Description
This Classic Southern Pie offers a rich, creamy custard filling made from simple pantry ingredients, nestled in a flaky, buttery pie crust. Perfectly baked to a light golden brown, this traditional dessert is a staple in Southern kitchens and delights with its smooth texture and comforting flavors.
Ingredients
Scale
Filling
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup buttermilk
- 1/4 cup melted butter
- 1 tablespoon vanilla extract
Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Mix Dry Ingredients: In a large mixing bowl, combine the granulated sugar and all-purpose flour, whisking them together until well blended to ensure even distribution.
- Add Eggs: Crack the eggs into the bowl, then beat thoroughly until the mixture is smooth and slightly frothy, helping to aerate the filling.
- Incorporate Wet Ingredients: Stir in the buttermilk, melted butter, and vanilla extract, mixing continuously until all ingredients are fully combined and the filling reaches a smooth, creamy consistency.
- Fill Pie Crust: Carefully pour the prepared custard filling into the unbaked 9-inch pie crust, spreading evenly to fill the crust completely.
- Prepare for Baking: Place the pie on a baking sheet to catch any drips or spills during baking, then transfer it to the preheated oven.
- Bake Pie: Bake for 45 to 50 minutes until the filling is set and the top turns a light golden brown. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack to room temperature before serving to set the custard properly.
Notes
- Use a fresh, high-quality pie crust for the best flaky texture.
- The filling should be slightly jiggly when done but will firm up as it cools.
- Make sure to not overbake to avoid a cracked or dry custard.
- Serve chilled or at room temperature, optionally topped with whipped cream.
- Buttermilk adds tanginess and tenderness to the pie; if unavailable, sour cream can be a substitute.
