Buttermilk Pie - Master Cookbook Recipe # 432

Name: Buttermilk Pie - Master Cookbook Recipe # 432
Prep time: 10 min
Total time: 10 min
Yield: 8 slices
Ingredients: 1/2 cup salted butter, melted; 1 cup granulated sugar; 1/4 tsp salt; 3 large eggs, beaten; 1 tsp vanilla extract; 1/4 tsp nutmeg or cinnamon; 1 cup whole buttermilk; 3 Tbsp flour

Buttermilk Pie is a legendary Southern "desperation pie" that transforms humble pantry staples into a rich, elegant custard. Unlike its cousin, the Chess Pie (which uses cornmeal), Buttermilk Pie relies on flour for its silky-smooth texture and features a signature tang from the buttermilk. It's often flavored with a hint of nutmeg or cinnamon, creating a comforting, creamy dessert with a beautifully caramelized, golden-brown top.

This is recipe #432 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min

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Ingredients

1/2 cup salted butter, melted
1 cup granulated sugar
1/4 tsp salt
3 large eggs, beaten
1 tsp vanilla extract
1/4 tsp nutmeg or cinnamon
1 cup whole buttermilk
3 Tbsp flour

Instructions

Prep: Melt butter in a batter bowl, then add sugar, salt, and eggs; whisk until combined.
Mix: Add flour, buttermilk, vanilla, and spices (nutmeg or cinnamon), and whisk once more until smooth.
Fill: Place the uncooked pie shell directly on the oven rack. Carefully pour the filling into the crust (baking it this way prevents spills!).
Bake: Bake at 325°F for 55 to 60 minutes.
Protect: If possible, cover the edges of the pie crust while it bakes to prevent over-browning

Notes

The "In-Oven" Pour: As you suggest in the recipe, pouring the liquid filling into the crust after it’s already on the oven rack is the best way to prevent messy spills and keep your crust looking perfect.
Crust Protection: Since this pie has a long bake time, using a pie shield or aluminum foil around the edges is key to keeping the crust golden rather than burnt.
The Jiggle Test: You’re looking for a slight jiggle in the center when you pull it out,it will firm up beautifully as it cools.