Of course! Buttermilk Pie is a classic, old-fashioned Southern dessert that is deceptively simple. It’s a study in contrast: a crisp, flaky crust holding a custard that is simultaneously rich and tangy, sweet but not cloying, with a texture that’s both creamy and light.
It’s the pie to make when you think you don’t have anything for dessert. You almost always have the ingredients on hand.
Classic Southern Buttermilk Pie
This recipe yields a pie with a crisp top, a creamy center, and a delightful tang that cuts through the sweetness.
Prep Time: 20 minutes | Cook Time: 45-55 minutes | Cooling Time: 2+ hours | Total Time: 3+ hours
Yields: One 9-inch pie (8-10 servings)
Ingredients
· 1 unbaked 9-inch pie crust, homemade or store-bought
For the Filling:
· 1 ½ cups (300g) granulated sugar
· ½ cup (1 stick / 113g) unsalted butter, softened
· 3 tablespoons all-purpose flour
· 3 large eggs, at room temperature
· 1 cup (240ml) buttermilk, at room temperature *
· 1 teaspoon vanilla extract
· 1 tablespoon lemon juice or white vinegar
· ¼ teaspoon freshly grated nutmeg (optional, but classic)
*No Buttermilk? Make a quick substitute: Place 1 tablespoon of white vinegar or lemon juice in a measuring cup. Add enough whole milk to reach the 1-cup line. Stir and let sit for 5-10 minutes until it curdles.
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- If using a homemade crust, fit it into a 9-inch pie plate and crimp the edges. Place the pie crust (in its plate) in the freezer for 15 minutes while the oven preheats. This helps prevent the crust from shrinking.
Step 2: Make the Filling
- In a large bowl, using an electric mixer or a sturdy whisk, cream together the softened butter and sugar until light and fluffy.
- Beat in the flour and salt until combined.
- Add the eggs one at a time, beating well after each addition until the mixture is smooth.
- Gently whisk in the buttermilk, vanilla extract, and lemon juice. Do not overmix at this stage. Just whisk until the liquid is fully incorporated. The filling will be very thin—this is normal.
Step 3: Bake the Pie
- Remove the pie crust from the freezer. Pour the filling through a fine-mesh strainer into the frozen crust. This is a pro-tip for an extra-smooth custard.
- Sprinkle the top with the grated nutmeg, if using.
- Place the pie on a baking sheet (to catch any potential drips) and bake for 45 to 55 minutes. The pie is done when the edges are set, the top is golden brown, and the center has a slight, gentle jiggle (like Jell-O). It will continue to set as it cools.
Step 4: Cool Completely
- Let the pie cool completely on a wire rack for at least 2-3 hours. This is non-negotiable. Cutting into a warm buttermilk pie will result in a runny mess.
- For the best texture and flavor, chill the pie in the refrigerator for at least an hour before serving.
The Golden Rules for Perfect Buttermilk Pie
· Room Temperature is Key: Using room-temperature eggs and buttermilk is crucial. Cold ingredients can cause the butter to solidify, leading to a greasy, uneven pie.
· Don’t Overbake: The carryover heat will finish cooking the center. If the center is completely firm and doesn’t jiggle when you pull it from the oven, it’s overbaked and may become rubbery or watery.
· The Strainer Trick: Straining the filling is the secret to the silkiest, most professional texture. It removes any tiny bits of unmixed egg or flour.
· Embrace the Tang: The combination of buttermilk and a touch of lemon juice is what makes this pie special. It’s what balances the sweetness and makes it so addictive.
Variations & Serving Suggestions
· Buttermilk Chess Pie: Add 1 tablespoon of cornmeal to the filling for a slightly grainier, classic “chess” pie texture.
· Lemon Buttermilk Pie: Add the zest of one lemon along with the juice for a brighter, more pronounced citrus flavor.
· Serve With: A dollop of freshly whipped cream and fresh berries (like raspberries or blueberries) are the perfect accompaniment.
This pie is a beautiful testament to the magic of simple ingredients. It’s humble, comforting, and absolutely delicious. Enjoy!