Description
This classic Buttermilk Pie is a rich and creamy Southern dessert featuring a tender, flaky crust filled with a smooth custard made from buttermilk, eggs, sugar, and a hint of vanilla. Topped with a cinnamon-sugar blend and optionally dusted with powdered sugar, it’s the perfect balance of sweet and tangy flavors that bake to a golden finish.
Ingredients
Scale
Pie Crust
- 1 (9-inch) frozen deep dish pie crust
Pie Filling
- 2 large eggs
- 1 cup sugar
- 3 Tbsp all-purpose flour
- 1½ cups buttermilk
- 1 tsp vanilla extract
- 3 Tbsp butter, melted
Topping
- 2 Tbsp sugar
- ½ tsp cinnamon
Instructions
- Preheat the Oven: Set your oven to 350ºF (175ºC) to ensure it reaches the proper temperature for baking the pie evenly.
- Prepare the Filling: In a large mixing bowl, whisk together the eggs, 1 cup sugar, all-purpose flour, buttermilk, vanilla extract, and melted butter until smooth and well combined. Pour this custard mixture evenly into the frozen deep dish pie crust.
- Add the Topping: In a small bowl, mix together 2 tablespoons of sugar and ½ teaspoon cinnamon. Sprinkle this cinnamon-sugar blend evenly over the top of the pie filling for a sweet, spiced finish.
- Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 35 to 40 minutes, or until the filling is set and the top is lightly golden. Be sure to check around 35 minutes to avoid overbaking.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cool, you can optionally dust the top with powdered sugar. Refrigerate the pie until ready to serve to enhance the custard’s texture.
Notes
- Make sure the pie crust is fully thawed before filling to ensure even baking.
- Use whole buttermilk for best flavor and texture; low-fat versions can alter the custard consistency.
- For a deeper vanilla flavor, consider using pure vanilla extract.
- If you prefer a less sweet topping, reduce the cinnamon sugar mixture accordingly.
- Store leftover pie covered in the refrigerator for up to 3 days.
