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Classic Old-Fashioned Buttermilk Pie

A close-up slice of amazing buttermilk pie showing the creamy filling and deeply caramelized top crust.
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Make this classic Southern buttermilk pie for a creamy, tangy dessert using simple pantry staples. This recipe delivers a perfect custard filling in a flaky crust.

Ingredients

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  • 1 (9-inch) unbaked flaky pie crust
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper (optional, for a slight tang)
  • 3 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 350 degrees F. Place the unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, salt, nutmeg, and black pepper until combined.
  3. Add the lightly beaten eggs, buttermilk, and vanilla extract to the dry ingredients. Whisk until the mixture is smooth.
  4. Stir in the melted butter until fully incorporated.
  5. Pour the buttermilk custard filling into the unbaked pie crust.
  6. Bake for 45 to 55 minutes, or until the center is mostly set but still has a slight jiggle when gently shaken. The top should be golden brown.
  7. Remove the pie from the oven and place it on a wire rack to cool completely. The center will continue to set as it cools.
  8. Serve the pie slightly cooled or chilled. This pie is a great holiday pie recipe.

Notes

  • For an extra flaky crust pie, chill your crust dough before assembling.
  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This creamy custard pie tastes excellent served with a dusting of cinnamon or a dollop of fresh whipped cream.

Nutrition

Find it online: https://pureplatepath.com/classic-old-fashioned-buttermilk-pie-recipe/