Buttermilk Pie
A classic buttermilk pie with a sweet, silky custard filling and a hint of tang. Simple ingredients come together to make an easy, old-fashioned Southern dessert.
Ingredients
Crust
- 1 Dark, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream
Buttermilk Pie Filling
- 1¼ cups Buttermilk (296mL)
- 1 stick Unsalted Butter, melted (113g)
- 1⅜ cups Granulated Sugar (275g)
- 3 Eggs
- 3 tbsp All-Purpose Flour (24g)
- 1½ tsp Vanilla Extract
- 2 tsp Lemon Juice
- ¼ tsp Salt
- ⅛ tsp Ground Nutmeg
Instructions
- Preheat the oven to 325°F (165°C).
- In a large mixing bowl, whisk together the flour, melted butter, nutmeg, and salt.
- Whisk in the three eggs, lemon juice, vanilla and sugar until the mixture is smooth.
- Slowly pour in the buttermilk while whisking continuously.
- (Optional) Brush the edges of your prepared pie crust with heavy whipping cream.
- Pour the filling into the prepared pie crust.
- Bake for 35 to 40 minutes, or until the edges of the custard are set and the center still has a gentle jiggle.
- Let the pie cool on the countertop for about 1 hour until it reaches room temperature. Once cooled, transfer it to the refrigerator for another 2 to 3 hours so the custard can chill and set completely before serving.
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