Granny'S Buttermilk Pie
A creamy, buttery custard pie with subtle lemon and vanilla flavors, perfect for family gatherings or as a classic dessert for any occasion.
Ingredients
Instructions
- Mix sugar, flour, and melted butter together.
- Add beaten eggs, buttermilk, vanilla flavoring, and lemon flavoring; mix well.
- Pour the mixture into a 9-inch unbaked pie crust.
- Bake for 10 minutes at 450°F.
- Reduce oven temperature to 350°F and bake for an additional 35 minutes until set.
Tips & Substitutions
For a richer flavor, consider substituting half of the buttermilk with sour cream or yogurt. If you're out of lemon flavoring, fresh lemon juice can work too, just adjust the sugar slightly for acidity. Ensure your butter is not too hot when mixing to avoid cooking the eggs. This pie can be enjoyed warm or chilled for a refreshing dessert.
Serving Suggestions
Serve the buttermilk pie plain or with a dollop of whipped cream for added richness. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful contrast. For a more savory meal, consider serving alongside a light salad, such as one with Broccoli With Pimiento Cheese Sauce, to balance the sweetness.
Storage & Reheating
Store leftover buttermilk pie in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm in the oven at 350°F for 10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Buttermilk Pie contains roughly 144 calories, with 3g protein, 28g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
While regular milk can be used, it’s best to add an acid such as lemon juice or vinegar to mimic buttermilk's tangy flavor. Use 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5-10 minutes before adding it to the recipe.
What type of pie crust works best for this recipe?
A classic pie crust works best, whether homemade or store-bought. A pre-baked or frozen crust is ideal for ensuring a flakier texture. You can also try a graham cracker crust for a unique twist that complements the creamy filling.
How do I know when the pie is fully baked?
The pie is done when the filling is set and slightly jiggles in the center. A toothpick inserted in the center should come out clean or with just a few moist crumbs. If the edges brown too quickly, cover them with foil to prevent burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).