Southern Buttermilk Pie Recipe
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5.0
3 reviews
Excellent
Southern Buttermilk Pie Recipe
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This buttermilk pie recipe uses a ready-to-bake flaky pie crust and has a velvety, custardy filling made with simple ingredients. It is quick to prepare and makes the perfect indulgent Southern dessert for the holidays. Get our pie crust recipe to make it from scratch if you prefer!
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Ingredients
- ½ cup unsalted butter room temperature
- 1 ¼ cups sugar
- 3 large eggs room temperature
- 4 tablespoon all-purpose flour sifted (for a gluten-free pie, use 1 ⅓ tablespoons cornstarch instead)
- Pinch of salt
- 1 cup full-fat buttermilk chilled
- 1 teaspoon vanilla extract
- dash nutmeg preferably freshly grounded
- 1 lemon zest and juice If you are not a fan of tangy desserts, use just 1 or 2 teaspoons of the juice. Our pie is very tangy to balance the sweetness.
- 1 9-inch ready pie crust, thawed and unbaked
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Instructions
- Set the oven rack in the middle and preheat the oven to 350°F (180°C).
- For the pie crust: Lightly flour a work surface and roll the dough out into a round (12-inch diameter). Then, line an ungreased 9-inch pie pan with the dough and trim off the excess crust. Crimp the edges! If you prefer your pie to have a crisp bottom, place a sheet of parchment paper on top and add some dried beans or pie weights onto the bottom. Bake until the crust starts to set, about 15 minutes. Transfer to a wire rack and let it fully cool before filling. But if you don’t mind yours having a soft bottom, skip the pre-baking pie shell step.
- Prepare the buttermilk filling: In a large bowl, cream the butter and whisk in the sugar with a hand mixer. Then add eggs, preferably one at a time, while whisking until combined. Add the flour and salt and whisk until combined. Next combine buttermilk, vanilla, nutmeg, lemon juice, and lemon zest, and whisk until homogeneous.
- Bake the pie: Pour the buttermilk mixture into the unbaked pie crust and bake for 55-70 minutes, or until set on top and slightly jiggly (not liquidy) in the middle.
- Let it cool: Transfer the pie plate to a wire rack and allow it to cool completely (about 2 hours). Cover, chill in the fridge, and slice before serving. You can decorate as you prefer. I added some cut-out pie crust leaves on top. Serve it with a cup of coffee, or with a dollop of whipped cream on top and some fresh berries.
Notes
- Storage
- Store Southern buttermilk pie covered in the fridge for up to 3 days. Make sure to place plastic wrap loosely over the top and seal around the edges of your pie plate.
- Can I freeze it?
- Some people freeze the leftover pie for up to 3 months but I don’t recommend this.
- Buttermilk pie is a type of custard pie. By freezing it, you will change the texture of the filling. It can become soggy after thawing it, although it is still edible.
- Why is my homemade buttermilk pie runny?
- This happens when the pie was not baked enough for the filling to set on the edges and get jiggly (not liquidy) in the middle.
Nutrition Information
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Calories
381kcal
(19%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
95mg
(32%)
Sodium
144mg
(6%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
496IU
(10%)
Vitamin C
7mg
(8%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 144mg | 6% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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