Buttermilk Pie

This silky smooth buttermilk pie is the crowd-pleasing dessert you need for your holiday celebration! It's so easy to make and my family request it almost weekly.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 262kcal

Author Arman Liew

Ingredients

1 9-inch pie crust * See notes
1/2 cup unsalted butter melted and cooled
1 1/4 cups sugar
3 large eggs
1 large egg yolk
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
3 tablespoons all-purpose flour

Instructions

Preheat oven to 180C/350F.
Whisk butter, sugar, eggs, and egg yolk in a large bowl. Add buttermilk, lemon juice, vanilla extract, and nutmeg. Finally, whisk in the flour.
Pour the filling into the pie crust. Protect the edges of the crust with aluminum foil or a pie shield.
Bake the pie for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
Cool the pie for at least one hour. If you have time, refrigerate it overnight.
Once set, slice and serve.

Notes

* I used a store-bought 9-inch pie crust. You can make your own if you prefer.

TO STORE: Store the leftover pie in an airtight container in the refrigerator for up to 1 week.

TO FREEZE: Wrap pie slices in plastic wrap, place them in a freezer bag, and store in the freezer for 2-3 months. Let the pie thaw overnight before serving.

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