Here’s a classic Buttermilk Pie recipe—a simple, sweet, custardy Southern dessert with a tender, flaky crust. 🥧✨
Buttermilk Pie
Ingredients
For the Crust:
- 1 unbaked 9-inch (23 cm) pie crust (homemade or store-bought)
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 slightly cooled
- 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 oven to 350°F (175°C).
- Prepare the filling
- In a medium bowl, whisk sugar, flour, and salt.
- Add eggs, melted butter, buttermilk, and vanilla. Mix until smooth.
- Optional: Stir in nutmeg or lemon zest.
- Assemble pie
- Pour filling into the unbaked pie crust.
- Bake
- Bake 50–60 minutes until the filling is set and the top is lightly golden.
- A knife inserted in the center should come out clean.
- Cool & serve
- Let 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 or a splash of bourbon for extra warmth.
- Make ahead: The pie keeps well covered at room temperature for 1–2 days or in the fridge for up to 5 days.
- Serving: Serve plain, dusted with powdered sugar, or with whipped cream.
I can also give you a quick, single-bowl buttermilk pie recipe that skips any fuss with separate mixing bowls—perfect if you want a fast Southern-style dessert.
Do you want me to do that?
