Southern Buttermilk Pie
Easy Southern Buttermilk Pie is a smooth, rich, and sweet holiday dessert that has a custard filling that tastes like crème brûlée. A little bit different than the typical Thanksgiving pie and always a hit!
Ingredients
- 1 9- inch pie crust recipe unbaked
- 1/4 cup unsalted butter softened
- 1 1/4 cups sugar
- 3 tablespoons all-purpose flour
- pinch of salt
- 3 large eggs
- 1 cup buttermilk
- 1 Tablespoon Limoncello or juice of 1 lemon
- 1 teaspoon vanilla extract
- dash of nutmeg
Instructions
- Preheat oven to 350º F.
- Prepare pie pan with pie crust.
- Cream the butter and sugar. Mix in the flour, salt and eggs. Stir in the buttermilk,limoncello and the vanilla extract. Pour into the unbaked pie crust (dash on a little nutmeg on top if you like)
- Bake for 45-50 minutes until set and golden brown, or until a toothpick comes out clean when inserted in the middle. The pie may still jiggle a little after baking.
- Remove from the oven and allow to cool and set before slicing. Serve with whipped cream, if you’d like.
- Store in the refrigerator.
Notes
*If you did choose a foil tin pie crust, remember to not overfill (it will be most likely too shallow for the amount of filling). Simply discard of any extra filling and leave 1 1/2" inch space between surface of buttermilk pie and the top of pie crust.