Here’s a classic Southern dessert: Buttermilk Pie 🥧—creamy, tangy, and sweet, with a tender crust.
Buttermilk Pie
Ingredients (Serves 6–8)
For the crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the filling:
- 1 cup sugar
- 3 tbsp all-purpose flour
- ½ tsp salt
- 3 large eggs
- ½ cup butter, melted and cooled slightly
- 1 cup buttermilk
- 1 tsp vanilla extract
- Optional: ÂĽ tsp nutmeg or cinnamon for flavor
Instructions
- Preheat oven
- Heat oven to 350°F (175°C).
- Prepare crust
- Place pie crust in a 9-inch pie dish.
- Optional: lightly pre-bake for 5 minutes to prevent a soggy bottom.
- Make filling
- In a bowl, whisk sugar, flour, and salt.
- Add eggs, melted butter, buttermilk, vanilla, and optional nutmeg. Mix until smooth.
- Fill & bake
- Pour filling into prepared crust.
- Bake 50–60 minutes, until the center is set and top is lightly golden.
- Cool & serve
- Cool to room temperature, then refrigerate if desired.
- Slice and serve plain, or with whipped cream.
Tips
- Avoid overbaking—the center should be just set, not jiggly.
- For extra flavor, brush the crust edge with a bit of butter or sprinkle sugar before baking.
- Buttermilk gives the pie a slight tang—perfect balance with the sweetness.
If you want, I can also give a quick no-cream buttermilk pie version or a mini buttermilk tartlets version for easy serving.
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