Rating: 4.5 stars 4.4
57 Ratings
  • 5 star values: 42
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1

Not only is this buttermilk pie easy to make and beautiful to look at, it's also bursting with the kind of bright, tangy flavor that no other custard-style pie can touch. This is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Except better.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.

  • Bake crust in the preheated oven for 15 minutes. Remove the dish from the oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.

  • Place butter in mixing bowl; add sugar. Stir together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.

  • Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into the pie shell.

  • Bake in the preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy jiggle. Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

Chef's Notes:

You can use 1/2 of my Buttercrust Pastry Dough for this recipe — it would be perfect!

I've never had much trouble finding buttermilk, even in regular, non-fancy grocery stores, but depending on where you live in the world, apparently that may not the case. There are many hacks for making a substitute, usually using milk and lemon juice, or vinegar. I'll let you Google those at your leisure, but I'd be more inclined to try some yogurt, thinned out with some milk to be closer to the tanginess of buttermilk.

Once your pie is made, it can be served as-is, or topped with seasonal fruit. I went with raspberries, mostly for the pictures, but if you were going to do this for the holidays, some persimmons, and/or pomegranate seeds would also be very nice.

Nutrition Facts

415 calories; protein 5.2g; carbohydrates 52.6g; fat 21.2g; cholesterol 101.5mg; sodium 237.1mg. Full Nutrition
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