Buttermilk pie is a personal fave, and yet it’s hard to believe how many people have never heard of it!

Well let me change that for you.

Seriously, this is a ridiculously easy, simple and quick intro into buttermilk pie.

Because this recipe is crustless (it makes its own sort of crust as it bakes) and made in one bowl with a hand mixture, it comes together in no time. I have made this recipe countless times over the years and it’s a go to if I have buttermilk in the fridge that needs to get used up. I bet once you try it, it will become a staple in your home as well!

This pie a faint lemon like taste and a creaminess similar to custard, but really a texture and taste and lightness unique to buttermilk. It may seem like a strange ingredient to add the pancake mix (my preference) or Bisquick (biscuit mix), but it is this that allows the pie to form a ‘crust’ while it bakes.

Buttermilk Pie

 

Ingredients:

 

1 1/2 Cups Sugar

1 Cup Buttermilk

1/2 Cup Biscuit Mix OR Pancake Mix (i.e. Bisquick)

1/3 Cup Melted Butter

1 Teaspoon Vanilla 

3 Eggs

 

Directions:

 

Preheat oven to 350 degrees and grease a 9 inch pie plate (glass or ceramic work best).

Put all the ingredients together in bowl and blend for 1 minute with a handheld electric mixture. Scraping down the sides if needed to blend completely.

Pour mixture into the prepared pan.

Bake for about 50 minutes or until a toothpick inserted in the centre comes out clean.

Cool for 5 minutes.

Serve warm , room temperature or chilled.

This pie is best stored covered in the fridge and is delightful cold!

I like it plain, but this pie can have a few berries (blueberries/cherries/raspberries) sprinkled on top before cooking if one feels so inclined.

Looking for the real deal?! Then check out our Old Fashioned Buttermilk Pie