Description

This classic Southern Pie recipe offers a luscious, custard-like filling baked to perfection in a flaky pie crust. Combining the rich flavors of butter, buttermilk, and a hint of lemon, this dessert is ideal for family gatherings and special occasions, delivering a comforting and lightly sweet finish to any meal.

Ingredients

Filling

1 1/2 cups granulated sugar
3 tbsp all-purpose flour
1/2 cup unsalted butter, melted
3 large eggs
1 cup buttermilk
1 tsp vanilla extract
1 tbsp lemon juice

Crust

1 unbaked 9-inch pie crust

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
Prepare Filling: In a mixing bowl, combine the granulated sugar and all-purpose flour. Add the melted unsalted butter and mix well to incorporate. Beat in the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the buttermilk, vanilla extract, and lemon juice until the mixture is smooth and homogenous.
Pour and Bake: Pour the prepared filling mixture into the unbaked 9-inch pie crust. Place the pie into the preheated oven and bake for 50 to 60 minutes. Bake until the pie filling is set and the top is lightly golden. To test doneness, insert a knife into the center of the pie— it should come out clean.
Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling allows the filling to fully set, making it easier to slice cleanly and serve.

Notes

Ensure the pie is fully cooled before slicing to prevent the filling from becoming runny.
You can substitute the buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.
For a gluten-free version, use a gluten-free pie crust and flour substitute in the filling.
Store leftover pie covered in the refrigerator for up to 3 days.