Description
Make this easy, traditional Southern Buttermilk Pie for a comforting dessert. The filling is creamy, tangy, and sweet, baked in a flaky crust. This is the perfect homemade pie for Sunday dinner.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust (use your favorite flaky crust recipe)
- 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 F. Place your unbaked pie crust into a 9-inch pie plate. Do not pre-bake the crust.
- In a medium bowl, whisk together the sugar, flour, and salt until they are fully combined.
- In a separate bowl, whisk together the buttermilk, melted butter, lightly beaten eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, whisking constantly until the filling is smooth and there are no lumps.
- Pour the buttermilk filling carefully into the unbaked pie crust.
- Bake for 45 to 55 minutes. The center should be mostly set, with only a slight jiggle remaining when you gently move the pie plate. The top should be golden brown.
- Cool the pie completely on a wire rack for at least 3 hours before slicing. This allows the custard to fully set.
- Serve slightly warm or at room temperature, often with a dollop of fresh whipped cream.
Notes
- For a beautiful golden top, you can dust the edges of the crust lightly with aluminum foil for the first 30 minutes of baking to prevent over-browning.
- If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and letting it sit for 5 minutes before using.
- This pie tastes best when served the day it is made, but you can store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
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: 80