Classic Southern Buttermilk Pie Recipe
Make this classic Southern Buttermilk Pie for a creamy, tangy, and sweet dessert with old-fashioned comfort. This recipe delivers a reliable, traditional custard pie.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 5 hr 5 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (9-inch) unbaked Homemade Pie Crust
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust into a 9-inch pie plate.
- In a medium bowl, whisk together the sugar, flour, and salt until combined.
- In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, whisking constantly until the filling is uniform. Do not overmix.
- Pour the buttermilk filling into the unbaked pie crust.
- 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.
- Remove the pie from the oven and place it on a wire rack to cool completely. The center will firm up as it cools.
- Chill the pie for at least 4 hours before slicing and serving for the best creamy texture.
Notes
- For a flakier crust, use an all-butter pie crust recipe.
- 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.
- Serve this pie slightly chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 90