Buttermilk pie is a classic Southern dessert that’s known for its creamy, custard-like filling with a slight tanginess from buttermilk. It’s often described as a cross between a custard pie and a chess pie. Here’s a basic recipe for making buttermilk pie:
Ingredients:
For the pie crust:
- 1 9-inch unbaked pie crust (homemade or store-bought)
For the filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1 tablespoon lemon juice (optional)
- A pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish, and crimp the edges as desired. You can use a store-bought crust or make your own from scratch.
- In a large mixing bowl, whisk together the granulated sugar and all-purpose flour.
- In a separate bowl, beat the eggs until they are well mixed, then add them to the sugar and flour mixture. Mix until everything is well combined.
- Add the buttermilk, melted butter, vanilla extract, lemon zest (if using), lemon juice (if using), and a pinch of salt to the mixture. Stir until the filling is smooth and well blended.
- Pour the buttermilk filling into the prepared pie crust.
- Place the pie in the preheated oven and bake for about 45-50 minutes or until the top is set, and the pie is slightly golden brown. You can test for doneness by inserting a knife or toothpick into the center; it should come out clean when the pie is done.
- Remove the pie from the oven and allow it to cool completely on a wire rack. The pie will continue to set as it cools.
- Once the pie has cooled, you can slice and serve it. Some people like to top it with a dollop of whipped cream or a sprinkle of powdered sugar for extra sweetness.
Buttermilk pie is a delightful dessert with a unique flavor profile. Its sweet, tangy, and creamy characteristics make it a favorite in Southern cuisine. Enjoy!
