RECIPE CARD: Gluten-Free Buttermilk Pie Recipe (PRINTABLE)
Sweet, delicious, and creamy, this gluten-free buttermilk pie recipe delivers a classic treat with a graham cracker crust and a melt-in-your-mouth filling.
Servings: 12 slices
Calories: 215kcal
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
- 1¾ cups buttermilk
- 2 Tbsp. unsalted butter, melted
- 9-in. gluten-free graham cracker pie crust
Instructions
- Preheat the oven to 400°F. Then, place the graham cracker crust on a large baking sheet and 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 the food processor and pulse again.
- Pour the sugar mixture into a large bowl and set aside.
- Place beaten eggs, buttermilk, and melted butter in a medium bowl. Gently whisk until combined.
- Pour the buttermilk mixture into the sugar mixture and stir with a wire whisk until completely combined.
- Carefully pour the buttermilk pie batter into the pie crust. Fill the crust almost to the top.
- Carefully place the pie in the oven and bake for 10 minutes at 400°F. Then reduce the oven temperature to 350°F. Bake the buttermilk pie for 45–47 more minutes.
- Remove the pie from the oven and cool on the countertop. Then refrigerate for 1 hour before serving.
Notes
- Make sure all ingredients are at room temperature, including the graham cracker crust!
- Ensure the wet ingredients are fully combined with the dry ingredients to avoid lumps in the batter.
- Avoid overmixing after adding flour to prevent texture issues.
- Bake low and slow to prevent curdling or cracking.
- Let the pie cool and chill thoroughly before cutting.
- The top is golden brown.
- The edges are set and brown.
- The center jiggles a little when you shake the pan.
- Room-temperature storage: Because this pie contains eggs and buttermilk, refrigerate it rather than leaving it at room temperature for extended periods.
- Refrigerating: Cool the pie, wrap it in plastic wrap or put it in an airtight container, then store it in the fridge for up to 3 days.
- Freezing: Make sure the pie is cooled down. Press plastic wrap tightly against the pie's surface and sides. Then put the pie in a freezer bag and freeze for 1 to 2 months.
- Thawing: Take the pie or pieces of the pie out of the freezer and into the refrigerator. Let it defrost for a few hours before eating, so it's easier to slice.
Nutrition
Serving: 12slices | Calories: 215kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Cholesterol: 50mg | Sodium: 116mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
