Buttermilk pie has always held a special place in my heart. The first time I tasted it was during a summer trip to the South, where every meal ended with a delightful homemade dessert. This creamy, tangy pie was a standout, embodying the warmth and hospitality of Southern kitchens. Ever since then, it’s been a staple at our family gatherings.
One of the best things about buttermilk pie is its simplicity. With a handful of basic ingredients, you can create a dessert that tastes like it took hours to prepare. The buttermilk gives it a unique tang, while the lemon juice adds a fresh zing that complements the sweetness perfectly. My grandmother used to say that the key to a perfect buttermilk pie is in the balance of flavors, and I couldn’t agree more.
When I make this pie, I love to experiment with small tweaks. Sometimes, I add a dash of cinnamon along with the nutmeg for a slightly spicier flavor. Other times, I might mix in a handful of fresh berries to the filling before baking. These variations not only add a personal touch but also keep the recipe exciting for my family.
One essential tip is to use a pie shield or aluminum foil to protect the crust edges from over-browning. This little step ensures that your pie looks as good as it tastes. And trust me, patience is key—let the pie cool completely and refrigerate it overnight for the best texture. This waiting period allows the flavors to meld beautifully, making each bite a creamy, tangy delight.
Whether you’re looking to impress guests or just treat yourself to a slice of comfort, this buttermilk pie recipe is a must-try. It’s a little slice of Southern charm that’s sure to become a favorite in your home too.
How to Prepare Buttermilk Pie
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Ingredients
- 1/4 teaspoon nutmeg
- 3 tablespoons all-purpose flour
- 1/2 cup unsalted butter (melted and cooled)
- 1 tablespoon lemon juice
- 3 large eggs
- 1 large egg yolk
- 1 1/4 cups sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 9-inch pie crust (* See notes)
Directions
- Set your oven to 350°F to preheat.
- In a large bowl, blend the melted butter with the sugar using a whisk.
- Incorporate the eggs and egg yolk, mixing well until thoroughly combined.
- Add the buttermilk, lemon juice, vanilla extract, and nutmeg, stirring to mix.
- Whisk in the flour until the mixture is smooth.
- Pour the mixture into the prepared pie crust.
- Cover the edges of the crust with aluminum foil or a pie shield.
- Bake for 45-50 minutes, until the pie edges are firm but the center is slightly wobbly.
- Let the pie cool for at least one hour. For optimal results, refrigerate overnight.
- Once set, slice and enjoy!
FAQs:
Can I use salted butter instead of unsalted butter in Buttermilk Pie?
Yes, you can use salted butter, but it’s recommended to reduce the added salt in the recipe or omit it entirely to balance the flavors.
What can I substitute for buttermilk if I don’t have any?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes until it curdles.
How can I tell if the Buttermilk Pie is done baking?
The pie is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.
Can I freeze Buttermilk Pie for later use?
Yes, Buttermilk Pie freezes well. Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.
What type of pie crust is best for Buttermilk Pie?
A standard 9-inch pie crust, either homemade or store-bought, works well for Buttermilk Pie. Make sure to pre-bake the crust slightly if you prefer a crisper bottom.
How should I store leftover Buttermilk Pie?
Leftover Buttermilk Pie should be stored in the refrigerator, covered with plastic wrap or aluminum foil. It will keep for up to 3-4 days.
Buttermilk Pie
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 3 large eggs
- 1 large egg yolk
- 3 tablespoons all-purpose flour
- 1 1/4 cups sugar
- 1/4 teaspoon nutmeg
- 1 9- inch pie crust
Instructions
- Preheat your oven to 350F.
- In a large bowl, whisk together the melted butter and sugar. Add the eggs and egg yolk, mixing until combined. Stir in the buttermilk, lemon juice, vanilla extract, and nutmeg. Finally, whisk in the flour until smooth.
- Pour the filling into the prepared pie crust. Use aluminum foil or a pie shield to protect the edges of the crust.
- Bake the pie for 45-50 minutes, until the edges are set but the center is still slightly jiggly.
- Allow the pie to cool for at least one hour. For the best results, refrigerate it overnight.
- Once set, slice and enjoy!
