Serves: 8 to 10
Hands-On Time: 20 minutes
Total Time: 1 hour and 10 minutes
1 (9-inch) pie crust, rolled out
1 cup granulated sugar
3 tablespoons all-purpose flour
3 eggs, well-beaten
1/2 cup (1 stick) butter, melted and cooled
1 cup buttermilk
Grated zest of 1 lemon
3 tablespoons fresh lemon juice
Heat oven to 425 degrees.
Line a 9-inch pie pan with rolled-out dough, prick all over with a fork and press a piece of heavy-duty foil snugly into the shell. Fill with pie weights or dried beans. Bake for 6 minutes, remove the foil and weights, and bake for 4 to 5 minutes or until the edges are just beginning to color. Remove the pie and leave the oven on.
In a bowl, combine the sugar and flour. Add the eggs, butter, buttermilk, zest and lemon juice and stir until well-blended. Pour the filling into the pie shell (do not overfill; there might be a little extra liquid). Bake for 10 minutes.
Reduce heat to 350 degrees, and bake for 30 minutes more. When done, the filling will be puffed and almost set (it’s OK if the center jiggles a little) and a knife inserted midway between the pie and the edge will come out clean. Serve slightly warm or at room temperature.
Per serving (based on 8): 348 calories (percent of calories from fat, 50), 5 grams protein, 40 grams carbohydrates, 1 gram fiber, 20 grams fat (9 grams saturated), 102 milligrams cholesterol, 316 milligrams sodium.
About the recipe
Buttermilk pie is a classic, traditional custard pie in the south that comes together quickly and easily
Zest the lemon before squeezing it for juice. Don’t be concerned if after baking there is a little pooling of butter around the edges; it will be reabsorbed as it cools.
Serve this pie slightly warm or at room temperature. It is better if it isn’t chilled, but be sure to refrigerate any leftovers.