Buttermilk Pie

This classic Southern buttermilk pie combines simple pantry ingredients into a creamy, tangy custard filling with a golden top. It’s easy to make and sure to become a favorite at family gatherings.

5 from 1 vote

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Course: Dessert

Cuisine: American, Southern

Keyword: Buttermilk cake, Buttermilk Pie, Buttermilk pie recette, Cinnamon Pie, Custard Pie, Flapper Pie, Southern buttermilk pie, Vinegar pie

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings:

Calories: 260kcal

Cost: $9

Equipment

9-inch pie dish (Glass or ceramic recommended)
Large mixing bowl (at least 3 quarts)
Balloon whisk
Liquid measuring cup

Ingredients

▢ 1½ cups Granulated Sugar
▢ ½ cup Unsalted Butter
▢ 3 Large Eggs - room temperature
▢ 1 cup Buttermilk
▢ 3 tablespoon All-purpose Flour
▢ 1 tablespoon Fresh Lemon Juice
▢ 1 teaspoon Pure
▢ ¼ teaspoon Salt Salt
▢ 1 9- inch Unbaked Pie Crust - Store-bought or homemade

Instructions

Preheat oven to 350°F. Place your unbaked pie crust in a 9-inch pie dish, crimp the edges, and prick the bottom with a fork.
In a large bowl, whisk together sugar and melted butter. Whisk until smooth and glossy.
Beat in eggs one at a time, then whisk in buttermilk, flour, lemon juice, vanilla, and salt until smooth.
Pour the filling into the prepared crust. Bake for 50-55 minutes, or until the edges are set and golden but the center is still jiggly.
Let pie cool completely for 2 hours before refrigerating. Chill for at least 2 hours before slicing.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition