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Buttermilk Pie

A Taste of Nostalgia: The Easy Buttermilk Pie

Buttermilk Pie

Buttermilk pie – the very name conjures up images of grandma's kitchen and comforting Southern flavors. This classic dessert is more than just a delicious treat; it's a slice of pure nostalgia. But fear not, you don't need a cast-iron skillet and generations of baking wisdom to create this masterpiece.

The beauty of buttermilk pie lies in its simplicity. It uses basic ingredients you likely already have on hand, and the process is straightforward enough for even beginner bakers.

So, are you ready to create a dessert that's guaranteed to be a crowd-pleaser? Let's get started!

Ingredients (Makes 8 servings):

  • The Creamy Custard:
    • 3 large eggs – the base for the rich and smooth texture
    • 1 ½ cups white sugar – adds sweetness and helps set the filling
    • ½ cup unsalted butter, softened at room temperature – creates a silky texture
    • 3 tablespoons all-purpose flour – thickens the filling for a perfect consistency
    • 1 cup buttermilk – adds a subtle tang and keeps the pie moist
    • 1 tablespoon lemon juice – enhances the flavor and adds a touch of brightness
    • 1 teaspoon vanilla extract – infuses the pie with warm vanilla notes
    • ⅛ teaspoon freshly grated nutmeg – a hint of warm spice for added depth
  • The Foundation:
    • 1 (9-inch) unbaked pie crust – homemade or store-bought (pre-made crusts save time without sacrificing taste)


  1. Preheat for Perfection: Begin by preheating your oven to 350°F (175°C). This ensures the pie bakes evenly and sets properly.
  2. Creating the Custard: In a large bowl, whisk the eggs until frothy and light yellow. This incorporates air into the mixture, resulting in a lighter and fluffier filling.
  3. Adding Sweetness and Structure: Next, gradually add the sugar and continue beating until the mixture is smooth and slightly thickened. The sugar dissolves and helps create a stable base for the custard.
  4. Introducing the Fat: Cream in the softened butter until fully incorporated. This adds richness and contributes to the pie's creamy texture.
  5. Thickening the Custard: Whisk in the flour until there are no lumps remaining. The flour thickens the filling and prevents it from being runny.
  6. Adding Buttermilk and Flavor Boosters: Pour in the buttermilk, lemon juice, vanilla extract, and nutmeg. Stir gently until everything is well combined. Don't overmix, as this can make the filling tough.
  7. Assembling the Pie: Pour the prepared custard filling into your unbaked pie crust. The filling should reach almost to the rim of the crust.
  8. Baking to Golden Perfection: Place the pie on a baking sheet (to catch any drips) and bake in your preheated oven for 40 to 60 minutes. The exact baking time can vary depending on your oven.
  9. Signs of a Perfect Pie: The pie is done when the edges are golden brown and the center is still slightly jiggly. The center will continue to set as it cools. You can also insert a toothpick in the center – if it comes out mostly clean, your pie is ready.
  10. Cooling and Serving: Remove the pie from the oven and let it cool completely on a wire rack for at least 1 hour before serving. This allows the filling to set firmly.


  • Crust Concerns: If the edges of your pie crust start to brown too quickly, tent a piece of aluminum foil over the crust for the remaining baking time. This will prevent it from burning.
  • The Jiggle Test: Remember, the center of the pie should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools.


Serve your homemade buttermilk pie chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. It's the perfect ending to any meal or a delightful afternoon snack.