Buttermilk Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fill Pie Crust. Pour the filling evenly into the unbaked pie crust, spreading it out gently.
- 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.
- 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
Find it online: https://servedbynora.com/buttermilk-pie-recipe/
