Buttermilk Slab Pie Recipe

Slice of creamy custard pie topped with whipped cream

This Buttermilk Slab Pie Recipe features a flaky crust filled with a creamy, custard-like buttermilk filling, lightly spiced with nutmeg—ideal for serving a crowd.

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Servings

Ingredients

2 unbaked 9-inch pie crusts
6 tablespoons all-purpose flour
4 cups granulated sugar
2 cups buttermilk
1 cup 2 sticks unsalted butter , softened
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
Ground or freshly grated nutmeg as needed

Instructions

Preheat the oven.

Set the oven to 350°F (175°C). Prepare a 10x15-inch rimmed baking sheet (jelly roll pan).

Prepare the crust.

If using pre-made pie crusts, allow them to soften according to package directions. On a lightly floured surface, stack the crusts and roll into a rectangle approximately 12x17 inches. Transfer to the baking sheet, pressing into corners and along the sides. Trim or fold excess dough to align with the pan’s top edge. Flute or press edges with a fork to secure. Set aside.

Prepare the filling.

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy. Add the flour and eggs, mixing until well combined.

Incorporate liquids.

Add the buttermilk, vanilla extract, and salt to the mixture, blending until smooth and fully incorporated.

Assemble and bake.

Pour the prepared filling into the crust. Lightly dust the surface with ground nutmeg. Do not overfill; ensure the mixture reaches no higher than the pan’s edge. Bake for 35–40 minutes, or until the center is set but slightly jiggly. The filling will continue to firm as it cools.

Cool and serve.

Allow the pie to cool completely in the pan for at least 1 hour before slicing into squares. Serve at room temperature or chilled.

Notes

To prepare a gluten-free version of this Buttermilk Slab Pie Recipe, use a certified gluten-free pie crust or prepare a homemade crust with a gluten-free flour blend. Replace the all-purpose flour in the filling with a gluten-free all-purpose flour substitute. Confirm that the vanilla extract and all other ingredients are labeled gluten-free to avoid cross-contamination.

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