Classic Southern Buttermilk Custard Pie
This timeless Southern treat features a velvety, buttery filling with a gentle tang, all nestled in a golden, flaky crust. It’s a comforting dessert ideal for gatherings or a simple indulgence at home.
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Servings: 12
Ingredients
- 3 tablespoons of plain flour sifted
- 1 cup of cultured buttermilk
- ¼ teaspoon of finely ground salt
- ¼ teaspoon of ground nutmeg optional, for topping
- 1½ cups of white granulated sugar
- 1 teaspoon of pure vanilla extract
- ½ cup 1 stick of unsalted butter, liquefied and slightly cooled
- 3 whole large eggs
- 1 unbaked 9-inch pie shell store-bought or homemade
Instructions
Preheat the Oven
- Begin by setting your oven to 350°F (175°C) to preheat.
Prepare the Pie Shell
- Position the uncooked pie crust into a 9-inch pie plate. If desired, shape the edges by crimping or fluting. Set aside while you prepare the custard.
Combine Dry and Wet Ingredients
- In a sizeable bowl, blend together the sugar, melted butter, and flour until you achieve a smooth, cohesive mixture.
Incorporate Eggs and Flavorings
- Add the eggs individually, beating thoroughly after each addition to ensure an even texture. Stir in the buttermilk, vanilla extract, and salt until fully integrated.
Fill the Crust
- Transfer the custard mixture into the prepared pie shell. If opting for a hint of spice, dust the surface lightly with ground nutmeg.
Bake the Pie
- Place the pie on the center rack of the oven and bake for 50 to 60 minutes. The pie is ready when the top is golden and a knife inserted about two inches from the middle comes out clean.
Cool and Serve
- Allow the pie to rest on a wire rack until it reaches room temperature. Slice and serve plain or with whipped cream, either chilled or at ambient temperature.
Notes
To ensure a clean cut, refrigerate the pie slightly before slicing. Nutmeg adds a subtle warmth but can be omitted for a purer custard flavor.