Southern Buttermilk Pie
This classic Southern Buttermilk Pie features a rich, creamy custard filling with hints of vanilla, lemon, and nutmeg baked inside a flaky pie crust. A timeless Southern dessert that's simple to make and perfect served chilled with whipped cream.
Equipment
- 9-inch deep dish pie plate
- baking sheet
- 2 mixing bowls
- whisk
- wire cooling rack
Ingredients
- 1 9-inch deep dish pie crust, frozen or homemade
- 1 1/2 cups granulated sugar
- 3 Tbsp all-purpose flour
- 1/4 tsp salt
- 1/8 tsp ground nutmeg, plus additional for topping
- 1 cup buttermilk, room temperature
- 1/2 cup butter, melted and cooled
- 3 large eggs, room temperature
- 1 Tbsp lemon juice
- 1 tsp pure vanilla extract
- whipped cream, for serving (optional)
Instructions
- Preheat the oven to 350°F. Place the pie crust on a baking sheet and set aside.
- In a medium bowl, whisk together the sugar, flour, salt, and ground nutmeg until well combined.
- In another bowl, whisk together the buttermilk, melted butter, eggs, lemon juice, and vanilla extract.
- Whisk the wet ingredients into the dry ingredients until smooth. Pour the filling into the prepared pie crust and lightly sprinkle the top with additional nutmeg.
- Bake for 50–60 minutes, or until the center is set when gently shaken. After about 30 minutes, cover the crust edges with foil if they begin to brown too quickly.
- Remove the pie from the oven and cool completely on a wire rack before slicing.
- Serve chilled with whipped cream if desired. Store leftovers refrigerated.
Notes
To make homemade buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Let stand for 5–10 minutes, stir well, and use as directed. Cover the crust edges with foil after about 30 minutes if browning too quickly. Serve chilled with whipped cream if desired.