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Buttermilk Pie Recipe

Old Fashioned Buttermilk Pie

iamwinfred
This buttermilk pie recipe is one of those old fashioned Southern desserts that never goes out of style. It is a simple custard pie made from pantry staples, baked inside a flaky crust until the top turns a deep golden brown and the center sets into something rich, tangy, and just sweet enough. My version leans on the classic combination of buttermilk, eggs, sugar, butter, and a touch of lemon juice, and it comes together with almost no fuss.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9 inch ceramic pie dish
  • Glass mixing bowls
  • Whisk
  • Hand mixer
  • Adjustable pie crust shield (optional) protects edges from over-browning
  • Fine-mesh sieve (optional) for straining the filling
  • Rubber spatula
  • Cooling rack
  • Rimmed baking sheet to catch any drips
  • Digital oven thermometer (optional) ensures accurate oven temperature

Ingredients
  

  • 1 unbaked 9 inch pie crust homemade or store-bought
  • 3 large eggs room temperature
  • 1.25 cups granulated sugar
  • 3 tablespoons all purpose flour
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 cup buttermilk room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract Madagascar vanilla recommended
  • salt a pinch
  • 0.25 teaspoon freshly grated nutmeg plus extra for topping

For Serving (optional)

  • freshly whipped cream for topping
  • fresh berries for serving
  • powdered sugar for dusting
  • vanilla bean ice cream for serving

Instructions
 

  • Preheat your oven to 350°F. Roll out the pie dough on a lightly floured surface and transfer it to your 9 inch pie dish, pressing it into the bottom and up the sides. Trim the excess, fold the overhang under, and crimp the edges. Place the crust in the refrigerator while you make the filling.
  • In a large mixing bowl, beat the 3 large eggs with a hand mixer or whisk on medium speed for about 30 seconds until pale and frothy. Add the 1 1/4 cups granulated sugar and beat until smooth. Slowly pour in the 1/2 cup melted butter while mixing on low speed, and beat until glossy and fully incorporated.
  • Sprinkle the 3 tablespoons of flour over the egg mixture and mix on low just until it disappears. Slowly pour in the 1 cup buttermilk, mixing continuously until the batter is smooth.
  • Add the 1 tablespoon lemon juice, 1 teaspoon vanilla, pinch of salt, and 1/4 teaspoon nutmeg to the bowl. Whisk by hand until fully blended. For an extra silky texture, strain the filling through a fine mesh sieve into a clean bowl.
  • Remove the chilled crust from the refrigerator. Slowly pour the buttermilk filling into the crust, filling it almost to the top. Sprinkle a light dusting of extra nutmeg over the surface. Place the pie on a rimmed baking sheet and transfer to the preheated oven.
  • Bake for 50 to 55 minutes, until the edges are set and the center has a slight jiggle similar to gelatin. If the crust edges begin browning too quickly, cover them with a pie crust shield.
  • Remove the pie from the oven and transfer it to a cooling rack. Let it cool at room temperature for at least 2 hours to allow the custard to finish setting. For the cleanest slices, refrigerate for an additional 2 hours or overnight before cutting.

Notes

  • Use room temperature eggs and buttermilk so the batter mixes evenly and smoothly.
  • Do not skip the pie crust shield if your crust edges are browning too fast—this pie bakes for nearly an hour.
  • A slight jiggle in the center when you take it out of the oven is exactly what you want; it will firm up as it cools.
  • Let the pie cool completely before slicing to avoid a runny filling. At least 2 hours at room temperature is essential.
  • Straining the filling through a fine mesh sieve gives you a smoother, more refined custard texture.
  • Bake on the center rack for the most even heat distribution.
  • Store covered in the refrigerator for up to 4 days. The pie is best served chilled or at room temperature, not reheated.
  • Freeze whole or by the slice, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before serving.
  • For a bourbon twist, substitute 1 tablespoon of bourbon for the lemon juice.
  • Swap in brown sugar for half of the granulated sugar for a deeper, caramel-like flavor.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 41gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 210mgPotassium: 85mgFiber: 1gSugar: 29gVitamin A: 10IUVitamin C: 2mgCalcium: 6mgIron: 4mg
Keyword custard pie, holiday pie, old fashioned dessert, southern buttermilk pie
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