Buttermilk Pie

5 from 1 vote

A vintage dessert, this Buttermilk Pie is a smooth custard with a tangy bite, baked in to a pie crust. A popular recipe for the holidays or anytime of year.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 504kcal

Author: Jessica Burgess

Equipment

9-inch pie plate
Large mixing bowl
Whisk
Measuring cups and spoons

Ingredients

1 pie crust my homemade pie crust or store-bought
1¼ cup granulated sugar
3 tablespoons all-purpose flour
3 large eggs
½ cup salted butter melted
1 cup buttermilk
2 teaspoons vanilla extract
1 pinch nutmeg

Instructions

Preheat oven to 350°F.
Place your premade 1 pie crust into your pie pan and crimp the edges.
In a large mixing bowl, whisk together the 1¼ cup granulated sugar, 3 tablespoons all-purpose flour, 3 large eggs, ½ cup salted butter, 1 cup buttermilk, 2 teaspoons vanilla extract, and 1 pinch nutmeg.
Pour your buttermilk filling into your pie crust.
Bake for 40 to 45 minutes until the custard has set.
Allow the pie to cool for an hour before serving.

Notes

How can I keep the edges of my pie from burning?
If you notice that the edges of your pie are starting to get too brown but your pie still needs some more cooking time, you can make a ring around the crust with aluminum foil, or you can use a pie ring that will fit perfectly over the edges of your pie and protect it from burning.
Can I make this pie a little less sweet?
Yes, you can reduce your sugar by ¼ of a cup and add a touch more buttermilk.
How can I tell if my pie is done?
The edges will be golden, and the center will be set but still slightly jiggly. The custard will continue to firm up as it cools. Remember that just because you pull it out of the oven does not immediately stop the cooking process, and with custards, it is easy to overcook them if you wait until they are fully set while in the oven.

Nutrition