Old-Fashioned Southern Buttermilk Pie (Simple Pantry Recipe)
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.
Servings 8
Calories 291kcal
Equipment
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.
