Southern Buttermilk Pie

This is a classic pie, through and through, here in the south.  The custard is undeniably sweet, but offset just enough with the slight tang of the added lemon.  The top adds a great juxtaposition with it’s lightly crackled sugar top, reminiscent of its fancy cousin,  crème brulee.  A true old-fashioned treat!

It is believed this pie originated in England, and was brought to America by southern settlers.  Specifically us Texans, where buttermilk was always plentiful.  The recipe seems to remain the same… dang easy!  A quick mix of the ingredients you then simply pour into your pie shell, bake and done!

The Starting Lineup

  • 1 (9-inch) pie crust recipe, unbaked
  • 3 eggs
  • 1 1/4 cups granulated sugar
  • 2 Tbsp all-purpose flour
  • 1/2 cup butter, melted
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • pinch of salt
  • Dusting of nutmeg for garnish, optional

Preheat the oven to 350 degrees F.

Mix together the eggs, sugar, flour, butter, buttermilk, vanilla, the lemon juice and zest and salt until well combined.  Pour into the unbaked pie crust and bake for 45-50 minutes, until set and golden brown.

Remove from the oven and allow to cool slightly and set before slicing.  Serve with fresh berries, whipped cream or even a salted caramel syrup and pecans!  Enjoy!

*Place the empty pie shell on a baking sheet prior to filling, so it will be easier to transfer to the oven.

*Please use only whole milk buttermilk (low-fat will work), but it’s not the tie for non-fat.

*This is a custard pie, so it’s best kept chilled till ready to serve or for any leftovers.

buttermilk pie

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