Buttermilk Pie - a Southern Classic
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
A southern variation of the chess pie, buttermilk pie is a smooth custard pie with a hint of lemon. Delicious and easy to make.
  • 1 unbaked deep dish pie shell, homemade or commercial
  • 1-1/2 cups granulated sugar
  • 4 teaspoons of cornmeal
  • 2 tablespoons plus 1 teaspoon of all purpose flour
  • ½ teaspoon salt
  • ½ cup of butter
  • ½ cup of buttermilk
  • 2 teaspoons of pure vanilla extract
  • 4 large eggs
  • Zest from one lemon, chopped fine
  • Juice of ½ of a lemon
  • Homemade whipped cream
  • Freshly grated nutmeg
  1. Preheat oven to 350.
  2. Place pie crust into a 9 inch pie pan.
  3. Blind bake crust for 10 minutes, or according to package directions.
  4. Whisk together the next four ingredients.
  5. Put butter in 1 cup glass measuring cup and microwave for 1 minute to soften/slightly melt.
  6. Add buttermilk to melted butter, then vanilla and stir to combine.
  7. Pour into dry ingredients.
  8. Beat the eggs in a separate bowl, then add to other ingredients and mix.
  9. Stir in lemon zest and juice.
  10. Pour mixture into the pie shell.
  11. Bake at 350 degrees F for 35 to 40 minutes or until golden brown and set.
  12. Use a pie shield (or tinfoil) on the edges after about 20 minutes to prevent crust from over-browning. If necessary, tent entire pie with aluminum foil if the top of the pie itself is getting too brown.
  13. Test for doneness by jiggling pie: if set the center should not move much at all. A toothpick inserted into the center should come out clean.
  14. Let cool completely on a rack. Garnish with a dollop of whipped cream and freshly grated nutmeg on top.
Recipe by Culinary Musings at https://www.culinarymusings.com/2012/11/buttermilk-pie-a-southern-classic/