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A classic Southern dessert with a creamy, custard-like filling that's both tangy and sweet. This simple pie has a slightly caramelized top and a smooth texture, perfect for any occasion.
For 8 servings
Prepare the oven and crust. Position a rack in the center of the oven and preheat to 350°F (175°C). Carefully place your unbaked pie crust into a 9-inch pie plate. Crimp the edges decoratively. For an extra-crisp crust, you can blind bake it for 10 minutes.
In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and fully combined, about 1 minute.
Add the room temperature eggs one at a time, whisking well after each addition until incorporated. In a separate small bowl, whisk together the all-purpose flour and salt. Add this dry mixture to the wet ingredients and whisk until just combined and no lumps remain.
Gently whisk in the buttermilk, vanilla extract, and fresh lemon juice. Mix until the filling is smooth and uniform. The batter will be thin; this is normal. Avoid overmixing.
Place the pie plate on a sturdy baking sheet to catch any potential spills and make it easier to transfer. Carefully pour the filling into the prepared pie crust. Sprinkle the top evenly with freshly grated nutmeg.
Bake for 50 to 60 minutes. The pie is done when the edges are set and puffed and the center has a slight jiggle (like gelatin). The top should be a beautiful golden brown. If the crust edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.
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A classic Southern dessert with a creamy, custard-like filling that's both tangy and sweet. This simple pie has a slightly caramelized top and a smooth texture, perfect for any occasion.
This southern recipe takes 70 minutes to prepare and yields 8 servings. At 301.99 calories per serving with 3.99g of protein, it's a beginner-friendly recipe perfect for dessert.
Remove the pie from the oven and place it on a wire rack to cool completely to room temperature. This is a crucial step and will take at least 3-4 hours. The custard filling will finish setting as it cools. Do not slice while warm.
Once completely cool, you can serve the pie at room temperature or chill it in the refrigerator for at least 1 hour before slicing. Store any leftovers covered in the refrigerator for up to 3 days.
Add a pinch of ground cinnamon or cardamom to the filling along with the nutmeg for a warmer spice profile.
Incorporate 1 teaspoon of finely grated lemon or orange zest into the sugar for a brighter citrus flavor.
Experiment with different crusts, such as a graham cracker crust or a shortbread crust, for a different texture and flavor.
Serve slices with a dollop of fresh whipped cream, a drizzle of caramel sauce, or a side of fresh berries like raspberries or blueberries.
Enjoying a classic, homemade dessert can be a comforting experience, boosting mood and providing a sense of nostalgia and satisfaction.
Buttermilk and butter contribute a modest amount of calcium, which is an essential mineral for maintaining strong bones and teeth.
The carbohydrates from sugar and flour provide a quick source of energy, which can be useful for a temporary boost in vitality.
A typical slice of homemade Buttermilk Pie (1/8th of a 9-inch pie) contains approximately 400-450 calories, depending on the specific ingredients used, particularly the type of crust and fat content of the buttermilk.
Buttermilk Pie is a traditional dessert and should be considered an indulgent treat. It is high in sugar, fat, and calories. While it contains some protein from eggs and calcium from buttermilk, it is best enjoyed in moderation as part of a balanced diet.
Cracking is usually caused by overbaking or cooling the pie too quickly. When the custard gets too hot, it puffs up excessively and then collapses and cracks as it cools. To prevent this, remove the pie from the oven when the center still has a slight jiggle.
Absolutely! Buttermilk pie is an excellent make-ahead dessert. You can bake it a day in advance. Let it cool completely on the counter, then cover it loosely with plastic wrap and refrigerate. It tastes wonderful chilled.
The texture should be smooth, creamy, and custard-like. It's similar to a chess pie or a crème brûlée without the hard caramel top. It should be firm enough to slice cleanly but melt-in-your-mouth soft.
This can happen if your ingredients were at different temperatures (e.g., cold eggs with warm melted butter) or if the acidic buttermilk was mixed too vigorously. Using room temperature ingredients and gentle mixing should prevent this.