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Classic Old-Fashioned Southern Buttermilk Pie

A whole buttermilk pie with one slice cut out, showing the creamy filling and golden-brown top.
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This recipe delivers the ultimate Southern Buttermilk Pie with a rich, creamy, and perfectly tangy custard filling set in a flaky crust. It uses simple pantry ingredients for a reliable, no-fail dessert.

Ingredients

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  • 1 (9-inch) unbaked pie crust
  • 1 1/2 cups granulated sugar
  • 1/4 cup 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
  • 1/4 teaspoon ground nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, and salt until combined.
  3. Add the buttermilk, melted butter, lightly beaten eggs, and vanilla extract to the dry ingredients. Whisk until the mixture is smooth and uniform.
  4. If using, stir in the nutmeg.
  5. Pour the buttermilk custard filling carefully into the unbaked pie crust.
  6. 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 lightly golden brown.
  7. Remove the pie from the oven and let it cool completely on a wire rack. Cooling allows the custard to set fully.
  8. Serve slightly cooled or chilled.

Notes

  • For a Texas Buttermilk Pie variation, add 1 tablespoon of lemon juice to the filling mixture for extra tang.
  • If your crust edges brown too quickly during baking, cover them loosely with aluminum foil strips halfway through the cooking time.
  • This pie sets best when chilled for at least 4 hours before slicing.
  • Serve with a dusting of cinnamon or a dollop of fresh whipped cream.

Nutrition

Find it online: https://dishicious.com/buttermilk-pie-classic-southern-recipe/