Introduction: Ever Tasted a Pie That Feels Like a Hug from Grandma?
Have you ever bitten into a dessert that instantly takes you back to cozy family gatherings? Nannie’s Buttermilk Pie is just that—a creamy, tangy, sweet Southern classic that’s like a warm hug on a plate. With its smooth custard filling and buttery crust, this pie is simple to make but tastes like pure comfort. Wondering how to create a dessert that’ll have everyone asking for the recipe? Let’s dive into this easy, old-fashioned recipe for Nannie’s Buttermilk Pie and bring a little Southern magic to your kitchen!
Overview: Why Nannie’s Buttermilk Pie is a Southern Gem
Nannie’s Buttermilk Pie is a timeless dessert that’s all about simplicity and big flavor. Its creamy, custard-like filling is tangy from buttermilk, sweet from sugar, and rich from butter, all nestled in a flaky pie crust. What makes it special? It uses basic pantry ingredients, comes together quickly, and is perfect for any occasion, from holiday dinners to weeknight treats. Plus, it’s lighter than heavy cream pies, making it a guilt-free indulgence.
- Time Requirement: About 1 hour 25 minutes total (15 minutes prep, 1 hour 10 minutes baking).
- Difficulty Level: Easy! No fancy skills needed—just mix and bake.
- Why It’s Special: It’s a healthier dessert option (less rich than cream pies), quick to make, and versatile enough for any gathering.
This pie is a crowd-pleaser that’s sure to become a family favorite. Let’s get baking!
Essential Ingredients
Here’s what you need to make Nannie’s Buttermilk Pie. Each ingredient is simple but works together to create that perfect creamy, tangy filling.
- Sugar (1 3/4 cups): Sweetens the pie and helps create a smooth custard texture.
- Unsalted Butter (1/2 cup, room temperature): Adds richness and a buttery flavor.
- Large Eggs (3): Bind the filling and give it a creamy, custard-like consistency.
- Vanilla Extract (1/4 teaspoon): Adds a warm, sweet aroma.
- Salt (pinch): Balances the sweetness and enhances all the flavors.
- All-Purpose Flour (3 tablespoons): Thickens the filling just enough to hold together.
- Buttermilk (1 cup): The star ingredient! It gives the pie its signature tangy flavor and creamy texture.
- 9-inch Unbaked Pie Shell (1): The flaky, golden base that holds the delicious filling.
Substitutions and Variations
- Buttermilk: No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes.
- Butter: Use salted butter and skip the pinch of salt, or try vegan butter for a dairy-free version.
- Flour: Swap for gluten-free all-purpose flour for a gluten-free pie.
- Eggs: For an egg-free version, try a commercial egg replacer, though the texture may vary.
- Pie Shell: Use a store-bought crust for convenience or a graham cracker crust for a twist.
- Sugar: Reduce to 1 1/2 cups for a less sweet pie or use half brown sugar for a caramel-like flavor.
Step-by-Step Instructions
Making Nannie’s Buttermilk Pie is so easy, even beginner bakers can nail it! Follow these steps for a perfect pie.
Step 1: Preheat and Prep
- Preheat your oven to 300°F (150°C).
- Place a 9-inch unbaked pie shell on a baking sheet lined with foil to catch any spills.
Tip: The foil makes cleanup easy if the filling bubbles over.
Step 2: Cream the Butter and Sugar
- In a large bowl, use a hand mixer or whisk to cream together 1/2 cup softened unsalted butter and 1 3/4 cups sugar until light and fluffy, about 2–3 minutes.
Tip: Make sure the butter is at room temperature for a smooth, creamy mixture.
Step 3: Add the Eggs
- Beat in 3 large eggs, one at a time, mixing well after each addition until the mixture is smooth.
Tip: Crack eggs into a separate bowl first to avoid shells in your batter.
Step 4: Mix in Remaining Ingredients
- Add 1/4 teaspoon vanilla extract, a pinch of salt, and 3 tablespoons all-purpose flour to the butter-sugar-egg mixture. Stir until combined.
- Pour in 1 cup buttermilk and beat until everything is well blended and smooth.
Tip: Mix just until combined to avoid overworking the batter, which can affect the texture.
Step 5: Fill the Pie Shell
- Pour the buttermilk mixture into the unbaked pie shell, filling it just to the top.
- If you have extra filling, pour it into an ungreased custard cup or small ramekin for a mini pie.
Tip: Don’t overfill the pie shell to prevent spills during baking.
Step 6: Bake
- Bake at 300°F for 1 hour 10 minutes, or until the pie is set but still slightly jiggly in the center.
- Remove from the oven and let it cool on the baking sheet until almost room temperature.
Tip: The pie will continue to set as it cools, so don’t worry if it looks a little wobbly when you take it out.
Step 7: Serve
- Once cooled, slice and serve. Store leftovers in the fridge, covered.
Tip: Let the pie cool fully before slicing for clean, neat pieces.
Assembly: Building the Perfect Pie
Assembling Nannie’s Buttermilk Pie is straightforward, but a few tips ensure it looks and tastes amazing:
- Choose the Right Pie Shell: Use a deep-dish 9-inch unbaked pie shell to hold all the filling. Store-bought or homemade both work great.
- Fill Carefully: Pour the filling slowly to avoid air bubbles, stopping just at the top of the crust.
- Use a Baking Sheet: Place the pie on a foil-lined baking sheet to catch any drips and make it easy to move in and out of the oven.
- Check for Doneness: The pie is done when it’s mostly set with a slight jiggle in the center, like a cheesecake.
Presentation Tips:
- Serve slices on pretty plates with a dusting of powdered sugar for a fancy touch.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Garnish with a sprinkle of cinnamon or lemon zest for a pop of color and flavor.
Storage and Make-Ahead Tips
This pie is perfect for making ahead and stores beautifully. Here’s how to keep it fresh:
- Storing Leftovers:
- Cover tightly with plastic wrap or store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw in the fridge overnight before serving.
- Reheating:
- Serve cold or at room temperature—no reheating needed.
- If you prefer it warm, heat individual slices in the microwave for 10–15 seconds.
- Make-Ahead Tips:
- Prepare the filling up to a day ahead and store in the fridge. Stir well before pouring into the pie shell.
- Bake the pie a day in advance and refrigerate—it tastes even better the next day!
- Freeze an unbaked pie shell to have ready for quick baking.
Tip: If refrigerating, let the pie sit at room temperature for 15 minutes before serving for the best flavor.
Recipe Variations
Nannie’s Buttermilk Pie is a classic, but you can tweak it for fun twists. Here are some ideas:
- Lemon Buttermilk Pie: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice for a zesty kick.
- Coconut Buttermilk Pie: Stir in 1/2 cup shredded coconut for a tropical flavor.
- Spiced Buttermilk Pie: Add 1/4 teaspoon nutmeg or cinnamon for a warm, cozy twist.
- Chocolate Chip Buttermilk Pie: Sprinkle 1/2 cup mini chocolate chips into the filling for a sweet surprise.
- Gluten-Free Version: Use a gluten-free pie crust and gluten-free flour for the filling.
Tip: Try a graham cracker crust for a sweeter, crunchier base that pairs well with the tangy filling.
Conclusion: Bake, Share, and Savor the Comfort
Nannie’s Buttermilk Pie is the kind of dessert that brings people together. Its creamy, tangy filling and flaky crust make it a Southern classic that’s easy to love. Whether you’re serving it at a holiday feast, a family dinner, or just because you’re craving something sweet, this pie is sure to impress. Play with the variations, share it with loved ones, and enjoy the cozy, nostalgic vibes. What’s your favorite way to enjoy buttermilk pie? Share your thoughts in the comments and let us know how your pie turned out!
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Nannie’s Buttermilk Pie
Description
Have you ever bitten into a dessert that instantly takes you back to cozy family gatherings? Nannie’s Buttermilk Pie is just that—a creamy, tangy, sweet Southern classic that’s like a warm hug on a plate. With its smooth custard filling and buttery crust, this pie is simple to make but tastes like pure comfort.
Ingredients
Here’s what you need to make Nannie’s Buttermilk Pie. Each ingredient is simple but works together to create that perfect creamy, tangy filling.
- Sugar (1 3/4 cups): Sweetens the pie and helps create a smooth custard texture.
- Unsalted Butter (1/2 cup, room temperature): Adds richness and a buttery flavor.
- Large Eggs (3): Bind the filling and give it a creamy, custard-like consistency.
- Vanilla Extract (1/4 teaspoon): Adds a warm, sweet aroma.
- Salt (pinch): Balances the sweetness and enhances all the flavors.
- All-Purpose Flour (3 tablespoons): Thickens the filling just enough to hold together.
- Buttermilk (1 cup): The star ingredient! It gives the pie its signature tangy flavor and creamy texture.
- 9-inch Unbaked Pie Shell (1): The flaky, golden base that holds the delicious filling.
Substitutions and Variations
- Buttermilk: No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes.
- Butter: Use salted butter and skip the pinch of salt, or try vegan butter for a dairy-free version.
- Flour: Swap for gluten-free all-purpose flour for a gluten-free pie.
- Eggs: For an egg-free version, try a commercial egg replacer, though the texture may vary.
- Pie Shell: Use a store-bought crust for convenience or a graham cracker crust for a twist.
- Sugar: Reduce to 1 1/2 cups for a less sweet pie or use half brown sugar for a caramel-like flavor.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 300°F (150°C).
- Place a 9-inch unbaked pie shell on a baking sheet lined with foil to catch any spills.
Tip: The foil makes cleanup easy if the filling bubbles over.
Step 2: Cream the Butter and Sugar
- In a large bowl, use a hand mixer or whisk to cream together 1/2 cup softened unsalted butter and 1 3/4 cups sugar until light and fluffy, about 2–3 minutes.
Tip: Make sure the butter is at room temperature for a smooth, creamy mixture.
Step 3: Add the Eggs
- Beat in 3 large eggs, one at a time, mixing well after each addition until the mixture is smooth.
Tip: Crack eggs into a separate bowl first to avoid shells in your batter.
Step 4: Mix in Remaining Ingredients
- Add 1/4 teaspoon vanilla extract, a pinch of salt, and 3 tablespoons all-purpose flour to the butter-sugar-egg mixture. Stir until combined.
- Pour in 1 cup buttermilk and beat until everything is well blended and smooth.
Tip: Mix just until combined to avoid overworking the batter, which can affect the texture.
Step 5: Fill the Pie Shell
- Pour the buttermilk mixture into the unbaked pie shell, filling it just to the top.
- If you have extra filling, pour it into an ungreased custard cup or small ramekin for a mini pie.
Tip: Don’t overfill the pie shell to prevent spills during baking.
Step 6: Bake
- Bake at 300°F for 1 hour 10 minutes, or until the pie is set but still slightly jiggly in the center.
- Remove from the oven and let it cool on the baking sheet until almost room temperature.
Tip: The pie will continue to set as it cools, so don’t worry if it looks a little wobbly when you take it out.
Step 7: Serve
- Once cooled, slice and serve. Store leftovers in the fridge, covered.
Tip: Let the pie cool fully before slicing for clean, neat pieces.
FAQs
1. Can I use low-fat buttermilk?
Yes! Low-fat buttermilk works fine, though full-fat gives a richer flavor and creamier texture.
2. Is this pie healthy?
It’s lighter than many desserts—no heavy cream or excessive sugar. Using a smaller slice and pairing with fresh fruit can make it a balanced treat.
3. Can I make it dairy-free?
Yes! Use vegan butter, a dairy-free buttermilk substitute (like almond milk + lemon juice), and a dairy-free pie crust.
4. Why did my pie crack?
- Avoid overbaking—check for a slight jiggle in the center.
- Cool slowly at room temperature to prevent sudden temperature changes.
- Don’t overmix the filling, as air bubbles can cause cracks.
5. Can I make it ahead?
Yes! Bake the pie a day ahead and store in the fridge. It tastes even better after chilling overnight.
6. How long does it last in the fridge?
It stays fresh, covered, in the fridge for up to 4 days.
7. Can I freeze this pie?
Yes! Freeze baked pie for up to 2 months, wrapped tightly. Thaw in the fridge overnight before serving.
8. What’s the best way to serve it?
Serve cold or at room temperature with whipped cream, fresh berries, or a sprinkle of powdered sugar for a classic Southern vibe.
Nannie’s Buttermilk Pie is quick, versatile, and perfect for any sweet occasion. Happy baking!