Nannie’s Buttermilk Pie

Here’s a classic Southern-style recipe for Nannie’s Buttermilk Pie, a rich, creamy, slightly tangy dessert that’s a true comfort food favorite:

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Ingredients (for a 9-inch pie)

• 1 unbaked 9-inch pie shell

• 1 ¾ cups granulated sugar

• 1 stick (½ cup) unsalted butter, softened

• 3 large eggs

• ¼ tsp vanilla extract

• Pinch of salt

• 3 tbsp all-purpose flour

• 1 cup buttermilk

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Instructions

1. Preheat Oven:

   • Preheat oven to 425°F (220°C).

2. Make the Filling:

   • In a medium bowl, cream the sugar and butter until light and fluffy.

   • Beat in the eggs one at a time.

   • Stir in vanilla and salt.

   • Gradually mix in flour until fully incorporated.

   • Stir in the buttermilk until smooth.

3. Assemble Pie:

   • Pour the filling into the unbaked pie shell.

4. Bake:

   • Bake at 425°F (220°C) for 10 minutes.

   • Reduce oven temperature to 350°F (175°C) and bake for 25–30 minutes more, or until the pie is set and the top is lightly golden.

5. Cool and Serve:

   • Let the pie cool to room temperature.

   • Serve plain or with a dollop of whipped cream, if desired.

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Tips:

• For extra flavor, add 1 tsp lemon zest or a pinch of nutmeg.

• Use a high-quality or homemade pie crust for best results.

• Leftovers can be stored in the refrigerator for up to 3 days.

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This pie is delightfully custardy with a subtle tang from the buttermilk—classic Southern comfort at its best.

If you want, I can also give a shortcut version with a pre-made crust and fewer steps that still tastes authentic.