Gluten Free Buttermilk Pie
Sweet, delicious, creamy Gluten Free Buttermilk Pie is the classic treat you’ve been looking for – with a graham cracker crust and custard like filling that just melts in your mouth!
Servings: 12 slices
Calories: 116kcal
Ingredients
- ¾ cup granulated sugar
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
- 3 Tbsp. gluten free flour mix
- ¼ tsp. salt
- 3 eggs beaten
- 1 ¾ cups buttermilk
- 2 Tbsp. unsalted butter melted
- 1 9-in gluten free graham cracker pie crust
Instructions
- Preheat oven to 400 degrees Place graham cracker crust on a large baking sheet. Set aside.
- Place sugar, lemon zest, and vanilla extract in a food processor. Pulse until thoroughly mixed.
- Add the gluten free flour mix and salt to food processor and pulse again.
- Pour sugar mixture into a large bowl and set aside.
- Place beaten eggs, buttermilk, and melted butter in a medium bowl. Gently beat with a wire whisk until thoroughly combined.
- Pour buttermilk mixture into sugar mixture and stir with wire whisk until completely combined.
- Pour the buttermilk pie batter carefully into the pie crust. Pie will be very full.
- Carefully place pie in the oven and bake for 10 minutes at 400 degrees Then reduce oven temperature to 350 degrees Bake buttermilk pie for 45 - 47 minutes more.
- Remove pie from oven and cool on countertop. Then refrigerate for 1-2 hours before serving.
Notes
- Make sure all ingredients are at room temperature - including the graham cracker crust!
- The pie will be very full and the batter may even spill out.
- Bake at 400 F for 10 minutes and then reduce the temperature to 350 F for the remaining time.
- Even though it's tempting, don't cut into the pie when it's warm from the oven, refrigerate it first!
