Buttermilk Pie Recipe

Buttermilk pie recipe is a classic Southern dessert that’s rich, creamy, and incredibly easy to make. With its smooth custard filling nestled in a flaky, buttery crust, this old-fashioned pie offers comfort in every bite. Whether you’re baking for a holiday table or simply want to bring a nostalgic dessert to life, this buttermilk pie recipe never disappoints. Made with basic ingredients you likely have on hand, it’s a sweet slice of Southern tradition that’s both budget-friendly and deliciously satisfying.

Why You’ll Love This Buttermilk Pie Recipe

This buttermilk pie recipe is a beloved Southern staple for a reason. It’s simple, homey, and packed with flavor. The tang of the buttermilk perfectly balances the sweetness of the custard, creating a delightful contrast. With just 10 minutes of prep time and a smooth baking process, this pie is perfect for beginner bakers and seasoned pros alike. It’s a great make-ahead dessert and can be served warm or chilled, making it perfect for any season or occasion.

Ingredients

• ½ cup unsalted butter or margarine, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• 3 eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1 (8-inch) pie shell (store-bought or homemade)

Step-by-Step: How to Make Buttermilk Pie

1. Preheat and Prep: Begin by preheating your oven to 325°F. Place your pie shell in the refrigerator to chill while you prepare the filling. Chilling the crust helps prevent it from overbaking or becoming soggy.
2. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer to beat the softened butter and sugar together on medium-high speed for about 2 to 3 minutes until light and fluffy.
3. Add Dry Ingredients: Mix in the flour and salt, beating for about 15 to 30 seconds until well combined.
4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. This ensures a smooth and creamy mixture.
5. Blend in Buttermilk and Vanilla: Slowly pour in the buttermilk and vanilla extract, continuing to beat until the mixture is fully combined and silky.
6. Fill the Pie Shell: Place your chilled pie shell on a baking sheet (to catch any overflow). Carefully pour the custard filling into the pie shell.
7. Bake: Transfer the baking sheet to the oven and bake for about 60 minutes. You’ll know the pie is done when a knife inserted into the center comes out clean.
8. Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. Serve at room temperature or chilled.

Helpful Tips

• For an even bake, place your pie on the center rack of the oven.
• If your crust starts to brown too quickly, cover the edges with foil or a pie shield.
• Using room-temperature eggs and buttermilk helps create a smoother filling.
• Chilling the pie crust before baking helps prevent it from becoming soggy.
• Let the pie cool completely before slicing for clean cuts and perfect texture.

Substitutions and Variations

• No Buttermilk? Create an easy buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk.
• Add a Twist: Sprinkle the top with nutmeg or cinnamon before baking for a warm, spiced flavor.
• Citrus Zest: Add lemon or orange zest to the filling for a refreshing citrus kick.
• Gluten-Free: Use a gluten-free pie crust and substitute flour with a gluten-free all-purpose blend.
• Dairy-Free: Swap butter for dairy-free margarine and use a plant-based buttermilk alternative.

Storage Instructions

Store leftover buttermilk pie in the refrigerator. After the pie has cooled, loosely cover it with plastic wrap or foil and store it in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then foil. For best results, thaw in the fridge overnight and serve either chilled or at room temperature.

Nutritional Information

• Calories: 353 kcal
• Carbohydrates: 39g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 5g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 9g
• Trans Fat: 0.01g
• Cholesterol: 86mg
• Sodium: 370mg
• Potassium: 100mg
• Fiber: 0.2g
• Sugar: 35g
• Vitamin A: 890 IU
• Vitamin C: 0.04mg
• Calcium: 66mg
• Iron: 1mg

Serving Suggestions

• Serve warm with a dollop of whipped cream for a comforting dessert.
• Add a scoop of vanilla ice cream on the side for extra indulgence.
• Top with fresh berries or a berry compote to add a touch of brightness.
• Dust with powdered sugar for an elegant presentation.
• Enjoy with coffee or sweet tea for a true Southern experience.

Frequently Asked Questions About Buttermilk Pie

Can I use a store-bought crust?
Yes! A store-bought 8-inch pie shell works perfectly. You can also use your favorite homemade pie crust recipe.

Why is my pie filling runny?
If the center is not set, the pie may need additional baking time. Oven temperatures can vary, so use a knife or toothpick test to check doneness.

Can I freeze buttermilk pie?
Absolutely. Once baked and cooled, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Is buttermilk pie the same as chess pie?
They’re similar, but chess pie usually contains cornmeal and sometimes vinegar, which gives it a slightly different texture and flavor.

How do I prevent a soggy bottom crust?
Chill the pie crust before baking and use a metal or glass pie pan to help ensure even baking. Placing the pie on a preheated baking sheet can also help.

Final Thoughts

Thank you so much for trying out this classic buttermilk pie recipe! It’s one of those cherished Southern desserts that always brings smiles to the table. With its creamy, custard-like filling and flaky crust, it’s both comforting and delicious. Whether you serve it at a family gathering or enjoy a slice on a quiet afternoon, this pie is sure to impress. I hope you find joy in baking and sharing this sweet treat. Happy baking, and thank you for being part of this wonderful community of home cooks and pie lovers!

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