Ohhh, buttermilk pie — pure Southern comfort 💛
Custardy, lightly tangy, and ridiculously easy. Here’s a classic, foolproof recipe.
Classic Buttermilk Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 1½ cups sugar
- ½ cup (1 stick) butter, melted & slightly cooled
- 3 large eggs
- 1 cup buttermilk
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp nutmeg (optional but traditional)
Instructions
- Heat oven
Preheat to 350°F (175°C). - Mix the filling
Whisk sugar and melted butter until smooth.
Add eggs, one at a time, whisking well.
Stir in buttermilk, flour, vanilla, salt, and nutmeg. - Fill the crust
Pour filling into the unbaked pie crust. - Bake
Bake 45–55 minutes, until the center is just set (slight jiggle is perfect). - Cool
Let cool completely to set before slicing.
How to Know It’s Done
- Edges are set
- Center jiggles like gelatin, not liquid
- Top may be lightly golden or crack a little — that’s normal
Variations (So Good)
- Lemon Buttermilk Pie: add 1 tbsp lemon zest + 2 tbsp lemon juice
- Coconut Buttermilk Pie: add ½ cup shredded coconut
- Old-Fashioned: sprinkle extra nutmeg on top before baking
- Crustless: pour into a buttered pie dish (still bakes great)
Storage
- Room temp: up to 1 day
- Refrigerator: 3–4 days (serve chilled or room temp)
If you want a mini pie, deep-dish, or brown-sugar version, I can tweak it for you 🥧
