Buttermilk Pie
This recipe for Buttermilk Pie is a Southern classic and made with simple ingredients! You will fall in love after just one bite. It's so creamy, tangy, and rich.
Servings 8 servings
Calories 389kcal
Equipment
- Large mixing bowl
- 9-inch pie pan
- Whisk
Ingredients
- 1⅓ cups granulated sugar (266g)
- 3 large eggs room temperature
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 pinch nutmeg freshly grated or ground
- 1 cup buttermilk (240mL)
- 2 teaspoons fresh lemon juice
- 1 tablespoon vanilla extract
- ½ cup unsalted butter melted (113g)
- 1 unbaked 9" pie crust*
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, combine the sugar and eggs and whisk until well combined. Sprinkle in the flour, then add the lemon zest, salt, and nutmeg, and whisk to combine.
- Pour in the buttermilk, lemon juice, and vanilla extract, then mix well.
- Finally, whisk in the melted butter. Pour the filling into the prepared pie crust. (You can brush the edge with an egg wash for a more golden crust if desired.)
- Bake for about 40 minutes or until the crust is golden brown and the center barely wobbles when gently shaken. Loosely wrap the edge with foil after about 20 minutes of baking if they appear to be browning too quickly.
- Allow to cool completely before slicing. Top each serving with a dollop of whipped cream.
Notes
- *Blind bake if using homemade dough. If using homemade pie dough, I recommend blind baking the crust for a crisp and flaky shell. To blind bake, roll a disk of homemade dough into a 14-inch circle, line a 9-inch deep-dish pie pan, crimp the edges, and freeze the crust for 20 minutes. Line with parchment paper and fill with weights. Bake for 20 minutes at 425°F. Remove parchment and weights and let cool before proceeding with the filling. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not need to be blind-baked.
- Allow the pie to cool. You have to allow the pie to cool completely before slicing. The buttermilk pie will firm up as it cools. The filling will be runny if you don’t allow the pie to cool.
- Bring cold ingredients to room temperature. It’s best to bring the eggs to room temperature before making the filling so they incorporate into the filling easily.
- Don’t overmix! When making the pie filling, be careful not to overmix, or the filling may come out rubbery.
Nutrition
Calories: 389kcal | Carbohydrates: 48g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 293mg | Potassium: 99mg | Fiber: 1g | Sugar: 35g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg