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Classic Southern Buttermilk Pie

A delightful dessert that combines a buttery crust with a creamy buttermilk filling, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 9-inch unbaked pie crust store-bought or homemade
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk or buttermilk substitute
  • 1/2 cup unsalted butter melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • a pinch salt
  • to taste nutmeg or cinnamon optional for extra flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the sugar and flour until fully combined.
  3. Slowly pour in the buttermilk, melted butter, and vanilla extract. Mix until well incorporated.
  4. Add the eggs one at a time, whisking after each addition until the mixture is creamy.
  5. Add a pinch of salt and any optional spices if using.
  6. Pour the pie filling into the unbaked pie crust.
Baking
  1. Place the pie in the preheated oven and bake for about 40-50 minutes until the center is set and the top is golden.
  2. Let the pie cool completely before slicing.
Serving
  1. Slice the pie and serve plain or with a dollop of whipped cream.

Notes

For a homemade pie crust, don't hesitate to ask for help if you need it! If out of buttermilk, a mix of milk and lemon juice or vinegar can be used as a substitute. Leftovers can be stored in the fridge for 3-4 days.