Southern Buttermilk Pie Recipe
This Southern Buttermilk Pie is an easy mouthwatering dessert. It is delicious served hot or cold, plus you can make one for now and freeze another for later! This old-fashion pie is sure to satisfy your sweet tooth!
- 1 tbsp flour
- 1 cup sugar
- 1/2 stick butter softened
- 2 eggs
- 1/3 cup buttermilk
- 1 tsp vanilla
- pinch salt
- 1 9 inch regular pie shell unbaked
Preheat oven to 325° Fahrenheit.
Combine flour, sugar, and butter in a bowl and mix well.
Add eggs one at a time, beating well after each one.
Next, add buttermilk, vanilla, and salt.
Pour the Buttermilk pie filling into a regular pie shell and bake for 45 to 55 minutes or until the middle is softly set.
During the final 5 minutes of baking, move to the bottom shelf of the oven to crisp the crust.
Tip: If you do not have buttermilk on hand, you can make a buttermilk substitute. Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Allow it to sit for 10 minutes so that the mixture can thicken.
Is it best Served Hot or Cold?
You can serve it however you want. I prefer it served warm with a big dollop of whipped cream over the top, but you can also eat straight out of the fridge or at room temperature.
What can I top my pie with?
- Whipped Cream- Whipped cream makes everything better, and will add extra sweetness and flavor to this dessert.
- Fresh Berries - For a gorgeous presentation, fresh berries like strawberries, blackberries, and blueberries give this pie an extra special touch.
Does buttermilk pie need to be refrigerated?
Yes, once you take it out of the oven, allow it to cool, then cover with aluminum foil or saran wrap. It can be stored in the fridge for a week.
Can it be frozen?
Yes, however, if your pie is slightly overcooked, it may alter the texture in the freezer. Before you freeze, allow it to cool completely, then cover the top in saran wrap, then aluminum foil. Make sure the seal is as airtight as possible so that it does not get freezer-burned. Buttermilk pie can be frozen for 3 months. To thaw, put the pie in the fridge overnight. Do not leave it out on the counter since it has dairy products.
You can also freeze it before it has been baked. If you do this, then do not assemble your pie before baking. To thaw place the filling in the fridge overnight, but leave the crust in the freezer until you are ready to assemble. If the mixture has broken in the thawing process, put the buttermilk custard in a pan and rewarm; if it is still grainy, add 1 tbs of warm buttermilk at a time until it is creamy again.