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The Ultimate Classic Southern Buttermilk Pie with No-Fail Custard

Two slices of rich, creamy buttermilk pie with a deeply browned top, served on a white plate with the rest of the buttermilk pie in the background.
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Make this classic Southern buttermilk pie for a comforting, nostalgic dessert. You get a rich, tangy custard filling baked in a flaky crust using simple pantry staples.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 1 1/2 cups granulated sugar
  • 3 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • Pinch of freshly grated nutmeg (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, and salt.
  3. Add the eggs to the sugar mixture and whisk until just combined.
  4. Pour in the buttermilk, melted butter, and vanilla extract. Whisk until the filling is smooth. Do not overmix.
  5. Pour the custard mixture carefully into the prepared pie crust.
  6. Sprinkle a small pinch of nutmeg evenly over the top of the filling.
  7. Bake for 45 to 55 minutes. The center should be mostly set but still have a slight jiggle when gently shaken. The edges should be lightly golden brown.
  8. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This cooling time is essential for the custard to set properly.
  9. Serve at room temperature or slightly chilled.

Notes

  • For the best texture, use full-fat buttermilk. This contributes to the creamy custard.
  • If your pie crust begins to brown too quickly during baking, loosely cover the edges with aluminum foil strips.
  • This pie is a true pantry staple dessert; you likely have all the ingredients already.

Nutrition

Find it online: https://gourmetgaze.com/buttermilk-pie-ultimate-classic-southern-recipe/