Buttermilk Pie

This delicious buttermilk pie is rich, silky, and indulgent yet so light and dreamy. Creamy vanilla custard topped with lots of whipped cream fills a flakey butter crust made from scratch.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Chill time 8 hours

Total Time 55 minutes

Servings people

Calories 309kcal

Author John Kanell

Ingredients

1 pie crust unbaked
3 eggs large, room temperature
1 cup buttermilk 240mL
1 1/3 cups granulated sugar 267g
1 tsp lemon zest
2 tsp lemon juice 15mL, fresh
3 tbsp all-purpose flour 24g
1/2 tsp kosher salt  2g
1 tbsp vanilla extract
1 pinch nutmeg freshly grated or ground
1/2 cup butter 113g unsalted, melted
2 cups homemade whipping cream optional

Instructions

For the Pe Crust:

With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.
Unroll the dough into the pie pan without stretching. Press into pie dish.
With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Place in refrigerator while you make the filling.

For the Filling:

Set oven to 350F. Add the eggs into a large bowl and whisk together then add the sugar and whisk once more until combined.
Sprinkle the flour in then add the lemon zest, and grate some nutmeg in, then whisk to combine.
Pour in the lemon juice, vanilla extract, and buttermilk then mix well.
Finally add in the melted butter and mix very well. Pour the filling into your prepare pie crust. You can brush the edge with an egg wash for a more golden crust if desired.
Place in oven set to 350F and bake for about 40 minutes or until the center is set. Loosely wrap the edge with foil after about 20 minutes.
Allow to cool before serving, top pieces with dollops of whipped cream.

Notes

For a really crisp crust throughout blind bake the shell before adding the filling. All the instructions for that are in my pie crust post.
You can make this pie a day or three ahead, served chilled and it will be delicious!
I LOVE this pie drizzled with a chocolate ganache or sprinkled with some toasted coconut on top. Have them both prepared when you serve so guests can play with some options.
If you don't have buttermilk handy you can use a substitute in its place, I have a full post showing three different ways to make a buttermilk substitution.
This pie can have a golden brown top or you can take it out when it's pale and just set, it's really up to you.
Add and extra teaspoon of lemon juice and double the lemon zest if you like things on the zingier side!

Nutrition