Classic Old-Fashioned Southern Buttermilk Pie
Bake this classic Southern Buttermilk Pie for a comforting, tangy, and sweet dessert. This recipe delivers the creamy custard filling and flaky crust that defines this traditional American favorite.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 3 hr 5 min
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (9-inch) unbaked pie crust (use your favorite flaky crust recipe)
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate.
- In a medium bowl, whisk together the sugar, flour, and salt until they are fully combined.
- In a separate bowl, whisk together the buttermilk, melted butter, beaten eggs, and vanilla extract until smooth.
- Slowly pour the wet ingredients into the dry ingredients while whisking constantly until the filling is smooth. Do not overmix.
- Pour the buttermilk filling into the unbaked pie crust.
- Bake for 45 to 55 minutes. The center should be mostly set, with only a slight jiggle remaining when gently shaken. The top should be golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This cooling time is key for the custard to set properly.
- Serve slices warm or at room temperature, often topped with fresh whipped cream.
Notes
- For a copycat version similar to Cracker Barrel, ensure your filling is very smooth before baking.
- If your crust edges start browning too quickly, cover them loosely with aluminum foil during the last 20 minutes of baking.
- This pie tastes best when served the day it is made, but leftovers store well covered in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 6
- Cholesterol: 95