The Best Buttermilk Pie Ever is Made with a Blender
The best buttermilk pie ever is made in a blender and yields a sweet flaky crust encasing a rich & tangy buttermilk custard.
Whipped buttermilk pie is the lightest, most delicate version of this Southern dessert that I’ve ever found. Some buttermilk pie custards are too thick and “eggy” for me. This custard is light, airy, and sweet~not the least bit eggy. It reminds me of creme brÃ»lÃ©e filling, and it is divine.
The 4 minutes’ blending (I use my Vita-Mix) incorporates air into the filling and gives it the light, airy “whipped” texture that is so divine. Just be sure not to add the melted butter until AFTER the blending; it won’t turn out right (as I learned from experience).
Buttermilk pie truly is a dessert worth mastering for those of us who want to be considered true Southern cooks. It is on the short list of desserts considered standard fare in the South. Buttermilk pie often gets confused with its 1st cousin~Chess Pie; however, these pies are a bit different. Chess pies have cornmeal and are made with many variations~most notably lemon & chocolate.
Make ahead: This pie is actually better if allowed to sit at room temp for several hours before serving. As it cools, it “sets” to a firmer, sliceable consistency, and the filling melds into the crust, making it buttery and sweet. Buttermilk pie doesn’t freeze well, so I don’t recommend that.
If you try this, please let me hear your thoughts and opinions! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Whipped Buttermilk Pie
These will change your mind about buttermilk pie. You'll be a fan for sure!
- 1 refrigerated pie crust (I use Pillsbury)
- 1/2 cup buttermilk (I use Friendship 1%)
- 3 eggs
- 1 1/2 cup sugar
- 2 TB flour
- 1 TB vanilla
- 1 stick butter, melted
- Preheat oven to 350 degrees.
- Unroll pie crust and press into pie pan; set aside.
- In blender, put buttermilk, eggs, sugar, flour, and vanilla (NOT butter).
- Blend on medium-high to high for 4 minutes.
- Add butter; blend for a few seconds until incorporated.
- Pour filling into pie crust.
- Bake 40 minutes or until just set (will not jiggle when pan is shaken).
- Allow to cool before cutting, preferably several hours.
Amount Per Serving Calories 306Total Fat 4gCarbohydrates 54gProtein 12g
Hi Kasha! I’ve never figured out why this crust turns out this way, but it is why I love this recipe!!! It may be the fact that it is whipped, or it could be the sugar. Either way, it is awesome!!! Let me know what you think after you make it!!!
This is the first picture I have found with the crispy sugary top I love with buttermilk pie. I lost my recipe,….this one doesn’t seem to have as much buttermilk as other recipes,….but,…looks really good. Can’t wait to try it! What do you think causes your recipe to have a full crispy top?