Buttermilk Pie
This cozy, Southern-style buttermilk pie is creamy, custardy, and perfectly sweet with a hint of tang from the buttermilk and lemon. Inspired by the Cracker Barrel classic, it’s baked in a flaky pie crust and finished with a soft set and golden top. Just mix everything in one bowl, pour it into your crust, and bake—no fuss, just pure holiday comfort. Serve it warm or cold, with a dollop of whipped cream.
Servings: 8
Ingredients
- 1 9-inch pre-made pie crust (unbaked)
- ½ cup butter
- 3 eggs
- 2 tablespoons flour
- 1 ½ cups sugar
- ⅛ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk
- 1 tablespoon lemon juice
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F and get your pie crust ready.
- Melt the butter and let it cool for a few minutes—you don’t want it too hot.
- In a large mixing bowl, whisk together the eggs and sugar until smooth.
- Add in the cooled butter, flour, cinnamon, salt, vanilla, buttermilk, and lemon juice. Whisk it all together until you’ve got a smooth, pourable filling.
- Pour the filling into your pie crust.
- Bake for 50–55 minutes, or until the center is set and the top is lightly golden.
- Let it cool a bit, then slice and serve warm—or chill it in the fridge and serve cold.