Ah, Nannie’s Buttermilk Pie — that classic Southern comfort dessert that’s simple, sweet, and rich with tradition. It’s one of those heirloom recipes that gets passed down from grandma’s recipe box, made with pantry staples and a whole lot of love. 💛🥧
This version is silky, custardy, tangy-sweet, and baked in a buttery pie crust until golden and just set.
🥧 Nannie’s Buttermilk Pie
🛒 Ingredients:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1½ cups granulated sugar
- 3 tbsp all-purpose flour
- ½ cup unsalted butter, melted and slightly cooled
- 3 large eggs
- 1 cup buttermilk (full-fat preferred)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: pinch of nutmeg or a little zest of lemon
👩🍳 Instructions:
1. Preheat oven
To 350°F (175°C). Place a baking sheet on the middle rack to preheat (this helps cook the crust evenly).
2. Prep your pie crust
Place the pie crust into a 9-inch pie plate. Crimp the edges if you like. Set aside in the fridge while you make the filling.
3. Mix the filling
In a large bowl, whisk together:
- Sugar
- Flour
- Salt
Add melted butter and mix until smooth. Then add:
- Eggs (one at a time)
- Buttermilk
- Lemon juice
- Vanilla (and nutmeg/zest if using)
Whisk gently until smooth — avoid over-mixing.
4. Fill & bake
- Pour the filling into the unbaked pie crust.
- Carefully place the pie on the hot baking sheet in the oven.
- Bake for 45–55 minutes, or until the top is golden and the center is just set. It should still have a slight wobble — it’ll firm up as it cools.
5. Cool completely
Let the pie cool on a wire rack for at least 1 hour. You can chill it before serving if you prefer a firmer texture.
🍽️ To Serve:
- Best served room temp or chilled
- Add a dusting of powdered sugar or a dollop of whipped cream
- Garnish with a few fresh berries or a sprinkle of cinnamon if you’re feeling fancy
🧊 Storage:
- Store leftovers in the fridge, covered, for up to 4 days.
- You can also freeze the pie after baking and cooling — wrap tightly and freeze for up to 2 months.
Would you like a crustless version or a gluten-free variation? Or maybe “Nannie’s Chocolate Buttermilk Pie” for a twist?