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Classic Old-Fashioned Buttermilk Pie with Silky, Tangy Custard

Close-up of a thick slice of creamy buttermilk pie showing the golden-brown top and flaky crust.
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Make this classic Southern Buttermilk Pie for a comforting dessert. This recipe delivers a rich, tangy custard filling in a flaky crust using simple pantry staples.

Ingredients

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  • 1 (9-inch) unbaked pie crust
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • Pinch of ground nutmeg (optional, for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, and salt until combined.
  3. Pour the melted butter into the sugar mixture and mix until the mixture resembles wet sand.
  4. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
  5. Gradually add the buttermilk mixture to the sugar and butter mixture, whisking constantly until the filling is smooth. Do not overmix.
  6. Pour the custard filling into the prepared pie crust.
  7. Bake for 40 to 50 minutes. The center should be mostly set but still have a slight jiggle when gently shaken. The edges should be lightly golden brown.
  8. If the crust edges begin to brown too quickly, cover them loosely with aluminum foil halfway through baking.
  9. Remove the pie from the oven. Sprinkle a small pinch of nutmeg over the top, if using.
  10. Let the pie cool completely on a wire rack for at least 2 hours before slicing. The custard will set fully as it cools.
  11. Serve at room temperature or slightly chilled.

Notes

  • For the best tangy flavor, use full-fat buttermilk.
  • This pie is a perfect pantry staple dessert for any family gathering.
  • If you do not have buttermilk, you can create a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and letting it sit for 5 minutes before using.

Nutrition

Find it online: https://kingscook.com/classic-old-fashioned-buttermilk-pie/