Marry This Buttermilk Pie Recipe is a classic and tangy recipe, which is made with whole buttermilk and a hint of lemon. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes, plus chilling and cooling time.
Jump to RecipeButtermilk Pie Recipe Ingredients
- 1 perfect or all-butter pie crust
- 1/2 cup salted butter, melted and cooled slightly
- 1 1/2 cups granulated sugar
- 3 large eggs + 1 yolk
- 3 Tbsp. flour
- 3/4 cup whole buttermilk, room temperature
- 1 Tbsp. fresh lemon juice
- 1 tsp. fresh lemon zest
- 1 tsp. vanilla extract
- Pinch of kosher salt
- 1/8 tsp. freshly grated nutmeg (optional)
- Powdered sugar, to serve (optional)
How To Make Buttermilk Pie Recipe
- Prepare the crust: Preheat the oven to 375°F. On a lightly floured surface, roll the piecrust into a 12-inch circle and transfer it to a 9-inch pie plate. Tuck the edges under and crimp as desired. Freeze for 20 minutes, then prick the bottom of the crust with a fork.
- Blind bake the crust: Line the frozen pie crust with parchment paper and fill with pie weights. Bake for 10 to 12 minutes, until the edges are dry. Carefully remove the paper and weights and bake for another 3 to 5 minutes until the bottom is dry. Let it cool slightly and reduce the oven temperature to 350°F.
- Make the filling: In a medium bowl, whisk to combine the melted butter and sugar. Whisk in the eggs, then the flour. Add the buttermilk, lemon juice, lemon zest, vanilla, and a pinch of salt and mix to combine.
- Bake the pie: Carefully pour the filling into the crust. Bake until the edges and center of the pie are set completely, 45 to 50 minutes. Let the pie cool completely, about 2 hours, before sprinkling with powdered sugar, if you like.
Recipe Tips
- How do I know when the pie is done? The pie is ready when the center is set and no longer jiggles. The top should be a beautiful golden brown. If the crust or top starts to get too dark, you can tent the pie with foil.
- Can I use a store-bought pie crust? Yes, a store-bought refrigerated or frozen pie crust will work perfectly for this recipe to save time.
- How to prevent the crust from getting soggy? Blind baking the crust first is the key. This pre-bakes the crust, creating a barrier that helps prevent the liquid filling from making the bottom soft.
- Why does the baking time vary so much? Buttermilk pies are a type of custard pie, and their baking time can be affected by the temperature of the ingredients, the type of pie pan used (glass vs. metal), and variations in oven temperatures.
What To Serve With This Pie
This is a simple, elegant pie that is best served on its own or with a simple garnish.
- A dusting of powdered sugar
- A dollop of lightly sweetened whipped cream
- Fresh berries, like raspberries or blueberries
How To Store This Pie
- Refrigerate: Once cooled, cover the pie and store it in the refrigerator. It will keep for up to 4 days. It can be served chilled or allowed to come to room temperature.
Pie Nutrition Facts
- Calories: 450 kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 23g
- Saturated Fat: 14g
- Sodium: 350mg
- Fiber: 1g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Buttermilk pie is a classic Southern dessert with a simple filling of eggs, sugar, butter, and buttermilk, which bakes into a smooth, sweet, and tangy custard.
You can make a quick substitute. For this recipe, measure out 3/4 cup of regular milk and stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles slightly, then use it as directed.
A cracked top is usually a sign that the pie was slightly over-baked or that the oven temperature was too high, causing the custard to set too quickly.
Try More Recipes:
Buttermilk Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings1
hour2
hours450
kcalA classic, old-fashioned Southern buttermilk pie with a sweet, tangy, and creamy custard filling in a flaky, pre-baked crust.
Ingredients
1 unbaked pie crust
1/2 cup salted butter, melted
1 1/2 cups granulated sugar
3 large eggs + 1 yolk
3 Tbsp. flour
3/4 cup whole buttermilk
1 Tbsp. lemon juice & 1 tsp. zest
1 tsp. vanilla extract
Pinch of kosher salt
1/8 tsp. freshly grated nutmeg (optional)
Directions
- Preheat oven to 375°F. Prepare and blind bake the pie crust until the edges are lightly golden. Reduce oven to 350°F.
- Whisk together melted butter and sugar. Whisk in eggs and flour.
- Stir in the buttermilk, lemon juice, zest, vanilla, and salt.
- Pour the filling into the partially baked crust.
- Bake for 45-50 minutes, until the center is completely set.
- Let the pie cool completely for at least 2 hours before slicing and serving.
Notes
- Blind baking the crust is a crucial step to prevent a soggy bottom.
- The pie is done when a knife inserted near the center comes out clean.
- For the best flavor and texture, use room temperature buttermilk.
- This pie is delicious on its own, but a light dusting of powdered sugar before serving is a classic touch.
