Buttermilk Pie is a classic Southern dessert with a rich, creamy filling that’s perfectly sweet and slightly tangy.
It’s incredibly simple to make, using pantry staples like sugar, eggs, butter, and buttermilk. This pie boasts a smooth custard-like texture with a golden, lightly crisp top.
Whether you’re preparing it for a special occasion or just a weeknight treat, this timeless recipe is sure to impress!
Ingredients
For the Pie Crust:
1 pre-made pie crust (or homemade crust of your choice)
For the Filling:
1 ½ cups granulated sugar
3 large eggs
½ cup unsalted butter, melted and cooled
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon pure vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg (optional, for topping)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Pie Crust:
Roll out the pie crust and fit it into a 9-inch pie pan.
Trim the edges and crimp them as desired. Place the crust in the refrigerator while preparing the filling.
Make the Filling:
In a large mixing bowl, whisk together the sugar and flour.
Add the eggs, one at a time, whisking until smooth.
Slowly pour in the melted butter, mixing well.
Stir in the buttermilk, vanilla extract, and salt until all ingredients are fully combined.
Assemble the Pie:
Pour the buttermilk mixture into the prepared pie crust.
If desired, sprinkle ground nutmeg evenly on top of the filling.
Bake:
Place the pie on the middle rack of the oven.
Bake for 45–50 minutes, or until the filling is set and golden brown on top.
To check for doneness, gently shake the pie; the center should be slightly jiggly but not liquid.
Cool and Serve:
Remove the pie from the oven and let it cool to room temperature.
Slice and serve as is, or top with whipped cream for added indulgence.
Here are a few tips to make sure your Buttermilk Pie turns out perfectly:
Chill the Crust: If you’re using a pre-made crust, be sure to chill it in the fridge for at least 10 minutes before baking.
This helps prevent it from shrinking during the baking process.
Room Temperature Ingredients: For a smoother filling, make sure your eggs and melted butter are at room temperature before mixing.
This ensures everything blends together seamlessly.
Don’t Overmix: When preparing the filling, mix just until the ingredients are combined.
Overmixing can lead to a slightly airier, less dense texture.
Bake Slowly: If your pie starts to brown too quickly on top, cover the edges of the crust with aluminum foil or a pie shield to prevent burning.
You can also reduce the oven temperature to 325°F (165°C) and bake a little longer for a gentler cook.
Let it Cool: Allow the pie to cool completely before slicing. This helps the filling set and ensures clean slices.
Optional Nutmeg: For added flavor, sprinkle a bit of ground nutmeg on top before baking.
It gives the pie a subtle warmth, but it’s entirely optional based on your preference.
Serve with Whipped Cream: For an extra touch, top each slice with freshly whipped cream or a dollop of vanilla ice cream for a decadent treat.
To store your Buttermilk Pie, you have a few options depending on how long you plan to keep it.
If you intend to eat it within 1-2 days, you can store the pie at room temperature by loosely covering it with plastic wrap or foil.
For longer storage, it’s best to refrigerate the pie.
Cover it with plastic wrap or place it in an airtight container to keep it fresh in the fridge for 4-5 days.
If you’d like to store the pie for an extended period, you can freeze it.
Wrap the pie tightly in plastic wrap, then aluminum foil, or place it in an airtight container. It will stay fresh in the freezer for up to 2-3 months.
When you’re ready to enjoy it, simply thaw the pie in the fridge overnight before serving.
This way, you can savor your delicious buttermilk pie long after it’s been baked!