Classic Southern Buttermilk Pie: Old-Fashioned Comfort Recipe
Make this classic Southern Buttermilk Pie for a taste of old-fashioned comfort. This recipe delivers a creamy, tangy custard filling in a flaky crust, just like Grandma used to make.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Place your unbaked pie crust in a 9-inch pie plate.
- In a medium bowl, whisk together the sugar, flour, and salt until combined.
- Pour in the melted butter and mix until the dry ingredients are moistened.
- Stir in the buttermilk, lightly beaten eggs, and vanilla extract until the filling is smooth.
- Pour the buttermilk filling carefully into the unbaked pie crust.
- Bake for 40 to 50 minutes, or until the center is mostly set but still has a slight jiggle. The edges should be lightly golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack before slicing. Cooling allows the custard to fully set.
- Serve this homemade buttermilk dessert at room temperature or slightly chilled.
Notes
- For an extra flaky crust pie, chill your pie dough before placing it in the plate.
- If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- This pie tastes best the day it is made, offering that perfect creamy custard pie texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 220
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 85