Classic Southern Buttermilk Pie (Creamy & Tangy)
Classic Southern Buttermilk Pie is a testament to the simple yet divine nature of traditional Southern baking. With roots deeply embedded in Southern culinary heritage, this pie is cherished for its custardy texture and subtle tang from the buttermilk, topped with a hint of nutmeg that exudes warmth and comfort in every bite.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Whisk or wooden spoon
- Wire cooling rack
- Microplane or fine grater (for fresh nutmeg)
Ingredients
- 1 whole unbaked pie crust 9-inch, preferably homemade for best flavor and texture
- 1 ½ cups granulated sugar 300g
- 3 tablespoons all-purpose flour 24g
- ½ cup unsalted butter melted and cooled slightly, 1 stick / 113g
- 3 large eggs room temperature
- 1 cup buttermilk full-fat for extra richness, 240ml
- 1 teaspoon pure vanilla extract
- ¼ teaspoon nutmeg freshly grated, plus more for sprinkling
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F / 175°C (160°C fan-forced). If using homemade pie crust, ensure it is chilled and ready to be filled.1 whole unbaked pie crust
- In a large mixing bowl, combine the granulated sugar and flour. Stir until evenly mixed, then slowly add the melted butter, mixing continuously until the texture is smooth and lump-free.1 1/2 cups granulated sugar, 3 tablespoons all-purpose flour, 1/2 cup unsalted butter
- Beat in the eggs, one at a time, mixing for about 30 seconds after each addition until fully incorporated. The mixture will lighten slightly in colour.3 large eggs
- Add the buttermilk, vanilla extract, grated nutmeg, and salt to the mixture. Stir gently until all ingredients are just combined and the batter is smooth. Do not overmix — a few small lumps are fine and will bake out.1 cup buttermilk, 1 teaspoon pure vanilla extract, 1/4 teaspoon nutmeg, 1/4 teaspoon salt
- Pour the filling into the prepared pie crust. Sprinkle a little extra grated nutmeg on top for an aromatic finish.1 whole unbaked pie crust, 1/4 teaspoon nutmeg
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the centre is set with a slight jiggle when you gently shake the pan. A knife inserted 1 inch from the edge should come out clean while the centre remains slightly wobbly — it will continue to set as it cools.
- Cool the pie on a wire rack. It can be served slightly warm or at room temperature. Enjoy a slice plain, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Storage: Cover tightly with plastic wrap and refrigerate for up to 4 days. The custard firms up nicely by day two, making it easier to slice.
Freezing: Wrap individual slices in plastic wrap then foil and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Let slices sit at room temperature for 10–15 minutes, or warm in a 300°F / 150°C oven for 8 minutes. Avoid the microwave — it softens the crust and can make the custard rubbery.
Par-bake option: For a crisper bottom crust, par-bake the empty shell at 350°F / 175°C for 5–7 minutes before adding the filling. Do not fully blind bake.
Pro Tip: Always use room-temperature eggs. Cold eggs cause the melted butter to seize into greasy streaks in the batter. Set eggs on the counter 30 minutes before starting, or place them in a bowl of warm water for 10 minutes.
Nutrition
Serving: 1servingCalories: 304kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 104mgSodium: 133mgPotassium: 75mgFiber: 0.1gSugar: 39gVitamin A: 505IUVitamin C: 0.001mgCalcium: 49mgIron: 0.5mg
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