Buttermilk Pie
User Reviews
5
Buttermilk Pie
Description
This Buttermilk Pie recipe starts with preparing a homemade pie crust chilled in a 9 ½" pie plate. The filling is made by whisking eggs until foamy, then adding sugar, melted butter, flour, buttermilk, lemon juice, vanilla, salt, and optional nutmeg until smooth. The filling is poured into the unbaked crust.
The pie is baked initially at 400°F to set the custard, then the oven heats is reduced to 350°F to continue baking until the pie is set but still slightly jiggly in the center. The top becomes golden brown and may puff up before settling as it cools. The final texture is creamy and tender with a subtle tang from the buttermilk and lemon juice.
Serve the pie at room temperature or chilled. It is a traditional sweet pie with a lightly spiced flavor that pairs well with coffee or tea.
If using a store-bought crust in a foil pan, avoid overfilling as the filling may exceed the crust volume; discard extra filling if necessary to prevent overflow during baking.
Ingredients
- 1 pie crust click link for recipe, homemade
- 3 egg room temperature, large
- 1 ½ cups sugar
- ½ cup butter melted and cooled
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 ½ Tablespoons lemon juice
- 1 ½ teaspoons vanilla extract pure
- ½ tsp salt
- ⅛ tsp ground nutmeg optional
Instructions
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate (do not bake). Return to refrigerator to chill while you prepare buttermilk pie filling.
- Preheat oven to 400F.
- Crack eggs into a large bowl and whisk until pale yellow and foamy (about 15 seconds).
- Add sugar and stir until combined.
- Add remaining ingredients and stir until mixture is smooth (I like to use a whisk to make sure I break up any flour clump).
- Pour ingredients into prepared pie crust* and transfer to 400F (205C) and bake for 10 minutes. Then, without opening the oven door, reduce the heat to 350F (175C) and continue to bake another 40-45 minutes or until pie is set (the center may still be a bit jiggly but should not be liquidy. The top of the pie will be golden brown and may have puffed some, this will settle as it cools.
- Allow to cool completely before serving.
Notes
- If using a store-bought pie crust in a foil tin, do not overfill with the filling as it tends to be more shallow; discard any extra filling to avoid spillage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 355kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 103mg | 34% |
| Sodium | 182mg | 8% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 50mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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