Ah, buttermilk pie! That’s a classic Southern dessert—sweet, custardy, and slightly tangy from the buttermilk. It’s simple to make but incredibly comforting. Here’s a straightforward recipe for you:
Classic Buttermilk Pie
Ingredients:
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1 unbaked 9-inch pie crust
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1 cup sugar
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2 tablespoons all-purpose flour
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3 large eggs
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1 cup buttermilk
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1/4 cup melted butter (cooled slightly)
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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Optional: a pinch of nutmeg for topping
Instructions:
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Preheat oven: 350°F (175°C).
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Prepare crust: Place the pie crust in a 9-inch pie pan and set aside.
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Mix filling: In a large bowl, whisk together sugar, flour, eggs, buttermilk, melted butter, vanilla, and salt until smooth.
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Pour & sprinkle: Pour the mixture into the prepared crust. Sprinkle a tiny pinch of nutmeg on top if desired.
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Bake: 50–60 minutes, or until the center is set (it may jiggle slightly but should not be liquid).
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Cool: Let it cool completely; it will firm up as it cools. Slice and serve.
Tips:
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Buttermilk gives a slight tang that balances the sweetness.
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You can brush the edges of the crust with a bit of egg wash for a golden finish.
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Serve chilled or at room temperature, sometimes with a dollop of whipped cream.
If you want, I can also give you a “super creamy” version that uses condensed milk for an extra custardy texture—it’s a little twist but delicious.
Do you want me to give that version too?
