This classic buttermilk pie is sweet, tangy and creamy with a hint of nutmeg. It only takes 10 minutes to prepare and is guaranteed to be a hit!
*Store-bougth buttermilk is preferred with this recipe because it is thicker. Homemade buttermilk takes longer to bake and doesn’t set as well.
Leftover pie can be stored in an airtight container or tightly wrapped in saran wrap and refrigerated for 3-4 days.
What to do with leftover buttermilk – Freeze it until the next time you need it. This way you don’t feel pressured to use it before it expires. If you have a favorite recipe that uses buttermilk (like this one), freeze the amount the recipe calls for so it’s ready to go and you don’t have to measure it again. You can also freeze it in ice cube trays and just take out what you need when you need it. When ready to use, thaw overnight in the fridge or microwave on low until melted. Freezing will cause the buttermilk to separate, so just give it a quick whisk or run it through a blender before using it.
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