Here’s a classic Buttermilk Pie recipe—a traditional Southern custard-style pie that’s sweet, tangy, and wonderfully simple. 🥧✨
Buttermilk Pie
Ingredients
For the Crust:
- 1 unbaked 9-inch (23 cm) pie crust (store-bought or homemade)
For the Filling:
- 1 ½ cups (300 g) sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- ½ cup (115 g) unsalted butter, melted and cooled slightly
- 1 cup (240 ml) buttermilk
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ½ tsp nutmeg or lemon zest for extra flavor
Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Prepare the filling
- In a medium bowl, whisk together sugar, flour, and salt.
- Add eggs, melted butter, buttermilk, and vanilla. Mix until smooth.
- Optional: Stir in nutmeg or lemon zest.
- Assemble the pie
- Pour filling into the unbaked pie crust.
- Bake
- Bake 50–60 minutes, or until the filling is set and lightly golden. A knife inserted in the center should come out clean.
- Cool & serve
- Let the pie cool completely before slicing for clean pieces.
- Serve at room temperature or chilled.
Tips
- Prevent cracking: Avoid overbaking; the center should be just set.
- Flavor variations: Add a pinch of cinnamon, a splash of bourbon, or lemon zest for extra depth.
- Make ahead: Can be stored covered at room temperature for 1–2 days, or refrigerated up to 5 days.
- Serving: Dust with powdered sugar or serve with whipped cream for extra indulgence.
I can also give you a quick, single-bowl buttermilk pie recipe that skips multiple mixing steps and is faster to make.
Do you want me to do that?
