Buy Now → Buttermilk Pie
Buttermilk pie turns simple pantry staples into a rich, creamy vanilla custard with a golden top and flaky crust. An easy Southern dessert worth saving room for. Perfect for Thanksgiving dessert or Christmas dessert.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Ingredients
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- 1/2 cup butter (softened)
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs (at room temperature)
- 1 cup buttermilk (at room temperature)
- 1 teaspoon vanilla extract
- 1 9-inch pie crust (unbaked)
Instructions
- Heat the oven to 400°F. Fit the pastry into a 9-inch pie plate, pressing it gently into the bottom and sides. Fold and crimp the edge.
- Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 8 minutes to partially bake the shell.
- Carefully lift out the parchment and weights. Let the crust cool slightly while preparing the filling.
- Beat the softened butter and sugar in a large bowl with an electric mixer until evenly combined and creamy.
- Mix in the eggs one at a time, scraping the bowl between additions.
- Add the flour and mix until incorporated. Gradually blend in the buttermilk and vanilla on low speed.
- Pour the filling into the partially baked crust. Place the pie on a rimmed baking sheet.
- Bake at 400°F for 5 minutes. Without removing the pie, reduce the oven temperature to 350°F and continue baking for 45–50 minutes.
- Check for a lightly browned surface and set edges. The center should have a slight wobble when gently nudged, without appearing liquid. Cover the crust edges loosely with foil if they brown too quickly.
- Transfer the pie to a wire rack. Allow it to cool for up to 2 hours, then refrigerate until ready to serve. The filling will firm as it cools.
Notes
Yield: 1 (9-inch) pie; 8 servings.
Timing: Prep 15 minutes; cook 55–65 minutes; cooling about 2 hours, followed by refrigeration until serving. Total time is about 3 hours 10 minutes–3 hours 20 minutes, plus additional refrigeration as needed.
Substitutions: Use a homemade or refrigerated pie crust. If buttermilk is unavailable, place 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough whole milk to make 1 cup. Let stand for 5–10 minutes before using. Cultured buttermilk provides a fuller flavor and thicker consistency.
Serving: Serve chilled or let individual slices stand briefly at room temperature before serving. Top with lightly sweetened whipped cream or fresh berries. Pair with coffee or unsweetened tea.
Storage: Cover and refrigerate for up to 4 days. Refrigerate within 2 hours of baking, and return leftovers to the refrigerator promptly after serving.
Freezing: Chill the pie completely, then wrap the whole pie or individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. The custard may soften slightly or release a little moisture after thawing.
Find it online: https://jennifercooks.com/the-best-buttermilk-pie/