This buttermilk pie is inspired by the classic Southern version but is made without dairy or eggs so everyone can enjoy it. Creamy, rich, and slightly tangy, it’s simple to make and always a crowd-pleaser.
“Desperation pies” are traditional recipes built from pantry staples—pies you can make when you don’t have fresh or specialty ingredients on hand. Classic examples include chess pie, shoofly pie, and sugar cream pie. Buttermilk pie is another of these humble, comforting desserts. The vegan version preserves the same smooth, custard-like texture and the sweet-tart balance you expect, using plant-based alternatives for the butter, eggs, and buttermilk.
What Is Buttermilk Pie?
Buttermilk pie is a Southern custard pie traditionally made from eggs, butter, sugar, and buttermilk. It’s silky in the center with a slightly firmer edge and a flavor profile that mixes sweetness with a touch of tang from the buttermilk and warmth from spices like nutmeg. This vegan adaptation uses plant-based ingredients to recreate that texture and flavor without dairy or eggs.
Why You’ll Love This Buttermilk Pie Recipe
Reasons this vegan buttermilk pie is worth making:
- Vegan-friendly: No dairy or eggs, so it fits plant-based diets while still delivering a classic buttermilk pie flavor and texture.
- Comforting flavor: Vanilla, lemon zest, and a hint of nutmeg combine with the tang of vegan buttermilk for a warm, familiar taste.
- Easy process: The filling is mixed in one bowl and bakes in about an hour—simple, straightforward, and dependable.
Notes on Ingredients
Scroll to the recipe card below for exact quantities and step-by-step instructions. Key components and helpful notes:
- Pie crust: Use a 9-inch vegan pie crust—either homemade or store-bought. A blind-baked crust is not necessary, but you can prebake slightly if you prefer a crisper bottom.
- Vegan egg batter: A commercial plant-based egg replacer formulated to mimic eggs in baking gives the best texture for this pie. Flax or chia “eggs” are not recommended here.
- Sugar: Regular granulated sugar works well.
- Vegan butter: Use softened vegan butter for a smooth, rich filling.
- Vegan buttermilk: A plant-based milk combined with an acid (such as lemon juice or apple cider vinegar) or a prepared vegan buttermilk product provides the tang and acidity in the filling.
- Flour: A small amount of all-purpose flour helps stabilize the custard.
- Flavorings: Vanilla extract and a teaspoon of lemon zest brighten the filling; a dash of nutmeg adds warm spice.
- Topping: Coconut whipped cream is a classic dairy-free topping that pairs nicely with the tangy filling.
About Vegan Egg Replacer
Commercial vegan egg replacers are formulated to simulate the binding and custard-setting properties of eggs. For this recipe, use a product designed for baking and custards rather than a homemade flax or chia substitute, which will not produce the same texture.
How to Make Buttermilk Pie
This vegan buttermilk pie is straightforward to assemble and bake:
Prepare: Preheat the oven to 350°F and place the 9-inch pie crust in a pie dish, crimping the edges if desired.
Cream the base: In a large bowl, use a hand mixer to combine the vegan egg batter and sugar until smooth.
Add butter: Beat in softened vegan butter until fully incorporated.
Finish the filling: Mix in the vegan buttermilk, all-purpose flour, vanilla, lemon zest, nutmeg, and a pinch of salt until the filling is completely smooth.
Bake: Pour the filling into the pie crust and set the pie on a baking sheet. Bake for about 60 minutes, or until the center is set and the top is golden brown.
Cool and serve: Allow the pie to cool completely so it sets properly, then top with coconut whipped cream or serve with fresh fruit.
Tips for Success
Follow these tips for a reliable result:
- Protect the crust: If the edges brown too quickly, shield them with foil or a pie crust protector midway through baking.
- Let it set: Cool the pie fully before slicing; the filling firms up as it chills and you’ll get clean slices.
- Shortcut: Use a ready-made vegan pie crust to save time—the filling is the main effort.
Serving Suggestions
Serve slices with a dollop of coconut whipped cream and seasonal fruit. Berries—strawberries, raspberries, blackberries, or blueberries—complement the pie’s tang nicely. Sliced fresh peaches are also an excellent pairing.
How to Store
Keep the pie covered in the refrigerator for up to 5 days. Store individual slices in an airtight container for convenience.
Freezing
To freeze, wrap the whole pie tightly in plastic wrap and foil, or freeze individual slices in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before serving.
Other Vegan Pies to Try
- Strawberry Cream Pie
- Vegan Sweet Potato Pie
- Vegan Pecan Pie
- Vegan Shepherd’s Pie (savory option)
If you make this buttermilk pie, consider taking a photo and sharing it with friends or saving the recipe for later. Enjoy!
Buttermilk Pie
Ingredients
- 1 — 9-inch pie crust (vegan)
- 6 ounces vegan egg batter (equivalent to 3 eggs, ~170 ml)
- 1 cup sugar (200 g)
- ½ cup vegan butter, room temperature (110 g)
- 1 cup vegan buttermilk (236 g)
- 4 tablespoons all-purpose flour (32 g)
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- Dash of nutmeg
- Pinch of salt
- Coconut whipped cream, for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges if desired.
- In a large bowl, combine the vegan egg batter and sugar with a hand mixer until smooth.
- Beat in the vegan butter until well incorporated.
- Add vegan buttermilk, flour, vanilla, lemon zest, nutmeg, and salt; mix until silky.
- Pour the filling into the prepared pie crust and place the pie on a baking sheet.
- Bake for about 60 minutes, or until the center is set and the top is golden.
- Remove from the oven and cool completely. Top with coconut whipped cream if desired, then slice and serve.
Notes
To store: Refrigerate covered for up to 5 days. To freeze: Freeze whole or sliced for up to 3 months; thaw overnight in the refrigerator.
Nutrition (estimate per serving): Approximately 323 kcal, 40 g carbs, 17 g fat, 5 g protein (values are estimates and will vary based on brands and ingredients used).