Buttermilk Pie Southern (Printable Version)

Southern-style dessert with tangy buttermilk custard and a flaky, golden crust.

# What You'll Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 1½ cups granulated sugar
03 - 3 tablespoons all-purpose flour
04 - ½ cup unsalted butter, melted and cooled
05 - 3 large eggs
06 - 1 cup buttermilk
07 - 1 tablespoon lemon juice
08 - 1 teaspoon vanilla extract
09 - ¼ teaspoon ground nutmeg
10 - ¼ teaspoon salt

# Method:

01 - Preheat the oven to 350°F.
02 - Place the pie crust in a 9-inch pie dish and crimp the edges as desired.
03 - In a large bowl, whisk together the sugar and flour until evenly blended.
04 - Pour in the melted butter and stir until the mixture is fully combined.
05 - Whisk in the eggs one at a time until the mixture is smooth and uniform.
06 - Stir in the buttermilk, lemon juice, vanilla extract, nutmeg, and salt until fully incorporated.
07 - Pour the custard filling evenly into the prepared pie crust.
08 - Bake for 40 to 50 minutes, or until the center is set and the top is lightly golden.
09 - Allow the pie to cool completely on a wire rack before slicing. Serve at room temperature or chilled.

# Expert Tips:

01 -
  • It requires pantry staples you probably already have, making it the perfect last-minute dessert when you need to impress someone.
  • The filling creates its own magic during baking, developing a delicate custard layer that feels fancier than the effort actually demands.
  • Buttermilk gives it a subtle tang that keeps the sweetness from feeling cloying, so you can actually eat a second slice without guilt.
02 -
  • Don't overbake this pie thinking it needs to be completely firm—a slight jiggle in the center is your sign it's done, because it will firm up as it cools and the filling will stay creamy rather than becoming dense and custard-like.
  • Room temperature buttermilk makes a difference; if yours came straight from the fridge, let it sit out for a bit so the filling bakes evenly.
03 -
  • Melting your butter ahead of time and letting it cool prevents it from cooking your eggs when they meet—I learned this the hard way the first time I tried to rush.
  • If you're using a homemade pie crust, pre-baking it for five minutes at 350°F before adding the filling gives you a crisper bottom and keeps it from getting soggy.
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