Bourbon Buttermilk Pie

Bourbon Buttermilk Pie is a creamy and easy to make Southern sweet treat.

Course Dessert

Cuisine american, western, baking, southern

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 255kcal

Preheat oven to 350F / 176C.
Prepare and roll out your pie crust.
Transfer pie crust into a 9-inch pie dish, trim the edges, fold over the pan edge and crimp the edges around the pie dish with your fingers or a fork and refrigerate while you make the filling.
In a large bowl, whisk together eggs and sugar until frothy. Add in the remaining ingredients and whisk until smooth.
Pour filling into cold prepared pie crust.
Bake in the oven for 35-45 mins or until almost set. Make sure to shield the edges of the pie crust with aluminum foil after the first 15 mins in the oven.
Remove from the oven when done and let cool on a wire rack for at least 2 hours before serving, giving the filling plenty of time to finish setting.
Optional: top each slice with a dollop of whipped cream before serving.

Feel free to omit the bourbon or whiskey if you don’t drink or are making this as a family-friendly treat.
Put the pie dish on a cookie sheet before baking to catch any overflow or pie crust pieces.
Do not forget to add the aluminum foil around the edges of the pie crust once it’s cooked 15 mins in the oven.
It’s extremely important to make sure to chill the pie crust before you bake it. Chilling it helps keeps the crust flaky and crispy.
I recommend using real buttermilk in this recipe and avoid using the vinegar or lemon juice and milk substitution as it doesn’t work well in this recipe.
Wait until the eggs and sugar are whisked well together before adding in the buttermilk so the eggs don’t curdle.