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Classic Old-Fashioned Southern Buttermilk Pie

A close-up slice of creamy buttermilk pie resting on a white plate, featuring a golden-brown, slightly caramelized top.
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Make a traditional Southern buttermilk pie with a creamy, tangy custard filling and a flaky crust. This recipe delivers a comforting, nostalgic dessert perfect for any gathering.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place your unbaked pie crust in a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, and salt.
  3. Add the melted butter to the sugar mixture and mix until combined.
  4. In a separate bowl, whisk the eggs, buttermilk, and vanilla extract together.
  5. Gradually add the buttermilk mixture to the sugar and butter mixture, mixing until smooth. Stir in the nutmeg, if using.
  6. Pour the filling into the unbaked pie crust.
  7. Bake for 40 to 50 minutes, or until the center is mostly set but still has a slight jiggle. The edges should be lightly golden brown.
  8. Cool the pie completely on a wire rack before slicing. This allows the custard to set fully.
  9. Serve at room temperature or slightly chilled.

Notes

  • For an extra flaky crust, chill the dough for at least 30 minutes before rolling it out.
  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it stand for 5 minutes.
  • If the crust edges start browning too quickly during baking, cover them loosely with aluminum foil strips.

Nutrition

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