Buttermilk Pie Recipe
Old Fashioned Buttermilk Pie is the ultimate vintage Southern dessert for your holiday table. Made with simple pantry staples like eggs and butter, this recipe comes together in just 15 minutes. It features a creamy custard filling with a golden caramelized top that melts in your mouth.
Ingredients
- 1 9-inch unbaked pie crust
- 1½ cups granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg optional
- 6 tablespoons unsalted butter melted and cooled slightly
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tablespoon lemon juice optional
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Place a rack in the lower third of the oven. Set a rimmed baking sheet nearby.
- Fit the pie crust into a 9-inch pie plate and crimp the edges. Chill the crust in the fridge while you make the filling.
- In a large bowl, whisk together sugar, flour, salt, and nutmeg.
- Add eggs and whisk until smooth.
- Slowly whisk in the melted butter.
- Add buttermilk, lemon juice (if using), and vanilla. Whisk until fully combined and silky.
- Pour filling into the chilled pie crust. Place the pie plate on the rimmed baking sheet.
- Bake for 45 to 55 minutes, until the edges are set and the center still has a gentle jiggle.
- Cool completely on a wire rack. Refrigerate at least 4 hours (overnight is best) before slicing.
Notes
If your crust edges brown quickly, cover them with foil or a pie shield about halfway through baking.
For cleaner slices, chill overnight.
If you need a buttermilk substitute: add 1 tablespoon lemon juice or vinegar to a measuring cup, fill with milk to 1 cup, stir, and let sit 5 minutes.
Nutrition
Serving: 125gCalories: 360kcalCarbohydrates: 45gProtein: 6gCholesterol: 105mgSodium: 220mgSugar: 33gCalcium: 85mgIron: 1mg