Here’s a beloved, old-fashioned recipe for Nannie’s Buttermilk Pie — a Southern classic with a silky custard center, a hint of tang, and a beautifully golden top. It’s simple, comforting, and perfect for holidays or Sunday suppers. 🥧✨
🥄 Nannie’s Buttermilk Pie
📋 Ingredients:
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1 ½ cups granulated sugar
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3 tbsp all-purpose flour
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3 large eggs
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1 cup buttermilk
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1/2 cup (1 stick) unsalted butter, melted and slightly cooled
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1 tbsp lemon juice
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1/2 tsp vanilla extract
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1/4 tsp salt
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1 (9-inch) unbaked pie crust (store-bought or homemade)
🧑🍳 Instructions:
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Preheat oven to 350°F (175°C).
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Prepare filling
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In a large bowl, whisk together sugar and flour.
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Add eggs and whisk until smooth.
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Stir in buttermilk, melted butter, lemon juice, vanilla, and salt. Mix until fully combined.
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Pour into pie crust
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Place the unbaked crust in a 9-inch pie plate.
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Pour the filling into the crust.
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Bake
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Bake for 45–55 minutes, or until the top is lightly golden and the center is set (a slight jiggle is okay).
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If the crust browns too quickly, cover the edges with foil halfway through.
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Cool completely
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Let the pie cool at room temperature, then refrigerate for at least 1–2 hours before serving.
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🥧 Serving Suggestions:
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Serve chilled or at room temperature.
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Top with a dollop of whipped cream or fresh berries.
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Dust with powdered sugar for a pretty finish.
🔄 Tips:
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Don’t confuse it with chess pie — buttermilk pie is slightly tangier and lighter.
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No buttermilk? You can make a substitute with 1 cup milk + 1 tbsp lemon juice or white vinegar (let sit 5 minutes).
Want a coconut variation, gluten-free crust option, or a mini pie version?
