Buttermilk Pie

Here’s a classic Southern Buttermilk Pie—simple, creamy, and lightly tangy with a custard-like center 🥧

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🥧 Buttermilk Pie

🧺 Ingredients

• 1 unbaked 9-inch pie crust

• 1½ cups sugar

• ½ cup (1 stick) butter, melted and cooled

• 3 large eggs

• 1 cup buttermilk

• 1 tbsp all-purpose flour

• 1 tsp vanilla extract

• ¼ tsp salt

• Optional: pinch of nutmeg or lemon zest

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C).

2. In a bowl, whisk sugar and melted butter until smooth.

3. Beat in eggs, one at a time.

4. Stir in buttermilk, flour, vanilla, salt, and optional nutmeg or zest.

5. Pour filling into the unbaked pie crust.

6. Bake 45–55 minutes, until the center is just set (slight jiggle is okay).

7. Cool completely before slicing.

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🌟 Tips

• Place pie on a baking sheet to catch spills

• If crust browns too fast, loosely cover edges with foil

• Flavor deepens as it cools—best after resting 2–3 hours

🍽️ Serving Ideas

• Serve plain or with a light dusting of powdered sugar

• Add fresh berries or a small dollop of whipped topping

If you’d like a lemon buttermilk, coconut, or chocolate-chip version, I can share that too!