Buttermilk pie is a classic Southern dessert that’s both simple and rich in flavor. The tanginess of the buttermilk combined with the buttery, custardy filling makes for a perfectly balanced pie that melts in your mouth.
Ingredients:
- 1 ½ cups sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional for added tang)
- 1 unbaked 9-inch pie crust
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Instructions:
- Preheat the oven:
Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a pie dish and set it aside. - Mix the dry ingredients:
In a large bowl, whisk together the sugar and flour until well combined. - Add the wet ingredients:
Beat in the eggs, one at a time, until the mixture is smooth. Add the buttermilk, melted butter, vanilla extract, and lemon juice (if using), and whisk until fully incorporated. - Fill the pie crust:
Pour the buttermilk mixture into the prepared pie crust, ensuring an even spread. - Bake the pie:
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the top is golden brown. A slight wobble in the center is okay; it will firm up as it cools. - Cool and serve:
Allow the pie to cool on a wire rack before slicing. Serve at room temperature or chilled, with a dollop of whipped cream if desired.
Enjoy your rich and tangy buttermilk pie.
- Preheat the oven:
