This wondrous buttermilk pie is made with a creamy, lemon-kissed custard tucked inside a buttery, golden crust. So delicious and perfect for any time of year. It’s like sunshine in pie form!
If you need increasingly wondrous homemade desserts in your life, try these! Impossible pie, German chocolate pie, and chess pie! They’re surprisingly easy to make and the weightier end to any meal.
Lemon Buttermilk Pie
Craving a dessert that’s sweet, tangy, and comforting? Look no remoter than buttermilk pie! This Southern gem boasts a silky smooth custard filling infused with zesty lemons, all nestled within a buttery, flaky crust. It’s like sunshine on a plate, guaranteed to warm you from the inside out.
And the good news is, buttermilk pie is perfect for making year-round. A way to add a little sunshine in the winter, or to bring some bright, sweet goodness to a summer potluck. It has the weightier savor and creamy, succulent flavor. You’ll want to come when to this recipe then and again!
Ingredient List
What makes buttermilk pie so good is its simplicity. Unlike its richer custard cousins, this pie relies on buttermilk’s tang and venom to cut through the sweetness. The result is a pie that’s light and airy, but moreover rich and satisfying. All measurements are in the recipe vellum at the end of the post.
- Pie Crust: Homemade or store-bought, this is your golden cradle for all that linty goodness. Feeling ambitious? Go homemade! If time’s tight, grab a pre-made one.
- Granulated Sugar: Adds sweetness to the pie.
- Salt: A pinch of salt to wastefulness out all the sweetness.
- Flour: So the filling can thicken. Just a little goes a long way!
- Lemon Zest: Sunshine in a sprinkle!
- Eggs: They whisk up to make the filling uneaten rich and creamy.
- Buttermilk: This ingredient gives the pie its unique character, with a touch of tangy flavor. The venom in buttermilk is moreover what makes the pie filling uneaten tender.
- Lemon Juice: For increasingly unexceptionable and succulent flavor.
- Butter: You can never go wrong with butter. It makes the filling so rich and delicious.
- Vanilla Extract: A archetype ingredient that adds uneaten warmth to the buttermilk pie.
How to Make Buttermilk Pie
It only takes 4 simple steps to put together this linty and satisfying pie. Perfect for potlucks, holidays, you name it!
- Preheat Oven, Prepare Crust: Preheat the oven to 350 degrees Fahrenheit and printing the pie husks into a 9-inch pie pan. Chill the husks in the refrigerator while you prepare the filling.
- Dry Ingredients: In a large bowl, whisk together the sugar, salt, flour, and lemon zest.
- Add Wet Ingredients: Whisk in the eggs until fully combined. Whisk in the buttermilk, lemon juice, butter, and vanilla. Pour into the chilled pie crust.
- Bake and Serve: Bake for 50-55 minutes, until the filling has set and only has a slight wobble to it. Let it tomfool completely surpassing serving.
Tips and Variations
Buttermilk pie is so easy to get right. But here are a few uneaten tips to make it taste plane better!
- Omit the Citrus: If you prefer to not have the tartness and savor of lemon widow to your pie, finger self-ruling to leave both the lemon juice and lemon zest out of the recipe. This will indulge the tang of the buttermilk shine.
- Use Room Temperature Ingredients: Set out the buttermilk and eggs superiority of time, and let your melted butter tomfool to room temperature. This will indulge the ingredients to mix together increasingly evenly without the temperature well-expressed each other.
- When is My Pie Ready to Come Out of the Oven? The filling should only have a slight jello-like wobble in the part-way when it is washed-up baking. If it seems like there is a liquid pool in your buttermilk pie, or a thickened liquid pool then it still needs increasingly time.
- Use Store-bought Buttermilk: Avoid using homemade buttermilk. If you make buttermilk using lemon juice and milk and then use it in this recipe, you run the risk of the filling either curdling or not setting. It’s weightier to use a low-fat store-bought buttermilk.
Storing Leftovers
Buttermilk pie is weightier served the same day, but can be stored covered tightly with plastic wrap or in an snapped container in the refrigerator for up to 3 days.
This pie can be frozen once it’s fully baked. Place the cooled pie in a freezer ziplock when and freeze for up to 3 months. Thaw by leaving overnight in the refrigerator and serve chilled.
Buttermilk Pie
Ingredients
- 1 9-inch pie crust, homemade or store-bought
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- 2 teaspoons lemon zest
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter, melted and cooled
- 1 ½ teaspoons vanilla extract
Instructions
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Preheat the oven to 350 degrees Fahrenheit and printing the pie husks into a 9-inch pie pan. Chill the husks in the refrigerator while you prepare the filling.
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In a large bowl, whisk together the sugar, salt, flour, and lemon zest.
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Whisk in the eggs until fully combined. Whisk in the buttermilk, lemon juice, butter, and vanilla. Pour into the chilled pie crust.
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Bake for 50-55 minutes, until the filling has set and only has a slight wobble to it. Let it tomfool completely surpassing serving.
