Here’s a classic Southern Buttermilk Pie recipe—rich, custardy, and perfectly sweet, with a tender, flaky crust.
Southern Buttermilk Pie
Ingredients (8-inch pie, serves 6–8)
For the crust:
- 1 9-inch unbaked pie crust (homemade or store-bought)
For the filling:
- 1 1/2 cups granulated sugar
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 3 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1/4 tsp nutmeg (optional)
Instructions
1. Preheat oven
- Heat to 350°F (175°C).
2. Prepare pie crust
- Place your pie crust in a 9-inch pie pan.
- Crimp edges and set aside.
3. Make the filling
- In a large bowl, whisk together sugar, flour, and salt.
- Add eggs one at a time, mixing well.
- Stir in buttermilk, melted butter, and vanilla.
- Optional: add nutmeg for subtle warmth.
4. Assemble
- Pour the filling into the prepared pie crust.
- Smooth the top with a spatula.
5. Bake
- Bake for 50–60 minutes, until the top is golden brown and the filling is set (slightly jiggly in the center is okay—it will firm as it cools).
- If the crust starts browning too fast, cover edges with foil.
6. Cool and serve
- Let the pie cool to room temperature, then chill for at least 2 hours before slicing.
- Serve plain or with a dollop of whipped cream.
Tips
- Flaky crust: Use cold butter and handle the dough minimally.
- Extra flavor: Add 1 tsp lemon zest or a splash of bourbon to the filling.
- Sweetness control: Reduce sugar slightly if you prefer less sweet pies.
- Make ahead: Pie keeps well for 2–3 days refrigerated.
I can also give you a mini buttermilk pie version for single servings or a rustic free-form galette style if you want.
