Old Fashioned Buttermilk Pie
Servings 8 slices
slices
This old-fashioned buttermilk pie is a true Southern classic, featuring a rich, sweet, and creamy custard-like filling with a caramelized crunch on top.
Ingredients
- ½ Cup butter softened
- 2 Cups granulated sugar
- 3 Tablespoons all purpose flour
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 Cup buttermilk
- 1 unbaked 9 or 10 inch pie crust
Instructions
- Preheat oven to 325˚ F. Prepare your unbaked pie crust.
- Cream together the butter and sugar for 2 minutes using an electric mixer on medium speed until light and fluffy.
- Add the remaining ingredients in order, adding 1 egg at a time and mixing between each.
- Pour the pie filling into the pie shell. Bake at 325˚ F for 60-70 minutes or until firm.
Notes
Extra Filling: This pie filling makes enough to fill a 10 inch pie, if using a 9 inch pie (which is standard) you will have some filling leftover. Fill the pie filling only to the edge of the fluted edges of the pie crust.
Expert Tip: To avoid a soggy bottom crust with your old fashioned buttermilk pie, sprinkle two teaspoons of all-purpose flour at the bottom of your unbaked pie shell before adding the pie filling. This simple step helps absorb any excess moisture, keeping your crust nice and crisp.
Refrigerate: Leftover slices of this pie can be stored in the refrigerator. Just cover the pie dish with plastic wrap or transfer the slices to an airtight container. It will keep well for up to 3 days.
Freeze: Unfortunately, due to the creamy nature of this old-fashioned pie, it does not freeze well.
Nutrition
Serving: 1slice | Calories: 461kcal | Carbohydrates: 64g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 249mg | Potassium: 109mg | Fiber: 1g | Sugar: 52g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg