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4.86 from 7 votes
A close shot at a slice of an Irresistible Buttermilk Pie which is baked perfect with flaky, golden-brown crust and creamy, tangy filling topped with a dollop of whipped cream on a dessert plate. The rest of the pie is cooling on a wire rack.
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Irresistible Buttermilk Pie Recipe
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

Try this soulful Southern Irresistible Buttermilk Pie, a delectable sweet, tangy delight bringing you simple flakiness and luscious richness.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
  • 1 Homemade Pie Crust
  • ½ cup (4 oz/115 g) butter, softened
  • 1¼ cups (10 oz/282 g) granulated sugar
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (8 fl oz/240 ml) buttermilk
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Egg wash
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. On a lightly floured work surface, roll out the pie crust to a 12-inch (30 cm) circle about ¼-inch (6mm) thick and line a 9-inch (23cm) pie dish with it. Crimp the edges and refrigerate while you prepare the filling.
  3. In a large mixing bowl by hand (or with an electric mixer), beat the butter and sugar together on High until light and fluffy, about 3 minutes.
  4. Whisk in the eggs, then the flour and salt.

  5. Add in the buttermilk, lemon juice, and vanilla extract and mix until smooth.

  6. Brush the edges of the crust with the egg wash, pour in the filling and bake for about 50 minutes, until the filling is lightly browned and set on the edges but still jiggly in the center.
  7. Let cool to room temperature before serving. Store any leftovers well covered in the refrigerator for up to 2 days. This pie is also delicious served cold.