Description
This classic Southern Pie is a deliciously creamy and tangy dessert featuring a rich custard-like filling made with buttermilk, eggs, and a hint of lemon juice, all baked to golden perfection in a flaky pie crust. Perfect for family gatherings or any occasion that calls for a comforting Southern treat.
Ingredients
Scale
Filling
- ½ cup granulated sugar
- 3 tbsp all-purpose flour
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the pie evenly.
- Mix Dry Ingredients: In a large mixing bowl, combine the granulated sugar and all-purpose flour. This combination helps to thicken the filling as it bakes.
- Add Melted Butter: Stir in the melted unsalted butter into the sugar and flour mixture, mixing until the batter is smooth and well incorporated.
- Incorporate Eggs: Beat in the eggs one at a time, making sure each is thoroughly mixed before adding the next. This ensures a smooth and consistent custard base.
- Add Liquids: Stir in the buttermilk, vanilla extract, and lemon juice until the filling is fully combined and smooth, offering a subtle tang and aroma to the pie.
- Prepare Pie Crust: Pour the custard filling into the unbaked 9-inch pie crust, spreading it evenly for uniform baking.
- Bake Pie: Place the pie in the preheated oven and bake for 50–60 minutes until the top is golden brown and a knife inserted into the center comes out clean, indicating the filling is set.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to firm up before slicing. Serve and enjoy this classic Southern delight.
Notes
- Ensure the eggs are at room temperature for a smoother batter.
- Allow the pie to cool completely to help the filling set properly before slicing.
- Use a fresh lemon juice for the best flavor impact.
- The pie crust can be homemade or store-bought based on your preference.
- Check the pie towards the end of baking to prevent overbaking and drying out the custard.
