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The Ultimate Classic Southern Buttermilk Pie Recipe: Easy, Creamy, and Made with Pantry Staples

A close-up slice of creamy buttermilk pie with a golden, slightly caramelized top crust.
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Welcome! This classic buttermilk pie recipe delivers a creamy, tangy, and sweet custard filling in a flaky crust. It is an easy Southern dessert perfect for holidays, potlucks, or any time you need a comforting treat made from simple pantry staples.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • Pinch of ground nutmeg (optional, for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the granulated sugar, flour, and salt until they are fully combined.
  3. In a separate bowl, whisk together the buttermilk, melted butter, lightly beaten eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, whisking constantly until the filling is smooth and uniform. Do not overmix.
  5. Pour the buttermilk filling into the unbaked pie crust.
  6. If desired, sprinkle a very small pinch of ground nutmeg evenly over the top of the filling.
  7. Bake for 40 to 50 minutes. The pie is done when the edges are set and lightly golden brown, and the center has only a slight jiggle when gently shaken.
  8. Remove the pie from the oven and let it cool completely on a wire rack. The custard will continue to set as it cools.
  9. Serve at room temperature or slightly chilled.

Notes

  • For the flakiest crust, keep your butter cold when making homemade crusts.
  • If you do not have buttermilk, you can create a substitute by mixing 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • This pie tastes best after cooling for at least 3 hours, allowing the custard to fully firm up.

Nutrition

Find it online: https://frostedfancies.com/classic-buttermilk-pie-recipe-easy-southern/