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Rich & Creamy Buttermilk Pie Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Vegetarian

Description

This rich and creamy buttermilk pie is a classic Southern dessert featuring a silky, custard-like filling flavored with vanilla, lemon, and coconut extracts, nestled in a flaky pie shell. The pie comes together effortlessly, offering a wonderfully tangy flavor with a hint of sweetness. Perfect for holidays and gatherings, this buttermilk pie is best enjoyed chilled, garnished with whipped cream and fresh berries.

Ingredients

Units Scale

Dry Ingredients

  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 5 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon lemon extract (adjust to taste)
  • 1/8 teaspoon coconut extract (adjust to taste)
  • 1 cup buttermilk, warm

Pie Shell

  • 1 (9-inch) unbaked pie shell, chilled

Instructions

  1. Prepare the Oven – Preheat your oven to 350°F (175°C) to ensure the pie bakes evenly in a hot environment.
  2. Combine Dry Ingredients – In a large bowl, whisk together the granulated sugar, all-purpose flour, and salt. For an extra-smooth filling, sift these ingredients together. Set aside.
  3. Beat the Eggs – In another large bowl, whisk the eggs and egg yolk until the mixture is completely uniform in color and well combined.
  4. Mix Dry and Wet Ingredients – Gradually whisk the dry ingredients into the egg mixture. Continue whisking until the batter is smooth and free of lumps.
  5. Add Butter and Extracts – Whisk in the melted butter, vanilla extract, lemon extract, and coconut extract until everything is thoroughly incorporated.
  6. Add Buttermilk – Slowly stir in the warm buttermilk, mixing until the batter is smooth and no streaks remain. If the mixture develops bubbles on top, let it settle for a few moments before proceeding.
  7. Fill the Pie Shell – Pour the prepared batter into the chilled, unbaked 9-inch pie shell.
  8. Bake the Pie – Place the pie on the lower oven rack and bake for 25 minutes. Once that time is up, move the pie to the middle rack and bake for another 25 minutes, or until the edges are set and the center is just slightly jiggly.
  9. Cool the Pie – Remove the pie from the oven and transfer it to a cooling rack. Allow it to cool for 2-3 hours, or until the bottom of the pan is no longer hot to the touch.
  10. Chill Before Serving – Once cooled, refrigerate the pie for at least 2 more hours to let it fully set before slicing and serving.
  11. Garnish and Serve – Serve the pie cold or at room temperature, plain or topped with whipped cream and fresh berries as desired.

Notes

  • For best texture, use room temperature eggs and gently warm the buttermilk.
  • Sifting the dry ingredients ensures a lump-free custard filling.
  • Letting the pie cool completely and chill before slicing helps the filling set firmly.
  • You can customize the extracts to your taste preferences.
  • Serve with whipped cream and berries for added flavor and presentation.

Nutrition

  • Serving Size: 1 slice (1/8 pie)
  • Calories: 355
  • Sugar: 33g
  • Sodium: 181mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 0g
  • Protein: 5g
  • Cholesterol: 90mg

Find it online: https://emilyquickdinners.com/rich-creamy-buttermilk-pie-recipe/