Buttermilk Pie Southern Dessert (Printable)

A flaky crust filled with tangy, creamy custard, ideal for festive or everyday treats.

# Ingredient List:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 1½ cups granulated sugar
03 - 3 tablespoons all-purpose flour
04 - ½ cup unsalted butter, melted and cooled
05 - 3 large eggs
06 - 1 cup buttermilk
07 - 1 tablespoon lemon juice
08 - 1 teaspoon vanilla extract
09 - ¼ teaspoon ground nutmeg
10 - ¼ teaspoon salt

# How to Prepare:

01 - Set the oven temperature to 350°F.
02 - Place the pie crust into a 9-inch pie dish and crimp the edges according to preference.
03 - In a large bowl, whisk together granulated sugar and all-purpose flour until evenly mixed.
04 - Add the cooled melted unsalted butter to the dry mixture and stir until fully combined.
05 - Whisk in eggs one at a time, blending until smooth after each addition.
06 - Stir in buttermilk, lemon juice, vanilla extract, ground nutmeg, and salt until thoroughly incorporated.
07 - Pour the custard filling evenly into the prepared pie crust.
08 - Bake in preheated oven for 40 to 50 minutes, until the filling is set in the center and the top is lightly golden.
09 - Allow pie to cool completely on a wire rack before slicing; serve at room temperature or chilled.

# Expert Advice:

01 -
  • The filling creates its own magic during baking, transforming from liquid custard into a tender, almost cloud-like texture that surprises everyone.
  • It needs just fifteen minutes of prep, so you can have homemade pie in the oven before you've finished your coffee.
  • Buttermilk and lemon give it a subtle tang that keeps it from feeling heavy, even though it's genuinely indulgent.
02 -
  • Don't overbake it—a little jiggle in the very center is perfect, because it keeps baking as it cools and becomes exactly the right texture.
  • Make sure your butter is truly cooled before mixing it with eggs, or you'll end up with scrambled bits instead of smooth custard.
  • This pie is even better the next day after flavors have settled, so it's actually great for planning ahead.
03 -
  • If your pie crust starts browning too much on the edges before the filling is set, loosely tent it with foil for the remaining bake time.
  • Room temperature eggs mix in more smoothly and create a silkier, more tender filling than cold eggs straight from the fridge.
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