Old Fashioned Buttermilk Pie (Gluten-Free, Dairy-Free, Grain-Free, Paleo Friendly)

Alright, I know we are on Thanksgiving Eve and your menu is probably set…but, if you’re anything like me, especially if you are prepared to do any sort of grain-free dairy-free type baking today; you probably have everything you need to make this pie on hand!

Last week, I asked my Facebook followers what pie they missed most since going gluten/grain/dairy free. 

Of all the pies I didn’t already have an updated recipe for, Buttermilk Pie was high on the list. 

So, we played. My kids ate…and then they fell in love.

While this has never been on our Thanksgiving Menu before, I can already tell that this new recipe will become a staple in years to come. The sweet filling is balanced beautifully with the delicate grain-free crust, the nutmeg adds just a hint of flavor and is almost umami in nature when mixed in the warm, soft buttermilk custard. I love that it creates its own flaky top. Truly, this is a pie worth your desire! 

I pray this recipe finds you in time, that your home is warm, filled with friends and family who give you many reasons to rejoice this holiday season! 

Old Fashioned Buttermilk Pie

2018-11-21 11:51:09

Serves 8

A gluten-free, dairy-free, paleo friendly version of an old southern classic. You're sure to fall in love with this warm, sweet custard pie!

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Prep Time

10 min

Prep Time

10 min

460 calories

57 g

100 g

25 g

4 g

14 g

132 g

145 g

42 g

0 g

9 g

Nutrition Facts

Serving Size

132g

Servings

8

Amount Per Serving

Calories 460

Calories from Fat 219

% Daily Value *

Total Fat 25g

39%

Saturated Fat 14g

72%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 100mg

33%

Sodium 145mg

6%

Total Carbohydrates 57g

19%

Dietary Fiber 0g

2%

Sugars 42g

Protein 4g

Vitamin A

9%

Vitamin C

3%

Calcium

3%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. One grain-free crust unbaked
2. 3 eggs
3. 1/2 C Nutivia Red Palm and Coconut Oil Shortening, melted (or butter substitute of choice)
4. 1 1/2 cups coconut sugar or maple sugar (we used maple, so good!)
5. 3 TBS tapioca flour
6. 3 TBS lemon juice plus enough canned coconut milk (whole fat) to make 1 cup
7. 1 tsp vanilla extract
8. 1/8 tsp freshly grated nutmeg
9. 2 pinches Himalayan salt

Instructions

1. Preheat oven to 350 degrees
2. Prepare crust as directed.
3. Beat eggs until frothy, then add melted shortening, sugar and flour. Beat until smooth.
4. Stir in coconut milk and lemon juice mixture, vanilla, nutmeg and salt.
5. Carefully pour into pie shell, covering the edges of the shell to help prevent burning.
6. Carefully transfer to oven and bake 40-60 minutes until the center is firm.
7. Enjoy!

By Sunny Busby

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calories

460

fat

25g

protein

4g

carbs

57g

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