Here’s a classic, old-fashioned recipe for Nannie’s Buttermilk Pie — a sweet, tangy Southern dessert with a silky custard-like filling and a lightly crisp top. Simple, humble ingredients, big nostalgic flavor.
🥧 Nannie’s Buttermilk Pie
Ingredients:
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1 ½ cups granulated sugar
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3 tbsp 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 tbsp lemon juice (or vinegar for more tang)
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1 tsp vanilla extract
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⅛ tsp ground nutmeg (optional, classic touch)
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1 unbaked 9-inch pie crust (homemade or store-bought)
🔪 Instructions:
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Preheat Oven:
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Preheat to 350°F (175°C).
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Place unbaked pie crust in a 9-inch pie dish and crimp the edges.
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Mix Dry Ingredients:
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In a large bowl, whisk together the sugar and flour.
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Add Wet Ingredients:
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Add the eggs, melted butter, buttermilk, lemon juice, vanilla, and nutmeg (if using).
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Whisk until smooth and fully combined — batter will be slightly thin.
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Assemble Pie:
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Pour the filling into the unbaked pie crust.
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Bake:
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Bake for 45–55 minutes, or until the center is set but still has a slight jiggle.
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The top should be lightly golden and may puff slightly.
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Cool:
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Let the pie cool completely at room temperature. It will continue to firm up as it cools.
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Chill for best slicing, but it can be served room temp or cold.
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🍽️ To Serve:
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Dust with powdered sugar, or top with a dollop of whipped cream or fresh berries.
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Stores well in the fridge for up to 4 days.
📝 Nannie’s Tips:
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Don’t skip the lemon juice — it balances the richness with just the right tang.
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Use real buttermilk if possible for the best flavor (but milk + vinegar or lemon juice works in a pinch).
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Want a browned top? Broil for 1–2 minutes at the end, watching closely.