Here’s a classic Southern “Nannie’s Buttermilk Pie”–a creamy, slightly tangy, old‑school dessert loved in many Southern kitchens (often passed down through families) and similar to traditional buttermilk pie but with a bit of personal style: (Paperblog)
🥧 Nannie’s Buttermilk Pie (Southern Classic)
Ingredients (1 9‑inch pie)
Pie Crust (homemade or store‑bought):
- 1 unbaked 9‑inch pie crust
Filling:
- 1 ½ cups buttermilk (the tangy base)
- 1 ½ cups granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 3–4 large eggs
- 2 tablespoons all‑purpose flour (helps thicken)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but traditional)
- 1/2 teaspoon salt
Tip: Some versions also include a splash of lemon emulsion or lemon juice for extra brightness. (Paperblog)
Instructions
- Preheat Oven
- Preheat to 325°F (165°C).
- Prepare Crust
- Place your pie crust in a 9‑inch pan (blind baking isn’t required for this custard pie).
- Make the Filling
- In a large bowl, combine the sugar and melted butter.
- Add eggs one at a time, whisking smoothly.
- Whisk in flour, vanilla, lemon zest (if using), and salt.
- Add buttermilk and stir until well blended and smooth.
- Fill and Bake
- Pour the mixture into the pie crust.
- Bake on a baking sheet (to catch drips) for about 1 hour to 1 hour 10 minutes, until the filling is set but still slightly jiggly in the center.
- If the crust edges brown too fast, cover them with foil. (Paperblog)
- Cool
- Allow the pie to cool to room temperature so the custard fully sets.
- Serve at room temp or chilled.
📝 Tips
- Texture: Buttermilk pie is a custard‑like dessert—expect a smooth filling similar to chess or egg custard pie, but with a tangy richness from the buttermilk. (Wikipedia)
- Lemon Zest: Adds brightness and complements the sweetness beautifully.
- Serving: A dollop of whipped cream makes it extra special.
This style of buttermilk pie is a cherished Southern classic with simple pantry ingredients and a creamy, nostalgic flavor perfect for holidays or everyday dessert 🍽️✨. Would you like a step‑by‑step video guide for this pie too?
