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Classic Old-Fashioned Southern Buttermilk Pie Recipe

A thick slice of creamy buttermilk pie with a golden, slightly crumbly top crust, served on a white plate.
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This recipe delivers a classic Southern Buttermilk Pie with a creamy, velvety custard filling and a slightly tangy flavor, all baked in a flaky crust. It uses simple ingredients for an easy, nostalgic dessert perfect for family gatherings.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • 1 1/2 cups buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, salt, and nutmeg until combined.
  3. In a separate bowl, whisk the lightly beaten eggs, buttermilk, vanilla extract, and lemon juice together.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the melted butter until incorporated.
  6. Pour the buttermilk filling into the unbaked pie crust.
  7. 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.
  8. Remove the pie from the oven and let it cool completely on a wire rack before slicing. This allows the custard to fully set.
  9. Serve chilled or at room temperature.

Notes

  • For an extra tangy flavor, you can add 1 teaspoon of lemon zest to the filling mixture.
  • If the crust edges brown too quickly during baking, cover them loosely with aluminum foil strips.
  • This pie tastes best when fully chilled, so plan to make it ahead of time for best results.

Nutrition

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