Classic Buttermilk Pie Delight
Get ready to indulge in Classic Buttermilk Pie Delight, a heartwarming dessert that brings back nostalgic flavors with every bite! This simple, tangy-sweet treat combines the rich creaminess of buttermilk with a subtle touch of lemon, creating a melt-in-your-mouth pie that’s perfect for special occasions or a relaxed family gathering.
I’ll never forget the first time I baked Classic Buttermilk Pie Delight for my family. It was a lazy Sunday afternoon, and the aroma of warm custard and buttery crust filled our home. My husband couldn’t wait for it to cool before asking for a slice, and our little one’s delighted smile after the first bite told me this recipe was a keeper. Since then, it has become a beloved tradition—a sweet reminder of simpler days and cozy nights in.
Why This Classic Buttermilk Pie Delight
- 5-Minute Prep: A swift stir of basic ingredients is all you need.
- Rich Southern Heritage: A slice of tradition that unites tangy buttermilk with sweet custard.
- Creamy Texture: Smooth, custardy filling nestled inside a flaky crust.
- Versatile & Easy: Bake it for holidays, potlucks, or just because—it never disappoints!
Enjoy the dreamy goodness of this buttermilk pie that’s both timeless and effortlessly delicious.
Ingredients “Classic Buttermilk Pie Delight”
(Serves 8; includes grams and pounds for convenience.)
- 9-Inch Pastry Crust
- Use store-bought or homemade—whatever suits your schedule.
- Butter (115g / ~0.25 lb, softened)
- Adds a luxurious mouthfeel and blends easily with sugar.
- Sugar (250g / ~0.55 lb)
- Sweetens the pie and helps form that golden crust on top.
- All-Purpose Flour (24g / ~0.05 lb, about 3 tbsp)
- Slightly thickens the filling for a perfect custard set.
- Salt (1/4 tsp)
- Balances the sweet and tangy flavors.
- Eggs (3 large)
- Provides structure and custardy texture.
- Buttermilk (240ml / ~1 cup)
- The star of this recipe, lending classic tanginess and creaminess.
- Lemon Juice (1 tbsp)
- Offers a fresh, citrusy note that highlights the buttermilk.
- Vanilla Extract (1 tsp)
- Adds a warm, comforting aroma to the filling.
How to Classic Buttermilk Pie Delight
- Cream Butter & Sugar
- In a large mixing bowl, beat softened butter with sugar until light and fluffy. This forms the smooth, sweet foundation.
- Blend Dry Ingredients & Eggs
- Add flour and salt; mix briefly.
- Crack in eggs one at a time, mixing until fully incorporated before adding the next.
- Stir in Tangy Goodness
- Pour in buttermilk, lemon juice, and vanilla. Don’t panic if the mixture looks slightly curdled—that’s normal! Stir gently until well combined.
- Fill the Crust
- Carefully transfer the filling into a 9-inch pastry-lined pie dish. If your dish is shallow, be mindful not to overfill.
- Bake & Check
- Preheat oven to 350°F (175°C).
- Place your pie dish on a baking sheet for easy handling. Bake for around 50–55 minutes or until the top is golden and the center is set yet slightly jiggly.
- Cool & Slice
- Let your pie cool on a wire rack, allowing the custard to firm. Slice and serve at room temperature, or chill if you prefer.
Notes
- Crust Protection: Because of the longer bake time, wrap foil around the crust edges for the first 30–40 minutes. This prevents overbrowning.
- Fat Content: Full-fat buttermilk creates the creamiest result. Reduced-fat options are fine, but the texture may be slightly lighter.
- Storage: Wrap leftovers or store in an airtight container in the fridge for up to 4 days.
Classic Buttermilk Pie Delight offers an inviting blend of tang and sweetness—a comforting nod to simpler times and warm family traditions. Its golden top and creamy texture beckon everyone to gather ’round for a slice, whether it’s holiday season, a casual get-together, or simply a craving for something homemade and heartwarming. Savor the memories this pie evokes, one forkful at a time!
Frequently Asked Questions
1. Can I use low-fat buttermilk?
Yes! The pie will still taste good, though full-fat adds extra richness.2. Does it freeze well?
Absolutely. Let it cool fully, then wrap and freeze. Thaw in the fridge overnight before enjoying.3. Substitute for lemon juice?
Try a tablespoon of white vinegar for a tangy kick, or omit if you prefer a milder flavor.4. Is it okay if the filling looks curdled?
Totally normal! That’s just the buttermilk reacting with the acid. It smooths out as it bakes.5. How to keep crust from burning?
Cover the edges with foil or a pie shield until the final 10–15 minutes of baking.Classic Buttermilk Pie Delight
Get ready to indulge in Classic Buttermilk Pie Delight, a heartwarming dessert that brings back nostalgic flavors with every bite!
Ingredients
9-Inch Pastry Crust
- Use store-bought or homemade—whatever suits your schedule.
Butter (115g / ~0.25 lb, softened)
- Adds a luxurious mouthfeel and blends easily with sugar.
Sugar (250g / ~0.55 lb)
- Sweetens the pie and helps form that golden crust on top.
All-Purpose Flour (24g / ~0.05 lb, about 3 tbsp)
- Slightly thickens the filling for a perfect custard set.
Salt (1/4 tsp)
- Balances the sweet and tangy flavors.
Eggs (3 large)
- Provides structure and custardy texture.
Buttermilk (240ml / ~1 cup)
- The star of this recipe lending classic tanginess and creaminess.
Lemon Juice (1 tbsp)
- Offers a fresh citrusy note that highlights the buttermilk.
Vanilla Extract (1 tsp)
- Adds a warm comforting aroma to the filling.
Instructions
Cream Butter & Sugar
- In a large mixing bowl, beat softened butter with sugar until light and fluffy. This forms the smooth, sweet foundation.
Blend Dry Ingredients & Eggs
- Add flour and salt; mix briefly.
- Crack in eggs one at a time, mixing until fully incorporated before adding the next.
Stir in Tangy Goodness
- Pour in buttermilk, lemon juice, and vanilla. Don’t panic if the mixture looks slightly curdled—that’s normal! Stir gently until well combined.
Fill the Crust
- Carefully transfer the filling into a 9-inch pastry-lined pie dish. If your dish is shallow, be mindful not to overfill.
Bake & Check
- Preheat oven to 350°F (175°C).
- Place your pie dish on a baking sheet for easy handling. Bake for around 50–55 minutes or until the top is golden and the center is set yet slightly jiggly.
Cool & Slice
- Let your pie cool on a wire rack, allowing the custard to firm. Slice and serve at room temperature, or chill if you prefer.
Notes
Crust Protection: Because of the longer bake time, wrap foil around the crust edges for the first 30–40 minutes. This prevents overbrowning.
Fat Content: Full-fat buttermilk creates the creamiest result. Reduced-fat options are fine, but the texture may be slightly lighter.
Storage: Wrap leftovers or store in an airtight container in the fridge for up to 4 days.
Fat Content: Full-fat buttermilk creates the creamiest result. Reduced-fat options are fine, but the texture may be slightly lighter.
Storage: Wrap leftovers or store in an airtight container in the fridge for up to 4 days.
