Name: Buttermilk Pie with Lemon, Whiskey, and Nutmeg Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Southern American
Ingredients: 1 unbaked whole wheat pastry crust or 9-inch pie crust of choice; 3 large eggs at room temperature; 1 cup, plus 2 tablespoons granulated sugar; 3 tablespoons all-purpose flour; ¼ teaspoon kosher salt; ½ cup unsalted butter, melted and cooled; ¾ cup low fat buttermilk; 2 tablespoons whiskey such as bourbon, or rum (or additional 1 1/2 teaspoons pure vanilla extract); 1 teaspoon lemon zest (from about 1 small lemon); 1 tablespoon freshly squeezed lemon juice; 2 teaspoons pure vanilla extract; ⅛ teaspoon nutmeg, freshly grated if possible; Homemade whipped cream, for serving

If you’re craving a dessert that’s comfortingly classic with a little twist, let me introduce you to this absolutely delicious Buttermilk Pie with Lemon, Whiskey, and Nutmeg Recipe. This pie has this incredible smooth, custardy texture with just enough zing from lemon, a whisper of warmth from whiskey, and that cozy hint of nutmeg that makes it perfect for any season. Once you try it, I promise you’ll be hooked!

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Why You’ll Love This Recipe

Comforting & Familiar: It’s that perfect homemade pie, reminiscent of southern kitchens and family gatherings.
Bright & Warm Flavors: The lemon adds zest, whiskey brings depth, and nutmeg wraps it all in warmth.
Super Simple Ingredients: You probably already have everything in your pantry and fridge.
Suitable for Any Occasion: Whether it’s a casual Sunday or a holiday treat, this pie shines.

A single slice of yellow pie with a golden, slightly crispy top layer and a light, smooth filling is placed on a white plate. The pie crust is thick, light brown, and crimped around the edge. A dollop of white whipped cream rests on top of the pie slice. Next to the pie slice, a silver fork with a patterned handle lies on the plate. Behind the slice, the rest of the pie is partially visible in a clear glass pie dish, showing the same golden crust and filling. The setup is on a white marbled surface with a soft white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The secret to this Buttermilk Pie with Lemon, Whiskey, and Nutmeg Recipe is balancing the creamy custard with that bright, boozy twist. Each ingredient works in harmony — from the tang of buttermilk to the fresh lemon zest — making every bite memorable.

Whole wheat pastry crust or pie crust: I love using whole wheat for a nuttier flavor, but a classic pie crust works perfectly too.
Eggs: Make sure they’re at room temperature to get a silky custard texture.
Granulated sugar: Sweetness that balances the tart buttermilk.
All-purpose flour: Helps thicken the filling without weighing it down.
Kosher salt: Just a pinch to enhance all the flavors.
Unsalted butter: Melted and cooled – adds richness without overpowering.
Low fat buttermilk: The star ingredient for that tang and tenderness.
Whiskey (bourbon or rum, or vanilla extract): I usually go for bourbon here; it gives a lovely warm depth.
Lemon zest and lemon juice: Freshly grated zest is non-negotiable for brightness.
Pure vanilla extract: Adds that cozy sweetness to round everything out.
Nutmeg: Freshly grated if you can – it adds a gentle aromatic note that’s just perfect.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this pie as is, but you know me — sometimes I just can’t resist tweaking it a bit to fit the occasion or what’s in the kitchen. Feel free to get creative and make it your own.

Dairy-free variation: Swap the butter for coconut oil and use a dairy-free buttermilk alternative, like almond milk with a splash of vinegar.
Whiskey substitute: Tried rum or even a maple extract? My family actually preferred rum for a slightly different spin.
Spice it up: Add a pinch of cinnamon along with nutmeg for a cozy fall vibe.
Citrus swap: Sometimes I use orange zest instead of lemon for a sweeter citrus note.

How to Make Buttermilk Pie with Lemon, Whiskey, and Nutmeg Recipe

Step 1: Prepare Your Pie Crust

Start by rolling out your unbaked whole wheat pastry crust and placing it into a 9-inch pie dish. I like to trim the edges close to the rim, then fold under and crimp the edges with my fingers or a fork — it gives the pie that homemade, rustic look. Pop it into the fridge while you prep the filling; chilling helps prevent shrinking during baking.

Step 2: Mix the Custard Filling

In a stand mixer or a large bowl, whisk your room-temp eggs on low until just combined — don’t overbeat here! Then add the sugar, flour, and salt and blend gently until everything’s incorporated. Next, pour in the melted butter, stirring gently. Finally, add the buttermilk, whiskey (or your preferred boozy swap), lemon zest, lemon juice, vanilla, and freshly grated nutmeg. Stir gently until smooth and even. The filling will look silky and rich — that’s the good stuff.

Step 3: Bake the Pie with Care

Pour the filling slowly into the chilled pie crust. I always place my pie on a rimmed baking sheet to catch any spills — saves cleanup and protects your oven. Bake at 325°F starting on the lower rack for 20 minutes, then carefully move it to the center rack for another 40 minutes. You want to watch for a set center and a thin, crackly top crust. If your crust edges start browning too fast, a pie shield or strips of foil work wonders to keep it golden, not burnt.

Step 4: Cool and Serve

Once baked, transfer your pie to a wire rack to cool. You can serve it warm for that fresh-from-the-oven feel, chilled for a firmer texture, or at room temperature if that’s what you’re craving. Don’t skip a generous dollop of homemade whipped cream on top — it’s the perfect partner to this luscious pie!

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Pro Tips for Making Buttermilk Pie with Lemon, Whiskey, and Nutmeg Recipe

Room Temperature Eggs: They mix more evenly with sugar and buttermilk, creating a smoother custard texture.
Watch the Crust Color: I like to keep a close eye during baking and tent the edges early if they brown too quickly.
Slow Pouring: When you add the filling to the crust, pour slowly to avoid splashing or cracking.
Do Not Overbake: The center should be set, but a tiny bit jiggly – it will firm up as it cools.

How to Serve Buttermilk Pie with Lemon, Whiskey, and Nutmeg Recipe

A slice of golden yellow pie with a thick, crumbly texture and a slightly browned, crimped edge crust sits on a white plate. On top of the pie slice is a dollop of white whipped cream with a soft, fluffy texture. Beside the pie slice on the plate is a vintage silver fork with ornate details on the handle. In the background, part of the remaining pie is visible in a clear glass pie dish, showing the same golden crust and crumbly top. The setting includes a soft white and grey cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of topping this pie with a generous swirl of whipped cream — either homemade or store-bought — plus a light dusting of grated nutmeg or a few lemon zest curls for visual pop and extra flavor. Sometimes I add a small drizzle of honey or a sprinkle of toasted pecans for crunch. Your guests will think you went above and beyond!

Side Dishes

This pie is quite rich and satisfying on its own, but if I’m serving it as part of a meal, I like to follow it with simple, refreshing sides like a crisp green salad or a light fruit salad with berries and mint to balance things out.

Creative Ways to Present

For special occasions, I’ve served this pie in individual ramekins instead of a large pie crust — perfect for a dinner party! Another fun idea is to add edible flowers on top of the whipped cream or serve slices alongside a scoop of vanilla bean ice cream for an indulgent finish.

Make Ahead and Storage

Storing Leftovers

After enjoying your pie, cover any leftovers tightly with plastic wrap or foil and keep it in the fridge. I usually slice the pie first so it’s easy to grab a piece later — it stays fresh for up to 3 days. Honestly, sometimes it tastes even better the next day once the flavors have melded.

Freezing

If you want to keep this pie longer, wrap it very tightly in plastic wrap and then foil before freezing. I’ve frozen this pie for up to 2 months with no noticeable loss of texture or flavor. Just thaw it overnight in the fridge before serving.

Reheating

If you’re like me and enjoy a slice warm, gently reheat individual pieces in a 325°F oven for about 10-15 minutes. Avoid microwaving if possible, as it can change the custard texture. A low, slow reheat keeps that lovely creaminess intact.

FAQs

Can I use regular milk instead of buttermilk in this pie?

You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps set the custard and adds tang. Let the mixture sit for 5-10 minutes before using. However, using real buttermilk gives the best authentic flavor and texture.
Can I omit the whiskey or alcohol?

Yes! If you prefer, replace the whiskey with an equal amount of vanilla extract or a splash of rum flavoring. The alcohol gives warmth and depth but isn’t essential for the custard to set or taste great.
How do I know when the pie is done baking?

The pie is ready when the center is set but may still have a slight jiggle—it will firm up as it cools. Also, look for that thin, crackly top crust. Overbaking can make it dry, so check at the 55-minute mark and protect crust edges from overbrowning.
Can I use a store-bought pie crust for this recipe?

Absolutely! Store-bought crusts work fine and save time. Just watch the baking time closely since some crusts brown faster. Chilling the crust before filling always helps prevent shrinkage and sogginess.

Final Thoughts

This Buttermilk Pie with Lemon, Whiskey, and Nutmeg Recipe holds a special place in my heart because it captures that perfect balance of cozy and bright in one slice. When I first tried making it, I was amazed at how simple ingredients came together into something so rich and satisfying. It’s a dessert that never fails to impress family and friends, yet it feels like a warm hug on a plate. If you’re looking to add a new favorite to your baking repertoire, you’ll definitely want to try this pie — it’s like a little celebration in every bite!