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Buttermilk Pie

Buttermilk Pie

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  • Fill the crust: Pour the mixture into the prepared pie shell. Optional: Lightly sprinkle cinnamon or nutmeg over the top for added flavor.
  • Bake for 45–55 minutes, or until the filling is set and the top is golden brown. The center should jiggle slightly but not be liquid.
  • Cool: Let the pie cool completely on a wire rack. It will continue to firm up as it cools.
  • Serve: Enjoy at room temperature or chilled. Serve plain or with a dollop of whipped cream or fresh berries.

    • Tips & Variations

    • No buttermilk?: Make your own by adding 1 tablespoon lemon juice or white vinegar to 1 cup of milk. Let sit for 5 minutes before using.
    • Add a citrus twist: Swap lemon juice for orange or use lemon zest for extra brightness.
    • Make ahead: This pie keeps well in the fridge for up to 3 days and can be made the night before serving.
    • Mini pies: Bake in mini tart shells for a bite-sized treat at showers or tea parties.

    A Slice of Southern Comfort

    Buttermilk Pie is one of those beautifully simple recipes that speaks volumes. It’s not flashy or over-the-top — it’s humble, sweet, and filled with character. The slightly tangy custard pairs perfectly with a flaky crust, creating a dessert that’s hard to resist and easy to love.

    So the next time you’re craving something comforting and classic, give this Buttermilk Pie a try. You might just find yourself adding it to your regular dessert rotation — and maybe even passing it down yourself.

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