Description
This classic Buttermilk Pie is creamy, tangy, and perfectly sweet with a hint of lemon. With its silky custard filling baked inside a buttery pie crust, it’s a Southern favorite that’s both humble and irresistibly delicious. A dusting of powdered sugar on top makes it as pretty as it is comforting!
Ingredients
Units
Scale
Pie
- 1 1/4 cups low-fat buttermilk, room temperature
- 2 large eggs, separated at room temperature
- 1 round of premade or homemade pie dough
- 1/2 cup butter, melted
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon finely grated lemon zest
- 1/2 teaspoon kosher salt
Topping
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Roll out pie dough and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
- In a bowl, whisk together sugar, flour, and salt.
- Stir in melted butter, buttermilk, lemon juice, and lemon zest until smooth.
- Separate the eggs. Beat the yolks lightly and whisk them into the buttermilk mixture.
- In a separate bowl, beat egg whites until soft peaks form. Gently fold into the filling mixture.
- Pour filling into prepared pie crust and smooth the top.
- Bake for 45–55 minutes, or until the center is just set and a light golden brown. The pie will have a slight jiggle in the middle but will firm as it cools.
- Let cool completely at room temperature before dusting with powdered sugar.
- Slice and serve at room temperature or slightly chilled.
Notes
- For a richer flavor, you can use whole buttermilk instead of low-fat.
- The pie can be baked a day in advance—store covered in the fridge and dust with powdered sugar just before serving.
- Try topping with fresh berries for a beautiful presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg