Kansas Buttermilk Pie
A simple, tangy-sweet custard pie made with buttermilk, a farmhouse dessert built from pantry staples.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Pie dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 16
- carbs
- 40
- protein
- 5
- calories
- 320
Instructions
- 1
Preheat your oven to 350°F. Place the unbaked pie crust in a pie dish.
- 2
Whisk the eggs and sugar together until light and pale.
- 3
Whisk in the melted butter, buttermilk, flour, and vanilla until smooth.
- 4
Pour the filling into the prepared crust.
- 5
Sprinkle a little nutmeg over the top if using.
- 6
Bake for 45-50 minutes. The center should be just set with a slight jiggle.
- 7
Cool completely on a wire rack for about 2 hours before slicing.
- 8
Refrigerate any leftovers.
Chef's tips
Do not overbake the pie. The center should still jiggle slightly when you take it out because it firms up as it cools, and letting it cool fully makes slicing clean and easy.
Storage
Refrigerate covered for up to 4 days.
Reheating
Serve chilled or at room temperature; reheating is not necessary.
Common mistakes to avoid
- •Overbaking until the filling cracks
- •Slicing the pie before it has fully cooled and set
Serving suggestions
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