Here’s a classic Nannie’s Buttermilk Pie—old-fashioned, creamy, and perfectly sweet 🥧💛
Nannie’s Buttermilk Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 1½ cups sugar
- ½ cup (1 stick) butter, softened
- 3 large eggs
- 1 cup buttermilk
- 3 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ¼ tsp nutmeg or lemon zest (very traditional)
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and sugar
- In a bowl, beat butter and sugar until light and fluffy.
- Add eggs
- Beat in eggs one at a time.
- Mix in dry ingredients
- Stir in flour and salt until smooth.
- Finish the filling
- Add buttermilk, vanilla, and optional nutmeg or lemon zest.
- Mix gently until just combined.
- Bake
- Pour filling into unbaked pie crust.
- Bake 45–55 minutes, until the center is set but slightly jiggly.
- Cool
- Let cool completely before slicing (it firms up as it cools).
Tips from Nannie’s Kitchen
- Don’t overbake—it should still have a soft custard center
- Serve plain or with whipped cream
- Even better the next day after chilling
If you want, I can share a Southern variation, extra-creamy version, or a handwritten-style recipe card version ❤️
