipe
A creamy and comforting custard pie with a gentle tang from buttermilk, perfect for any occasion.
Ingredients
Pie crust
- 1 9-inch unbaked pie crust, chilled store-bought or homemade
Filling
- 1.5 cups granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 large eggs, at room temperature Use room temperature for best results.
- 2 tablespoons all-purpose flour
- 1 cup buttermilk, shaken Make sure it is well mixed.
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons fresh lemon juice or 1/2 teaspoon lemon zest Adjust to taste.
- 1 pinch fine salt
- small pinch ground nutmeg for the top Optional
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Instructions
Preparation
- Preheat your oven to 350°F. Place a baking sheet on the middle rack to heat up with the oven.
- In a mixing bowl, whisk the sugar and flour to break up any lumps.
- Whisk in the eggs until smooth and a little pale, about 30 seconds.
- Whisk in the melted, cooled butter, then add buttermilk, vanilla, lemon, and salt. The batter should look silky and pourable.
- Set your chilled crust in a pie pan, shielding the edges with thin strips of foil if delicate.
- Pour in the filling and place the pie on the preheated baking sheet.
Baking
- Bake for 45 to 55 minutes, until edges are set and center has a slight jiggle. It should reach about 170°F.
- Cool the pie on a rack for at least 2 to 3 hours before slicing.
- Dust with nutmeg if desired or leave it plain.
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Note
This pie is best served slightly warm but slices best when fully cooled. Refrigerate the pie after cooling to keep it fresh.