Buttermilk Pie Classic Southern

# What You'll Need:

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

02 - 1 1/2 cups granulated sugar

03 - 3 tablespoons all-purpose flour

04 - 1/2 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 - 1/4 teaspoon ground nutmeg

10 - 1/4 teaspoon salt

01 - Preheat the oven to 350°F.

02 - Place the pie crust in a 9-inch pie dish and crimp the edges as desired.

03 - In a large bowl, whisk together the granulated sugar and all-purpose flour.

04 - Pour in the melted butter and mix until fully combined.

05 - Whisk in the eggs one at a time until the mixture is smooth.

06 - Stir in the buttermilk, lemon juice, vanilla extract, ground nutmeg, and salt until thoroughly incorporated.

07 - Pour the filling into the prepared pie crust evenly.

08 - Bake for 40 to 50 minutes, or until the center is set and the top is lightly golden.

09 - Allow the pie to cool completely on a wire rack before slicing. Serve at room temperature or chilled.

01 -

The filling comes together in minutes—no fancy equipment or culinary degree required.
That tangy-sweet flavor hits different than typical cream pies, with a subtle sophistication that keeps people reaching for seconds.
It's the kind of dessert that travels well to potlucks and feels special without demanding attention while you're hosting.

02 -

That gentle jiggle in the center is your friend—an overbaked buttermilk pie becomes dense and slightly weepy, while a slightly underbaked one sets beautifully as it cools.
The filling will separate slightly as it bakes, which sounds wrong but is exactly right; that's the custard achieving its texture.

03 -

If your pie crust tends to get too brown around the edges, loosely tent it with foil halfway through baking—it keeps the crust golden without burning it.
Let your eggs sit out for fifteen minutes before mixing if you remember; they blend into the filling more smoothly than cold eggs do.