Buttermilk Pie
Buttermilk Pie is a classic Southern dessert with a smooth, custard-like filling and a hint of tang from buttermilk. It’s sweet, simple, and baked in a flaky pie crust—perfect for any occasion.
Print
Pin
Servings: 8
Calories: 360kcal
Equipment
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- 9-inch deep dish pie plate
- Oven
Ingredients
- 3 large eggs
- 1 ½ cups white sugar
- ½ cup butter softened
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon freshly grated nutmeg
- 1 9-inch unbaked deep dish pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugar in a mixing bowl until smooth. I usually use a handheld mixer, but a whisk works fine.
- Add eggs one at a time, beating well after each one.
- Stir in the flour, followed by the buttermilk, lemon juice, and vanilla. Mix until the filling is smooth and creamy.
- Sprinkle in the nutmeg and give it one final stir.
- Pour the filling into the pie crust, and place the pie on a baking sheet to catch any drips.
- Bake for 45–50 minutes, or until the top is golden and the center is set but still has a slight jiggle.
- Cool completely before slicing—this helps the custard firm up perfectly.
- Tip: If the edges of your crust start browning too fast, loosely cover them with foil midway through baking.
Nutrition
Calories: 360kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Fiber: 1g | Sugar: 32g