Nannie’s Buttermilk Pie

Here’s a nostalgic, soul-warming recipe for Nannie’s Buttermilk Pie—a classic Southern dessert that’s rich, tangy-sweet, and impossibly easy to make. 🥧💛 It has a smooth custard-like filling in a flaky crust, with a hint of vanilla and a delicate crackled top.

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🥧 Nannie’s Buttermilk Pie

✅ Tangy-sweet custard

✅ Buttery, golden crust

✅ Simple ingredients, timeless flavor

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🧂 Ingredients:

• 1½ cups granulated sugar

• 3 tbsp all-purpose flour

• 3 large eggs

• 1 cup buttermilk

• ½ cup unsalted butter, melted and slightly cooled

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 1 unbaked 9-inch pie crust (store-bought or homemade)

• Optional: pinch of nutmeg or lemon zest for extra flavor

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👩‍🍳 Instructions:

1. Preheat Oven:

   • Set oven to 350°F (175°C).

2. Make the Filling:

   • In a large bowl, whisk together sugar and flour.

   • Add eggs and beat until well combined.

   • Stir in buttermilk, melted butter, lemon juice, and vanilla extract. Mix until smooth.

3. Assemble the Pie:

   • Pour the filling into the unbaked pie crust.

   • (Optional: sprinkle a pinch of nutmeg or zest over the top.)

4. Bake:

   • Bake for 45–55 minutes, or until the top is lightly golden and the center is just set.

   • The middle should jiggle slightly but not slosh.

5. Cool & Serve:

   • Let pie cool at room temperature to set up (about 1–2 hours).

   • Serve at room temp or chilled, with whipped cream or fresh berries if desired.

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🧡 Tips:

• No buttermilk? Make your own by mixing 1 cup milk with 1 tbsp lemon juice or vinegar and letting it sit for 5–10 minutes.

• The top may crack slightly—this is normal and part of its rustic charm.

• Keeps well in the fridge for 3–4 days.

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Would you like a crustless version, a mini tart version, or a printable keepsake recipe card styled like Nannie might have written it?