Old-Fashioned Buttermilk Pie
- 15m Prep Time
- 1h 10mCook Time
- 2h Ready In
A creamy, tangy custard pie made with buttermilk and lemon juice, with a hint of nutmeg. This old-fashioned dessert is a nostalgic favorite, often requested instead of birthday cake.
Ingredients
- vegetable oil for greasing
- 3 eggs
- 296 ml granulated sugar
- 118 ml unsalted butter melted
- 59.1 ml all-purpose flour
- 237 ml buttermilk
- 14.8 ml lemon juice
- 9.86 ml vanilla extract
- 0.62 ml ground nutmeg
- 1 refrigerated store-bought pie crust
Nutrition (per serving, estimated)
Estimated based off 10 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 39.2 mg
- Iron: 0.45 mg
- Magnesium: 7.26 mg
- Phosphorus: 59.5 mg
- Potassium: 73.9 mg
- Zinc: 0.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 eggs
- 296 ml granulated sugar
- 59.1 ml all-purpose flour
- 237 ml buttermilk
- 14.8 ml lemon juice
- 9.86 ml vanilla extract
- 0.62 ml ground nutmeg
- 1 refrigerated store-bought pie crust
Prepare
- vegetable oil, for greasing
- Melt 118 ml unsalted butter
Let's Cook
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Step 1.
Preheat the oven to 325°F. Lightly grease a 9-inch pie pan with vegetable oil.
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Step 2.
In a large mixing bowl, beat the 3 eggs. Add 1¼ cups granulated sugar, ½ cup melted unsalted butter, and 4 tablespoons all-purpose flour. Mix until well incorporated.
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Step 3.
Pour in 1 cup buttermilk and stir. Add 1 tablespoon lemon juice, 2 teaspoons vanilla extract, and ⅛ teaspoon ground nutmeg. Mix until the filling is smooth and creamy.
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Step 4.
Place the refrigerated pie crust into the greased pie pan. Pour the filling into the crust.
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Step 5.
Bake for 1 hour 10 minutes, or until the filling is set (the center should be slightly jiggly but not liquid). Let the pie cool completely on a wire rack, about 45 minutes, before cutting and serving.