Southern Buttermilk Pie

Name: Southern Buttermilk Pie
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 9 inch unbaked deep dish pie crust; 3 eggs; 1/2 cup melted butter; 3 tablespoons plain all purpose flour; 1 & 1/2 cup sugar; 1 cup Buttermilk; 1 teaspoon vanila; 1/4 teaspoon ground nutmeg; 1 tablespoon Lemon juice

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Southern Buttermilk Pie is an old fashioned, simple yet delicious recipe. Made with pantry staple items, this pie is great to whip up when company comes or just when you need to satisfy a sweet tooth!

What is Buttermilk Pie?

Buttermilk Pie is an old fashioned pie that was really originated by the settlers from England. With buttermilk in good supply in the south, the settlers came up with many a recipe using what they had in abundance. This recipe shows great resourcefulness with a savory ingredient. I think it shows what they could do by taking this and turning it into a sweet confection.

Buttermilk Pie is different than what is thought of as chess pie. Most Chess pie, traditionally is made with corn meal and doesn't include lemon. Both are great pies in their own right but do posses a little something different. For another great Pie recipe, be sure and check out our recipe for APPLE PIE!

The Buttermilk pie is a popular homemade dessert that a lot of folks look at as a heirloom recipe. We are here to show you how easy it is to make and even easier to eat!

Ingredients

Buttermilk pie is easy to whip up as most of the ingredients can be found in most kitchens. I love to whip up this recipe if I know of someone who needs a little extra love and encouragement. You can also find a great way to make your own Pie Crust HERE. Here are your basic ingredients to a really good pie!

9 inch unbaked deep dish pie crust - You can make this one yourself or go with a store bought. No harm in that!

3 eggs - Put them in the bowl whole and whip them up really well. Until they are good and frothy!

½ cup melted butter - Make sure you do this well before mixing your pie. You don't want the eggs to scramble so its best to allow the butter to cool a bit.

3 tablespoons plain all purpose flour - This is used as a thickening agent. There really is no substitute for good, plain flour. We love White Lily!

1 & ½ cup sugar - good old white sugar. Nothing fancy here.

1 cup Buttermilk - this can be whole buttermilk or if you prefer, reduced fat. I do know the reduced fat is much easier to find!

1 teaspoon vanila - be careful here. Make sure you use good quality vanilla. Some have some really scary ingredients! Read your labels!

¼ teaspoon ground nutmeg -this is an optional ingredient but I feel its an important one. It give the pie a warmth that is almost undetectable . I promise you won't taste the nutmeg, just the warmth.

1 tablespoon Lemon juice - As with the nutmeg, this ingredient will be that little something special you can't quite put your finger on. It adds a lightness to the recipe without adding flavor.

How to make it.

I love a good mix and pour recipe. This one is a great example of that. I also love using just a hand mixer and a large bowl for this one too. Easy cleanup while the pie bakes.

Preheat oven to 350 degrees Fahrenheit. Beat eggs well. Add melted butter, sugar and flour. Mix well.
Stir in Buttermilk, vanilla, lemon juice and half of nutmeg. Pour in unbaked pie shell. Sprinkle remaining nutmeg on top.
Bake 40-60 minutes until pie is firm. Will completely set as it cools. Enjoy!

eggs flour milk sugar vanilla nutmeg and lemon juice for buttermilk pie

Tips and Tricks

Do I refrigerate my Buttermilk Pie?

You sure can. While there is no real need for a couple of reasons. First, this pie will NOT last long. In case you do have leftovers though, no need to worry. The eggs and buttermilk have cooked and are not a threat to spoil at room temperature. Just like so many other things, if you are more comfortable refrigerating it, by all means do!

What if my Pie is runny?

If your pie is runny, chances are you may have taken it out a bit early. All ovens are different. Our recommended cook time is anywhere from 40 to 60 minutes. I would start checking at 40 and every 5 minutes thereafter. The pie will be jiggly even when it is done but should not slosh back and forth. Some jiggle in the middle is fine as it will set up as it cools. Just make sure if you go with the long cook time, to check it often to make sure the top and crusts do not brown too much.

Will a regular Pie crust work?

It will! It will be full to the very brim but it will work. I always cook my pies on a sheet pan. Just in case there is any run over. That way you won't have a mess in your oven. If you use a regular pie crust this will be a must!

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