Buttermilk Pie
This buttermilk pie is based on the classic Southern recipe, but it’s made without dairy or eggs, which means everyone can enjoy it! It’s creamy, rich, and a little bit tangy—and it’s a guaranteed hit.
Have you heard of “desperation pies”? It’s a term used for pies made with staple ingredients that most people have on hand at all times. I have to admit, I love this concept because who hasn’t had the experience of rooting around the pantry when you’re desperate to find the ingredients you need to make a dessert? Been there, done that!
Some of the most famous desperation pies are chess pie, shoofly pie, sugar cream pie, and the subject of today’s post, buttermilk pie.
What Is Buttermilk Pie?
Buttermilk pie is a classic Southern recipe that’s usually made with eggs, butter, and buttermilk. It has a rich, creamy texture, and a sweet flavor with just a bit of tang thanks to the buttermilk.
This vegan buttermilk pie has the same irresistible flavour and texture as its traditional counterpart, but it’s made with plant-based ingredients. If you’re a vegan, you probably have most of them on hand in your kitchen already, so I think this veganized version still counts as a desperation pie!
Why You’ll Love This Buttermilk Pie Recipe
Here’s what makes this buttermilk pie a hit:
- Vegan. While it’s easy to make apple pie and pumpkin pie vegan, buttermilk pie is a lot trickier, which is why you don’t see vegan versions of it! But now you can finally enjoy this creamy, rich pie without the dairy and eggs.
- Cozy. The combination of nutmeg, vanilla, and buttermilk gives this pie a cozy flavor that’s hard to resist. Total comfort food right here!
- Easy to make. Mix together the filling, then bake your buttermilk pie for an hour. That’s all there is to it!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pie crust – Use my vegan pie crust, my gluten-free vegan pie crust, or your own favourite recipe.
- Vegan egg batter – An amount equivalent to 3 eggs.
- Sugar
- Vegan butter – Use store-bought or homemade vegan butter.
- Vegan buttermilk – Here’s how to make vegan buttermilk.
- All-purpose flour
- Vanilla extract
- Lemon zest – This brightens up the flavour.
- Nutmeg – Freshly grated is best, but you can use the jarred kind too.
- Salt
- Coconut whipped cream – Here’s how to make coconut whipped cream.
What Is Vegan Egg?
Vegan egg is a store-bought plant-based substitute for chicken eggs. It’s usually made from a combination of natural ingredients that look and perform like eggs in recipes. This is not the same as flax eggs and other homemade egg substitutes, which will not work in this recipe.
How to Make Buttermilk Pie
Here’s how easy it is to make vegan buttermilk pie at home!
Prepare. Preheat your oven to 350°F and place the pie crust in a pie dish. Crimp the edges if desired.
Cream the vegan egg and sugar. In a large mixing bowl, use a hand mixer to combine the vegan egg replacer with sugar.
Add the vegan butter. Beat the vegan butter into the egg and sugar mixture.
Beat in the remaining filling ingredients. Add the vegan buttermilk, flour, vanilla extract, lemon zest, nutmeg, and salt and mix until the filling is smooth.
Bake. Pour the filling into the pie crust and set the pie plate on a baking sheet. Bake for about 60 minutes, or until the center of the pie is set and the top is golden brown.
Cool and serve. Let the pie cool to room temperature, then decorate with coconut whipped cream before serving.
Tips for Success
Follow these hints and tips for a perfect vegan buttermilk pie:
- Keep the crust from over-baking. If the edges of the pie crust start to get too dark during baking, cover them with foil or a pie shield.
- Be patient. Allow the pie to cool completely before slicing, as it needs time to set. If you cut it too soon, the slices won’t hold together. (This isn’t a pie that tastes good warm either!)
- Take a shortcut if you need to. There are some fabulous store-bought vegan pie crusts on the market these days! If you want a dessert with minimal effort, start with a store-bought crust—then you just have to mix the filling.
Serving Suggestions
In addition to (or instead of) adding coconut whipped cream, buttermilk pie is ideal for pairing with fresh fruit. Strawberries, raspberries, blackberries, and blueberries work especially well, as do slices of fresh peaches.
How to Store
Store vegan buttermilk pie covered in the refrigerator for up to 5 days, or transfer individual slices to an airtight container.
Can This Recipe Be Frozen?
Buttermilk pie can be frozen for up to 3 months. To freeze the pie, wrap it tightly in plastic wrap followed by a layer of foil, or store slices in an airtight container or freezer bag. Thaw the pie overnight in the refrigerator before serving.
More Vegan Pie Recipes
Enjoy friends! If you make this buttermilk pie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Buttermilk Pie
Ingredients
- 1 9-inch pie crust
- 6 ounces vegan egg batter, equivalent to 3 eggs, 170 ml
- 1 cup sugar, 4.2 oz, 200 grams
- ½ cup vegan butter, at room temperature (110 grams)
- 1 cup vegan buttermilk, 236 grams
- 4 tablespoons all-purpose flour, 32 grams
- 2 teaspoons vanilla extract, 8 grams
- 1 teaspoon lemon zest, 2 grams
- dash of nutmeg
- pinch of salt
- Coconut whipped cream, for topping
Instructions
- Preheat your oven to 350°F.
- Place the pie crust in a 9-inch pie dish and crimp the edges if desired. Set it aside.
- In a large mixing bowl, using a hand mixer, combine the vegan egg replacer with sugar until well mixed.
- Add the vegan butter to the mixture and continue mixing until well incorporated.
- Add the vegan buttermilk, flour, vanilla extract, lemon zest, nutmeg, and salt. Mix until all the ingredients are thoroughly combined.
- Pour the filling into the prepared pie crust.
- Place the pie dish on a baking sheet. Bake in the preheated oven for about 60 minutes, or until the center is set and the top is golden brown.
- Once baked, remove the pie from the oven and let it cool completely. Decorate with coconut whipped cream, if desired.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
do you have a vegan egg replacement that you recommend for this recipe?
Hi Linda,
Yes, Just Egg or Bob’s Red Mill Egg Replacement!