Buttermilk Pie
This old-fashioned Buttermilk Pie is a classic Southern dessert with a smooth, custard-style filling and a flaky pie crust. It’s sweet, creamy, and perfectly balanced with a hint of lemon and warm nutmeg. Made with simple pantry staples, this easy buttermilk pie recipe is perfect for holidays, potlucks, or anytime you’re craving a traditional homemade pie.
Servings: 8
Calories: 433kcal
Equipment
- Bowl large
- Electric hand mixer
- Rubber spatula
- Deep-dish pie pan 9-inch, with unbaked pie crust
- Cooling Rack
Ingredients
- 3 eggs large
- 1 ½ cups white sugar
- ½ cup butter 1 stick, softened
- 3 tbsp all-purpose flour
- 1 cup buttermilk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ⅛ tsp nutmeg freshly grated
- 1 deep-dish pie crust 9-inch, unbaked
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat the eggs with an electric mixer until light and frothy.
- Add the sugar, softened butter, and flour. Beat until the mixture is smooth and fully combined.
- Stir in the buttermilk, lemon juice, vanilla extract, and freshly grated nutmeg until the filling is smooth.
- Pour the filling into the unbaked deep-dish pie crust.
- Bake for 40 to 60 minutes, or until the center is set and firm.
- Remove the pie from the oven and let it cool on a rack for at least 1 hour before slicing and serving.
Notes
- The pie is done when the center no longer jiggles and a knife inserted near the middle comes out mostly clean.
- For best flavor and texture, allow the pie to cool completely before slicing.
Nutrition
Calories: 433kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 246mg | Potassium: 99mg | Fiber: 0.5g | Sugar: 39g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg