Description
This Buttermilk Pie is a delightful blend of creamy buttermilk, fresh lemon, and butter, creating an irresistible dessert that’s easy to make and perfect for any gathering.
Ingredients
Scale
- 9" single crust pie dough
- 1/2 cup butter, melted and slightly cooled
- 1 ¼ cups sugar
- 3 large eggs, room temperature
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- (optional) sweetened whipped cream and berries for topping
Instructions
- Preheat your oven to 425° F. Roll the dough on a floured surface to fit a 9-inch pie plate, crimping the edges. Line the crust with foil and fill it with pie weights or dry beans.
- Place the pie crust on a baking sheet and bake for about 8 minutes until the edges are light golden. Remove the weights and bake for another 6 minutes until the bottom is golden. Let it cool and reduce the oven temperature to 350° F.
- In a big bowl, beat the melted butter with sugar until combined. Add the eggs one at a time, ensuring each is well-mixed before adding the next. Stir in the flour and salt, then blend in the buttermilk, lemon juice, lemon zest, and vanilla.
- Pour the filling into the cooled crust and bake for 45-55 minutes, or until the filling is set. If the crust browns too quickly, cover it loosely with foil in the last 15 minutes of baking.
- Let the pie cool completely on a wire rack. Serve chilled with whipped cream and berries, and refrigerate any leftovers.
Notes
For extra flavor, use fresh lemon zest and juice.
Make sure the pie cools completely before serving for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg