Buttermilk Pie Southern Custard (Printable)

Rich tangy custard with flaky crust, a simple sweet Southern dessert for any occasion.

# What You Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 1½ cups granulated sugar
03 - 3 tablespoons all-purpose flour
04 - ½ cup unsalted butter, melted and cooled
05 - 3 large eggs
06 - 1 cup buttermilk
07 - 1 tablespoon lemon juice
08 - 1 teaspoon vanilla extract
09 - ¼ teaspoon ground nutmeg
10 - ¼ teaspoon salt

# How-To Steps:

01 - Set oven temperature to 350°F and prepare for baking.
02 - Position the unbaked pie crust into a 9-inch pie dish and crimp the edges as preferred.
03 - In a large bowl, whisk granulated sugar and all-purpose flour until well mixed.
04 - Pour the cooled melted unsalted butter into the sugar-flour mixture and blend thoroughly.
05 - Beat in the eggs one at a time, whisking continuously until the mixture is smooth and homogenous.
06 - Stir in buttermilk, lemon juice, vanilla extract, ground nutmeg, and salt until fully combined.
07 - Pour the prepared filling evenly into the pie crust.
08 - Place in oven and bake for 40 to 50 minutes, or until the center has set and the top is lightly golden.
09 - Allow the pie to cool completely on a wire rack before slicing. Serve at room temperature or chilled.

# Expert Suggestions:

01 -
  • It tastes like a secret—that tangy sweetness doesn't announce itself until it's on your tongue.
  • The whole thing comes together in minutes, yet feels like you've done something impressive and Southern.
  • It's forgiving enough for a weeknight but elegant enough to bring to dinner at someone's house.
02 -
  • The center will seem underbaked when it comes out, but it keeps cooking as it cools—trust this, or you'll end up with a rubbery pie.
  • If you see cracks forming while it bakes, lower the temperature by 25 degrees and check it more often next time; every oven has moods.
  • Letting it cool completely before slicing is non-negotiable; warm pie falls apart, but cooled pie holds its shape with pride.
03 -
  • Place the pie dish on a baking sheet before filling and baking—it catches any leaks and makes it easier to move in and out of the oven without spilling.
  • If you're nervous about the center being done, insert a toothpick off-center; if it comes out clean or with just a few moist crumbs, you're golden.
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