Buttermilk Pie
This creamy buttermilk pie is based on the classic Southern recipe, but it’s made without dairy or eggs, which means everyone can enjoy it!
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
To store: Store vegan buttermilk pie covered in the refrigerator for up to 5 days, or transfer individual slices to an airtight container.
To freeze: 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.
Nutrition
Calories: 323kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 223mg | Potassium: 110mg | Fiber: 1g | Sugar: 26g | Vitamin A: 771IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg