Classic Southern Buttermilk Pie Recipe

Buttermilk Pie is a classic Southern dessert with a creamy custard filling and a tangy flavor. The combo of buttermilk and lemon is just perfect.

Course Dessert

Cuisine American

Keyword Buttermilk Pie

Prep Time 10

Cook Time 1

Servings servings

Calories 398kcal

Author Dana DeVolk

Preheat the oven to 350°F. Mold the pie crust to a 9-inch pie pan and crimp the edge.
1 refrigerated pie crust
Cream the sugar and butter together in a large bowl for 2 minutes.
1 ½ cups granulated sugar, ½ cup unsalted butter
Add the eggs in one at a time, mixing them in thoroughly before adding the next.
3 large eggs
Add the flour, lemon juice, vanilla, salt, and nutmeg and beat until smooth.
3 tablespoons heaping all-purpose flour, 2 teaspoons lemon juice, 1 teaspoon vanilla extract, ¼ teaspoon salt, ⅛ teaspoon ground nutmeg
Add the buttermilk and mix until smooth.
1 cup buttermilk
Pour the mixture into the pie dough crust.
Bake for 55-60 minutes until the top is lightly golden brown and the center just slightly jiggly. If the crust becomes too dark while baking, pack the whole pie with foil. Let it come to room temperature before slicing.

Room Temperature Ingredients: Ensure your eggs, butter, and buttermilk are at room temperature for a smooth and creamy filling.
Prevent Overbrowning: If the edges of the pie crust start to brown too quickly, cover them with aluminum foil during baking.
Avoid Curdling: If your filling looks curdled, chill the mixture in the fridge for 20 minutes, then mix again until smooth.
Fresh Lemon Juice: Use fresh lemon juice instead of bottled for the best flavor.
Baking Sheet: Place your pie plate on a baking sheet to catch any spills and make it easier to handle.
Cool Before Slicing: Let the pie come to room temperature on a wire rack before cutting to ensure clean slices.