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Classic Southern Buttermilk Pie: Easy Recipe for a Melts-in-Your-Mouth Custard

A close-up of a single slice of buttermilk pie showing the creamy yellow filling and golden-brown crust.
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Make this classic Southern buttermilk pie, an easy recipe featuring a creamy, tangy custard filling baked in a flaky crust. It uses pantry staples and delivers comforting flavor perfect for holidays or any day.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Place the unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, and salt until combined.
  3. Pour in the melted butter and mix until the mixture resembles wet sand.
  4. Add the buttermilk, lightly beaten eggs, and vanilla extract to the sugar mixture. Whisk until the filling is smooth and fully combined. Do not overmix.
  5. Pour the buttermilk custard mixture carefully into the unbaked pie crust.
  6. Sprinkle a small pinch of ground nutmeg over the top of the filling.
  7. Bake for 45 to 55 minutes. The pie is done when the edges are set and slightly puffed, and the center has only a slight jiggle when gently shaken.
  8. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This cooling time allows the creamy custard to fully set.
  9. Serve at room temperature or slightly chilled.

Notes

  • For a truly flaky crust, keep your butter cold when preparing the pie shell.
  • If your oven tends to brown the edges too quickly, cover the crust edges with foil halfway through baking.
  • This pie is best eaten within two days for the freshest texture.

Nutrition

Find it online: https://cookingzenith.com/easy-buttermilk-pie-recipe-tangy-custard/