Description
A classic Southern dessert, this buttermilk pie features a rich, custard-like filling with a slightly tangy flavor, baked in a flaky pie crust.
Ingredients
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- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
- Pinch of salt
- Ground nutmeg for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together sugar, flour, and a pinch of salt.
- Add the melted butter and mix until well combined.
- Beat in the eggs one at a time.
- Stir in the buttermilk, lemon juice, and vanilla extract until the mixture is smooth.
- Pour the filling into the unbaked pie crust.
- Sprinkle the top lightly with ground nutmeg if desired.
- Bake for 45–50 minutes, or until the center is set and the top is golden brown.
- Allow the pie to cool completely before slicing. Refrigerate leftovers.
Notes
- The pie may puff up while baking but will settle as it cools.
- Best served chilled or at room temperature.
- Use fresh buttermilk for the best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg