Nutt House Buttermilk Pie
A creamy, buttery buttermilk pie with a hint of nutmeg and citrus, perfect for comforting desserts or special occasions, appealing to fans of classic Southern flavors.
Ingredients
Instructions
- Cream together the margarine and sugar.
- Beat in the eggs and flour until fluffy.
- Fold in the buttermilk and add the nutmeg and/or vanilla or lemon extract.
- Pour the mixture into the unbaked pie shell.
- Bake at 350°F for 45 to 50 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute half of the sugar with brown sugar for added depth. If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. Ensure your pie crust is well-chilled before adding the filling to prevent sogginess.
Serving Suggestions
This buttermilk pie is delightful on its own, but you can elevate it further by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or a drizzle of caramel sauce can add an extra touch. It pairs beautifully with slices of fresh fruit or a light salad for a balanced meal.
Storage & Reheating
Store any leftover buttermilk pie covered in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 30 seconds, or warm the whole pie in a low oven (around 300°F) for about 10-15 minutes until heated through. Enjoy it slightly warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Nutt House Buttermilk Pie contains roughly 527 calories, with 9g protein, 72g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (50% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and calcium. It also contributes 14g of dietary fiber toward your daily target.
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 a different type of milk instead of buttermilk?
Yes, if you don’t have buttermilk on hand, you can make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes to thicken slightly before using it in the recipe.
How do I know when the pie is done baking?
The pie is done when the center is set and the surface is golden brown. You can check by gently shaking the pie; the filling should not jiggle excessively. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.
Can I freeze buttermilk pie?
Yes, buttermilk pie can be frozen. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To serve, thaw it in the refrigerator overnight and serve chilled or reheat as desired.
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).