Buttermilk pie is a classic Southern custard pie with a smooth, creamy filling. Made with simple pantry ingredients and real buttermilk, this old-fashioned buttermilk pie recipe has a balanced sweet and tangy flavor that sets it apart from other custard pies. It’s an easy, reliable dessert that’s just as fitting for holidays as it is for a Sunday dinner.

Whole buttermilk pie photographed from above with a pie server on the side. — Old-fashioned buttermilk pie with a creamy custard filling and a lightly crisp, golden top

The Buttermilk Pie That Still Shows Up At Southern Tables

Buttermilk pie has been a staple in Southern kitchens for generations because it’s simple and dependable. With just a few basic ingredients, it bakes into a custard that’s smooth and creamy with a slight tang that keeps it from feeling too sweet. It’s one of those pies you can count on to turn out well, even when you don’t have much on hand.

It stuck around because it worked. When fruit wasn’t in season, or you didn’t have much on hand, you could still put a real dessert on the table with sugar, eggs, butter, and whatever dairy was in the icebox.

It’s in the same family as lemony chess pie, but the buttermilk gives you a brighter, slightly tangy edge that keeps the custard from tasting flat.

A slice of buttermilk pie sits on a white plate with a fork on a gray cloth.

This version keeps that old-fashioned flavor but bakes up especially creamy. A little sour cream helps create a smoother filling, while a touch of cinnamon adds warmth without overpowering the custard. The result is a pie with a soft, custardy center and a lightly crisp top that you can make in just one bowl, no mixer required, just a whisk and a bowl.

Baked buttermilk pie with several slices cut and one slice lifted out on a clear pie plate.

Southern Buttermilk Pie Staples

You’ll find exact amounts in the recipe card at the bottom of the post.

Buttermilk pie ingredients are arranged on a counter, including buttermilk, sour cream, eggs, vanilla, and cinnamon.

Pie crust: Store-bought or a homemade butter pie crust is fine, but make sure to par-bake it so the bottom stays flaky.
Buttermilk: Use real, full-fat buttermilk for the right tang and texture. I don’t recommend substituting this with anything else since it’s the main flavor of the pie.

If you enjoy classic Southern desserts made with simple ingredients, this is the same approach used in a baked coconut pie.

The Two-Temperature Bake That Sets It Right

Step One: Bake the Crust

A partially baked pie crust with fork holes cools on a wire rack. — Par-bake the pie crust in a 9-inch pie plate.

Step Two: Make the Filling

Dry ingredients for buttermilk pie are measured in a bowl with cinnamon and flour visible. — Whisk sugar, cinnamon, flour, and salt in a large mixing bowl.

Melted butter and sugar mixture sits in a glass bowl with a whisk. — Whisk in the melted butter and vanilla.

Whisked buttermilk pie filling looks smooth and lightly foamy in a glass mixing bowl. — Add the sour cream.

Egg yolk sits in a bowl of buttermilk pie filling with a whisk resting inside. — Whisk the eggs, buttermilk, and vinegar.

Step Three: Bake in the Oven

Unbaked buttermilk pie filling poured into a pie crust in a glass pie plate sitting on a metal baking sheet. — Bake the pie at a higher temperature, then at a lower temperature.

The edges should be set and a little puffed, while the center still has a gentle wobble. If you bake until the middle is firm, it’s much more likely to crack and the texture turns dry instead of silky.

Step Four: Cool Completely Before Slicing

Cool the pie on a rack until fully set. Give it a solid couple of hours so the custard can finish tightening up and slice cleanly.

Serve it chilled or at room temperature. It’s the kind of pie that’s just as good the next day, much like other simple, make-ahead Southern desserts.

Baked buttermilk pie in a glass pie plate on a gray cloth with a pie server and forks nearby.

Old-Fashioned Southern Buttermilk Pie (Simple Pantry Recipe)

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Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings:

Calories: 291kcal

Author: Barbara Curry

Equipment

pie plate

Ingredients

1 9 inch pie crust partially baked
1 cup sugar
1 teaspoon cinnamon
1 tablespoon flour
½ teaspoon salt
7 tablespoons butter melted
2 teaspoons vanilla
⅔ cup sour cream
3 eggs
1 egg yolk
1 ⅔ cups buttermilk
1 teaspoon white vinegar

Instructions

Preheat the oven to 350º. Place pre baked pie crust on a baking sheet.
In a large bowl, whisk together sugar, cinnamon, flour and salt. Add partially cooled melted butter and vanilla and whisk until combined. Whisk in sour cream until smooth.
Whisk in eggs and egg yolk one at a time whisking well after each addition. Once combined add buttermilk and vinegar. Pour into the prepared pie crust and carefully place in the oven.
Bake at 350º for 10 minutes then turn down the oven to 325º and bake an additional 45 minutes until the outside is set and has puffed up a little and the inside is still jiggly. It will continue to cook after it has been removed from the oven. Allow it to cool completely on a wire rack for at least 2 hours before serving.
Serve at room temperature or cold.

Notes

Don’t overcook the pie: The center should still be a bit wobbly and the edges should be golden and slightly puffed.
Use room temperature eggs: They whisk in more smoothly and help the custard bake up evenly.
Use a baking sheet: Place the pie on a baking sheet so it’s easier to move in and out of the oven.
Use real buttermilk: Don’t use a buttermilk substitute here because the pie needs true buttermilk flavor and acidity.
Pre-bake the pie crust: You can find full instructions in this post.

Storage

Store: Refrigerate the pie, covered, and plan to eat it within 3 to 4 days. Serve cold or let slices sit out briefly so the custard softens.
Freeze: Freeze the fully cooled pie (or individual slices). Thaw in the refrigerator overnight before serving.