The Creamiest Buttermilk Pie Recipe
This rich, creamy, and tangy buttermilk pie is a beloved Southern dessert made with pantry staples. It’s foolproof, easy, and always a hit.
Ingredients
- 1 ½ cups 300g granulated sugar
- 3 large eggs
- ½ cup 113g unsalted butter, softened
- 3 tablespoons 24g all-purpose flour
- 1 cup 240ml full-fat buttermilk
- 1 tablespoon 15ml lemon juice
- 1 teaspoon 5ml vanilla extract
- Pinch of salt
- 1 9- inch 23cm unbaked pie crust
Instructions
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and set on a baking sheet.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, whisking after each until well blended.
- Stir in flour and pinch of salt until smooth.
- Add buttermilk, lemon juice, and vanilla. Whisk until fully combined.
- Pour filling into the prepared pie crust.
- Bake for 45–50 minutes until edges are set and center slightly jiggles.
- Remove from oven and let cool completely at room temperature.
- Chill for one hour before slicing for best texture.
Notes
- Make your own buttermilk by mixing 1 tbsp vinegar or lemon juice with 1 cup milk. Let sit for 10 minutes.
- Tent crust edges with foil during baking to prevent over-browning.
- Best served at room temperature or slightly chilled.
- Store leftovers covered in the refrigerator for up to 4 days.
- This pie freezes well—wrap tightly and freeze for up to 2 months.