Description

This Old Fashioned Buttermilk Pie is the quintessential Southern dessert, featuring a rich, tangy custard filling nestled in a flaky, buttery pie crust. Perfectly balanced with a hint of vanilla and lemon, and optionally topped with nutmeg, this pie bakes to a luscious texture that's creamy with a slight jiggle in the center. It's a comforting classic that’s simple to prepare and guaranteed to impress.

Ingredients

Pie Crust

1 unbaked 9-inch (23 cm) pie crust (homemade or store-bought)

Filling

1 cup granulated sugar (200 g)
2 tbsp all-purpose flour (16 g)
1/4 tsp fine salt (1 g)
1/2 cup unsalted butter, melted and cooled (113 g)
3 large eggs (about 150 g without shells)
1 cup buttermilk, well shaken (240 ml)
2 tsp pure vanilla extract (10 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp lemon zest (optional)
1/4 tsp ground nutmeg (optional, for topping)

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Instructions

Prep. Heat the oven to 350°F (175°C) and place a rack in the lower-middle position. Set the unbaked pie crust into a 9-inch (23 cm) pie plate and crimp the edges to prepare the shell.
Dry mix. In a medium bowl, whisk together the granulated sugar, all-purpose flour, and fine salt until the mixture is lump-free and evenly combined.
Add butter & eggs. Whisk the cooled melted butter into the dry mix, then add the eggs one at a time, whisking just until combined after each addition to create a smooth base.
Finish custard. Whisk in the buttermilk, vanilla extract, fresh lemon juice, and optional lemon zest until the custard is smooth and blended. For an ultra-silky texture, you may strain the custard through a fine mesh sieve.
Fill. Pour the prepared custard filling into the pie shell evenly. If desired, lightly dust the top with ground nutmeg to add a warm spice note.
Bake. Bake the pie for 45–55 minutes until the edges are set and the center has a slight jiggle, indicating a creamy consistency. An instant-read thermometer should show approximately 175–180°F (79–82°C) in the center. If the crust edges brown too quickly, tent them with foil to prevent burning.
Cool. Remove the pie from the oven and let it cool on a wire rack until it reaches room temperature, at least 2 hours. During this time, the custard will continue to set and firm up.
Serve. Slice and serve the pie plain or topped with lightly sweetened whipped cream. Store any leftovers refrigerated for up to 3 days.

Notes

For the best texture, use well-shaken buttermilk and ensure the melted butter is cooled before mixing to prevent curdling.
Straining the custard is optional but recommended if you prefer an ultra-smooth filling.
Tenting the pie edges with foil helps prevent over-browning while allowing the filling to cook thoroughly.
Leftover pie should be refrigerated and consumed within 3 days for optimal freshness.
Serve with whipped cream or fresh berries to complement the tangy custard.