Easy Southern Buttermilk Pie
This classic Southern Buttermilk Pie is creamy, custardy, and perfectly tangy with a golden flaky crust. Custardy, tangy, and perfect when served warm or chilled.
Servings: 8 people
Calories: 229kcal
Ingredients
- 1 c buttermilk
- 1 c granulated sugar
- ½ c unsalted butter- melted
- 3 whole eggs- whisked together
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 3 tbsps all-purpose flour
- ⅛ teaspoon nutmeg (optional)
Instructions
- Preheat your oven to 350 degrees.
- Remove the pie crust from the freezer and allow it to stand on the counter (for at least 10 minutes).
- In a bowl, first, whisk the sugar and melted butter until combined.
- Then add the eggs and flour to the bowl and whisk until combined.
- Add the vanilla, lemon juice, and buttermilk and whisk together.
- Add the nutmeg and mix (optional).
- Pour the mixture into the pie crust.
- Bake the pie for 45 minutes or until browned.
- Remove it from the oven and allow it to cool completely (to allow it to set) before serving. Best refrigerated overnight then served, cold, at room temperature or warm.
Video
Notes
- Allow the pie to completely cool after baked to allow it to set.
- Best refrigerated overnight then served cold, at room temperature or warm.
- Store in the refrigerator wrapped in plastic wrap or foil for up to four days.
- Best refrigerated overnight then served cold, at room temperature or warm.
- Store in the refrigerator wrapped in plastic wrap or foil for up to four days.
Nutrition
Calories: 229kcal | Carbohydrates: 29g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 34mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.2mg