Buttermilk Pie Recipe

This buttermilk pie is a classic Southern recipe with a flaky pie crust and creamy custard filling! It has a light texture with a sweet and tangy flavor.

Prep Time: 15

Cook Time: 45

Chill Time: 2 30

Total Time: 3 30

Servings:

Equipment

1 9"-10" deep pie dish

Ingredients

1 unbaked pie crust
6 Tablespoons unsalted butter , softened
1 ¼ cups granulated sugar
3 large eggs
3 Tablespoons all-purpose flour
¼ teaspoon fine sea salt
1 cup buttermilk
1 ½ teaspoons vanilla extract
lemon juice , optional

Optional toppings: Whipped cream, Fresh berries, Caramel sauce, or Chocolate sauce

Instructions

Prep. Preheat the oven to 350°F. Cover a 9- to 10-inch deep pie dish with pie crust and decorate the edges to your liking. Place on baking sheet.
Cream butter and sugar. In a large bowl, beat 6 Tablespoons softened butter and 1 1/4 cups sugar together with an electric mixer on medium speed until creamy and smooth. Mix in 1 egg at a time until incorporated (3 eggs total).
Add buttermilk. Mix in 3 Tablespoons flour and 1/4 teaspoon salt on low speed. Add the 1 cup buttermilk and 1 1/2 teaspoons vanilla and mix until combined. Add a couple teaspoons of lemon juice if desired. Carefully pour into pie crust.
Bake. Bake 45 to 50 minutes, or until lightly browned on top with a slight jiggle in the center. If browning too quickly, cover loosely with foil. Transfer to a cooling rack to cool 30 minutes. Cover and chill 2 to 3 hours, or until set. Serve at room temperature with a dollop of whipped cream and your favorite toppings.

Notes

Pie crust: You can use store-bought or try it with my easy pie crust recipe.

Storage: This pie is best served the same day. Wrap any leftovers loosely with plastic wrap and store in the refrigerator up to 3 days.

Freeze. Store in a zip-top bag in the freezer up to 2 months. Thaw in the fridge overnight before serving.

Nutrition