Southern Buttermilk Pie
This Southern Buttermilk Pie is a classic, comforting dessert with old-fashioned charm in every slice! Made with simple pantry ingredients, it bakes into a silky, custard-like filling with a lightly tangy sweetness and a golden top. Nestled in a flaky pie crust, it’s rich, smooth, and irresistibly creamy. Perfect for holidays, potlucks, or whenever you’re craving a timeless Southern treat!
Servings:
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought
- 1 cup granulated sugar
- ½ cup unsalted butter melted and slightly cooled
- 3 large eggs
- 1 cup buttermilk
- 3 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg optional, for Southern flavor
- ¼ teaspoon salt
- Zest of ½ lemon optional, for brightness
Instructions
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Preheat the oven
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Preheat your oven to 350°F (175°C). Place the oven rack in the center position.
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Prepare the pie crust
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Roll out the pie dough and fit it into a 9-inch pie dish. Crimp the edges or flute them with a fork. Set aside while you make the filling.
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Make the custard filling
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In a large mixing bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, whisking well after each addition.
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Add dry ingredients and flavorings
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Stir in the flour, salt, nutmeg, and lemon zest until evenly blended. Slowly pour in the buttermilk and vanilla extract, whisking until the mixture becomes smooth and creamy.
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Fill and bake
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Pour the custard mixture into the unbaked pie shell. Carefully place the pie in the preheated oven and bake for 45–50 minutes, or until the top is golden and the center is set but slightly wobbly.
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Cool completely
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Remove from the oven and let it cool on a wire rack for at least 1 hour before slicing. The pie will continue to set as it cools.
