Buttermilk Pie Recipe

Introduction

Buttermilk pie is a classic Southern dessert known for its creamy, tangy filling and flaky crust. This simple yet delicious pie makes a perfect treat for any occasion, whether served warm or chilled. Its sweet, custard-like texture paired with a hint of lemon creates a comforting and memorable dessert.

Ingredients

• 1 9-inch pre-made pie crust (unbaked)
• ½ cup butter
• 3 eggs
• 2 tablespoons flour
• 1 ½ cups sugar
• ⅛ teaspoon cinnamon
• ⅛ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 1 cup buttermilk
• 1 tablespoon lemon juice
• Whipped cream for topping

Instructions

1. Step 1: Preheat the oven to 350°F and prepare your pie crust in a 9-inch pie dish.
2. Step 2: Melt the butter and allow it to cool slightly so it’s not too hot when added.
3. Step 3: In a large mixing bowl, whisk the eggs and sugar together until smooth and well combined.
4. Step 4: Add the cooled butter, flour, cinnamon, salt, vanilla extract, buttermilk, and lemon juice to the egg mixture. Whisk until smooth and pourable.
5. Step 5: Pour the filling evenly into the prepared pie crust.
6. Step 6: Bake for 50 to 55 minutes, or until the center is set and the top has a light golden color.
7. Step 7: Allow the pie to cool slightly before slicing. Serve warm with whipped cream, or chill in the refrigerator and serve cold.

Tips & Variations

• Use fresh lemon juice for the best bright flavor; bottled lemon juice can work but fresh is preferred.
• For an extra flaky crust, blind bake the pie crust for 10 minutes before adding the filling.
• Add a pinch of nutmeg along with the cinnamon for a warm spice twist.
• Substitute half the sugar with brown sugar for a richer, caramel-like flavor.

Storage

Store leftover buttermilk pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave if you prefer to enjoy it warm. The pie can also be served cold straight from the fridge, which many find refreshing and delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make buttermilk pie without buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity and tang.

How do I know when the pie is fully baked?

The pie is done when the center is set and no longer jiggles when you gently shake the pan. The top should be lightly golden but not burnt.

Buttermilk Pie Recipe

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A classic Southern dessert, Buttermilk Pie features a tender, flaky crust filled with a rich, creamy custard made from buttermilk, butter, eggs, and a hint of lemon and vanilla. This sweet, tangy pie is perfect for any occasion and delicious served warm with whipped cream or chilled for a refreshing treat.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 9-inch pre-made pie crust (unbaked)

Filling

• ½ cup butter
• 3 eggs
• 2 tablespoons flour
• 1 ½ cups sugar
• ⅛ teaspoon cinnamon
• ⅛ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 1 cup buttermilk
• 1 tablespoon lemon juice

Topping

• Whipped cream for topping

Instructions

1. Preheat Oven. Preheat your oven to 350°F (175°C) and prepare your 9-inch unbaked pie crust in a pie pan, ensuring it’s ready for the filling.
2. Melt Butter. Melt ½ cup of butter in a saucepan or microwave and let it cool for a few minutes so it’s warm but not hot to avoid cooking the eggs prematurely.
3. Whisk Eggs and Sugar. In a large mixing bowl, whisk together 3 eggs and 1 ½ cups sugar until the mixture is smooth and combined.
4. Combine Wet and Dry Ingredients. Add the cooled melted butter, 2 tablespoons flour, ⅛ teaspoon cinnamon, ⅛ teaspoon salt, 1 ½ teaspoons vanilla extract, 1 cup buttermilk, and 1 tablespoon lemon juice to the egg and sugar mixture. Whisk thoroughly until you achieve a smooth, pourable filling.
5. Fill Pie Crust. Pour the filling evenly into the unbaked pie crust, spreading it out gently.
6. Bake the Pie. Bake in the preheated oven for 50 to 55 minutes, or until the center is set and the top is lightly golden brown. To check doneness, gently shake the pie—if the center jiggles slightly but is mostly firm, it’s ready.
7. Cool and Serve. Allow the pie to cool at room temperature for a bit before slicing. You can serve it warm topped with whipped cream or chill it in the refrigerator and serve cold for a refreshing dessert.

Notes

• Make sure the melted butter isn’t too hot when mixing with eggs to prevent curdling.
• Check the pie at 50 minutes to prevent overbaking; pie centers sometimes firm up after cooling.
• Use fresh buttermilk for best flavor and texture.
• Leftover pie can be stored covered in the refrigerator for up to 3 days.
• For added zest, sprinkle a little nutmeg or more cinnamon on top before baking.

Keywords: buttermilk pie, Southern pie, custard pie, classic dessert, easy pie recipe, homemade pie