Description
Classic Southern buttermilk pie with a creamy, tangy-sweet custard filling baked in a flaky crust. Simple pantry ingredients, one-bowl filling, and perfect for holidays or an easy family dessert.
Ingredients
1 unbaked 9-inch pie crust
1/2 cup (113g) unsalted butter, melted and slightly cooled
1 1/2 cups (300g) granulated sugar
1 tbsp (8g) all-purpose flour
1/4 tsp salt
3 large eggs
1 cup (240ml) buttermilk
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish.
2. In a large bowl, whisk together sugar, flour, and salt.
3. Add eggs one at a time, whisking well after each addition until smooth.
4. Whisk in melted butter slowly, then add buttermilk and vanilla. Mix until silky and lump-free.
5. Pour filling into the unbaked crust.
6. Bake 45–50 minutes, until the top is lightly golden and the center is just set (a slight jiggle is okay).
7. Cool at room temperature 1–2 hours to fully set before slicing. For cleaner slices, chill before cutting.
Notes
No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or white vinegar; rest 5 minutes.
For extra flavor, add a pinch of nutmeg or cinnamon.
Storage: Cover and refrigerate up to 4 days. Custard pies don’t freeze well (texture can change).
Serving ideas: whipped cream, berries, or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg