Indulge in the timeless elegance of a classic Southern Buttermilk Pie, a recipe that delivers a delightfully tangy and subtly sweet custard filling within a flaky pie crust. This Southern Buttermilk Pie recipe is your ticket to a wonderfully easy yet impressive dessert that’s perfect for any occasion.
Key Ingredients for Southern Buttermilk Pie
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 3 large eggs, lightly beaten
- 1 ½ cups buttermilk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon grated lemon zest (optional, for a touch of brightness)
- Meringue or whipped cream for topping (optional)
How to Make Southern Buttermilk Pie
Get ready for a pie that’s wonderfully simple to prepare yet incredibly satisfying, boasting a tender, creamy filling that melts in your mouth. With a quick prep time of about 15 minutes and a baking time of approximately 45-55 minutes, this Southern Buttermilk Pie is an accessible indulgence for any home baker.
Step-by-Step Instructions
Preheat Your Oven and Prepare the Crust: Begin by preheating your oven to 350°F (175°C). Place your unbaked 9-inch pie crust onto a baking sheet before transferring it to the oven. This will help catch any potential drips and ensure even baking. Bake the crust for about 8-10 minutes, or until it’s lightly golden and just starting to set. This pre-baking step, often called blind baking, helps prevent a soggy bottom crust. Remove the crust from the oven and set it aside.
Whisk Together Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt. Ensure these dry ingredients are thoroughly combined to distribute the flour and salt evenly throughout the filling, which will contribute to the pie’s smooth texture.
Incorporate Wet Ingredients: To the dry ingredients, add the lightly beaten eggs. Whisk them in until well incorporated. Next, gradually pour in the buttermilk while continuously whisking. This slow addition helps create a smooth, lump-free custard base.
Add Flavor and Richness: Pour in the melted unsalted butter and the pure vanilla extract. If you’re opting for that little extra zest, now is the time to add the grated lemon zest. Whisk everything together until the mixture is smooth and well combined. The melted butter adds richness, while the vanilla and lemon zest (if using) provide aromatic depth.
Assemble and Bake the Pie: Carefully pour the buttermilk filling into the pre-baked pie crust. Be sure to fill it evenly.
Baking Time: Place the pie back into the preheated oven on the baking sheet. Bake for 45 to 55 minutes, or until the filling is set. The center should be mostly firm with a slight jiggle. You can test for doneness by gently inserting a knife about an inch from the center; it should come out mostly clean.
Cooling is Key: Once baked, remove the pie from the oven and let it cool completely on a wire rack. This cooling process is crucial for the custard to fully set and achieve its signature creamy texture. Cooling can take several hours.
Optional Toppings: If desired, once the pie has cooled, you can top it with a homemade meringue or a dollop of freshly whipped cream. These additions enhance the visual appeal and provide a delightful textural contrast.
Why You’ll Love This Southern Buttermilk Pie
You’ll adore this Southern Buttermilk Pie for its incredibly luscious and creamy custard filling, offering a delightful tanginess that’s subtly sweet and utterly addictive. It’s a wonderfully economical dessert to make at home, using pantry staples like buttermilk and flour, saving you money compared to store-bought options. The richness of the butter, the fragrant vanilla, and the optional hint of lemon zest elevate this simple pie into something truly special, making it a fantastic alternative to a traditional lemon meringue pie.
This is more than just a pie; it’s a taste of Southern hospitality and comfort baked right into your own kitchen. Give this easy-to-follow Southern Buttermilk Pie recipe a try and experience the pure joy of a classic done right, ready to impress your family and friends.
Storing and Reheating Tips
- Refrigeration: Leftover Southern Buttermilk Pie should be stored in an airtight container or tightly covered with plastic wrap in the refrigerator. It will stay fresh for up to 3-4 days.
- Freezing: While this pie is best enjoyed fresh, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then in aluminum foil. Freeze for up to 1-2 months. To thaw, unwrap and let it come to room temperature, or gently reheat.
- Reheating (Optional): If you prefer your pie slightly warmed, you can reheat individual slices in a low oven (around 300°F or 150°C) for about 10-15 minutes, or until just warmed through. Be careful not to overheat, as this can affect the custard texture.
Final Thoughts
This Southern Buttermilk Pie offers a delightful blend of simple ingredients and classic comfort. Encourage everyone to try this easy bake for a taste of timeless Southern charm.
Southern Buttermilk Pie
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Place your unbaked 9-inch pie crust onto a baking sheet before transferring it to the oven. This will help catch any potential drips and ensure even baking. Bake the crust for about 8-10 minutes, or until it’s lightly golden and just starting to set. This pre-baking step, often called blind baking, helps prevent a soggy bottom crust. Remove the crust from the oven and set it aside.1 unbaked 9-inch pie crust
- In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt. Ensure these dry ingredients are thoroughly combined to distribute the flour and salt evenly throughout the filling, which will contribute to the pie’s smooth texture.1 ½ cups granulated sugar, ¼ cup all-purpose flour, ½ teaspoon salt
- To the dry ingredients, add the lightly beaten eggs. Whisk them in until well incorporated. Next, gradually pour in the buttermilk while continuously whisking. This slow addition helps create a smooth, lump-free custard base.3 large eggs, 1 ½ cups buttermilk
- Pour in the melted unsalted butter and the pure vanilla extract. If you’re opting for that little extra zest, now is the time to add the grated lemon zest. Whisk everything together until the mixture is smooth and well combined. The melted butter adds richness, while the vanilla and lemon zest (if using) provide aromatic depth.2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon grated lemon zest
- Carefully pour the buttermilk filling into the pre-baked pie crust. Be sure to fill it evenly.1 unbaked 9-inch pie crust, 3 large eggs, 1 ½ cups buttermilk, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon grated lemon zest, 1 ½ cups granulated sugar, ¼ cup all-purpose flour, ½ teaspoon salt
- Place the pie back into the preheated oven on the baking sheet. Bake for 45 to 55 minutes, or until the filling is set. The center should be mostly firm with a slight jiggle. You can test for doneness by gently inserting a knife about an inch from the center; it should come out mostly clean.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. This cooling process is crucial for the custard to fully set and achieve its signature creamy texture. Cooling can take several hours.
- If desired, once the pie has cooled, you can top it with a homemade meringue or a dollop of freshly whipped cream. These additions enhance the visual appeal and provide a delightful textural contrast.Meringue or whipped cream for topping