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Rich & Creamy Buttermilk Pie
"Buttermilk Pie: Creamy, rich custard pie that's sweet, tangy, and full of Southern charm!"
Course
Dessert
Cuisine
American, southern
Keyword
buttermilk, pie crust
Prep Time
20
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
people
Calories
Ingredients
1½
cups
granulated sugar
¼
cup
all-purpose flour
¼
teaspoon
salt
2
eggs
room temperature
1
egg yolk
room temperature
5
tablespoons
unsalted butter, melted
1½
teaspoons
pure vanilla extract
¼
teaspoon
lemon extract
(can add more or less)
⅛
teaspoon
coconut extract
(can add more or less)
1
cup
buttermilk
warm
1
(9-inch) unbaked pie shell (chilled)
Instructions
Preheat oven to 350 F.
In a large bowl, whisk (sift for best results) together sugar, flour, and salt. Set aside.
1½ cups granulated sugar,
¼ cup all-purpose flour,
¼ teaspoon salt
In a separate large bowl, whisk eggs and egg yolk until uniform in color.
2 eggs,
1 egg yolk
Gradually whisk in dry ingredients into the egg mixture and whisk until well combined and smooth.
Whisk in the melted butter and extracts until combined.
5 tablespoons unsalted butter, melted,
1½ teaspoons pure vanilla extract,
¼ teaspoon lemon extract,
⅛ teaspoon coconut extract
Slowly stir in the warm buttermilk until combined and no streaks remain. (If the batter has a few bubbles on top, let it settle)
1 cup buttermilk
Pour batter into the prepared pie shell.
Bake on the lower rack for 25 minutes.
Move the pie to the middle rack and bake for another 25 minutes or until the edges are set and the center is only slightly jiggly.
Place the pie on a cooling rack and let it cool for 2-3 hours or until the bottom of the pan is no longer hot.
Refrigerate for two more hours to allow the pie to fully set before serving.
Serve plain or garnish with whipped cream and fresh berries. (serve cold or room temperature)
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