Buttermilk Pie Recipe
Classic Southern buttermilk pie with a silky custard and a lightly crackled top. Cozy, simple, and perfect for sharing.
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Servings:
Ingredients
Main Ingredients
- 1 9-inch unbaked pie crust
- 1.25 cup granulated sugar
- 3 tbsp all-purpose flour
- 1 tbsp fine cornmeal adds subtle texture
- 0.5 tsp fine sea salt
- 0.25 tsp ground nutmeg freshly grated if possible
- 3 large eggs room temperature
- 0.5 cup unsalted butter, melted cooled slightly
- 1 cup buttermilk well-shaken
- 2 tsp pure vanilla extract
- 1.5 tbsp fresh lemon juice or white vinegar
- 0.5 tsp lemon zest optional
Instructions
Preparation Steps
- Heat oven to 350°F. Place a rack in the lower-middle position.
- Fit the pie crust into a 9-inch pie plate. Crimp edges and chill while you mix the filling.
- Whisk sugar, flour, cornmeal, salt, and nutmeg in a large bowl until no lumps remain.
- Add eggs one at a time, whisking until silky and thickened slightly.
- Stream in the melted butter while whisking. Stir in buttermilk, vanilla, lemon juice, and zest until smooth.
- Pour filling into the chilled crust. Lightly tap the pan to release air bubbles.
- Bake 25 minutes, then tent crust edges with foil. Continue baking 20–25 minutes until the center has a slight wobble.
- Cool on a rack until room temperature, then chill 1 hour before slicing for the cleanest cuts.
Notes
For a twist, swap half the sugar with light brown sugar for a caramel note, or add a pinch of cinnamon. Serve with fresh berries or a spoon of whipped cream. Store covered in the refrigerator up to 4 days; freeze slices tightly wrapped for up to 2 months.
This recipe is an original creation inspired by classic Buttermilk Pie Recipe flavors. All ingredient ratios and instructions are independently developed.