Buttermilk Pie
Indulge in the classic Southern charm of Buttermilk Pie, a lusciously creamy dessert with a perfectly crisp golden crust. This timeless recipe combines the tangy richness of buttermilk with the velvety sweetness of a sugar-butter custard, all highlighted by a hint of vanilla and a splash of freshly squeezed lemon juice for a subtle citrus twist. Prepared with simple pantry staples like eggs, flour, and butter, this pie is incredibly easy to whip up and bakes to perfection in just under an hour. Garnish with a dash of ground nutmeg for extra warmth and aroma, and enjoy this crowd-pleasing treat either chilled or at room temperature. Perfect for holidays, potlucks, or a weeknight indulgence, this Buttermilk Pie is the ultimate comfort dessert that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 9-inch crust Unbaked pie crust
- 0.5 cup Unsalted butter
- 1.5 cups Granulated sugar
- 3 pieces Large eggs
- 1 cup Buttermilk
- 3 tablespoons All-purpose flour
- 2 teaspoons Vanilla extract
- 1 tablespoon Freshly squeezed lemon juice
- 0.25 teaspoon Salt
- 0.125 teaspoon Ground nutmeg (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie pan. Crimp the edges as desired and set aside.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove the pan from the heat and let the butter cool slightly.
In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth.
Add the eggs, one at a time, whisking well after each addition to ensure they are fully incorporated.
Stir in the buttermilk, all-purpose flour, vanilla extract, lemon juice, and salt. Mix until the filling is smooth and well combined.
Pour the filling into the prepared pie crust, spreading it evenly.
If desired, lightly sprinkle ground nutmeg over the top of the filling for added flavor.
Carefully place the pie on the center rack of your preheated oven and bake for 45-50 minutes, or until the filling is set and the top is a light golden brown.
Remove the pie from the oven and let it cool to room temperature on a wire rack. The filling will set further as it cools.
Serve slices at room temperature or chilled. Refrigerate any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 454.7 g | 165% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 315.5 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 408 mg | 31% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 745 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
