Recipe: Classic Southern Buttermilk Pie

Unlike layer cakes, cobblers, and fruit pies, Buttermilk Pie is a old-fashioned Southern dessert that doesn’t get as much attention as it deserves. Not only is this pie wonderfully light and silky smooth, it can be made with basic pantry staples you probably have on hand. This light and creamy custard-based pie gets its signature tangy flavor from buttermilk, a splash of lemon juice, and a hint of vanilla. The filling is so easy to make—it comes together in a single bowl as your oven preheats, no need to get out your stand mixer or even a saucepan. We love our Perfect Pastry Crust with this pie filling, but if you’re short on time, a store-bought pie crust will work well too. Whether you make or buy your crust, keep an eye on it as the pie bakes to prevent it from overbrowning. After the pie has been in the oven for 15 minutes, shield the edges with aluminum foil. When the pie is done (the filling should be golden and ever-so-slightly jiggly in the center), remove it from the oven and let it cool completely on a wire rack before serving. Some reviewers thought that the pie had more lemon flavor than they are accustomed to. If you’re not a fan of lemon in desserts, omit the lemon zest and reduce the lemon juice to 1 teaspoon. This recipe is more adaptable than you might think. Reader Annalada wrote: “I used a pre-made shortbread cookie crust instead. This is one of the best pies I’ve ever had. Topped it with a homemade blueberry compote…delicious!” If you’ve never tried buttermilk pie, this is the recipe that will win you over. Reader Bross024 writes: “I've never had a buttermilk pie before so I was really excited to try out this recipe. It turned out amazingly well! It had a nice custard texture with a light, sweet, buttermilk flavor with a hint of lemon. Definitely will make again!”

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