Classic Southern Buttermilk Pie
A nostalgic and easy-to-make Southern dessert featuring a silky smooth, tangy buttermilk custard in a buttery flaky crust. Perfect for family gatherings and comforting sweet treats.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Southern American
Ingredients
Scale
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 cup buttermilk (full-fat recommended)
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Fit the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom lightly with a fork to prevent bubbling. Chill the crust for 10 minutes if desired.
- In a medium bowl, whisk together granulated sugar, all-purpose flour, and salt until evenly combined.
- In a large bowl, beat the eggs until slightly frothy, about 1-2 minutes.
- Slowly whisk the dry mixture into the eggs, then add buttermilk, melted butter, vanilla extract, and lemon zest (if using). Whisk until smooth and silky with no lumps.
- Pour the custard filling into the prepared pie crust. Tap gently on the counter to release air bubbles.
- Bake on the center rack for 50-60 minutes until the top is lightly golden and the center has a slight jiggle.
- If crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.
- Remove the pie from the oven and cool completely on a cooling rack for at least 2 hours before slicing.
Notes
Use room temperature eggs and buttermilk for best results. Avoid overbaking to prevent cracking and rubbery texture. Tent crust edges with foil if browning too fast. Cool pie completely before slicing for clean cuts. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use dairy-free crust and buttermilk substitute made from almond or coconut milk with lemon juice. Vegan adaptation uses flax eggs and dairy-free milk.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 280
- Sugar: 25
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Protein: 5
Keywords: buttermilk pie, southern dessert, classic pie, easy pie recipe, comfort food, homemade pie, custard pie