Southern Buttermilk Pie
A luscious Southern buttermilk pie with a buttery, sweet filling and tangy lemon flavor, perfect for family gatherings or comforting dessert cravings.
Ingredients
Instructions
- Place rack in lower third of oven; preheat to 400°F.
- Combine sugar, softened butter, and flour in a medium bowl; beat until smooth and creamy.
- Add eggs, one at a time, beating well after each addition.
- Stir in buttermilk, lemon juice, and salt.
- Pour the mixture into the unbaked pie shell.
- Bake for 10 minutes at 400°F.
- Reduce oven temperature to 350°F and bake for approximately 40 minutes, or until the filling sets and is lightly browned.
Tips & Substitutions
For a richer flavor, consider using a mix of butter and margarine. If buttermilk is unavailable, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To avoid a soggy crust, pre-bake the pie shell for 5-7 minutes before adding the filling. Ensure to bake until the filling is set but still slightly jiggly in the center for the best texture.
Serving Suggestions
Serve slices of the buttermilk pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Aunt Sally'S Tea Cake Cookies for a delightful dessert spread. For a refreshing contrast, consider serving it alongside fresh berries or a light fruit salad.
Storage & Reheating
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10 minutes or until warmed through. Avoid microwaving as it can make the filling rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Buttermilk Pie contains roughly 297 calories, with 6g protein, 56g carbohydrates, and 6g fat. It is a good source of calcium (14% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1101mg per serving (48% of the Daily Value).
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?
Yes, you can substitute regular milk by adding 1 tablespoon of vinegar or lemon juice to each cup of milk. Let it sit for about 5 minutes to curdle slightly, mimicking the acidity of buttermilk. This will help achieve the desired tangy flavor and creamy texture of the pie.
What can I do if my pie crust is getting too brown?
If your pie crust is browning too quickly, you can cover the edges with aluminum foil to prevent burning while allowing the filling to cook through. Be sure to check the pie periodically to ensure it bakes evenly without over-baking the crust.
How do I know when the pie is done baking?
The buttermilk pie is done when the filling is set but still has a slight jiggle in the center. It should be lightly browned on top. A toothpick inserted in the center should come out mostly clean, indicating that the filling has set properly.
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).