Buttermilk Pie

Description

Buttermilk Pie is a classic Southern dessert known for its creamy, custard-like filling and simple preparation. Made with tangy buttermilk, eggs, sugar, and a hint of vanilla, this pie bakes into a silky, slightly tangy treat with a delicate golden top. Its flavor is reminiscent of crème brûlée but with a charming rustic vibe. Perfect for holiday gatherings, potlucks, or whenever you crave a sweet slice of tradition.

Ingredients for Buttermilk Pie

• 1 (9-inch) unbaked pie crust (homemade or store-bought)

• 1 ½ cups granulated sugar

• 3 tablespoons all-purpose flour

• 3 large eggs

• 1 cup buttermilk (at room temperature)

• ½ cup unsalted butter, melted and cooled slightly

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• Optional: ¼ teaspoon ground nutmeg or cinnamon (for a warm spice note)

Instructions

1. Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and set aside.

2. Mix dry ingredients: In a large bowl, whisk together sugar, flour, and salt until well combined.

3. Add wet ingredients: Whisk in eggs one at a time, then add buttermilk, melted butter, and vanilla extract (plus nutmeg or cinnamon if using).

4. Combine: Whisk until the mixture is smooth and fully blended.

5. Fill crust: Pour the filling into the unbaked pie crust.

6. Bake: Place in the preheated oven and bake for 45–55 minutes, or until the center is just set and the top is lightly golden. The pie will puff up while baking and settle as it cools.

7. Cool: Let the pie cool completely at room temperature. For best slicing, chill for at least 1–2 hours before serving.

Notes

• The pie filling will be slightly jiggly in the center when done, but it will firm up as it cools.

• Use real buttermilk for authentic tang and texture—substituting milk with lemon juice or vinegar works in a pinch but changes the flavor slightly.

• This pie can be made a day ahead; store covered in the refrigerator.

Tips

• To prevent a soggy crust, you can blind bake the crust for 10 minutes before adding the filling.

• A sprinkle of powdered sugar before serving adds a pretty touch.

• Serve with fresh berries or a dollop of whipped cream for extra indulgence.

• If the crust edges brown too quickly, cover them with foil halfway through baking.

Servings

• Yield: 8 slices

Nutritional Info (per slice, approximate)

• Calories: 370

• Carbohydrates: 45g

• Protein: 5g

• Fat: 19g

• Saturated Fat: 11g

• Cholesterol: 110mg

• Sodium: 180mg

• Sugar: 33g

• Fiber: 0g

Benefits

• Rich source of calcium from buttermilk and butter.

• Provides quick energy from natural sugars.

• Buttermilk contains probiotics, which can aid digestion.

• A morale booster — desserts like this bring comfort and nostalgia!

Q&A

Q: Can I freeze Buttermilk Pie?
A: Yes! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

Q: Why did my pie crack?
A: Overbaking or sudden cooling can cause cracks. Remove from the oven when the center is slightly jiggly and let it cool gradually.

Q: Can I make it crustless?
A: Yes, bake the filling in a greased pie dish without crust. It will still be delicious, more like a custard.

Q: How long does it last?
A: Stored in the refrigerator, it keeps well for up to 4 days.