Description
This classic Buttermilk Pie recipe features a tender whole wheat pastry crust filled with a rich, tangy custard made with buttermilk, eggs, butter, and a hint of whiskey or rum. Infused with lemon zest, lemon juice, vanilla, and a touch of nutmeg, it offers a perfectly balanced sweetness and a delicate, crackly top crust. Ideal for dessert lovers seeking a traditional Southern treat that can be enjoyed warm, chilled, or at room temperature, served with homemade whipped cream if desired.
Ingredients
Scale
Crust
- 1 unbaked whole wheat pastry crust or 9-inch pie crust of choice
Filling
- 3 large eggs at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted and cooled
- ¾ cup low fat buttermilk
- 2 tablespoons whiskey such as bourbon, or rum (or additional 1 ½ teaspoons pure vanilla extract)
- 1 teaspoon lemon zest (from about 1 small lemon)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon nutmeg, freshly grated if possible
For Serving
- Homemade whipped cream (optional)
Instructions
- Prepare the pie crust: Roll out the pie crust and transfer it to a standard 9-inch pie dish. Trim the edge almost even with the edge of the pan, then fold the edges under and crimp using your fingers or a fork. Place the prepared crust in the refrigerator until ready to bake.
- Preheat oven: Position one rack in the center and one in the lower third of the oven. Preheat to 325°F (163°C).
- Mix eggs and dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the eggs on low speed just until mixed. Add the sugar, flour, and salt, then mix again on low speed until evenly combined.
- Add butter: Pour in the melted and cooled butter and mix once more to incorporate.
- Add remaining flavorings: Stir in the buttermilk, whiskey or rum (or additional vanilla), lemon zest, lemon juice, vanilla extract, and freshly grated nutmeg gently until fully combined.
- Fill the crust: Remove the pie crust from the refrigerator and slowly pour the filling into the prepared crust. Place the pie dish on a rimmed baking sheet.
- Bake the pie—first stage: Carefully place the baking sheet with the pie onto the bottom third rack of the oven and bake for 20 minutes.
- Continue baking—second stage: Gently move the baking sheet with pie to the center rack and bake for 40 more minutes. The pie is done when the center is set and a thin, crackly crust forms on top. Monitor the crust to prevent excessive browning and cover with a pie shield or aluminum foil strips if necessary.
- Cool and serve: Transfer the pie to a wire rack to cool. Serve warm, chilled, or at room temperature, optionally topped with homemade whipped cream.
Notes
- TO STORE: Cover leftover buttermilk pie and keep refrigerated for up to 3 days.
- TO REHEAT: Warm gently in the oven at 325°F until heated through if you prefer it warm.
- TO FREEZE: Wrap the pie tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 310
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg
