Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 1/4 cups (250 g) granulated sugar
- 3 tbsp all-purpose flour
- 1/4 tsp fine salt
- 1/2 tsp ground nutmeg, plus a pinch for sprinkling
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- 1 1/2 tsp pure vanilla extract
Do This
- 1. Preheat oven to 350°F (175°C). Place a baking sheet on the middle rack to heat.
- 2. Fit pie crust into a 9-inch pie plate, crimp edges, and chill in the fridge while you mix the filling.
- 3. Whisk sugar, flour, salt, and nutmeg in a bowl. Stir in melted butter.
- 4. Whisk in eggs one at a time, then add buttermilk and vanilla until smooth and well combined.
- 5. Place the pie plate on the hot baking sheet. Pour in the filling and sprinkle a pinch of nutmeg on top.
- 6. Bake 45–55 minutes until puffed, golden, and the center still has a slight jiggle.
- 7. Cool completely 2–3 hours before slicing. Serve at room temperature or chilled.
Why You’ll Love This Recipe
- Classic, old-fashioned flavor: silky vanilla custard with gentle tangy buttermilk and a whisper of nutmeg.
- Easy pantry-friendly ingredients: mostly basics you probably already have on hand.
- Foolproof texture: rich, smooth custard that sets beautifully without being dense or rubbery.
- Great make-ahead dessert: bakes in under an hour and slices cleanly after chilling.
Grocery List
- Produce: Optional: lemon (for serving or a lemon variation), fresh nutmeg for grating
- Dairy: Buttermilk, unsalted butter, eggs
- Pantry: All-purpose flour, granulated sugar, fine salt, ground nutmeg, vanilla extract, pie crust (or flour/butter for homemade)
Full Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust, fitted into a pie dish (store-bought or homemade)
If Making a Simple Homemade Butter Crust (Optional)
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp fine salt
- 1 tsp granulated sugar
- 8 tbsp (113 g) cold unsalted butter, cut into small cubes
- 3–4 tbsp ice water, as needed
Buttermilk Custard Filling
- 1 1/4 cups (250 g) granulated sugar
- 3 tbsp all-purpose flour
- 1/4 tsp fine salt
- 1/2 tsp ground nutmeg, plus a pinch for sprinkling on top
- 1/2 cup (113 g) unsalted butter, melted and cooled to just warm
- 3 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- 1 1/2 tsp pure vanilla extract
To Serve (Optional)
- Lightly sweetened whipped cream
- Extra grated nutmeg or a light dusting of powdered sugar
- Fresh berries or thin lemon slices for garnish
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pie crust
Set an oven rack in the middle of your oven and preheat to 350°F (175°C). Place a sturdy baking sheet on the rack to heat up with the oven; this helps the bottom crust bake up nicely and not turn soggy.
If you are using a store-bought crust, fit it into a 9-inch pie dish, pressing it gently into the corners. Trim any overhang to about 1 inch, then fold and crimp the edges as desired. If making your own crust, roll it out to about 1/8 inch thick, transfer to the pie dish, and crimp. Place the prepared crust in the refrigerator to stay cold while you make the filling.
Step 2: (Optional) Make a quick homemade butter crust
If you are making your own crust, whisk the flour, salt, and sugar together in a bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter. Drizzle in the ice water, 1 tablespoon at a time, tossing with a fork, just until the dough holds together when pinched. Form into a disk, wrap, and chill at least 30 minutes before rolling out. Then roll, fit into the pie pan, and chill again while you prepare the filling.
Step 3: Mix the dry ingredients for the custard
In a medium mixing bowl, whisk together the sugar, flour, salt, and ground nutmeg until there are no lumps of flour. This step helps the flour and nutmeg distribute evenly so the custard bakes up smooth and the spice is gentle and even throughout.
Step 4: Add the wet ingredients to make a silky filling
Pour the melted, slightly cooled butter into the sugar mixture and whisk until it looks glossy and thick. Add the eggs one at a time, whisking well after each addition so the mixture is smooth and fully combined.
Whisk in the buttermilk and vanilla extract until the custard is completely smooth and homogenous. It will be thin and pourable—that is exactly what you want. If you see any small streaks of unmixed egg, give it a final brisk whisk.
Step 5: Fill the crust and bake until just set
Carefully pull out the oven rack with the preheated baking sheet. Set your chilled pie crust on the hot sheet. Slowly pour the buttermilk custard into the crust, leaving a tiny bit of room at the top so it does not spill as it bakes. Sprinkle a pinch of nutmeg lightly over the surface for a pretty speckled top.
Slide the rack back into the oven and bake for 45–55 minutes. The pie is done when the edges are puffed and golden, the top is a deep golden color with small bubbles or gentle cracks, and the very center still has a soft, gentle wobble when you jiggle the pan. If you have an instant-read thermometer, the center should read about 175–180°F (80–82°C). If the edges of the crust brown too quickly, cover just the edges with a strip of foil or a pie shield for the last 15–20 minutes.
Step 6: Cool the pie slowly for the best texture
Transfer the baked pie to a wire rack and let it cool completely at room temperature, at least 2 hours and up to 3. As it cools, the custard will finish setting and the top will deflate slightly, leaving a silky, sliceable interior.
Resist the urge to cut into it while it is hot; slicing too early will give you runny pieces and a messy plate. Once cooled, you can serve at room temperature or cover and refrigerate for a firmer, chilled custard.
Step 7: Slice and serve
For the cleanest slices, refrigerate the cooled pie for 1–2 hours before cutting. Use a sharp, thin knife and wipe the blade between cuts. Serve plain to really taste the tangy buttermilk and nutmeg, or add a small dollop of lightly sweetened whipped cream and a tiny sprinkle of fresh nutmeg or powdered sugar. A few fresh berries or a very thin lemon slice on the side add color without overwhelming the classic flavor.
Pro Tips
- Use room temperature eggs and buttermilk. Cold ingredients can cause the butter to seize and lead to a curdled-looking custard.
- Do not overbake. The center should still wobble slightly. Overbaking makes the custard dense and can create deep cracks.
- Preheat a baking sheet. Baking the pie on a hot sheet helps cook the bottom crust more evenly and prevents sogginess.
- Shield the crust edges. If they are browning too fast, loosely cover just the rim with foil to protect it while the center finishes baking.
- Let it cool fully. A long, gentle cool-down is the secret to a silky, sliceable custard with a smooth surface.
Variations
- Lemon-Buttermilk Pie: Add 1–2 tsp finely grated lemon zest and 1 tbsp fresh lemon juice to the custard along with the buttermilk. This boosts the tang and adds a bright citrus aroma.
- Brown Sugar Buttermilk Pie: Replace 1/2 cup (100 g) of the granulated sugar with light brown sugar. The pie will have a deeper, caramel-like sweetness and a slightly darker top.
- Warm Spice Twist: Add a pinch (1/8 tsp) of ground cinnamon or cardamom along with the nutmeg for a cozy, gently spiced version.
Storage & Make-Ahead
Once completely cooled, cover the pie tightly with plastic wrap or foil and refrigerate. It will keep well in the fridge for up to 4 days. For the very best texture, enjoy within 2–3 days. You can bake the pie a day ahead and chill overnight; simply bring to room temperature for 20–30 minutes before serving if you prefer a softer, less firm custard.
Freezing is possible but not ideal for custard pies, as the texture can become slightly grainy once thawed. If you do freeze it, wrap slices very tightly and freeze for up to 1 month. Thaw overnight in the refrigerator and serve chilled.
Nutrition (per serving)
Approximate values per slice (1 of 8): about 380 calories, 20 g fat, 14 g saturated fat, 45 g carbohydrates, 1 g fiber, 31 g sugar, 6 g protein, and 230 mg sodium. Actual nutrition will vary based on the crust you use and any toppings or variations.
