Buttermilk Pie

Buttermilk Pie is a classic, Southern dessert that’s rich, creamy, and simply irresistible. With a smooth, custard-like filling made from buttermilk, eggs, butter, and a touch of lemon, this pie offers a perfect balance of sweetness and tang.

Topped with a sprinkle of freshly grated nutmeg, it’s baked in a flaky pie crust until golden and set. Whether you’re serving it for a holiday, a family gathering, or just because, this easy-to-make pie is sure to be a crowd-pleaser with its comforting, nostalgic flavor.

Why You’ll Love This Recipe:

People will love Buttermilk Pie because it offers a delightful combination of creamy, tangy, and sweet flavors in every bite.

The custard-like filling is perfectly smooth and rich, with the buttermilk providing a subtle tang that balances out the sweetness from the sugar.

The touch of lemon juice and freshly grated nutmeg adds a hint of brightness and spice, while the buttery, flaky pie crust offers the ideal contrast in texture.

It’s a simple yet comforting dessert that feels both nostalgic and indulgent, making it a perfect treat for any occasion.

Plus, it’s easy to make and sure to impress with its delightful flavor!

Key Ingredients:

Buttermilk: Adds a tangy richness to the custard-like filling, creating a smooth and slightly tart contrast to the sweetness.

Eggs: Help to set the filling, giving it a firm yet creamy texture once baked.
Butter: Adds richness and a subtle, comforting flavor that enhances the custard’s smoothness.

Sugar: Sweetens the pie and balances the tanginess of the buttermilk, creating the perfect level of sweetness.

Lemon juice: Adds a fresh, bright flavor that complements the buttermilk and enhances the pie’s overall balance.

Nutmeg: A sprinkle of freshly grated nutmeg gives the pie a warm, aromatic spice that makes it extra comforting.

Unbaked pie crust: A flaky, buttery crust that holds the smooth filling and provides the perfect base for the pie.

Buttermilk Pie

Ingredients ( Servings 8 )

3 eggs

1 ½ cups white sugar

½ cup butter, softened

3 tablespoons all-purpose flour

1 cup buttermilk

1 tablespoon lemon juice

1 teaspoon vanilla extract

⅛ teaspoon freshly grated nutmeg

1 (9 inch) unbaked pie crust

Instructions:

Preheat the oven to 350 degrees F (175 degrees C).

Beat eggs until frothy. Add sugar, butter, and flour and beat until smooth.

Stir in buttermilk, lemon juice, vanilla, and nutmeg. Pour into pie shell.

Bake until center is firm, 40 to 60 minutes.

Remove from the oven and cool for 1 hour before serving.

Tips

If the edges of your pie crust are browning too quickly, cover the pie with foil for the remainder of the baking time.

You can tell your pie is done when the top is lightly browned and the center of the pie still jiggles slightly. It will continue to set as it cools. You may stick a toothpick in the center, if it comes out mostly clean your pie is ready.

Notes:

Consistency of the Filling:

The filling may look a bit runny when you pour it into the pie crust, but don’t worry—it will set perfectly as it bakes. The texture should be smooth and custard-like once cooled.

Pie Crust:

You can use a store-bought or homemade pie crust for this recipe. If you’re using a store-bought crust, make sure it’s unbaked, as the pie needs to bake with the filling inside. For a homemade crust, you can blind bake it for a few minutes if you prefer a firmer bottom.

Baking Time:

The baking time can vary based on your oven and the thickness of the filling, so start checking the pie around 40 minutes. The center should be firm, but a slight jiggle is fine—just make sure it’s not too wobbly. If the top starts to brown too much, you can cover the edges with foil to prevent overbaking.

Cooling:

Allow the pie to cool for at least 1 hour before serving to let the filling set properly. For the best texture, it’s even better if you let it chill in the fridge for a few hours after it cools to room temperature.

Flavor Variations:

While nutmeg is traditional, you could also experiment with a pinch of cinnamon or vanilla bean to add extra layers of flavor. If you want a more citrusy twist, a bit of orange zest could complement the lemon juice beautifully.

Storage:

Store any leftover pie in the refrigerator, where it will keep for up to 3 days. The pie can also be frozen for longer storage—just be sure to wrap it tightly in plastic wrap and foil before freezing.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a store-bought pie crust instead of making one from scratch?

Absolutely! You can use a store-bought unbaked pie crust for convenience. Just make sure it fits a 9-inch pie dish to accommodate the filling.

Can I substitute buttermilk with another ingredient?

While buttermilk is the traditional ingredient for this pie, you can experiment with substitutes like regular milk or a combination of milk and yogurt.

However, keep in mind that the flavor and texture may differ from the original recipe.

How do I know when the pie is fully baked?

The pie is done when the center is firm and set. You can perform the “jiggle test” by gently shaking the pie dish; if the center wobbles slightly but doesn’t slosh around, it’s ready.

The baking time typically ranges from 40 to 60 minutes, depending on your oven and the pie’s thickness.

Can I freeze Buttermilk Pie for later?

Yes, you can freeze Buttermilk Pie. After baking and cooling the pie, wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable freezer bag.

It can be kept frozen for up to 2-3 months. Thaw the pie in the refrigerator overnight before serving.

Can I add additional spices or flavors to the filling?

Absolutely! While Buttermilk Pie has a delightful simplicity, you can customize the flavors to suit your taste.

Some common additions include a pinch of cinnamon, a dash of nutmeg, or a splash of almond extract.

However, be cautious not to overpower the delicate buttermilk taste. Experiment with small adjustments to find your perfect balance.

Can I use a different type of pie crust for Buttermilk Pie?

Yes, you can use different pie crusts to suit your preferences.

While the recipe calls for an unbaked pie crust, you can experiment with graham cracker crusts, shortbread crusts, or even a gluten-free crust if desired.

Is there a way to make the pie filling without using a mixer?

Absolutely! If you don’t have a mixer, you can still make the filling by using a whisk or a sturdy spoon.

It might require a bit more effort to achieve a smooth consistency, but it can be done by thoroughly mixing the ingredients until smooth.

Can I make Buttermilk Pie ahead of time?

Yes, you can make Buttermilk Pie ahead of time.

Once the pie has cooled after baking, you can cover it with plastic wrap or foil and store it in the refrigerator for up to 2-3 days before serving.

This makes it a convenient dessert option for gatherings and special occasions.

Can I add fruits or nuts to the pie for extra flavor and texture?

Absolutely! While the classic Buttermilk Pie recipe is delightful on its own, you can add fruits like berries or sliced peaches, or even chopped nuts such as pecans or almonds for added texture and flavor.

Just ensure that the additions won’t overwhelm the delicate buttermilk taste.

Can I reheat Buttermilk Pie before serving?

While Buttermilk Pie is typically served at room temperature or chilled, you can warm individual slices in the microwave or briefly in the oven if you prefer it warm.

However, avoid overheating, as it might affect the custard-like texture of the pie.