Old Fashioned Buttermilk Pie Recipe
This old-fashioned buttermilk pie recipe is a delicious custard pie made with buttermilk, sugar, eggs, butter, and flour. This decadent but light pie is easy to make and is the perfect Thanksgiving dessert!
Servings: 8 servings
Calories: 374kcal
Ingredients
- 9-inch pie crust homemade, refrigerated, or frozen
- 1 cup buttermilk whole or low-fat
- ½ cup unsalted butter melted, one stick
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice freshly squeezed
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F. Prepare your homemade or refrigerated pie crust by rolling it out into a pie plate and finishing the edges or set your frozen pie crust on the counter while you make the filling.
- In a medium mixing bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and lemon juice.
- In a separate large mixing bowl, whisk together the flour, sugar, salt, and nutmeg. Pour the buttermilk mixture into the bowl with the flour mixture and whisk until thoroughly combined.
- Pour the filling into the prepared pie crust and bake uncovered for 55 to 65 minutes, or until the center is set and a golden brown crackly crust forms on top.
- Allow the pie to cool completely, top with fresh whipped cream, and enjoy!
Notes
- To check your pie for doneness, carefully grab both sides of the pie with covered hands and give it a gentle shake.
- If the filling is moving like waves or ripples under the crust, your pie is not ready. Once the center of the pie is set and jiggles slightly like jello, your pie can be taken out of the oven.
- Leftover buttermilk pie can be stored in the refrigerator for up to 5 days.
Nutrition
Serving: 1slice | Calories: 374kcal | Carbohydrates: 49.4g | Protein: 4.2g | Fat: 18.7g | Saturated Fat: 8.8g | Cholesterol: 93mg | Sodium: 307mg | Potassium: 96mg | Fiber: 0.3g | Sugar: 40g | Calcium: 52mg | Iron: 1mg