Buttermilk Pie with Raspberry Sauce topped with fresh whipped cream…served warm…it’s the best!
One of our most favorite desserts is this buttermilk pie. It was the favorite pie at the restaurant that I worked at when I met my husband. The pie filling is sort of like the texture of cake inside a pie crust shell. Topped with sweet whipped cream and this warm homemade raspberry sauce. This pie is heavenly. If you’ve never had buttermilk pie, you have to try it. It’s always a winner.
What you need to make Buttermilk Pie:
- flour
- baking powder
- baking soda
- sugar
- eggs
- buttermilk
- lemon juice
- vanilla
- butter
- prepared pie crust
For the Raspberry Sauce:
- sugar
- water
- fresh or frozen raspberries
- raspberry jam
How to make Buttermilk Pie:
- Bake crust: Pre-bake the pie crust at 350 for 10 minutes. Remove from oven and let cool to room temperature.
- Preheat: Preheat oven to 400 F.
- In a large bowl whisk the dry ingredients together: flour, baking soda, baking powder and sugar.
- In a separate bowl mix the wet ingredients together: eggs, buttermilk, lemon juice, vanilla and melted butter.
- Combine dry and wet: Add the dry ingredients to the wet ingredients and mix together until combined.
- Add to crust and bake: Pour mixture into prepared pie crust and bake for 10 minutes at 400 degrees. Keep the pie in the oven and reduce the heat of the oven to 350 F. and bake for another 30 minutes longer, or until a tooth pick test comes out dry.
- Cool and serve: Remove from oven and let cool slightly. Serve warm with raspberry sauce, fresh raspberries and sweetened whipped cream.
For the Raspberry Sauce:
- Heat water sugar and raspberries: In a small sauce pan on medium high, heat the water, sugar and raspberries for 4 minutes until the sugar is dissolved. Stirring continually.
- Take off heat: Turn heat off but keep the sauce pan on the burner.
- Blend: With a handheld blender on low speed puree the raspberries in the sauce pan to make a sauce. Serve warm.
How to store Buttermilk Pie with Raspberry Sauce:
Keep this pie stored covered and cooled in the fridge. It will last around two to three days! Keep the sweetened whipped cream and the raspberry sauce all stored separately.
Make Ahead:
There are a bunch of things you can do a day or two before you want to serve this Buttermilk Pie to family and friends.
- Whip the cream: make the sweetened whipped cream the night before or hours before. Keep the whipped cream in a covered container in the fridge.
- Bake the pie: You can bake the pie a day ahead and once it comes to room temp. You can move it into the fridge or keep it at room temp until you are ready to serve. To serve, warm up each slice for 15-20 seconds in the microwave.
- Make the Raspberry Sauce: The raspberry sauce can also be made a day or two ahead and stored in the fridge. When ready to serve, you can warm it up in a sauce pan on your cooktop or in the microwave in a microwave safe glass bowl for 30 seconds.
Pie crust for Buttermilk Pie:
If you have a pie crust recipe you love, go ahead and use that, but if you need one, we LOVE this pie crust recipe. It’s the perfect crust, it uses both crisco and butter, so you get the flavor of butter that you love and the flaky texture that shortening does so well. This is a great make ahead dessert if you need to plan ahead, but we love it served warm with the warm raspberry sauce, so bake it, then warm it up before serving.
Topping Buttermilk Pie:
We obviously love to top this pie with our delicious raspberry sauce, but you can also top with fresh raspberries and whipped cream. If you wanted to add more fresh fruit you could do that too!
Buttermilk Pie with Warm Raspberry Sauce
Homemade Buttermilk pie warm from the oven with the warm raspberry sauce and a big dollop of whipped cream is so good!
Ingredients
For the Buttermilk Pie:
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 1/2 cup sugar
- 4 eggs
- 2 cups buttermilk
- 2 tablespoons lemon juice
- 2 teaspoon vanilla
- 1/2 cup butter melted and slightly cooled
- 1 prepared pie crust
For the Raspberry Sauce:
- 1/2 cup sugar
- 1/4 cup water
- 1/2 pint fresh raspberries fresh or frozen
- 1 cup raspberry jam
Toppings:
- raspberry sauce (see recipe below)
- fresh raspberries
- sweetened whipped cream
Instructions
For the Pie:
-
Pre-bake the pie crust at 350 for 10 minutes. Remove from oven and let cool to room temperature.
-
Preheat oven to 400 F.
-
In a large bowl whisk the dry ingredients together: flour, baking soda, baking powder and sugar.
-
In a separate bowl mix the wet ingredients together: eggs, buttermilk, lemon juice, vanilla and melted butter.
-
Add the dry ingredients to the wet ingredients and mix together until combined.
-
Pour mixture into prepared pie crust and bake for 10 minutes at 400 degrees. Keep the pie in the oven and reduce the heat of the oven to 350 F. and bake for another 30 minutes longer, or until a tooth pick test comes out dry.
-
Remove from oven and let cool slightly. Serve warm with raspberry sauce, fresh raspberries and sweetened whipped cream.
For the Raspberry Sauce:
-
In a small sauce pan on medium high, heat the water, sugar and raspberries for 4 minutes until the sugar is dissolved. Stirring continually.
-
Turn heat off but keep the sauce pan on the burner.
-
With a handheld blender on low speed puree the raspberries in the sauce pan to make a sauce. Serve warm.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
More pie recipes we love:
That’s it! If you love pie with berries, like raspberries, you will love this buttermilk pie. Try it out and let me know what you think in the comments below!
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