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Classic Old-Fashioned Southern Buttermilk Pie

Close-up of a perfect slice of buttermilk pie showing a creamy yellow filling and a deeply caramelized, golden-brown top crust.
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Make this easy, traditional Southern Buttermilk Pie for a comforting dessert. You get a creamy, tangy custard filling in a flaky crust, perfect for Sunday dinner.

Ingredients

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  • 1 (9-inch) unbaked pie crust (use your favorite flaky crust recipe)
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • Pinch of nutmeg (optional, for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, and salt until they are fully combined.
  3. In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, whisking constantly until the filling is smooth. Do not overmix.
  5. Pour the buttermilk filling carefully into the unbaked pie crust.
  6. Bake for 40 to 50 minutes. The center should be mostly set, with only a slight jiggle remaining when you gently shake the pan. The top should be golden brown.
  7. If the crust edges start browning too quickly, cover them loosely with aluminum foil after about 30 minutes of baking.
  8. Remove the pie from the oven and let it cool completely on a wire rack. This cooling process is important for the custard to fully set.
  9. Before serving, you can sprinkle a tiny pinch of nutmeg over the top, if desired.
  10. Serve this traditional American pie at room temperature or slightly warm with fresh whipped cream.

Notes

  • For the best results, use real, full-fat buttermilk for that classic tangy flavor.
  • If you want a copycat version similar to Cracker Barrel, you can add 1/2 cup of chopped pecans to the filling before baking.
  • This pie tastes even better the next day once the custard has fully chilled and set firm.

Nutrition

Find it online: https://cookerykings.com/buttermilk-pie-classic-old-fashioned-southern-recipe/