Old-Fashioned Southern Buttermilk Pie Recipe
This Old-Fashioned Southern Buttermilk Pie is a classic Southern dessert made with a buttery, tender crust and a creamy, tangy buttermilk filling spiced with cinnamon and vanilla. Easy to prepare with simple pantry ingredients, it is baked to a delicate custard perfection that is slightly puffed and jiggly inside, making it a comforting and nostalgic treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Ingredients
Pie Crust
- 1 9 inch pie crust (partially baked)
Filling
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon flour
- ½ teaspoon salt
- 7 tablespoons butter, melted (partially cooled)
- 2 teaspoons vanilla extract
- ⅔ cup sour cream
- 3 whole eggs
- 1 egg yolk
- 1 ⅔ cups buttermilk
- 1 teaspoon white vinegar
Instructions
- Preheat and prepare crust: Preheat your oven to 350ºF (175ºC). Place the partially baked 9-inch pie crust on a baking sheet to catch any potential drips during baking.
- Mix dry ingredients: In a large bowl, whisk together the sugar, cinnamon, flour, and salt until evenly combined, forming the base of the filling.
- Add wet ingredients: To the dry mix, add the partially cooled melted butter and vanilla extract. Whisk until fully combined, then whisk in the sour cream until the mixture is smooth and creamy.
- Incorporate eggs: Whisk the whole eggs and egg yolk into the filling one at a time, ensuring each is fully incorporated before adding the next. This adds richness and structure to the custard.
- Add buttermilk and vinegar: Pour in the buttermilk and white vinegar, whisking gently until everything is well blended. The vinegar helps to tenderize the filling.
- Fill and bake the pie: Pour the filling into the prepared pie crust carefully. Bake at 350ºF for 10 minutes, then reduce the oven temperature to 325ºF and continue baking for an additional 45 minutes. The pie is done when the edges are set and puffed slightly, but the center remains softly jiggly.
- Cool the pie: Remove the pie from the oven and place it on a wire rack. Let it cool completely for at least 2 hours to allow it to set fully and develop the perfect texture.
- Serve: Enjoy the pie at room temperature or chilled for a refreshing dessert experience.
Notes
- Ensure the melted butter is only partially cooled before mixing to avoid scrambling the eggs in the filling.
- Baking the pie on a baking sheet helps prevent any spillage from making a mess in your oven.
- The pie’s center will look slightly jiggly when done; it will firm up as it cools.
- Serve chilled or at room temperature depending on preference.
- This pie keeps well refrigerated for up to 3 days.