Serving Suggestions :
Serve Buttermilk Pie with:
- Fresh strawberries, blueberries, or raspberries
- A dollop of whipped cream
- A sprinkle of powdered sugar
- Vanilla ice cream
- A warm cup of tea or coffee
- A drizzle of caramel sauce for extra richness
Perfect for holidays, brunches, potlucks, and cozy family desserts.
Tips :
- Use real buttermilk—substitutes won’t give the same texture or tang.
- For a perfectly smooth filling, whisk thoroughly to eliminate lumps.
- Melt the butter but allow it to cool to avoid scrambling the eggs.
- Bake on the middle rack for even cooking and gentle browning.
- If using a deep-dish crust, you may increase filling by 25%.
- Store leftovers covered in the refrigerator for up to 4 days.
Prep Time: 10 minutes
Cooking Time: 45–55 minutes
Total Time: 55–65 minutes
Nutritional Information (Estimated Per Serving):
Calories: 360
Protein: 4g
Sodium: 160mg
FAQs
1. What is the difference between Buttermilk Pie and Chess Pie?
Chess Pie includes cornmeal and sometimes vinegar. Buttermilk Pie relies on buttermilk for tang and has a creamier custard.
2. Can Buttermilk Pie be made ahead?
Yes! It’s actually better the next day. Chill it overnight for perfect texture.
3. Can I freeze Buttermilk Pie?
Yes. Freeze after baking and cooling. Wrap tightly and store for up to 2 months.
4. Why did my pie crack?
It may have been overbaked. Remove when the center still jiggles slightly.
5. Can I use margarine or oil instead of butter?
No—real butter gives essential flavor and richness.
Conclusion
Buttermilk Pie is the definition of Southern simplicity—rich, creamy, tangy, and unbelievably delicious. Made from basic pantry staples and baked to golden perfection, this classic pie is both humble and elegant. Whether you’re celebrating a holiday, hosting guests, or simply craving an old-fashioned homemade dessert, Buttermilk Pie delivers comfort in every slice. One taste and it’s sure to become a family favorite for generations to come.
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1 unbaked 9-inch pie crust
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1 1/2 cups granulated sugar
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3 large eggs
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1 cup buttermilk
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1/2 cup unsalted butter, melted
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3 tablespoons all-purpose flour
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1 teaspoon vanilla extract
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1 tablespoon lemon juice (optional but recommended)
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Zest of 1 lemon (optional)
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Pinch of salt
Instructions
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
