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Southern Buttermilk Pie

Southern buttermilk pie bakes into a silky, tangy custard in a flaky pie crust. A golden top, hint of nutmeg, and slight center wobble signal when this classic pie is ready.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 2 hours 10 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust refrigerated, 9-inch, unbaked
For the filling
  • 0.5 cup unsalted butter
  • 1.5 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 0.25 tsp fine salt
  • 3 eggs large
  • 1 cup buttermilk
  • 1 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 0.25 tsp ground nutmeg

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Heat the oven to 350°F.
  2. Fit the pie crust into a 9-inch pie plate, crimping the edge.
Make the filling and bake
  1. Melt the butter.
  2. Let it cool until warm, about 10 minutes.
  3. Whisk the sugar, flour, and salt in a medium bowl.
  4. Whisk in the melted butter until smooth.
  5. Whisk in the eggs one at a time.
  6. Whisk in the buttermilk, lemon juice, vanilla, and nutmeg until combined.
  7. Pour the filling into the crust.
  8. Bake for 50 to 60 minutes, until the top is golden and the center has only a slight wobble, with an internal temperature of at least 160°F.
  9. Shield the crust edge with foil if it browns too quickly.
  10. Cool the pie on a wire rack for at least 2 hours before slicing.

Notes

For clean slices, let the pie cool fully before cutting. Refrigerate covered for up to 4 days; freezing is not recommended. For a gluten-free variation, use a gluten-free pie crust and a 1:1 gluten-free flour blend.