Buttermilk Pie
User Reviews
5
Buttermilk Pie
Description
The Buttermilk Pie features a creamy custard filling combining sugar, eggs, flour, and buttermilk, enhanced with bright lemon zest and juice, ground nutmeg, salt, and vanilla extract for subtle aromatic notes. Melted butter enriches the filling's texture and flavor. The filling is poured into an unbaked or pre-baked 9-inch pie crust and baked at 350°F until the crust turns golden and the center jiggles minimally when shaken, indicating just-set custard.
The texture balances firmness with softness, typical for custard pies, while the tang from buttermilk and lemon zest adds freshness. Avoiding overmixing prevents a rubbery texture. Cooling the pie fully is essential for slicing, as it sets the custard properly.
Buttermilk Pie is frequently served with a dollop of whipped cream to complement its rich, tangy filling. It is a classic southern dessert suitable for family meals or special occasions.
For pie crusts made from scratch, blind baking them first helps achieve a crisp, flaky base. Using store-bought crusts can simplify preparation as they do not usually require pre-baking.
Ingredients
- 1⅓ cups granulated sugar (266g)
- 3 large egg 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 lemon juice fresh
- 1 tablespoon vanilla extract
- ½ cup butter melted (113g, unsalted
- 1 pie crust unbaked, 9-inch
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 homemade pie crust to ensure a crisp and flaky base before filling.
- Allow the pie to cool completely before slicing to let the filling firm up properly.
- Bring eggs to room temperature before mixing for better incorporation.
- Avoid overmixing the filling to prevent a rubbery texture in the finished pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 293mg | 12% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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