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Buttermilk Pie Recipe

Buttermilk Pie

Rahat
Buttermilk Pie is a timeless dessert that combines creamy richness with a delicate tang, creating a flavor that’s both comforting and unforgettable. With a prep time of just 15 minutes, this pie is surprisingly simple to make, yet its velvety custard filling and golden, flaky crust will impress even the most discerning palates.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 slices
Calories 355 kcal

Ingredients
  

  • 1 homemade pie crust click link for recipe
  • 3 large eggs room temperature
  • 1 ½ cups sugar (300 g)
  • ½ cup butter melted and cooled
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk (237 ml)
  • 1 ½ Tablespoons lemon juice
  • 1 ½ teaspoons pure vanilla extract
  • ½ tsp salt
  • ⅛ tsp ground nutmeg optional

Instructions
 

  • Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate (do not bake). Return to refrigerator to chill while you prepare buttermilk pie filling.
  • Preheat oven to 400F.
  • Crack eggs into a large bowl and whisk until pale yellow and foamy (about 15 seconds).
  • Add sugar and stir until combined.
  • Add remaining ingredients and stir until mixture is smooth (I like to use a whisk to make sure I break up any flour clump).
  • Pour ingredients into prepared pie crust* and transfer to 400F (205C) and bake for 10 minutes. Then, without opening the oven door, reduce the heat to 350F (175C) and continue to bake another 40-45 minutes or until pie is set (the center may still be a bit jiggly but should not be liquidy. The top of the pie will be golden brown and may have puffed some, this will settle as it cools.
  • Allow to cool completely before serving.

Nutrition

Calories: 355kcalCarbohydrates: 43gProtein: 5gFat: 19gSaturated Fat: 12gCholesterol: 103mgSodium: 182mgPotassium: 46mgFiber: 1gSugar: 32gVitamin A: 650IUVitamin C: 5.8mgCalcium: 50mgIron: 0.4mg
Keyword buttermilk, custard, dessert, pie, Southern
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