Classic Creamy Southern Buttermilk Pie
A nostalgic Southern dessert featuring a tangy buttermilk custard in a flaky crust, perfect for any occasion and easy to make.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Southern American
Ingredients
Scale
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup (240 ml) buttermilk
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1/4 cup (60 g) unsalted butter, melted and slightly cooled
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest (optional)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the pie crust: If using store-bought, gently press it into your 9-inch pie dish. If homemade, roll out to about 1/8-inch thickness and fit into the dish, trimming excess. Poke the bottom a few times with a fork to prevent bubbling.
- Make the filling: In a large bowl, whisk together 3 large eggs until smooth and slightly frothy, about 1-2 minutes.
- Slowly whisk in 1 cup granulated sugar and 2 tablespoons all-purpose flour, mixing until fully combined with no lumps.
- Gradually add 1/4 cup melted butter, whisking constantly so the eggs don’t cook.
- Stir in 1 cup buttermilk, 1 teaspoon vanilla extract, 1 teaspoon lemon zest (if using), and 1/4 teaspoon salt until smooth and pourable.
- Carefully pour the custard mixture into the pie shell.
- Place the pie on the center rack and bake for 50-60 minutes until edges are golden and center is slightly jiggly but not liquid. Cover edges with foil halfway through baking if crust browns too fast.
- Let the pie cool at room temperature for at least 2 hours to allow the filling to set fully. Refrigerate for an even firmer texture if desired.
- Slice and serve as is or with a dollop of whipped cream. Store leftovers covered in the refrigerator for up to 3 days.
Notes
Use room temperature eggs to avoid curdling. Avoid overmixing to prevent cracks. Tent pie with foil if crust browns too fast. Filling may jiggle slightly when done but will set as it cools. For gluten-free, substitute flour and crust accordingly. Dairy-free adaptations possible with coconut yogurt and dairy-free crust.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 0.5
- Protein: 5
Keywords: buttermilk pie, Southern dessert, creamy pie, easy pie recipe, classic pie, homemade dessert