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Southern Buttermilk Pie

A creamy, tangy Southern custard pie baked in a flaky crust with rich buttermilk flavor and a lightly golden top.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pie Base
  • 1 unbaked 9-inch pie crust
Custard Filling
  • 0.5 cup unsalted butter melted
  • 1.5 cups granulated sugar
  • 3 eggs large
  • 3 tbsp all-purpose flour
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.25 tsp nutmeg
  • 1 tbsp lemon juice optional

Equipment

  • Mixing bowls
  • Pie dish
  • Whisk
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie dish.
  2. Whisk melted butter and sugar together until smooth.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in flour, salt, nutmeg, vanilla, and lemon juice if using.
  5. Slowly whisk in buttermilk until the mixture is smooth and creamy.
  6. Pour filling into crust and smooth the top evenly.
  7. Bake for 45–55 minutes until center is set but slightly jiggly.
  8. Cool completely, then refrigerate for at least 2 hours before serving.

Notes

Do not overbake to maintain a creamy custard texture. Chill before slicing for clean cuts.