Buttermilk Pie is more than just dessert it’s a nostalgic journey wrapped in golden crust and rich, velvety filling. For me, it’s a love letter to my grandmother, Nanny, who mastered this recipe despite her battles with arthritis. Her kitchen always smelled of sweetness and resilience, a testament to her unwavering spirit. Now, I’m thrilled to share this classic Southern treat with you, so you too can savor the comfort of tradition.
Why You’ll Love Nanny’s Buttermilk Pie
A Taste of Nostalgia
Perfect for those who cherish recipes with deep roots, this pie embodies the warmth of Southern comfort food. It’s the kind of dessert that belongs on your table during holiday feasts, casual dinners, or even on lazy afternoons when you need a cozy pick-me-up.
An Anytime Dessert
From special celebrations to midweek treats, this buttermilk pie hits the mark. Its balanced sweetness, silky texture, and golden crust come together beautifully, making each bite feel both simple and indulgent.
Ingredients You’ll Need
Tips for Perfect Buttermilk Pie
Avoid Runny Filling: Gently shake the pie; the center should have a slight jiggle but not be liquid.
Golden Finish: For a beautifully golden top, broil for the last 2-3 minutes, watching closely to prevent burning.
Sugar
Unsalted butter, room temperature
Large eggs
Vanilla extract
Salt
All-purpose flour
Buttermilk
Unbaked 9-inch pie shell
Step-by-Step Instructions
Preheat and Prepare
Preheat your oven to 300°F (150°C). Place your unbaked pie shell on a foil-lined baking sheet.
Cream the Sugar and Butter
In a large mixing bowl, cream together the sugar and butter until smooth and well-blended.
Incorporate the Eggs and Flavor
Beat in the eggs one by one, making sure each is fully mixed before adding the next. Stir in the vanilla, salt, and flour until the mixture is smooth.
Add the Buttermilk
Slowly pour in the buttermilk, mixing until everything is combined.
Pour and Bake
Carefully pour the filling into the prepared pie shell. If there’s extra, pour it into a small, ungreased custard cup. Bake for 1 hour and 10 minutes or until the pie is set and the top is a light golden color. Let cool before serving.