Print

The Ultimate Classic Southern Buttermilk Pie: Easy, Creamy, and Nostalgic

A close-up of a single slice of buttermilk pie showing its creamy yellow interior and deeply browned, caramelized top crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, creamy, and tangy custard pie using simple ingredients. This old-fashioned buttermilk pie captures the taste of Southern tradition.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon freshly grated nutmeg (optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place the unbaked pie crust in a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, and salt until combined.
  3. Add the buttermilk, melted butter, beaten eggs, vanilla extract, and nutmeg (if using) to the dry ingredients. Whisk until the mixture is smooth and uniform. Do not overmix.
  4. Pour the filling mixture carefully into the unbaked pie crust.
  5. Bake for 40 to 50 minutes. The center should be mostly set but still have a slight jiggle when gently shaken. The edges should be lightly golden brown.
  6. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This allows the custard to fully set.

Notes

  • For a flakier crust, chill the unbaked pie shell before adding the filling.
  • If you prefer a less tangy flavor, substitute 1/4 cup of the buttermilk with heavy cream.
  • This pie tastes best when served slightly cool or at room temperature.

Nutrition

Find it online: https://magazinemeal.com/buttermilk-pie-recipe-easy-creamy-tang/