Buttermilk Pie Southern Classic (Printable)

A classic Southern dessert with tangy custard and flaky crust, ideal for any occasion.

# What Goes In:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 1½ cups granulated sugar
03 - 3 tablespoons all-purpose flour
04 - ½ cup unsalted butter, melted and cooled
05 - 3 large eggs
06 - 1 cup buttermilk
07 - 1 tablespoon lemon juice
08 - 1 teaspoon vanilla extract
09 - ¼ teaspoon ground nutmeg
10 - ¼ teaspoon salt

# How to Make It:

01 - Set the oven temperature to 350°F.
02 - Place the pie crust in a 9-inch pie dish and crimp the edges gently.
03 - In a large bowl, whisk together granulated sugar and all-purpose flour until evenly mixed.
04 - Add the melted and cooled unsalted butter to the sugar-flour mixture and stir until fully combined.
05 - Whisk in the eggs one at a time, ensuring a smooth, homogenous mixture.
06 - Stir in buttermilk, lemon juice, vanilla extract, ground nutmeg, and salt until everything is fully integrated.
07 - Pour the prepared filling into the pie crust evenly.
08 - Bake for 40 to 50 minutes or until the center is set and the top has a light golden color.
09 - Allow the pie to cool completely on a wire rack before slicing. Serve at room temperature or chilled.

# Expert Tips:

01 -
  • The filling creates its own silky custard layer as it bakes, no stirring or fussing required once it's in the oven.
  • That tangy-sweet flavor hits different from typical desserts, making it feel both nostalgic and surprisingly grown-up.
  • Prep time is genuinely 15 minutes, which means you can pull this together while the oven preheats without any stress.
02 -
  • The filling will look thin and swimmy when you pour it in, and that's exactly right—it sets up as it bakes through some kind of custard chemistry that still amazes me.
  • Opening the oven door before 35 minutes will make you regret it because the center needs uninterrupted heat to set properly, so set a timer and trust the process.
  • Serving at room temperature lets the flavors shine brightest, but chilled pie is equally delicious if you're in a hurry or prefer cold desserts.
03 -
  • If your filling looks lumpy after adding the buttermilk, give it a quick strain through a fine mesh sieve—it sounds fussy but guarantees a silky texture that makes people marvel at your technique.
  • Room temperature ingredients mix together more smoothly than cold ones, so pull your eggs and buttermilk out of the fridge 30 minutes before cooking if you remember.
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