Old fashioned buttermilk pie doesn't get a lot of love in pie culture, and we think that should change. Buttermilk pie is a Southern classic, an easy-to-make pie that calls for a few simple ingredients. If you've made something like it before, it's been a more traditional custard pie or maybe a chess pie. These two pies have some key differences, though; a chess pie uses vinegar and cornmeal and custard pie uses regular milk and nutmeg. Buttermilk pie, on the other hand, gets its tang from buttermilk and lemon juice, uses flour to thicken the pie filling and relies on vanilla extract for additional flavor.
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This buttermilk pie recipe is one you're likely to find in a cookbook put together by church ladies or handwritten on an index card in your grandmother's recipe box. But it's a pie that should be baked more often. It's delicious and easy to make, with a crispy sugar crust covering up a creamy pie filling.
You probably have most of the ingredients on hand. Quick tip on the buttermilk: If you don't keep buttermilk in the fridge, you can use the vinegar or lemon juice in regular milk trick. But it's even easier to keep powdered buttermilk on hand; because it's buttermilk, the taste is truer, and because it's powdered, it lasts for ages.
How To Make Southern Buttermilk Pie
Preheat your oven to 400 degrees. In a large bowl, whisk the three eggs until they are light and foamy. Add the sugar and flour, and whisk until you get a smooth mixture.
Add the buttermilk, melted butter, vanilla, lemon zest and lemon juice and whisk to combine. We should note that if you want a sharper, richer flavor in your buttermilk pie, you can swap two tablespoons of bourbon or rum in for the vanilla extract.
It really takes just a few minutes total time to whip up the pie filling; once it's ready, pour it into a pie shell. Homemade or store bought is fine, though you'll want to make sure that you don't overfill the pie pan.
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Pop your buttermilk pie in the oven at 400 degrees for 10 minutes to start, then lower the oven temperature to 350 degrees and bake the pie for another 30 to 40 minutes. Watch the pie carefully for the last 10 minutes or so; you want the pie to be golden brown and for the pie filling to set, which means it may be a bit jiggly in the middle, but not liquid. Watch the crust, too; if it gets too brown, cover it with foil for until the pie has finished baking.
Let the buttermilk pie sit until it cools to room temperature. Serve with whipped cream if you like and enjoy your new favorite pie!
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Southern Buttermilk Pie
Ingredients
- 1 1/2 cups sugar
- 3 Tbsp all-purpose flour
- 3 eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 1 Tbsp lemon zest
- 3 Tbsp lemon juice
- 9 inch pie crust
Instructions
- Preheat your oven to 400 degrees. In a large bowl, whisk the three eggs until they are light and foamy. Add the sugar and flour, and whisk until you get a smooth mixture.
- Add the buttermilk, melted butter, vanilla, lemon zest and lemon juice and whisk to combine. We should note that if you want a sharper, richer flavor in your buttermilk pie, you can swap two tablespoons of bourbon or rum in for the vanilla extract.
- It really takes just a few minutes total time to whip up the pie filling; once it's ready, pour it into a pie shell. Homemade or store bought is fine, though you'll want to make sure that you don't overfill the pie pan.
- Pop your buttermilk pie in the oven at 400 degrees for 10 minutes to start, then lower the oven temperature to 350 degrees and bake the pie for another 30 to 40 minutes. Watch the pie carefully for the last 10 minutes or so; you want the pie to be golden brown and for the pie filling to set, which means it may be a bit jiggly in the middle, but not liquid. Watch the crust, too; if it gets too brown, cover it with foil for until the pie has finished baking.
- Let the buttermilk pie sit until it cools to room temperature. Serve with whipped cream if you like and enjoy your new favorite pie!
