Buttermilk Southern Sweet Pie (Printable format)

Southern-style tangy custard in a flaky crust, ideal for any gathering or treat.

# What You’ll Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 1½ cups granulated sugar
03 - 3 tablespoons all-purpose flour
04 - ½ cup unsalted butter, melted and cooled
05 - 3 large eggs
06 - 1 cup buttermilk
07 - 1 tablespoon lemon juice
08 - 1 teaspoon vanilla extract
09 - ¼ teaspoon ground nutmeg
10 - ¼ teaspoon salt

# Directions:

01 - Set the oven temperature to 350°F.
02 - Place the pie crust into a 9-inch pie dish and crimp the edges as desired.
03 - In a large bowl, whisk together granulated sugar and all-purpose flour until evenly mixed.
04 - Incorporate the melted, cooled unsalted butter into the dry mixture, stirring until combined.
05 - Whisk in the eggs one at a time until the batter is smooth and homogeneous.
06 - Stir in buttermilk, lemon juice, vanilla extract, ground nutmeg, and salt until fully incorporated.
07 - Pour the custard filling evenly into the prepared pie crust.
08 - Bake the pie for 40 to 50 minutes, or until the custard center is set and the surface is lightly golden.
09 - Allow the pie to cool completely on a wire rack before slicing. Serve at room temperature or chilled.

# Expert Advice:

01 -
  • It comes together in under an hour with ingredients you probably already have in your kitchen.
  • The filling transforms into something mysteriously custardy that tastes like it took way more effort than it actually did.
  • It's the kind of dessert that stays good for days and tastes even better the next morning.
02 -
  • If your pie filling looks curdled or separated before baking, it usually means your melted butter was too hot—start over and let it cool completely next time.
  • The pie will jiggle in the center when you pull it out, and that's exactly right; it firms up as it cools and creates that perfect creamy-but-not-wet texture.
03 -
  • Room-temperature ingredients mix more smoothly and evenly, so take your eggs and buttermilk out of the fridge about thirty minutes before you start.
  • If your pie crust starts browning too quickly on the edges, tent the whole thing loosely with foil for the last fifteen minutes of baking and it'll even out.
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