Classic Old-Fashioned Southern Buttermilk Pie
Bake this traditional Southern Buttermilk Pie for a comforting, tangy, and sweet dessert. This recipe delivers a creamy custard filling in a flaky crust, just like Grandma used to make.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 3 hr 5 min
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (9-inch) unbaked pie crust (all-butter recommended)
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie plate.
- In a medium bowl, whisk together the sugar, flour, and salt until combined.
- In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Slowly pour the wet ingredients into the dry ingredients while whisking constantly until the filling is uniform. Do not overmix.
- Pour the buttermilk filling into the unbaked pie crust.
- Bake for 45 to 55 minutes. The center should be mostly set but still have a slight wobble. The top should be golden brown.
- Cool the pie completely on a wire rack for at least 3 hours before slicing. This allows the custard to fully set.
- Serve slightly warm or at room temperature, often with a dollop of fresh whipped cream.
Notes
- For a truly old-fashioned crust, use a lard or shortening crust instead of all-butter.
- If your pie top browns too quickly, loosely cover the edges with aluminum foil halfway through baking.
- This pie tastes best when served the day it is made, but leftovers keep well covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
- Cholesterol: 90