Buttermilk Pie

This dessert features a delicate custard filling with a tangy-sweet flavor. For a homemade pie dough, check out Our Favorite Pie Crust. Recipe courtesy of reader Cynthia Bricker, Milton, Massachusetts.

  • Prep:
  • Total Time:
  • Servings: 8
Buttermilk Pie

Source: Everyday Food, April 2009


  • 3 large eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 cup sugar
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 pie crust (see above), fitted into a 9-inch pie plate, well chilled
  • 1/2 teaspoon ground nutmeg


  1. Preheat oven to 425 degrees. In a bowl, whisk together eggs, flour, and sugar. Whisk in buttermilk and butter in 4 parts, alternating between the two. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg. Bake 15 minutes.

  2. Reduce heat to 325 degrees. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack, and let cool. Serve at room temperature.


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