Buttermilk Pie
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
8 steps. 55 minutes total.
- 1
Prepare the oven and crust
- a.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.
- 2
Step 2
- a.In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and fully combined, about 1 minute.
- 3
Step 3
- a.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.
- 4
Gently whisk in the buttermilk, vanilla extract, and fresh lemon juice
- a.Mix until the filling is smooth and uniform. The batter will be thin; this is normal. Avoid overmixing.
- 5
Step 5
- a.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.
- 6
Bake for 50 to 60 minutes
- a.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.
- 7
Step 7
- a.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.
- 8
Step 8
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and creamy texture, use full-fat buttermilk. Low-fat versions can result in a less rich filling.
- 2Room temperature eggs and buttermilk are key. They emulsify better into the batter, creating a smoother, more uniform custard.
- 3Don't overbake! The most common mistake is baking until the center is firm. It should still have a slight wobble when removed from the oven.
- 4If you don't have buttermilk, make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Let it stand for 10 minutes before using.
- 5A pre-baked (blind baked) crust will prevent a soggy bottom and ensure a crisp texture.
- 6Let the pie cool completely before slicing. This can take several hours but is essential for the custard to set properly.
Adapt it for your goals.
Flavor
Add a pinch of ground cinnamon or cardamom to the filling along with the nutmeg for a warmer spice profile.
CitrusCitrus
Incorporate 1 teaspoon of finely grated lemon or orange zest into the sugar for a brighter citrus flavor.
CrustCrust
Experiment with different crusts, such as a graham cracker crust or a shortbread crust, for a different texture and flavor.
ToppingTopping
Serve slices with a dollop of fresh whipped cream, a drizzle of caramel sauce, or a side of fresh berries like raspberries or blueberries.
Why this is on our healthy list.
Source of Comfort
Enjoying a classic, homemade dessert can be a comforting experience, boosting mood and providing a sense of nostalgia and satisfaction.
Provides Calcium
Buttermilk and butter contribute a modest amount of calcium, which is an essential mineral for maintaining strong bones and teeth.
Energy Boost
The carbohydrates from sugar and flour provide a quick source of energy, which can be useful for a temporary boost in vitality.
Frequently asked questions
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.