Buttermilk pie is a southern thing. It's said that people started baking this pie recipe during the depression era ('20s and '30s) because it's made with cheap, simple, staple ingredients.
Serve the sweet, tangy, custardy pie at room temperature or chilled. It's great with a big dollop of whipped cream on top. Store the leftovers in the refrigerator. If you like this pie recipe, try our custard pie, sugar cream pie and cinnamon buttermilk pie.
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 1/2 hours
Servings: Makes 1 pie
Ingredients
- 1 9-inch pie crust, baked
- 3 tablespoons flour
- 1 cup granulated sugar
- dash of salt
- 3 eggs, room temperature
- 1 1/2 cups buttermilk, at room temperature
- 4 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
Here's how to make it:
- Whisk together the sugar, flour and salt in a mixing bowl. Add the eggs, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Mix well.
- Pour the filling into the baked pie crust. Bake in a preheated 350-degree F oven until filling is set but still jiggles slightly, about 1 hour (ovens do vary). Turn the oven off, open the door and let the pie sit for about 15 minutes before removing to cool completely.
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