Buttermilk pie is a classic southern custard pie made with basic pantry ingredients. Creamy and rich, it tastes like creme brulee. Easy and delicious.

Ingredients  

• 1 9-inch par-baked pie crust
• 3 large eggs at room temperature
• 1 cup, plus 2 tablespoons granulated sugar
• 3 Tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter melted and cooled
• 3/4 cup low fat buttermilk
• 2 Tablespoons whiskey such as bourbon, or rum, or additional 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon lemon zest (from about 1 small lemon)
• 1 Tablespoon freshly squeezed lemon juice
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon nutmeg freshly grated if possible
• Homemade whipped cream optional, for serving

Procedure 

1. Preheat oven to 325°F.
2. In the bowl of a standard mixer fitted with the paddle attachment or a large mixing bowl, beat the eggs on low speed just until mixed.
3. To the bowl, add the sugar, flour, and salt. Mix again on low speed, just until the ingredients are evenly incorporated.
4. Add the melted butter and mix once more.
5. Slowly add the buttermilk, whiskey, lemon zest, lemon juice, vanilla extract, and nutmeg. It’s important to pour the buttermilk slowly when making the filling or it can split
6. Pour into prepared pie shell. Gently place the pie dish on a rimmed baking sheet.
7. Carefully place the pie on its baking sheet onto the bottom third rack.
8. Bake for 20 minutes.
9. Slowly and gently transfer the baking sheet with the pie to the oven’s center rack. Continue baking for 40 more minutes. You will know the pie is done when the center is set and a thin, crackly crust forms on top. Check the pie a few times as it bakes to make sure the crust isn’t browning too fast. If the crust starts to become darker than you’d like, use a pie shield or strips of aluminum foil to cover and protect it. Continue baking as directed.
10. Transfer the pie to a wire rack to cool. You can serve it warm, chilled, or at room temperature. Top with lots of whipped cream and enjoy!

Cook’s Notes

If making ahead for use later or another day, allow to come to room temperature (3-4 hours.). Then place in the fridge, covered until ready to use.  Pie is good for 2-3 days.

USS Missouri Buttermilk Pie

Additional Ingredients

• 1/2 cup chopped pecans, toasted**

Procedure

1. Preheat oven to 325°F.
2. In the bowl of a standard mixer fitted with the paddle attachment or a large mixing bowl, beat the eggs on low speed just until mixed.
3. To the bowl, add the sugar, flour, and salt. Mix again on low speed, just until the ingredients are evenly incorporated.
4. Add the melted butter and mix once more.
5. Slowly add the buttermilk, whiskey, lemon zest, lemon juice, vanilla extract, and nutmeg. It’s important to pour the buttermilk slowly when making the filling or it can split.
6. Pour into prepared pie shell.
7. Sprinkle pecans over the filling in piecrust.
8. Gently place the pie dish on a rimmed baking sheet.
9. Carefully place the pie on its baking sheet onto the bottom third rack.
10. Bake for 20 minutes.
11. Slowly and gently transfer the baking sheet with the pie to the oven’s center rack. Continue baking for 40 more minutes. You will know the pie is done when the center is set and a thin, crackly crust forms on top. Check the pie a few times as it bakes to make sure the crust isn’t browning too fast. If the crust starts to become darker than you’d like, use a pie shield or strips of aluminum foil to cover and protect it. Continue baking as directed.
12. Transfer the pie to a wire rack to cool. You can serve it warm, chilled, or at room temperature. Top with lots of whipped cream and enjoy!

Cook’s Notes

To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans in a 350 degree F oven for 5 to 10 minutes or until they’re browned, stirring the pecans once or twice during the baking time.

Texas Coconut Buttermilk Pie

Additional Ingredients

• 1/2 cup sweetened shredded coconut 
• 1/2 to 1 cup coconut flakes, or extra sweetened shredded coconut, for garnishing 
• 2 cups sweetened whipped cream 

Procedure

1. Preheatn oven to 325°F.
2. In the bowl of a standard mixer fitted with the paddle attachment or a large mixing bowl, beat the eggs on low speed just until mixed.
3. To the bowl, add the sugar, flour, and salt. 8Mix again on low speed, just until the ingredients are evenly incorporated.
4. Add the melted butter and mix once more.
5. Slowly add the buttermilk, whiskey, lemon zest, lemon juice, vanilla extract, and nutmeg. It’s important to pour the buttermilk slowly when making the filling or it can split.
6. Stir in 1/2 cup of sweetened shredded coconut.
7. Pour into prepared pie shell. Gently place the pie dish on a rimmed baking sheet.
8. Carefully place the pie on its baking sheet onto the bottom third rack.
9. Bake for 20 minutes.
10. Slowly and gently transfer the baking sheet with the pie to the oven’s center rack. Continue baking for 40 more minutes. You will know the pie is done when the center is set and a thin, crackly crust forms on top. Check the pie a few times as it bakes to make sure the crust isn’t browning too fast. If the crust starts to become darker than you’d like, use a pie shield or strips of aluminum foil to cover and protect it. Continue baking as directed.
11. Transfer the pie to a wire rack to cool.
12. Spread the coconut flakes or shredded coconut on a baking sheet. Place it under the broiler in your oven for 30 seconds to one minute, watching closely, until the coconut is lightly browned. This happens fast, so don’t walk away! Remove the pan immediately and let the coconut cool.
13. Spread or pipe the whipped cream over the top of the pie, then sprinkle the toasted coconut over the top.

Cook’s Notes

Not only is this pie delicious, but it’s versatile, too. You can serve it right away after topping it with whipped cream and toasted coconut. Or, to make it ahead of time, cover the cooled pie without the whipped cream for up to three days. Add the whipped cream and toasted coconut up to 24 hours before serving. Because this pie filling is made with eggs, it’s important to store any leftover slices in the fridge— they’ll last as long as three days.