Prep Time:
Yield:Description
Southern Buttermilk Pie is a creamy, old-fashioned custard pie with a flaky crust and tangy-sweet filling. This easy Southern classic is perfect for holidays or Sunday supper.
Ingredients
- 1½ cups granulated sugar
- ½ cup (1 stick) salted butter, melted and cooled
- 3 eggs
- ½ cup buttermilk
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Pinch of nutmeg about ⅛ teaspoon (optional)
- 1 (9-inch) deep-dish pie shell, unbaked
Instructions
- Preheat your oven to 350 degrees. Place your pie crust in a 9-inch pie dish and set aside.
- In a large mixing bowl, whisk the eggs until smooth. Mix sugar, flour, salt and nutmeg together.
- Add the melted butter, buttermilk and vanilla extract. Whisk until smooth and fully combined.
- Pour the filling into the pie crust.
- Bake for 45-50 minutes, or until the center is set and the top is golden brown.
- Let the pie cool completely before slicing. Top with fresh raspberries and whipped cream just before serving if desired.
Notes
Storing and Freezing
In the Refrigerator
- Cover tightly with plastic wrap or foil.
- Store in the refrigerator for 3 to 4 days.
- The texture will firm up slightly when chilled which many people actually love.
How to Freeze
- Allow pie to cool completely.
- Wrap tightly in plastic wrap.
- Wrap again in aluminum foil (or place in a freezer-safe container).
- Freeze for up to 2 months.
For best results, freeze the whole pie rather than individual slices to preserve texture.
How to Thaw
- Place in the refrigerator overnight.
- Do not thaw at room temperature (custard texture can weep).
- Once thawed, enjoy it within 2–3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 39 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg