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Buttermilk Pie

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: Southern
Calories: 360
Ingredients Equipment Method

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

Equipment

  • Mixing bowl
  • Whisk or electric mixer
  • Measuring cups and spoons
  • 9-inch deep dish pie plate
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cream the butter and sugar in a mixing bowl until smooth. I usually use a handheld mixer, but a whisk works fine.
  3. Add eggs one at a time, beating well after each one.
  4. Stir in the flour, followed by the buttermilk, lemon juice, and vanilla. Mix until the filling is smooth and creamy.
  5. Sprinkle in the nutmeg and give it one final stir.
  6. Pour the filling into the pie crust, and place the pie on a baking sheet to catch any drips.
  7. Bake for 45–50 minutes, or until the top is golden and the center is set but still has a slight jiggle.
  8. Cool completely before slicing—this helps the custard firm up perfectly.
  9. Tip: If the edges of your crust start browning too fast, loosely cover them with foil midway through baking.