This Vegan Buttermilk Pie is a traditional Southern dessert made fully dairy-free and egg-free! A flaky pie crust holds a silky, tangy custard filling that bakes up golden, creamy, and candy. Excellent for holidays, potlucks, or once you simply want a slice of consolation meals.
Buttermilk pie is a kind of old school (in a great way!) desserts that by no means goes out of fashion. And despite the fact that it has a flaky and buttery crust (I exploit my Simple Vegan Pie Crust) and a creamy filling that has the consistency of traditional egg custard, my Vegan Buttermilk Pie is made with out eggs and with out buttermilk!! It is cozy and nostalgic, each bit as irresistible as the normal model, and that little little bit of tanginess that’s traditional to the pie is completely swoon-worthy.
Why You will Love This Vegan Buttermilk Pie
- EASY to make: The filling is only a matter of blending every part collectively!
- That texture, although: The distinction between the flaky crust and the silky custard filling is a delight. You will not consider the filling is vegan!
- Made with out eggs or dairy: No funky swaps simply on a regular basis elements that magically bake right into a silky custard.
- Candy, with slightly further one thing: I like that this vegan buttermilk pie is good (it is a dessert in any case!), nevertheless it has a vibrant tanginess because of the do-it-yourself vegan buttermilk.
Components for Vegan Buttermilk Pie
- Vegan pie crust: Use a deep dish store-bought crust or do-it-yourself Vegan Pie Crust.
- Vegan buttermilk: Made with plant-based milk and lemon juice.
- White sugar: AKA granulated sugar.
- All-purpose flour: To thicken the pie filling. See recipe notes for a gluten-free possibility.
- Cornstarch: Extra thickening energy, the right egg swap.
- Salt: Just a bit enhances the general taste.
- Vegan butter: Soften this earlier than including it to the filling.
- Vegan mayonnaise: Belief me! I do know it sounds bizarre, however that is key so as to add richness, tang, and egg-like fats.
- Vanilla extract: Use pure vanilla extract for one of the best taste.
Learn how to Make Vegan Buttermilk Pie
- Make the vegan buttermilk: Whisk collectively the plant-based milk and lemon juice and set it apart for five minutes to thicken.
- Combine the filling: Whisk the sugar, flour, cornstarch, and salt in a big mixing bowl. Then, whisk within the melted butter, vegan mayo, vanilla, and buttermilk.
- Bake the pie: Set the pie pan on a baking sheet, then pour within the filling. Bake at 350ºF for 50 to 55 minutes, or till the filling puffs up, however continues to be jiggly within the center.
- Cool and serve: Let the pie cool on a wire rack till it reaches room temperature, then chill within the fridge for a minimum of 4 hours earlier than slicing and serving.
Suggestions and Variations
- Make it gluten-free: Exchange the flour with gluten-free flour or further cornstarch and use a vegan gluten-free pie crust.
- Do not waste further filling: When you have a shallow pie crust you will have a bit further filling. Pour any extras right into a ramekin or small oven-safe dish and bake alongside the pie. (Do not over-fill the crust simply to make use of it up or your pie may overflow within the oven!)
- Resist the urge to eat it straight away: This vegan buttermilk pie actually wants that point to relax within the fridge! The custard will not be absolutely set till it cools fully.
Serving Recommendations
Vegan buttermilk pie is wonderful simply as it’s, however it’s also possible to add a dollop of Vegan Coconut Whipped Cream, serve it with contemporary berries, or mud it with powdered sugar.
Learn how to Retailer
- Fridge: Cowl your vegan buttermilk pie or switch smaller parts to an hermetic container. Refrigerate for 3-4 days.
- Freezer: You may freeze this pie tightly wrapped for as much as 2 months. Let it thaw within the fridge earlier than serving.
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Vegan Buttermilk Pie
This Vegan Buttermilk Pie is a traditional Southern dessert made fully dairy-free and egg-free! A flaky pie crust holds a silky, tangy custard filling that bakes up golden, creamy, and candy. The key elements? Vegan mayo (belief me, it provides richness and mimics eggs superbly) and a fast do-it-yourself vegan buttermilk. The result’s a nostalgic pie that is simply as scrumptious as the unique, however 100% plant-based. Excellent for holidays, potlucks, or once you simply want a slice of consolation meals.
Servings: (makes one 9-inch deep dish pie)
Directions
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Preheat the oven: Set your oven to 350°F (180°C). Match the crust right into a 9-inch (23 cm) deep dish pie pan. If utilizing a shallow crust, you will have slightly further filling. Don’t prebake the crust.
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Make the buttermilk: In a small bowl or measuring glass, whisk collectively the plant-based milk and lemon juice. Let sit 5 minutes to curdle. (That is the way you make vegan buttermilk!)
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Combine the filling: In a big mixing bowl, whisk collectively the sugar, flour, cornstarch, and salt. Add the melted butter, mayonnaise, vanilla, and vegan buttermilk. Whisk till easy.
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Bake the pie: Place the pie pan on a baking sheet. Pour within the filling till just under the rim. Bake 50-55 minutes. The filling will puff up (like a soufflé) and be wobbly within the heart, that is regular. It is going to agency up because it cools.
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Cool and set: Cool on a wire rack to room temperature, then refrigerate for a minimum of 4 hours (or in a single day) till absolutely set earlier than slicing.
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Serve: Optionally high with vegan whipped cream, contemporary berries, or a dusting of powdered sugar.
Notes
Gluten-Free Choice: Use a gluten-free pie crust. For the filling, both exchange the flour 1:1 with a gluten-free all-purpose mix (3 tablespoons / 24 g), OR omit the flour completely and use 4 tablespoons (32 g) of cornstarch as a substitute.
Further Filling: If you find yourself with further filling, pour it right into a ramekin or small oven-safe dish and bake alongside the pie. You’ll get a bonus little custard cup! It is going to seemingly set sooner, so begin checking round half-hour.
Vitamin
Serving: 1serving (recipe makes 8 servings) | Energy: 505kcal | Carbohydrates: 56g | Protein: 4g | Fats: 29g | Saturated Fats: 6g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 5g | Trans Fats: 2g | Sodium: 286mg | Potassium: 97mg | Fiber: 1g | Sugar: 33g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 6mg
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