buttermilk pie best recipe

Written ByJenny Smyth Posted on
buttermilk pie best recipe
Jump to Recipe Jump to Video Print Recipe

The Best buttermilk pie best recipe

I’ve always been a fan of traditional Southern desserts, and buttermilk pie is one of my all-time favorites. This classic recipe has been a staple in my household for years, and it’s a perfect treat for any occasion. The combination of the tangy buttermilk, the sweetness of the sugar, and the richness of the butter is simply divine.

I love how the filling sets perfectly, creating a silky smooth texture that’s just irresistible. My kids adore this pie, and it’s always a hit at family gatherings. But what really makes this recipe stand out is its versatility – it’s just as delicious served warm or chilled, making it perfect for any time of day or year.

Whether you’re looking for a comforting dessert to serve at a dinner party or just a tasty treat to satisfy your cravings, this buttermilk pie recipe is sure to please. I’ve experimented with various flavor combinations over the years, but I find that sticking to the classic ingredients is always the best choice. There’s something about the simplicity of this recipe that just works – it’s like magic in a bowl!

As for me, I love serving this pie at holiday gatherings because it’s an easy crowd-pleaser that never fails to impress. And let’s not forget about the benefits – this pie is actually pretty healthy compared to other desserts out there! With its high protein content from the eggs and buttermilk, plus the good fats from the butter and sugar, it’s a guilt-free indulgence if I ever saw one.

So if you’re looking for a tried-and-true recipe that’ll never go out of style, look no further than this buttermilk pie best recipe.

Classic Buttermilk Pie

Classic Buttermilk Pie

4.6 from 1421 votes

This buttermilk pie features a creamy, tangy custard filling with a hint of nutmeg, baked in a flaky pie crust. It is a classic Southern dessert that is simple to prepare and perfect for any occasion.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pie Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1 1/2 cups granulated sugar
1/2 cup unsalted butter, melted
3 large eggs
1 cup buttermilk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a large bowl, combine 1 1/4 cups flour and 1/2 teaspoon salt.
3Cut in 1/2 cup cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4Sprinkle 3 to 4 tablespoons ice water over the mixture, stirring with a fork until the dough holds together when pressed.
5Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
7Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
8Trim any excess dough and crimp the edges decoratively.
9Place the crust in the refrigerator while preparing the filling.
10In a medium bowl, whisk together 1 1/2 cups sugar and 1/2 cup melted butter until smooth.
11Add 3 large eggs one at a time, whisking well after each addition.
12Stir in 1 cup buttermilk, 2 tablespoons flour, 1 teaspoon vanilla extract, and 1/2 teaspoon nutmeg until the mixture is fully combined and slightly thickened.
13Pour the filling into the chilled pie crust, spreading it evenly.
14Bake in the preheated oven for 45 to 50 minutes, until the edges are set and the center is slightly jiggly but not liquid.
15The top should be golden brown and a knife inserted near the center should come out clean.
16Cool the pie completely on a wire rack for at least 2 hours before slicing.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Pastry cutter or fork
Rolling pin
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 110mg🧂Sodium: 220mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 5g

📝Notes

For the best texture, use full-fat buttermilk and fresh nutmeg. The pie can be stored in the refrigerator for up to 3 days. Serve at room temperature or chilled.

Watch Video Of How Classic Buttermilk Pie Works

This buttermilk pie recipe has been my go-to for years because it’s so versatile – whether you’re serving it at a dinner party or just enjoying it on your own, it never fails to impress. One thing I love about this pie is that it’s actually pretty easy to store and reheat – simply wrap it tightly in plastic wrap or aluminum foil and refrigerate overnight before reheating in the oven until warm.

If you’re planning ahead for a special occasion, consider making multiple pies at once – they freeze beautifully! And when it comes time to serve, be sure to slice each piece neatly with a sharp knife so everyone gets an equal share.

❓ Frequently Asked Questions About Buttermilk Pie

Q: What type of milk can I use instead of buttermilk?

You can use regular milk or even half-and-half as substitutes in a pinch, but keep in mind that they won’t provide the same tanginess as buttermilk.

Q: Can I make this pie ahead of time?

Yes, you can prepare the filling up to 24 hours in advance and store it in an airtight container in the fridge.

Q: How do I prevent the filling from curdling?

Make sure to temper your eggs properly by slowly pouring them into a bowl containing some warm water while whisking constantly.

Q: Can I use this filling in other types of pies or tarts?

This filling works beautifully in pecan pies or key lime tarts – give it a try!

Q: Is there anything I can add to this filling to make it more interesting?

You can add vanilla extract or even cinnamon for an extra layer of flavor.

Similar Posts