Description
This classic Southern Buttermilk Pie is a simple, old-fashioned custard pie known for its light texture and slightly tangy flavor. Made with a buttery crust and a smooth filling of eggs, sugar, buttermilk, and lemon zest, it’s baked until golden and set, making it a perfect dessert for any occasion.
Ingredients
Scale
Crust
- 1 (9-inch) Pie Crust Recipe (unbaked)
Filling
- 3 large eggs (room temperature)
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup butter (melted)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Pinch kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350º F (175º C) to prepare for baking the pie.
- Mix Filling: In a large bowl, whisk together the eggs, granulated sugar, all-purpose flour, melted butter, buttermilk, vanilla extract, lemon juice, lemon zest, and a pinch of kosher salt until the mixture is smooth and well combined.
- Prepare Pie: Pour the custard filling into the unbaked 9-inch pie crust, spreading it evenly.
- Bake: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the filling is set and the top is golden brown. A knife or toothpick inserted in the center should come out clean.
- Cool: Remove the pie from the oven and allow it to cool completely at room temperature before slicing.
- Storage: Store any leftovers in the refrigerator to keep the pie fresh.
Notes
- This Buttermilk Pie recipe is a Southern classic, prized for its tender custard texture and balanced tangy taste from the buttermilk and lemon zest.
- Ensure eggs are at room temperature for a smooth filling consistency.
- Allow the pie to cool fully before serving for the best texture.
- Store in the refrigerator and consume within 3-4 days for optimal freshness.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 470 kcal
- Sugar: 33 g
- Sodium: 196 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 126 mg
