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Buttermilk Pie Recipe

A sweet simple southern style Texas Buttermilk Pie made with wholesome natural pantry staples with minimal effort and time.  For an extra special taste treat serve with fresh whipped cream.
Course Dessert
Cuisine Southern
Keyword best buttermilk pie, buttermilk chess pie, easy buttermilk pie, how to make buttermilk pie, old fashioned buttermilk pie, southern buttermilk pie, what is buttermilk pie
Prep Time 10 minutes
Cook Time 55 minutes
Servings 8 servings
Calories 376kcal
Author Beth Pierce

Ingredients

  • 1/2 cup unsalted butter
  • 1 deep dish 9-inch unbaked pie crust
  • 3 large eggs
  • 1 1/4 cups sugar
  • 3 tablespoons all purpose flour
  • 1 cup buttermilk see notes
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1/8 -1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt

Instructions

  • Melt butter in microwave; let cool for at least 15 minutes.
  • Preheat the oven to 400 degrees. Poke pie crust on bottoms and sides.  Pre-bake for 5-6 minutes.
  • In a large bowl whisk eggs until frothy.  Whisk in sugar until smooth. Whisk in flour, buttermilk, vanilla extract, lemon juice, nutmeg, salt, and melted butter until incorporated and smooth.
  • Bake for 10 minutes.  Reduce heat to 350 degrees and bake for 40-45 minutes or until set in the center.  The center will still be a little teeny bit jiggly.

Notes

  • Poke your fresh or frozen pie crust (thawed) on the bottom and side with the prongs of a fork.  Pre-bake for 5-6 minutes to avoid a soggy crust.
  • Melt your butter in advance to give it time to cool.
  • Take the eggs and milk out of the fridge 30 minutes in advance to bring to room temperature.
  • Save money and make your own buttermilk at home by adding 1 tablespoon lemon juice or 1 tablespoon white vinegar to 1 cup of milk. Let sit for about 5 minutes.
  • Bake until the center is almost completely set.  It should only have a little bit of jiggle left to it.
  • If you are a nutmeg lover (like myself) go with the full 1/4 teaspoon of freshly grated nutmeg.
  • Top with a dollop of fresh whipped cream and fresh berries.
  • Store leftover pie in the fridge for up to 3 days.

Nutrition

Calories: 376kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 180mg | Potassium: 95mg | Fiber: 1g | Sugar: 33g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg