Imperial Sugar
Dixie Crystals

Bourbon Buttermilk Pie

Bourbon Buttermilk Pie dixie


  • 1 unbaked 9-inch pie crust, defrosted
  • 3 large eggs
  • 1 1/4 cups Dixie Crystals Extra Fine Granulated Sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup buttermilk
  • 3 tablespoons bourbon or whiskey
  • 1 teaspoon fresh lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon nutmeg


  1. Roll out pie crust and place in a 9-inch deep dish pie pan. Crimp edges as desired and place in refrigerator until ready to bake.
  2. Place one rack in the lowest position of oven and one in the center. Preheat oven to 325°F. In a large bowl, beat eggs on low speed just until mixed, then add sugar, flour, and salt, mixing until incorporated. Add melted butter and mix well.
  3. Gently stir in buttermilk, bourbon, lemon zest, vanilla, and nutmeg. Pour into prepared pie shell.
  4. Bake pie at the bottom of oven for 20 minutes, then carefully transfer to center of oven to bake an additional 40 minutes, until the center is set and a thin crust forms on top. Check pie at 30 minutes into baking. If crust is browning too quickly, shield it with foil and continue cooking until finished.
  5. Serve warm, cool, or at room temperature. Top with whipped cream, if desired. 
  6. Store leftover pie in a refrigerator for up to 3 days or cover tightly and freeze for up to 2 months.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Erin Clarke @WellPlated.