Description
Bake this easy, traditional Southern Buttermilk Pie for a comforting dessert. You get a creamy, tangy custard filling inside a flaky crust, perfect for Sunday dinner or any family gathering.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 1/2 cups 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
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Place your unbaked pie crust into a 9-inch pie plate.
- In a medium bowl, whisk together the sugar, flour, and salt until combined.
- Add the buttermilk, melted butter, lightly beaten eggs, and vanilla extract to the dry ingredients. Whisk until the mixture is smooth and fully incorporated.
- Carefully pour the buttermilk filling into the unbaked pie crust.
- Bake for 40 to 50 minutes. The center should be mostly set, with only a slight jiggle remaining. The top should turn a golden brown color.
- Remove the pie from the oven and let it cool completely on a wire rack. This allows the custard to fully set.
- Serve your pie slightly warm or at room temperature, often with a dollop of fresh whipped cream.
Notes
- For a crispier crust edge, cover the rim of the pie with aluminum foil halfway through baking.
- If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- This pie tastes best when served the day it is made, but you can store leftovers covered in the refrigerator for up to three days.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 80