Discover the magic of this classic Southern Buttermilk Pie with its perfect balance of sweet and tangy flavors in a velvety smooth custard filling. This vintage recipe transforms simple pantry staples into a showstopping dessert that's easier than pie (literally!) to make. With its crackly sugar top and melt-in-your-mouth texture, one bite will transport you to a grandma's kitchen in the Deep South!
Ingredients
(Professional Tip: Let the pie cool completely to set properly – patience is key!)
Pie Crust:
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
Filling:
- 1 ½ cups granulated sugar
- 3 tbsp all-purpose flour (acts as a thickener)
- ½ cup unsalted butter , melted
- 3 large eggs , room temperature
- 1 cup buttermilk (room temperature)
- 1 tsp vanilla extract (optional, for depth)
- ¼ tsp salt
Step-by-Step Instructions
Prep the Oven:
Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp edges.Mix Dry Ingredients:
In a bowl, whisk sugar and flour until combined.Combine Wet Ingredients:
In a separate bowl, whisk melted butter, eggs, buttermilk, vanilla, and salt until smooth.Make the Filling:
Gradually pour the wet mixture into the dry ingredients, whisking until no lumps remain.Bake:
Pour filling into the pie crust. Bake 45-50 minutes, or until the center is set (a knife inserted should come out clean, and the top will crack slightly).Cool & Serve:
Let cool completely on a wire rack (2-3 hours). Serve at room temperature or chilled.
