| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 35 min |
| Yield: | 1 (9-inch) pie; 8 servings |
Ingredients
- Cooking spray
- 1 1/3 cups sugar
- 1 cup buttermilk
- 1/2 cup biscuit mix (recommended: Bisquick)
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- Confectioners’ sugar and/or unsweetened cocoa powder, optional
Instructions
- Preheat the oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
- Combine the sugar, buttermilk, biscuit mix, melted butter, vanilla, and eggs in a blender and process until smooth. Pour into prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cools), 30 to 40 minutes.
- Let cool for 10 minutes before slicing into wedges. If desired, sift confectioners’ sugar or cocoa (or a combo) over the wedges before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 285 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 0 g |
| Sugar | 37 g |
| Protein | 4 g |
| Cholesterol | 91 mg |
| Sodium | 183 mg |
Reviews
If you know what “buttermilk pie” is you won’t be disappointed-and it’s my GO TO when I have a bumper crop of Rhubarb! Wash, thin slice several stalks of rhubarb and throw it in the mixture to bake! Yummy
Yummy easy!
Super easy and so good! Almost taste like a cheesecake.
Tried an experiment with this recipe & used a mini cupcake pan. Made buttermilk bites, they were a big hit! Thanks
I made this for extended family every night for a week. It was so popular I had to double the recipe. It came out slightly different each time, but always great flavor. I used Aunt Jemima’s buttermilk pancake mix. The flavor borders on lemon with the mix and buttermilk. I agree it’s a little too sweet, but the texture is divine. If you like a custard texture this is the recipe.
Not good
Love this recipe!! Adjust the flour and sugar to taste. Very quick and easy dessert!
Awesome, it became one of my family’s favorites. As per some of the reviews, I cut the sugar to 3/4 cup and increased the biscuit mix to 3/4 cup. Came out delicious.
Delicious, It came out toooooo sweet so next time i’m cutting the sugar in half, needed a little more time in the oven. The name may be misleading cause its not a pie, the texture is somewhere between cheesecake, and custard. I loved it and thinking of making it individual portions. Nutmeg was a good suggestion added a nice kick to it.
This pie is very good. I did make a few changes after reading previous reviews. I increased the baking mix to 3/4 cups so it would have a little more texture. I successfully used gluten free baking mix. I decreased the sugar to 3/4 cup, added the zest of 1/2 lemon and added 3/4 cup sweetened coconut. It was perfect after 30 minutes of baking. I topped it with 6 oz. of mini chocolate chips and put it back into the oven for 2 minutes, then spread out the melted chocolate chips into an even layer with a spatula. Cool completely and place in the refrigerator for at least 2 hours. The chocolate on the top makes a great “crust” when cold, while the filling is a lovely, creamy texture. So good!