Description
This Southern classic Buttermilk Pie is a delightful old-fashioned custard pie featuring a light texture and a slightly tangy flavor. Made with a simple mix of eggs, sugar, buttermilk, and lemon zest, it bakes into a golden, creamy treat perfect for any dessert table.
Ingredients
Scale
Pie Crust
- 1 (9-inch) Pie Crust Recipe (unbaked)
Filling
- 3 large eggs (room temperature)
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup butter (melted)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Pinch kosher salt
Instructions
- Preheat oven: Set your oven to 350º F (175º C) to prepare for baking the pie.
- Mix filling ingredients: In a large bowl, combine the eggs, granulated sugar, all-purpose flour, melted butter, buttermilk, vanilla extract, lemon juice, lemon zest, and a pinch of kosher salt. Stir until the mixture is smooth and well-incorporated.
- Assemble the pie: Pour the prepared filling evenly into the unbaked 9-inch pie crust.
- Bake the pie: Place the pie in the preheated oven and bake for 45 to 50 minutes until the filling is set and the top is golden brown.
- Cool before serving: Remove the pie from the oven and allow it to cool completely at room temperature to let the custard set further.
- Store: Once cooled, store the pie in the refrigerator to keep it fresh before slicing and serving.
Notes
- This Buttermilk Pie recipe is a Southern classic! It’s an easy old-fashioned custard pie that comes together quickly and has a light texture and a slightly tangy flavor!
- Ensure eggs are at room temperature for best custard texture.
- Use fresh lemon zest and juice to enhance the pie’s brightness.
- Cooling completely is essential so the pie sets properly before slicing.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 470
- Sugar: 33 g
- Sodium: 196 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 126 mg
