Here’s a classic Buttermilk Pie recipe—sweet, custardy, and lightly tangy, with a perfectly tender crust. A true Southern favorite!

🥧 Buttermilk Pie

Serves: 8
Time: ~1 hour

Ingredients

For the Crust

• 1 9-inch unbaked pie crust (store-bought or homemade)

For the Filling

• 1 ½ cups (300 g) granulated sugar
• 3 tbsp all-purpose flour
• 1 ½ tbsp unsalted butter, melted
• 3 large eggs
• 1 cup (240 ml) buttermilk
• 1 tsp vanilla extract
• ¼ tsp salt
• Optional: ½ tsp nutmeg or cinnamon for extra flavor

Instructions

1. Preheat oven

• 350°F (175°C)
• Place the pie crust in a 9-inch pie pan if using store-bought.

2. Make the filling

1. In a medium bowl, whisk sugar, flour, and salt.
2. Beat in eggs until smooth.
3. Add melted butter, buttermilk, and vanilla; whisk until fully combined.
4. Optional: stir in nutmeg or cinnamon.

3. Assemble the pie

• Pour the filling into the prepared pie crust.
• Smooth the top with a spatula.

4. Bake

• 50–60 minutes, or until the center is just set (slightly jiggly is fine; it will firm as it cools).
• If the crust browns too quickly, cover the edges with foil.

5. Cool & Serve

• Let the pie cool to room temperature, then refrigerate for 1–2 hours before slicing.
• Serve plain or with a dollop of whipped cream.

⭐ Tips

• Buttermilk gives a subtle tang—don’t substitute with regular milk unless you add 1 tsp lemon juice per cup.
• Partially set center is normal; it will firm as it cools.
• Make ahead: Pie can be stored in the fridge up to 3 days.
• Optional flavors: Lemon zest or a splash of bourbon can add a twist.

I can also give you:
🥧 A baked mini buttermilk tart version
🥧 A coconut buttermilk pie variation
🥧 A gluten-free crust version

Which variation should I provide?