Buttermilk Pie Recipe
American · Dessert · 65 min total
A classic Southern dessert with a tangy, creamy custard filling baked in a flaky pie crust, perfect for any occasion.
15
min prep
min prep
50
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 (9-inch) unbaked pie crust
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp edges. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in flour until just combined.
- Stir in buttermilk, vanilla extract, salt, and nutmeg (if using) until smooth.
- Pour the filling into the prepared pie crust.
- Bake for 45-50 minutes, or until the center is set but still slightly jiggly. A knife inserted near the center should come out clean.
- Cool completely on a wire rack before slicing. Serve at room temperature or chilled.
Tips
- For a golden crust, brush edges with milk or egg wash before baking.
- Store leftovers covered in the refrigerator for up to 3 days.
- Serve with fresh berries or whipped cream for extra flavor.
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