Old-Fashioned Buttermilk Pie – Southern Classic Dessert Recipe

Ingredients:

• 1 unbaked 9-inch pie crust
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional but recommended)
• Zest of 1 lemon (optional)
• Pinch of salt

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 350°F (177°C). Place the unbaked pie crust into a pie dish and crimp the edges as desired.

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together the sugar, flour, and salt. This helps prevent lumps when the wet ingredients are added.

Step 3: Add the Wet Ingredients

Add the eggs and whisk until smooth. Then pour in the buttermilk, melted butter, and vanilla extract, mixing until creamy and well combined.

Step 4: Add Lemon Flavor

Stir in lemon juice and lemon zest if using. These brighten the flavor and enhance the traditional taste.

Step 5: Pour into Crust

Pour the custard filling into the unbaked pie shell. The mixture will be thin—this is normal.

Step 6: Bake

Bake for 45–55 minutes, or until the center is set and the top is lightly golden. The pie will slightly jiggle in the center but will finish setting as it cools.

Step 7: Cool Completely

Allow the pie to cool for at least 1–2 hours before slicing. This ensures clean, firm slices and perfect texture.

Variation

1. Lemon Buttermilk Pie

Increase the lemon juice to 2 tablespoons and add extra zest for a bright citrus flavor.

2. Vanilla Bean Buttermilk Pie

Use vanilla bean paste for deeper and more aromatic vanilla notes.

3. Cinnamon Buttermilk Pie

Add 1 teaspoon ground cinnamon for a warm, cozy twist.

4. Coconut Buttermilk Pie

Fold in 1 cup sweetened shredded coconut before baking.

5. Brown Butter Buttermilk Pie

Brown the butter before adding it for a nutty, caramel-like flavor.

COOKING Note :

• If the crust browns too quickly, cover the edges with foil.
• The filling should be slightly wobbly, not liquid, when removed from the oven.
• Cooling is crucial—cutting too early will cause the filling to ooze.
• This pie tastes even better chilled and served the next day.
  

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