Description

This classic buttermilk pie features a silky, custard-like filling with just the right balance of sweetness and a hint of spice from nutmeg. It’s a timeless Southern dessert that’s simple to make, full of comforting flavor, and perfect for any occasion — from weeknight dinners to holiday gatherings.

Ingredients

3 large eggs
1 ½ cups white sugar
½ cup butter, softened
3 tablespoons all-purpose flour
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon vanilla extract
⅛ teaspoon freshly grated nutmeg
1 (9-inch) unbaked deep-dish pie crust

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, beat the eggs until frothy.
Add sugar, softened butter, and flour; beat until smooth and creamy.
Stir in buttermilk, lemon juice, vanilla, and nutmeg until well combined.
Pour the filling into the unbaked pie crust.
Bake on the center rack for 40 to 60 minutes, until the center is set and the top is lightly golden.
Cool the pie for at least 1 hour before slicing. Serve at room temperature or chilled.

Serving Suggestions

Top with whipped cream or crème fraîche

Add fresh berries or berry compote on the side

Dust with a little cinnamon or nutmeg

Serve with hot coffee or tea

Notes

For best results, let the pie cool completely before slicing to ensure clean, neat slices. Feel free to add a dash of cinnamon or swap lemon juice for orange juice for a unique twist.