Description
Classic Buttermilk Pie is a Southern favorite featuring a creamy, tangy filling made from simple ingredients like buttermilk, eggs, and lemon zest baked to perfection in a flaky pie crust. Its rich texture and bright flavors make it a delightful dessert perfect for any occasion.
Ingredients
Units
Scale
Filling
- 1 1/3 cups granulated sugar (266g)
- 3 large eggs (room temperature)
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1 pinch nutmeg (freshly grated or ground)
- 1 cup buttermilk (240mL)
- 2 teaspoons fresh lemon juice
- 1 tablespoon vanilla extract
- 1/2 cup unsalted butter (melted, 113g)
Crust
- 1 unbaked 9" pie crust
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Mix sugar and eggs: In a large mixing bowl, whisk together the granulated sugar and eggs until fully combined and smooth.
- Add dry ingredients: Sprinkle in the all-purpose flour, lemon zest, salt, and nutmeg, then whisk again to evenly incorporate all the ingredients.
- Incorporate liquids: Pour in the buttermilk, fresh lemon juice, and vanilla extract, mixing well to create a smooth filling.
- Whisk in butter: Slowly whisk in the melted unsalted butter until the mixture is fully combined and silky.
- Prepare crust and pour filling: Place the unbaked 9-inch pie crust in a pie dish. Optionally, brush the edge with an egg wash for a golden crust. Pour the prepared filling into the crust evenly.
- Bake the pie: Bake the pie for about 40 minutes or until the crust is golden brown and the center jiggles slightly when shaken gently. To prevent over-browning, loosely wrap the pie crust edge with foil after 20 minutes if it starts to brown too fast.
- Cool and serve: Allow the pie to cool completely at room temperature before slicing. Serve each slice topped with a dollop of whipped cream, if desired.
Notes
- This Southern classic is creamy and tangy with a rich texture from simple ingredients.
- Make sure eggs are at room temperature to achieve the best filling texture.
- Wrapping the pie crust edge with foil prevents over-browning while baking.
- Letting the pie cool completely helps the filling to set properly for clean slices.
- Top servings with whipped cream for an extra indulgent touch.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 389 kcal
- Sugar: 35 g
- Sodium: 293 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 104 mg
