This Buttermilk Pie is a timeless Southern dessert that’s creamy, tangy, and sweet, with a custard-like filling and a golden, flaky crust. It’s incredibly easy to make and perfect for any occasion, from holidays to weeknight treats. A single bite of this velvety pie will have everyone asking for seconds—and the recipe!
Ingredients
For the Pie Filling:
- 1½ cups (300g) granulated sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- 1 cup (240ml) buttermilk
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- ¼ tsp salt
For the Crust:
- 1 unbaked 9-inch pie crust, homemade or store-bought
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan and crimp the edges as desired. - Mix the Filling:
In a large bowl, whisk together the sugar and flour until well combined. Add the eggs, one at a time, and whisk until smooth. - Add Wet Ingredients:
Gradually stir in the buttermilk, melted butter, vanilla extract, and salt. Mix until the filling is smooth and creamy. - Pour into Crust:
Pour the buttermilk filling into the prepared pie crust, spreading it evenly. - Bake:
Bake the pie for 50-60 minutes, or until the filling is set and the top is lightly golden. The center should still have a slight jiggle but will firm up as it cools. - Cool and Serve:
Allow the pie to cool completely on a wire rack before slicing. Serve as is or with a dollop of whipped cream.
Notes
- Storage: Store leftover pie in the refrigerator for up to 4 days. Serve chilled or at room temperature.
- Make Ahead: This pie can be baked a day in advance and stored in the refrigerator.
- Crust Options: Use a graham cracker crust for a slightly different texture and flavor.
- Flavor Additions: Add a pinch of nutmeg or lemon zest to the filling for an extra layer of flavor.
Buttermilk Pie is a crowd-pleasing classic that’s as easy to make as it is delicious. Whether for a family gathering or a casual treat, this creamy dessert never disappoints!
