Classic Buttermilk Pie

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With its golden, caramelized top and creamy, custard-like center, Classic Buttermilk Pie is a true Southern treasure. This humble dessert offers the perfect balance of tangy buttermilk and sweet vanilla custard, all wrapped up in a flaky pie crust. It’s the kind of pie that feels like home—simple, familiar, and always welcome at the table.

Whether you’re planning a holiday dessert table, a cozy Sunday supper, or just craving something nostalgic, this pie checks all the boxes. It bakes up beautifully and slices like a dream. The slightly tangy bite from the buttermilk keeps it from being overly sweet, and the silky texture melts in your mouth.

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What Kind of Pie Crust Should I Use?

You can use your favorite homemade pie crust, or go the store-bought route if you’re short on time. Either way, make sure the crust is unbaked and well-chilled before you fill it. The pie bakes low and slow, so a thicker, sturdier crust works best to hold that luscious filling.

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Ingredients for the Classic Buttermilk Pie

Buttermilk: The star of the show. Its tang balances the sweetness and gives the custard that signature flavor.

Granulated Sugar: Adds sweetness and helps the top caramelize to a golden finish.

Eggs: Provide structure and creaminess. Room temperature eggs blend more evenly into the filling.

Unsalted Butter: Adds richness and helps create that melt-in-your-mouth texture.

All-Purpose Flour: Slightly thickens the filling so it sets up beautifully.

Vanilla Extract: Rounds out the flavor with warm, sweet undertones.

Salt: Just a pinch to enhance all the other flavors.

Unbaked Pie Crust: Acts as the sturdy, buttery base for your creamy filling.

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How To Make the Classic Buttermilk Pie

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan, crimp the edges, and set aside in the refrigerator to chill while you prepare the filling.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the granulated sugar, flour, and salt. This helps evenly distribute the dry ingredients so there are no lumps in the filling.

Step 3: Add the Wet Ingredients

Add the eggs to the dry mixture and whisk until smooth. Then pour in the buttermilk, melted butter, and vanilla extract. Whisk until everything is fully combined and the filling is silky.

Step 4: Fill the Crust

Carefully pour the filling into your chilled, unbaked pie crust. You might want to place the pie dish on a baking sheet to catch any potential spills.

Step 5: Bake

Bake the pie for 45 to 55 minutes, or until the top is golden brown and the center is just set. It should have a slight jiggle but not be soupy.

Step 6: Cool and Serve

Let the pie cool at room temperature for at least 1 hour. This allows the custard to finish setting. For the best texture, refrigerate it for another 1 to 2 hours before slicing. Serve as-is or with a dollop of whipped cream.

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How to Serve and Store Classic Buttermilk Pie

This pie is delightful served slightly chilled or at room temperature. A dollop of fresh whipped cream, a sprinkle of nutmeg, or a few fresh berries add a lovely touch. It pairs beautifully with coffee or tea for a sweet afternoon moment.

To store, cover the pie loosely with foil or plastic wrap and refrigerate for up to 4 days. For best results, avoid freezing as the custard can become grainy. If you need to make it ahead, bake the day before and chill overnight.

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Frequently Asked Questions

Can I make this pie without buttermilk?

You can substitute buttermilk by combining 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5-10 minutes before using.

Why is my pie filling runny?

It may be underbaked. The center should jiggle slightly but not slosh. Also, be sure to let it cool completely to set.

Can I use salted butter?

Yes, but reduce or omit the added salt in the recipe to avoid it being too salty.

How do I prevent the crust from browning too quickly?

Use a pie shield or loosely tent foil around the crust edge halfway through baking.

What if my pie cracks on top?

Cracks can happen from overbaking or cooling too fast. It’s still delicious and can be covered with whipped cream.

Can I add flavors or toppings?

Absolutely! A touch of lemon zest, a sprinkle of nutmeg, or even coconut flakes can add a fun twist to this classic.

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Want More Pie Ideas?

If you love this Classic Buttermilk Pie, you might enjoy these sweet and creamy favorites too:

• Try the Old-Fashioned Egg Custard Pie for another nostalgic Southern slice.
• Dive into the minty-fresh Shamrock Mint Milkshake Pie for a seasonal twist.
• The Lemon Raspberry Swirl Cheesecake Cups offer bright citrusy balance.
• If you love flaky crusts and fruit, don’t miss the Old Time Oven Peach Cobbler – it’s pure comfort.
• Or go for rich indulgence with Caramel Cheesecake Cookies that blend two desserts into one.

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And let me know in the comments how yours turned out. Did you serve it chilled or warm? Add any fun twists like coconut or lemon?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake better!

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