Dessert: United States – Classic Buttermilk Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 50 min

Additional 3 hrs

Total 4 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 unbaked 9-inch (23 cm) pie crust (homemade or store-bought)
1 cup (200 g) granulated sugar
1 / 4 cup (50 g) light brown sugar, packed
3 tbsp (24 g) all-purpose flour
1 / 4 tsp (1.25 ml) fine salt
1 / 2 cup (120 ml) (1 stick / 4 oz (115 g)) unsalted butter, melted and slightly cooled
3 large eggs, at room temperature
1 cup (240 ml) buttermilk, at room temperature
2 tsp (10 ml) vanilla extract
1 tbsp (15 ml) fresh lemon juice
1 / 8 tsp (0.625 ml) ground nutmeg, plus a pinch for sprinkling (optional)
Whipped cream, for serving (optional)

Show original ingredient measurements

1 unbaked 9-inch pie crust (homemade or store-bought)
1 cup (200 g) granulated sugar
1 / 4 cup (50 g) light brown sugar, packed
3 tbsp (24 g) all-purpose flour
1 / 4 tsp fine salt
1 / 2 cup (1 stick / 115 g) unsalted butter, melted and slightly cooled
3 large eggs, at room temperature
1 cup (240 ml) buttermilk, at room temperature
2 tsp vanilla extract
1 tbsp (15 ml) fresh lemon juice
1 / 8 tsp ground nutmeg, plus a pinch for sprinkling (optional)
Whipped cream, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Place a rimmed baking sheet on the middle rack to preheat. Set the pie crust in a 9-inch (23 cm) pie dish and chill it in the freezer for 10 minutes while you make the filling.
In a large bowl, whisk together granulated sugar, brown sugar, flour, and salt until no lumps remain.
Whisk in the melted butter until the mixture looks sandy and evenly moistened.
Whisk in the eggs one at a time until smooth and glossy.
Add the buttermilk, vanilla, and lemon juice; whisk until fully combined. Stir in the nutmeg (if using).
Place the chilled crust on the hot baking sheet and pour in the filling. Lightly sprinkle a pinch of nutmeg over the top if desired.
Bake 45–55 minutes, tenting the crust edges with foil if they brown too quickly. The pie is done when the edges are set and the center has a slight jiggle (an instant-read thermometer near the center should read about 175–180°F).
Cool completely on a wire rack (at least 3 hours). Serve at room temperature or chilled with whipped cream. Refrigerate leftovers for up to 4 days.

Preheat oven to 350°F (175°C). Place a rimmed baking sheet on the middle rack to preheat. Set the pie crust in a 9-inch pie dish and chill it in the freezer for 10 minutes while you make the filling.
In a large bowl, whisk together granulated sugar, brown sugar, flour, and salt until no lumps remain.
Whisk in the melted butter until the mixture looks sandy and evenly moistened.
Whisk in the eggs one at a time until smooth and glossy.
Add the buttermilk, vanilla, and lemon juice; whisk until fully combined. Stir in the nutmeg (if using).
Place the chilled crust on the hot baking sheet and pour in the filling. Lightly sprinkle a pinch of nutmeg over the top if desired.
Bake 45–55 minutes, tenting the crust edges with foil if they brown too quickly. The pie is done when the edges are set and the center has a slight jiggle (an instant-read thermometer near the center should read about 175–180°F).
Cool completely on a wire rack (at least 3 hours). Serve at room temperature or chilled with whipped cream. Refrigerate leftovers for up to 4 days.