Cracker Barrel Buttermilk Pie Recipe

A copycat Cracker Barrel Buttermilk Pie Recipe that is a classic southern dessert loved by millions. An old fashioned masterpiece, this dessert is pure heaven.

Prep Time10

Cook Time50

Total Time1

Servings:

Cuisine: Copycat Recipes, Dessert

Author: Melanie Cagle

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Equipment

Ingredients

1 Each 9" Refrigerated Pie Crust
2 Cups Granulated Sugar
½ Cup Unsalted Butter softened
3 Tablespoons All Purpose Flour
¼ teaspoon Salt
3 Each Large Eggs
1 teaspoon Vanilla Extract
1 Cup Buttermilk
1 Dash Nutmeg

Instructions

Preheat oven to 425°F.
Line a 9" Pie Dish with the pie crust, flute the edges then place back in the refrigerator.
1 Each 9" Refrigerated Pie Crust
In the bowl of your stand mixer add the sugar and butter and cream together until fluffy, using the paddle attachment.
2 Cups Granulated Sugar, ½ Cup Unsalted Butter
Add the eggs, flour and salt and mix until incorporated.
3 Tablespoons All Purpose Flour, 3 Each Large Eggs, ¼ teaspoon Salt
Remove and add the buttermilk, vanilla and nutmeg and stir with a spatula.
1 teaspoon Vanilla Extract, 1 Cup Buttermilk, 1 Dash Nutmeg
Pour into the pie crust and place straight into the oven. Bake for 10 minutes.
Turn down the temperature after 10 minutes to 350° and bake a further 40 minutes.
Remove from the oven and allow to cool to room temperature before serving.

Notes

It's best the buttermilk pie get some refrigeration before cutting into it. It's more likely to be nice and firm.

If it looks like the edges of the pie are starting to brown too much at the end, cover with a pie shield, or some aluminum foil.

Serve with some creamy vanilla ice cream, whipped cream, fruit. Anything really.

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Nutrition

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