Description:
Classic Buttermilk Pie is a beloved Southern dessert with a rich history and simple charm. This old-fashioned pie features a silky-smooth, custard-like filling made from tangy buttermilk, eggs, sugar, and butter, all baked inside a flaky pie crust. Lightly sweet with a hint of vanilla and a delicate tang, it’s comfort food at its finest—perfect for holidays, family gatherings, or a cozy afternoon treat.
Ingredients
1 unbaked 9-inch pie crust
1 cup granulated sugar
3 tablespoons all-purpose flour
½ teaspoon salt
3 large eggs
½ cup unsalted butter, melted and slightly cooled
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice (optional, for extra brightness)
¼ teaspoon ground nutmeg or cinnamon (optional)
Preparation Method
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
In a large bowl, whisk together the sugar, flour, and salt until well combined.
Add the eggs and whisk until smooth and slightly pale.
Slowly whisk in the melted butter, followed by the buttermilk and vanilla extract. Add lemon juice if using.
Pour the filling into the prepared pie crust. Sprinkle lightly with nutmeg or cinnamon if desired.
Bake for 45–55 minutes, or until the center is just set and the top is lightly golden.
Remove from the oven and allow the pie to cool completely before slicing. The filling will firm up as it cools.
Serving Tips
Serve at room temperature or slightly chilled. This pie pairs beautifully with whipped cream, vanilla ice cream, or fresh berries.