Description
This Southern Pie is a classic dessert featuring a rich, tender custard filling made with buttermilk, eggs, and a hint of lemon, all nestled in a buttery unbaked pie crust. Perfectly baked until set and lightly golden, this pie offers a delightful balance of sweetness and slight tang, ideal for any occasion or holiday table.
Ingredients
Scale
Pie Filling
- 1 1/2 cups granulated sugar
- 3 tbsp all-purpose flour
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Filling: In a mixing bowl, combine the granulated sugar and all-purpose flour. Add the melted unsalted butter and mix well to incorporate. Beat in the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the buttermilk, vanilla extract, and lemon juice until the mixture is smooth and homogenous.
- Assemble and Bake: Pour the prepared filling mixture into the unbaked 9-inch pie crust. Place the pie on the center rack of the oven and bake for 50 to 60 minutes, or until the pie is set and the top is lightly golden. Check doneness by inserting a knife into the center; it should come out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. This step is crucial as it allows the filling to set properly, ensuring clean slices for serving.
Notes
- Use fresh buttermilk for the best tangy flavor.
- If you prefer, make your own pie crust or use a store-bought one to save time.
- Ensure the pie is fully cooled before slicing to maintain structure.
- For added flavor, garnish with a dollop of whipped cream or fresh berries.
- If the crust edges brown too quickly, cover them with foil during baking to prevent burning.
