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Classic Southern Buttermilk Pie

A close-up slice of creamy buttermilk pie showing a rich, golden-brown caramelized top and flaky crust.
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A simple, traditional Southern dessert featuring a creamy, tangy, and sweet custard filling baked in a flaky crust.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place the unbaked pie crust in a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, and salt.
  3. In a separate bowl, lightly beat the eggs. Add the melted butter, buttermilk, and vanilla extract to the eggs. Whisk until just combined.
  4. Gradually add the sugar mixture to the wet ingredients, whisking until the batter is smooth. Do not overmix.
  5. Pour the filling into the unbaked pie crust. Sprinkle the top lightly with nutmeg, if using.
  6. Bake for 40 to 50 minutes, or until the center is mostly set but still has a slight jiggle. The top should be golden brown.
  7. Cool the pie completely on a wire rack before slicing. This allows the custard to fully set.

Notes

  • For a smoother custard, you can strain the filling mixture through a fine-mesh sieve before pouring it into the crust.
  • If the crust edges start browning too quickly during baking, cover them loosely with aluminum foil strips.
  • This pie tastes best after it has chilled for at least 4 hours, or overnight.

Nutrition

Find it online: https://spoonfulsnap.com/buttermilk-pie-classic-southern-treat/