Description
This classic Southern Pie is a rich and creamy dessert with a buttery, tangy filling baked in a flaky pie crust. Perfect for gatherings, it combines sugar, buttermilk, eggs, and a hint of lemon for a luscious, custard-like texture with a golden top.
Ingredients
Scale
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
Pie Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for an even bake by the time your pie filling is ready.
- Prepare Filling: In a mixing bowl, combine the granulated sugar and flour. Add the melted unsalted butter and mix well to incorporate the butter evenly. Beat in the eggs one at a time to create a smooth mixture. Then stir in the buttermilk, vanilla extract, and lemon juice until the filling is well combined and smooth.
- Pour and Bake: Pour the prepared filling mixture into the unbaked 9-inch pie crust, spreading it evenly. Bake in the preheated oven for 50-60 minutes, until the pie filling is set and the top turns lightly golden. Test doneness by inserting a knife into the center; it should come out clean.
- Cool: Remove the pie from the oven and allow it to cool completely at room temperature. This resting time allows the filling to set properly and makes for clean, neat slices when serving.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Let the pie cool fully before cutting to avoid a runny filling.
- You can serve this pie with whipped cream or fresh berries for added garnish.
- Store leftovers covered in the refrigerator for up to 3 days.
