Here’s a nostalgic, Southern-style Buttermilk Pie, just like Nannie might’ve made—simple ingredients, rich custardy filling, and a crisp, golden crust. It’s sweet, tangy, and silky with a hint of vanilla and a slight crackly top.
🥧 Nannie’s Buttermilk Pie
🍋 Ingredients:
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1½ cups granulated sugar
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3 tablespoons all-purpose flour
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3 large eggs
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½ cup unsalted butter, melted and slightly cooled
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1 cup buttermilk
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1 tablespoon lemon juice (or white vinegar for tang)
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1 teaspoon vanilla extract
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Pinch of salt
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1 unbaked 9-inch pie shell (homemade or store-bought)
🔪 Instructions:
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Preheat oven to 350°F (175°C).
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In a large bowl, whisk together sugar and flour.
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Add in eggs and beat until smooth and pale yellow.
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Stir in melted butter, buttermilk, lemon juice, vanilla, and salt. Mix until well combined but not overbeaten.
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Pour the mixture into the unbaked pie shell.
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Bake for 45–50 minutes, or until the top is golden and the center is just set. It may jiggle slightly but should not be soupy.
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Cool completely before slicing. The filling will firm up more as it cools.
🍽️ Serving Tips:
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Serve chilled or at room temp
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Delicious with whipped cream or fresh berries
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Keeps well refrigerated for 3–4 days
📝 Notes from Nannie:
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For a deeper flavor, substitute ¼ cup of the sugar with light brown sugar
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Want extra tang? Use cultured buttermilk, not sweet milk
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Don’t skip the lemon juice—it balances the sweetness