This old-fashioned Southern buttermilk pie is a creamy, tangy-sweet custard in a flaky crust—simple, comforting, and irresistibly delicious!
Ingredients
For the Crust:
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1 9-inch unbaked pie crust (homemade or store-bought)
For the Filling:
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1½ cups (300g) granulated sugar
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½ cup (115g) unsalted butter, melted
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3 large eggs
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1 tbsp all-purpose flour
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1 tbsp cornmeal (for texture, optional)
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1 cup (240ml) buttermilk
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1 tsp vanilla extract
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½ tsp nutmeg (or cinnamon)
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Pinch of salt
(Optional: Powdered sugar for dusting)
Instructions
1. Prep & Preheat
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Preheat oven to 350°F (175°C).
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Place pie crust in a 9-inch pie dish; crimp edges.
2. Make the Filling
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Whisk sugar and melted butter until smooth.
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Beat in eggs, flour, and cornmeal.
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Stir in buttermilk, vanilla, nutmeg, and salt.
3. Bake
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Pour filling into crust. Bake for 45–55 minutes until set (center should jiggle slightly).
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Cool completely on a wire rack (filling will firm up).
4. Serve
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Dust with powdered sugar if desired. Serve at room temp or chilled.
Why You’ll Love It
✅ Silky, custardy texture with a hint of tang.
✅ Humble ingredients—no fancy techniques!
✅ Tastes like nostalgia—just like Nannie made.
Tips & Variations
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Prevent soggy crust: Blind bake for 10 mins before adding filling.
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Richer flavor: Use browned butter instead of melted.
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Lemon twist: Add 1 tbsp lemon zest to the filling.
Slice and savor a taste of Southern tradition!