Buttermilk Pie has always held a special place in my heart. I remember my grandmother, with flour dusting her apron, pulling a golden, fragrant pie from her oven. The smell of vanilla and that distinct tangy sweetness filled her cozy kitchen, signaling that a true Southern treat was ready. This classic buttermilk pie was her signature, a simple yet profoundly comforting dessert that just tasted like home. Every bite of this easy buttermilk pie recipe brings me back to those cherished moments, a perfect blend of creamy custard and flaky crust. You’ll love how effortlessly elegant it is, yet incredibly satisfying. Let’s get cooking!
Why You’ll Love This Buttermilk Pie
I genuinely believe this buttermilk pie will become a new favorite in your recipe collection. It’s more than just a dessert; it’s a taste of Southern comfort that brings joy with every slice. Here’s why you’ll absolutely adore this recipe:
- It boasts a wonderfully balanced flavor profile, offering the perfect blend of sweet and tangy notes.
- This southern buttermilk pie recipe is surprisingly quick to prepare, making it ideal for busy weeknights or last-minute gatherings.
- The ingredients are simple and budget-friendly, often staples you already have in your pantry.
- It’s a fantastic crowd-pleaser, perfect for family dinners or holiday celebrations.
- While not a health food, it’s a delightful treat that offers a moment of pure bliss.
- Following this southern buttermilk pie recipe guarantees a delicious, custardy filling that’s hard to resist.
Ingredients for Buttermilk Pie
Gathering your ingredients is the first step to creating this delightful Southern classic. I find having everything ready makes the baking process so much smoother. Here’s what you’ll need for the perfect buttermilk pie:
- 1 unbaked 9-inch pie crust – store-bought or homemade, whichever you prefer. I often use a pre-made one for convenience!
- 1 1/2 cups granulated sugar – provides the essential sweetness to balance the tang.
- 3 tablespoons all-purpose flour – this helps thicken the buttermilk pie filling, giving it that lovely custard consistency.
- 1/2 teaspoon salt – a pinch enhances all the other flavors.
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled – adds richness and a smooth texture.
- 3 large eggs, room temperature – crucial for the custard’s structure, so make sure they’re not cold.
- 1 cup buttermilk, room temperature – the star ingredient, providing that signature tangy flavor.
- 1 tablespoon lemon juice – freshly squeezed is always best for a brighter taste.
- 1 teaspoon vanilla extract – for a warm, aromatic finish.
- Optional: A pinch of nutmeg or a dusting of powdered sugar for garnish – I love a little nutmeg on top!
How to Make Buttermilk Pie
Making this classic Southern dessert is a truly rewarding experience, and I promise you, it’s easier than you might think! Follow these simple steps for a truly delicious buttermilk pie that will impress everyone.
- Step 1: First things first, preheat your oven to 350°F (175°C). This ensures your oven is at the perfect temperature when the pie goes in, leading to even baking. Now, roll out your pie crust and carefully fit it into a 9-inch pie plate. Crimp the edges decoratively to create a beautiful finish, then pop the crust into the refrigerator to chill while you prepare the filling. This helps prevent the crust from shrinking.
- Step 2: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt. I find this step crucial for an easy buttermilk pie recipe as it evenly distributes the dry ingredients, preventing any lumps in your smooth, custardy filling later on.
- Step 3: In a separate bowl, whisk together the melted butter (make sure it’s slightly cooled, not hot!), eggs, buttermilk, lemon juice, and vanilla extract. Continue whisking until the mixture is smooth and well blended. If the butter is too hot, it can start to cook the eggs, which we definitely don’t want for our luscious custard.
- Step 4: Slowly pour the wet mixture into the dry ingredients, whisking continuously until everything is fully combined. It’s important not to overmix here; just combine until smooth. Overmixing can introduce too much air, which might cause the top of your buttermilk pie to crack during baking.
- Step 5: Retrieve your chilled pie crust from the refrigerator and carefully pour the creamy custard filling into it. If you’re using a shallower crust, leave a little room at the top to prevent any overflow as it bakes. This simple step is key for a perfect, no-fuss result when following this easy buttermilk pie recipe.
- Step 6: Gently place the pie dish onto the center rack of your preheated oven. Bake for approximately 50–60 minutes, or until the top is beautifully golden brown and the center is set but still has a slight wobble. That little wobble tells you it’s perfectly cooked and will firm up beautifully as it cools.
- Step 7: Once baked to perfection, remove the pie from the oven and let it cool completely on a wire rack. For the absolute best results, I recommend chilling the buttermilk pie for 2–3 hours before slicing. This allows the custard to fully set, giving you clean, elegant slices. Serve plain, or for an extra touch, dust the top with powdered sugar or a pinch of nutmeg.
Pro Tips for the Best Buttermilk Pie
I’ve baked my fair share of buttermilk pie over the years, and I’ve picked up a few tricks that consistently lead to a perfect, creamy, and irresistible dessert. These expert tips are what I use in my own kitchen to ensure every slice is a winner:
- Always use room temperature ingredients, especially the eggs and buttermilk. This helps them combine smoothly and creates a more uniform custard.
- Don’t overmix the filling once the wet and dry ingredients are combined. Overmixing can incorporate too much air, which might cause your buttermilk pie to puff up excessively and then crack as it cools.
- If the edges of your pie crust start to brown too quickly, gently cover them with aluminum foil or a pie shield. This protects the crust while the filling finishes baking.
- For the ideal texture, bake until the center is just set but still has a slight jiggle. It will continue to firm up as it cools, resulting in that classic custardy consistency.
What’s the secret to perfect Buttermilk Pie?
The real secret to a perfect buttermilk pie lies in using good quality, full-fat buttermilk and not overbaking it. That slight wobble when you remove it from the oven is key; it ensures a silky, tender custard, making every bite of this homemade buttermilk pie absolutely divine.
Can I make Buttermilk Pie ahead of time?
Absolutely! This buttermilk pie is an excellent make-ahead dessert. You can bake it the day before, allow it to cool completely, then cover and refrigerate it. The flavors actually deepen overnight, making it even more delicious for your gathering.
How do I avoid common mistakes with Buttermilk Pie?
To avoid common mistakes with your buttermilk pie, ensure your oven temperature is accurate to prevent overbaking. Also, avoid opening the oven door too frequently, as sudden temperature drops can cause the custard to crack. Finally, resist the urge to slice it before it’s fully cooled and set.
Best Ways to Serve Buttermilk Pie
Once your delightful buttermilk pie has cooled to perfection, it’s time to enjoy it! While it’s absolutely fantastic on its own, there are several ways to elevate this classic Southern treat into an even more memorable buttermilk pie dessert experience. I love offering a few simple accompaniments to complement its unique sweet-tangy flavor.
For a truly classic presentation, serve slices of buttermilk pie slightly chilled, perhaps with a dollop of freshly whipped cream. The light, airy cream provides a wonderful contrast to the rich, custardy filling. Another excellent option is to pair it with fresh berries, like raspberries or blueberries, which add a burst of fruity freshness and a vibrant color.
If you’re feeling a bit more indulgent, a small scoop of vanilla bean ice cream melting alongside a warm slice of buttermilk pie is simply divine. The creamy ice cream and the warm pie create a comforting combination that’s hard to beat. This versatile buttermilk pie dessert truly shines with minimal fuss.
Nutrition Facts for Buttermilk Pie
Understanding the nutritional content of your favorite treats, like this delicious buttermilk pie, can be helpful for meal planning. Here’s an estimate of the nutritional values per serving (this recipe yields 8 slices):
- Serving Size: 1 slice (1/8 of pie)
- Calories: 340 kcal
- Protein: 4g
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Sugar: 29g
- Sodium: 220mg
- Cholesterol: 95mg
Nutritional values for this buttermilk pie are estimates and may vary based on specific ingredients, brands, and portion sizes used.
How to Store and Reheat Buttermilk Pie
Proper storage is essential to keep your delicious buttermilk pie fresh and enjoyable for as long as possible. After baking, always allow the pie to cool completely on a wire rack at room temperature. This is a crucial step for any old-fashioned buttermilk pie to ensure the custard sets properly.
Once cooled, cover the pie loosely with plastic wrap or aluminum foil, or transfer individual slices to an airtight container. Store it in the refrigerator for up to 3-4 days. I find that the flavors of this buttermilk pie often deepen a bit after a day or two in the fridge!
For longer storage, you can freeze individual slices of buttermilk pie for up to 3 months. Wrap each slice tightly in plastic wrap, then an additional layer of aluminum foil, to prevent freezer burn. To reheat, thaw frozen slices overnight in the refrigerator, then you can warm them gently in a preheated oven at 300°F (150°C) for about 10-15 minutes, or enjoy them chilled.
Frequently Asked Questions About Buttermilk Pie
What is buttermilk pie exactly?
Buttermilk pie is a classic Southern dessert, renowned for its creamy, custardy filling with a delightful balance of sweet and tangy flavors. It’s often compared to chess pie but distinguishes itself with the use of buttermilk, which contributes to its unique texture and subtle tang. Essentially, it’s a simple yet elegant baked custard in a pie crust, a true staple of Southern American cuisine.
Why does my buttermilk pie sometimes crack on top?
Cracking on the top of your buttermilk pie is a common issue, and it usually happens due to overbaking or sudden temperature changes. If the pie bakes too long, the custard dries out and pulls apart. Also, taking the pie directly from a hot oven to a very cold counter can cause rapid contraction, leading to cracks. To avoid this, bake until just set with a slight wobble, and let it cool gradually on a wire rack.
Can I use regular milk instead of buttermilk?
While you technically can substitute, I highly recommend against using regular milk for your buttermilk pie. The buttermilk is the star ingredient, providing the essential tang, creamy texture, and even helping with the custard’s structure. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to make 1 cup. Let it sit for 5-10 minutes until it curdles slightly before using in your buttermilk pie recipe.
How do I know when my buttermilk pie is done baking?
Knowing when your buttermilk pie is perfectly baked is key to its creamy texture. Look for a golden-brown top and edges. The center should still have a slight “jiggle” when you gently shake the pie dish, but it shouldn’t be liquid. The custard will continue to set as it cools, so don’t wait until it’s completely firm in the oven. An instant-read thermometer inserted into the center should read around 175-180°F (80-82°C).
Variations of Buttermilk Pie You Can Try
While the classic buttermilk pie is undeniably perfect, there are many exciting ways to put your own spin on this Southern favorite. Experimenting with variations can introduce new flavors or cater to different dietary needs, making it even more versatile. I love trying new twists on traditional recipes!
- Lemon or Lime Buttermilk Pie: Boost the citrus flavor by adding extra lemon zest or substituting some of the lemon juice with lime juice. This creates a brighter, more zesty buttermilk pie that’s incredibly refreshing.
- Chocolate Buttermilk Pie: For the chocolate lovers, melt about 1/2 cup of semi-sweet chocolate chips and swirl them into the filling before baking. This rich addition transforms it into a decadent treat, almost like a buttermilk chess pie with a chocolate twist.
- Spiced Buttermilk Pie: Introduce warm spices like a pinch of cinnamon, nutmeg, or even a tiny amount of ground ginger to the filling. These spices complement the tang of the buttermilk beautifully, adding depth to your buttermilk pie.
- Gluten-Free Buttermilk Pie: Easily adapt this recipe by using a store-bought gluten-free pie crust and a gluten-free all-purpose flour blend in the filling. The custardy nature of the pie makes it a fantastic candidate for gluten-free modifications.
Buttermilk Pie: A 340-Calorie Delightful Treat
- Total Time: 3 hours 10 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Classic Buttermilk Pie is a timeless Southern dessert with a golden, custardy filling and a flaky crust. It offers a delicate balance of sweetness and tang, perfect for any occasion.
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 tablespoon lemon juice (freshly squeezed preferred)
- 1 teaspoon vanilla extract
- Optional: A pinch of nutmeg or a dusting of powdered sugar for garnish
Instructions
- Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie plate. Crimp the edges for a decorative finish. Place the crust in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, whisk together the sugar, flour, and salt. This step helps to evenly distribute the dry ingredients and prevents flour lumps in the filling.
- In another bowl, whisk together the melted butter, eggs, buttermilk, lemon juice, and vanilla extract until smooth and well blended. Make sure the butter is not too hot to avoid cooking the eggs.
- Slowly add the wet mixture into the dry ingredients, whisking until fully combined. Avoid overmixing to prevent bubbles that can cause the top to crack while baking.
- Pour the custard filling into the chilled pie crust. If your crust is thin or shallow, leave a little room to prevent overflow.
- Carefully place the pie dish onto the center rack of your preheated oven. Bake for 50–60 minutes, or until the top is golden brown and the center is set but slightly wobbly. The pie will continue to firm up as it cools.
- Remove the pie from the oven and allow it to cool completely on a wire rack. For best results, chill for 2–3 hours before slicing. Serve plain or with a dollop of whipped cream. Optionally dust the top with powdered sugar or nutmeg.
Notes
- For a richer flavor in your buttermilk pie, use cultured buttermilk and fresh lemon juice.
- Chill the buttermilk pie for a few hours before slicing to help the custard set perfectly.
- If the crust edges of your buttermilk pie brown too quickly, use foil or a pie shield to protect them.
- Store any leftover buttermilk pie covered in the refrigerator for up to 4 days.
- You can also freeze buttermilk pie slices for up to 2 months; thaw overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 340 kcal
- Sugar: 29g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg