Texas Buttermilk Pie
A humble custard pie of eggs, sugar and tangy buttermilk baked in a flaky crust until golden and just set.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •9-inch pie dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 15
- carbs
- 42
- protein
- 5
- calories
- 320
Instructions
- 1
Preheat your oven to 350°F. Press the pie crust into a 9-inch pie dish and pinch the edges to shape them.
- 2
Whisk the sugar and flour together in a large bowl to break up any lumps.
- 3
Whisk in the eggs one at a time. Add the buttermilk, melted butter, and vanilla, then whisk until smooth.
- 4
Pour the filling into the prepared pie crust.
- 5
Sprinkle a pinch of nutmeg over the top if you are using it.
- 6
Bake for 45–50 minutes. The edges should look set and golden while the center still jiggles slightly.
- 7
Cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before slicing.
Chef's tips
Take the pie out when the center still jiggles slightly. It will finish setting as it cools, and overbaking makes it rubbery.
Storage
Refrigerate covered up to 4 days.
Reheating
Best served chilled or at room temperature; no reheating needed.
Common mistakes to avoid
- •Baking until completely firm, which makes the custard tough and rubbery.
- •Skipping the blind bake or pie weights, which leads to a soggy bottom crust.
- •Using low-fat buttermilk, which makes the filling thin and less rich.
Serving suggestions
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