BEST Buttermilk Pie Recipe for Classic Southern 2021
I love buttermilk pie. This recipe is sweet, but it is a dessert, right? I use frozen pie crusts and they work fine. This is one of my husband’s most favorite desserts.
It is so quick and easy. I keep frozen pie crusts in my freezer for all kinds of pies: buttermilk, coconut cream, apple, and cherry.
I love apple pie warmed up, with a big slice of cheddar cheese alongside. But that recipe must wait for another day.
If you are love buttermilk pies, this recipe is a great one to try. Buttermilk pie makes an excellent and rich dessert after a great family meal, or it makes a great dessert to serve as a treat with a cup of coffee or tea.
This buttermilk pie recipe incorporates the use of pecans to add an extra bit of flavor, richness, and taste.
This pie is also known as Hoosier Cream Pie, and like Egg Custard Pie or Buttermilk Pie, it is a simple pie using simple ingredients, but it is amazingly delicious.
This filling is made from sugar, milk, cornstarch, and butter and it is wonderfully buttery in taste. It tastes a little like Creme Brulee.
Bake the pie at 350ºF for about 40 to 45 minutes, or until the center of the pie is firm. Baking times will vary, and you will need to watch the pie carefully so it doesn’t burn. The center of the pie should jiggle slightly when done.
Here is a list of what you’ll need:
- 1-1/2 cups of sugar
- 1/2 cup butter, melted (I do not use “margarine”)
- 3 TBSP flour
- 3 eggs
- 1/2 tsp salt
- 1-1/4 tsp vanilla
- 1 cup buttermilk
- Dash of nutmeg or allspice
- 1 ea 9″ deep dish pie shell (I use frozen to save time, but the homemade crust is certainly an option)
Here are the steps you’ll take:
- preheat oven to 400 degrees.
- Using a hand mixer, blend the melted butter with the sugar.
- Add eggs and vanilla; continue to mix.
- Add flour and buttermilk. Mix until smooth.
- Pour into pie shell. Sprinkle lightly with nutmeg or allspice.
- Bake at 400 degrees for 10 minutes.
- Reduce heat to 350 degrees and bake for 50-60 minutes.
- Top will turn golden brown; a knife inserted should come out clean.
- Let pie cool and set up. Serve warm, refrigerate leftovers.
Buttermilk Pie is believed to have originated in England. The recipe was brought to the United States by Southern settlers. It was predominately made in Texas where they were very resourceful with buttermilk because it was in large abundance and inexpensive.
Opened buttermilk can last up to 14 days in the fridge and slightly longer than its expiration date if unopened. It can be frozen opened or unopened in an airtight container for up to 3 months. If you notice any changes to the smell or look of your buttermilk, it’s best to toss it to avoid getting sick.
The buttermilk pie will last longer if refrigerated, but it certainly will not spoil even if you leave it at room temperature for a day or two.
Ovens vary. In my oven, I remove all racks but one. I place the single rack at its lowest location. The pie does better for me cooked on the lowest level of my oven. REMEMBER: cook only 10 minutes at 400. Stay close to be sure to decrease to 350 after 10 minutes.
Depending on your oven, you may have to cook your pie longer than specified. Keep checking the pie by inserting a knife or toothpick until it comes out clean. The top is supposed to brown and make a thin “crust.”
Want more tested and tried delicious recipes? Visit The Rancher’s Daughter for some more southern favorites such as Southern Baked Beans. Southern Style Baked Beans go great with my Homemade Cole Slaw and Stadium Style Hot Dogs.
The pie should have a custard consistency throughout. Buttermilk pies should be refrigerated after cooling, but remain fresh-tasting for at least a week.
Buttermilk pie will last for up to 3 days in the refrigerator and up to 2 months in the freezer.
There are three things that could cause Buttermilk Pie to be runny: Not allowing the pie to cool and set properly. Remember, this is a custard pie, which means it is not only going to continue cooking once it comes out of the oven, but it also needs time to cool and set.
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