Old Time Buttermilk Pie
Old Time Buttermilk Pie is a classic Southern dessert known for its creamy texture and sweet, tangy flavor. The rich buttermilk combined with butter and sugar creates a deliciously unique taste that pairs perfectly with a hint of nutmeg. Perfect for family gatherings or a cozy night in.
Ingredients
Instructions
- Soften butter and add sugar; cream together.
- Add flour and eggs; beat well.
- Stir in buttermilk, vanilla, and nutmeg.
- Pour into unbaked pie shell.
- Bake for 45 to 50 minutes at 350°.
- Place on wire rack to cool before serving.
Tips & Substitutions
For the best texture, ensure your butter is softened but not melted; this will help achieve a fluffy filling. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. For a richer flavor, consider adding a pinch of cinnamon alongside the nutmeg. To make this recipe even easier, use a store-bought Pie Crust ('Never Fail') for a classic finish.
Serving Suggestions
Buttermilk pie is delicious on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For added flavor, consider serving it alongside fresh berries or a drizzle of caramel sauce. This pie makes a lovely dessert after a hearty meal, or as a sweet treat during afternoon tea.
Storage & Reheating
Leftover buttermilk pie can be stored in the refrigerator for up to a week. Make sure it's covered with plastic wrap or stored in an airtight container to prevent it from drying out. If you prefer it warm, simply reheat individual slices in the microwave for about 15-20 seconds or until warmed through, but avoid overheating to preserve the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Time Buttermilk Pie contains roughly 490 calories, with 7g protein, 52g carbohydrates, and 13g fat. It is a good source of calcium (19% of the Daily Value), dietary fiber (17% of the Daily Value), and protein (15% of the Daily Value). It also contributes 5g 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, you can easily create a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe. This will mimic the acidity and thickness of buttermilk.
How can I tell when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle but is not liquid. You can also insert a knife into the center; if it comes out clean, the pie is ready. Keep an eye on it during the last ten minutes to avoid over-baking.
Can I freeze buttermilk pie?
Yes, buttermilk pie can be frozen for up to three months. To freeze, let it cool completely and wrap it tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw it in the refrigerator overnight before reheating or enjoying it cold.
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).