Old-Fashioned Buttermilk Pie
This Old-Fashioned Buttermilk Pie is sweet, creamy, and delightfully tangy with a touch of Southern charm. It’s simple to make with pantry staples and always a crowd-pleaser.
Old-Fashioned Buttermilk Pie
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
8
Prep Time
15 minutes
Cook Time
50 minutes
Old-Fashioned Buttermilk Pie is a nostalgic Southern dessert with a silky custard filling and golden, slightly crisp top. Made with buttermilk, butter, sugar, and eggs, this pie has a sweet yet tangy flavor that’s uniquely comforting. A dash of nutmeg adds warmth, and the flaky pie crust perfectly balances the creamy texture. Whether served warm or chilled, it’s a timeless pie that’s as welcome at holidays as it is on a quiet Sunday afternoon.
Ingredients
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9 inch unbaked pie shell
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½ cup butter, softened to room temperature
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2 cups sugar
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3 rounded Tbsp flour
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3 eggs, beaten
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1 cup buttermilk
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1 tsp vanilla
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Dash of nutmeg (optional)
Directions
Preheat oven to 350°F.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the flour and beaten eggs, and beat well until fully combined.
Stir in the buttermilk, vanilla extract, and a dash of nutmeg if using.
Pour the filling into a 9-inch unbaked pie shell.
Bake for 45 to 50 minutes, or until the top is lightly golden and the center is just set—it may still have a slight jiggle.
Let cool completely on a wire rack before slicing.
Serve at room temperature or chilled. Optional: garnish with a light dusting of nutmeg or whipped cream.
Recipe Note
- The pie will firm up as it cools, so don’t worry if the center looks slightly soft when removed from the oven.
- Use a pie shield or foil to protect the crust edges if they begin to brown too quickly.
- This pie is best eaten within 2–3 days and should be stored covered in the refrigerator.
- For a citrusy twist, add a teaspoon of lemon zest to the filling.