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buttermilk pie

Buttermilk Pie

5 from 1 vote
Simple Southern custard pie made with eggs, sugar, butter, and buttermilk. Bakes into smooth, tangy custard with a slightly crispy top. Uses basic pantry staples and takes ten minutes to mix.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 unbaked 9 inch pie crust Store bought or homemade
  • 1 ½ cups granulated sugar For sweetness
  • 3 tablespoons all purpose flour Helps filling set
  • 3 large eggs Room temperature preferred
  • 1 cup buttermilk Use real buttermilk, not substitute
  • ½ cup unsalted butter, melted Cooled slightly
  • 1 tablespoon vanilla extract Pure vanilla tastes best
  • ¼ teaspoon salt Balances sweetness

Equipment

  • 1 9 inch pie plate Standard pie dish
  • 1 Large mixing bowl For mixing filling
  • 1 Whisk For smooth filling
  • 1 Wire cooling rack For cooling pie

Method
 

  1. Preheat oven to 350°F and fit unbaked pie crust into a 9 inch pie plate, crimping edges as desired, then refrigerate while making filling.
  2. Whisk together sugar and flour in a large bowl to distribute flour evenly and prevent lumps.
  3. Beat in eggs one at a time until smooth and well combined.
  4. Pour in buttermilk and melted butter, whisking until everything is fully combined and smooth.
  5. Stir in vanilla extract and salt until incorporated.
  6. Pour filling into the chilled unbaked pie crust.
  7. Carefully transfer to oven and bake for 50 to 60 minutes until edges are set and puffed slightly, and center jiggles just a little when gently shaken but moves as one unit, not like liquid.
  8. Cool on a wire rack to room temperature, about 2 hours.
  9. Refrigerate for at least 2 hours before slicing so the filling sets up completely for clean slices.
    cooling buttermilk pie before slicing

Nutrition

Serving: 125gCalories: 385kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 240mgPotassium: 95mgFiber: 0.5gSugar: 42gVitamin A: 520IUCalcium: 60mgIron: 1mg

Notes

Bake until the center jiggles slightly but moves as one unit, not like liquid sloshing around. I pulled mine out too early twice and the center was straight liquid when I tried to slice it. That jiggle test is essential for custard that actually sets.

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