Cooking Note
- The pie browns quickly, so tent the edges with foil if needed.
- Do not overbake—overbaking causes cracks and a rubbery texture.
- Cooling is crucial. Let it sit at room temperature for at least 2 hours.
- Homemade buttermilk substitute: 1 cup milk + 1 tablespoon vinegar or lemon juice (wait 10 min).
Serving Suggestions
Serve Southern Buttermilk Pie:
- Slightly chilled or room temperature
- With whipped cream
- With fresh strawberries or raspberries
- Lightly dusted with powdered sugar
- Warm with vanilla ice cream
- With a drizzle of caramel or honey
Its simple flavor makes it perfect for pairing with almost anything sweet.
Tips
- Use real buttermilk, not a watered-down substitute, if possible.
- Melt the butter, but let it cool slightly before adding to avoid scrambling the eggs.
- A glass pie dish helps you see the crust color as it bakes.
- Let the pie rest before cutting to avoid messy slices.
- Store leftovers in the refrigerator for up to 4 days.
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Nutritional Information (approx. per slice)
Calories: 345
Protein: 5 g
Sodium: 220 mg
FAQs
1. Why did my pie crack on top?
This usually happens when the pie is overbaked. Remove it while the center still jiggles slightly.
2. Can I use a frozen pie crust?
Yes—just pour the filling in frozen. Do not thaw.
3. Can I make this pie ahead of time?
Absolutely. It tastes even better after chilling overnight.
4. Does buttermilk pie need refrigeration?
Yes, because it contains eggs and dairy.
5. Can I reduce the sugar?
You can reduce it by up to ¼ cup without affecting the texture, but the classic sweetness is part of its charm.
Conclusion
Southern Buttermilk Pie is a dessert that captures the heart of Southern baking—simple ingredients transformed into something extraordinary. With its creamy custard filling, lightly caramelized top, and buttery crust, this pie is comfort in every bite. Whether you serve it at a family gathering, holiday feast, or as a cozy dessert for yourself, it delivers that perfect blend of old-fashioned sweetness and home-baked goodness. It’s timeless, easy, and irresistibly delicious—exactly what Southern desserts are meant to be.
For the Pie Filling:
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1 cup buttermilk
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1 ½ cups granulated sugar
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3 large eggs
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½ cup unsalted butter, melted and slightly cooled
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3 tablespoons all-purpose flour
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1 tablespoon lemon juice (optional but recommended)
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1 teaspoon vanilla extract
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¼ teaspoon salt
For the Crust:
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1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
Place the pie crust into a 9-inch pie dish. Crimp or flute the edges as desired. Set the crust in the refrigerator while you mix the filling—this helps it bake crisp and prevents sogginess.
Step 2: Mix the Eggs and Sugar
In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is smooth and pale. This helps create the creamy custard texture.
Step 3: Add the Flour and Salt
Sprinkle the flour and salt over the egg-sugar mixture. Whisk until fully combined with no lumps. The flour helps the pie set properly as it bakes.
Step 4: Add the Buttermilk, Butter, and Flavoring
Pour in the buttermilk, melted butter, vanilla extract, and lemon juice. Stir gently but thoroughly until smooth. The mixture will be thin—that’s normal.
Step 5: Bake the Pie
Pour the filling into the chilled pie crust.
Bake at 350°F (175°C) for 45–55 minutes, or until the center is just set and the top is lightly golden.
The pie should have a slight jiggle in the middle when done, but not be runny.
Let it cool completely before slicing so the custard can firm up.
Notes
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The pie browns quickly, so tent the edges with foil if needed.
-
Do not overbake—overbaking causes cracks and a rubbery texture.
-
Cooling is crucial. Let it sit at room temperature for at least 2 hours.
-
Homemade buttermilk substitute: 1 cup milk + 1 tablespoon vinegar or lemon juice (wait 10 min).
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