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Classic Southern Buttermilk Pie

A close-up slice of creamy buttermilk pie with a golden-brown top sits on a white plate, with the rest of the buttermilk pie in the background.
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A simple, old-fashioned recipe for a creamy, tangy custard pie with a golden top and flaky crust.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • Pinch of ground nutmeg (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Place the unbaked pie crust in a 9-inch pie plate.
  2. In a medium bowl, whisk the eggs lightly.
  3. Add the sugar, melted butter, buttermilk, vanilla extract, flour, and salt to the eggs. Whisk until the mixture is smooth and well combined. Do not overmix.
  4. Pour the filling mixture into the unbaked pie crust. Sprinkle the top lightly with nutmeg, if using.
  5. Bake for 45 to 55 minutes. The center should be mostly set but still have a slight jiggle when gently shaken. The top should be golden brown.
  6. Remove the pie from the oven and let it cool completely on a wire rack before slicing. Cooling takes about 3 hours.
  7. Serve at room temperature or slightly chilled.

Notes

  • For a flakier crust, chill the pie shell before adding the filling.
  • If your oven tends to brown quickly, you can loosely tent the edges of the crust with aluminum foil halfway through baking.
  • This pie tastes best when fully cooled, allowing the custard to set properly.

Nutrition

Find it online: https://savoryskies.com/buttermilk-pie-classic-southern-recipe/