It’s great to freeze this traditional buttermilk pie and keep some on hand for unplanned visitors.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 3 large eggs
- 1 ½ cups white sugar
- ½ cup butter, softened
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon freshly grated nutmeg
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat eggs in a large bowl with an electric mixer until frothy. Add sugar, butter, and flour; beat until smooth.
- Stir in buttermilk, lemon juice, vanilla, and nutmeg. Pour into pie shell.
- Bake in the preheated oven until center is firm, 40 to 60 minutes. Remove from the oven and cool for 1 hour before serving.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 257 mg |
| Sugars | 39 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Egg-cellent. I added lemon zest and lemon flavoring. We love lemon. A little sweet, but so good.
I loved it! The real test was a work function where it disappeared. A lady from back home in Texas raved about it and asked me for the recipe.
Love this! I added half t of almond extract… SO good!!
I like the reduction in sugar from 2 cups.
Great doing it again for Christmas
Everyone loved it! I made my own pie crust
Delicious.
My husband said this pie was delicious. He didn’t want me to use the lemon, but he stated it was a good mixture.
absolutely the best buttermilk pie recipe (minus the nutmeg – just not a fan). I’ve made it dozens of times with great results.
I have tried several recipes for buttermilk pie and consider this to be the best one! I do add lemon zest and use cinnamon instead of the nutmeg. This pie is always a hit!
This was a good tasting pie. It was easy to make with very little mess involved. One bowl and a mixer.
This was excellent! No need to change a thing. If. You want something with less calories and or fat, then eat fruit.
I’m very Proud to know how to bake a fine pie with lots of love.Enjoyed!!!
This pie was nice, but not something I would make again. For me, the sugar level was fine. The lemon and nutmeg were super subtle – I would have liked more of both. I agree with others who said you can cut back on the butter. I used the full amount, but think five tablespoons would probably be enough. This pie would taste better with some kind of fruit sauce served over it. I think a chocolate sauce might overwhelm it too much but it might be worth trying.
First time I made as written and it Was entirely too sweet. Second time I cut the sugar to one cup and it was much better. I think you could even do less than one cup and be happy. The pie was silky and delicious. Our friend said it tasted like cheese Danish as a pie:) I used the Pillsbury premade crust and it worked out great. Couldn’t be easier.
This was delicious, how ever I am not a nutmeg fan so I took the nutmeg out and although it called for 1 1/2 cups of sugar I used 2 cups because I wanted it to be really sweet crazy I know but it was delicious!!!!
I made this recipe and my husband asked me to make it again. As stated I precooked the pie crust for 5 minutes. Delicious! The hint of lemon made it perfect
It’s a great recipe ..very similar to my Dad’s that I’ve been using for years! His recipe only uses 1/2 cup of Buttermilk. Either way is great! I double up on the Vanilla (in any recipe)..and added just a pinch of salt! The cook time and temperature works for me.. My dad’s recipe starts with a high heat , then reduce to a lower heat..ive done it both ways, it doesn’t make much of a difference in my oven. This pie is always a crowd pleaser!
I made it for my household and they loved it so I’m making it for my extended family and hope they also love it
I am obsessed with this pie! It’s soooo delicious. I followed the recipe and loved it
This is a great pie! I followed the recipe exactly and baked it for 45 minutes. The filling was nice and firm, not runny at all. I will definitely make this pie again.