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

Scale

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.

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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.