For the Buttermilk Pie Filling:

• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, melted and cooled slightly
• 3 large eggs
• 1 tablespoon all-purpose flour
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice (freshly squeezed)
• Zest of 1 lemon
• 1 unbaked pie crust (homemade or store-bought)

Instructions:

Prepare the Pie Filling:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the granulated sugar and melted butter. Mix until well blended.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. Stir in the all-purpose flour until no lumps remain.
5. Add the buttermilk, pure vanilla extract, freshly squeezed lemon juice, and lemon zest to the mixture. Stir until the filling is smooth and well combined.

Assemble and Bake: 6. Place the unbaked pie crust in a 9-inch (23 cm) pie dish.

7. Pour the Buttermilk Pie filling into the pie crust.
8. Carefully transfer the pie dish to the preheated oven and bake for 45-50 minutes or until the pie is set and the top is lightly browned. You can insert a toothpick into the center; if it comes out clean, the pie is done.
9. Remove the pie from the oven and let it cool on a wire rack.

Serve and Enjoy: 10. Once the Buttermilk Pie has cooled to room temperature, slice and serve.

11. You can serve it plain or with a dollop of whipped cream for an extra touch of indulgence.

Cook’s Notes:

• If you don’t have buttermilk on hand, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes until it curdles, and then use it in the recipe.
• The lemon zest and juice provide a subtle citrus brightness to balance the sweetness of the pie. You can adjust the amount of lemon to your taste.
• To prevent the pie crust edges from overbrowning, you can use a pie shield or gently cover the edges with aluminum foil during baking.
• Make sure the melted butter has cooled slightly before adding it to the sugar to avoid cooking the eggs prematurely.
• Leftover Buttermilk Pie can be stored in the refrigerator for a few days. It can be enjoyed cold or at room temperature.

  Buttermilk Pie is a Southern gem that combines the creamy richness of custard with the tangy sweetness of buttermilk. It’s a dessert that exudes comfort and nostalgia, making it perfect for gatherings and family dinners. So, follow this recipe, bake a Buttermilk Pie, and savor each slice of this Southern classic that’s sure to warm your heart and satisfy your sweet tooth.

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Credit: 1krecipes