Buttermilk-Pie

  • 1 9-inch pie crust (homemade or store-bought)
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg (optional)
  • Powdered sugar, for dusting (optional)

If you’re using a homemade pie crust, prepare and roll it out into a 9-inch pie dish. If using a store-bought crust, follow the package instructions for pre-baking or prepare as necessary.Preheat your oven to 350°F (175°C) to ensure it’s ready when you’re finished preparing the filling.In a large mixing bowl, whisk together the granulated sugar and flour until well combined. Add the eggs, buttermilk, melted butter, lemon juice, vanilla extract, and nutmeg (if using). Mix until smooth and creamy.

Pour the prepared filling into the unbaked pie crust, spreading it out evenly with a spatula if needed.

Place the filled pie crust in the preheated oven and bake for 45-50 minutes, or until the center is set and the top is golden brown. You can test for doneness by gently jiggling the pie—if the center is firm and doesn’t wobble excessively, it’s done

Once baked, remove the pie from the oven and let it cool completely on a wire rack. After cooling, you can optionally dust the top with powdered sugar for a decorative touch.

Slice the buttermilk pie into wedges and serve at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Now you’re ready to enjoy this delightful Southern treat! If you have any questions, feel free to ask.

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