Author: This Vegan Buttermilk Pie is a classic Southern dessert made completely dairy-free and egg-free! A flaky pie crust holds a silky, tangy custard filling that bakes up golden, creamy, and sweet. Perfect for holidays, potlucks, or when you just need a slice of comfort food.
Buttermilk pie is one of those old-fashioned (in a good way!) desserts that never goes out of style. And even though it has a flaky and buttery crust (I use my Easy Vegan Pie Crust) and a creamy filling that has the consistency of classic egg custard, my Vegan Buttermilk Pie is made without eggs and without buttermilk!! It's cozy and nostalgic, every bit as irresistible as the traditional version, and that little bit of tanginess that is classic to the pie is totally swoon-worthy.
Why You'll Love This Vegan Buttermilk Pie
- EASY to make: The filling is just a matter of mixing everything together!
- That texture, though: The contrast between the flaky crust and the silky custard filling is a delight. You won't believe the filling is vegan!
- Made without eggs or dairy: No funky swaps just everyday ingredients that magically bake into a silky custard.
- Sweet, with a little extra something: I love that this vegan buttermilk pie is sweet (it is a dessert after all!), but it has a bright tanginess thanks to the homemade vegan buttermilk.
Ingredients for Vegan Buttermilk Pie
- Vegan pie crust: Use a deep dish store-bought crust or homemade 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 option.
- Cornstarch: More thickening power, the perfect egg swap.
- Salt: Just a little enhances the overall flavor.
- Vegan butter: Melt this before adding it to the filling.
- Vegan mayonnaise: Trust me! I know it sounds weird, but this is key to add richness, tang, and egg-like fat.
- Vanilla extract: Use pure vanilla extract for the best flavor.
How to Make Vegan Buttermilk Pie
- Make the vegan buttermilk: Whisk together the plant-based milk and lemon juice and set it aside for 5 minutes to thicken.
- Mix the filling: Whisk the sugar, flour, cornstarch, and salt in a large mixing bowl. Then, whisk in the melted butter, vegan mayo, vanilla, and buttermilk.
- Bake the pie: Set the pie pan on a baking sheet, then pour in the filling. Bake at 350ºF for 50 to 55 minutes, or until the filling puffs up, but is still jiggly in the middle.
- Cool and serve: Let the pie cool on a wire rack until it reaches room temperature, then chill in the fridge for at least 4 hours before slicing and serving.
Tips and Variations
- Make it gluten-free: Replace the flour with gluten-free flour or extra cornstarch and use a vegan gluten-free pie crust.
- Don't waste extra filling: If you have a shallow pie crust you may have a bit extra filling. Pour any extras into a ramekin or small oven-safe dish and bake alongside the pie. (Don't over-fill the crust just to use it up or your pie could overflow in the oven!)
- Resist the urge to eat it right away: This vegan buttermilk pie really needs that time to chill in the fridge! The custard won't be fully set until it cools completely.
Serving Suggestions
Vegan buttermilk pie is amazing just as it is, but you can also add a dollop of Vegan Coconut Whipped Cream, serve it with fresh berries, or dust it with powdered sugar.
How to Store
- Refrigerator: Cover your vegan buttermilk pie or transfer smaller portions to an airtight container. Refrigerate for 3-4 days.
- Freezer: You can freeze this pie tightly wrapped for up to 2 months. Let it thaw in the refrigerator before serving.
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Vegan Buttermilk Pie
This Vegan Buttermilk Pie is a classic Southern dessert made completely dairy-free and egg-free! A flaky pie crust holds a silky, tangy custard filling that bakes up golden, creamy, and sweet. The secret ingredients? Vegan mayo (trust me, it adds richness and mimics eggs beautifully) and a quick homemade vegan buttermilk. The result is a nostalgic pie that's just as delicious as the original, but 100% plant-based. Perfect for holidays, potlucks, or when you just need a slice of comfort food.
Servings: (makes one 9-inch deep dish pie)
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Ingredients
- 1 9-inch vegan pie crust, deep dish (store-bought or homemade)
- 1 ½ cups plant-based milk, (such as oat or soy)
- 1 tablespoon lemon juice
- 1 ¼ cups white sugar
- 3 tablespoons all-purpose flour, (see notes for gluten-free option)
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup vegan butter, melted
- 3 tablespoons vegan mayonnaise, (trust me on this, it adds richness, tang, and egg-like fat)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Fit the crust into a 9-inch (23 cm) deep dish pie pan. If using a shallow crust, you may have a little extra filling. Do not prebake the crust.
- Make the buttermilk: In a small bowl or measuring glass, whisk together the plant-based milk and lemon juice. Let sit 5 minutes to curdle. (This is how you make vegan buttermilk!)
- Mix the filling: In a large mixing bowl, whisk together the sugar, flour, cornstarch, and salt. Add the melted butter, mayonnaise, vanilla, and vegan buttermilk. Whisk until smooth.
- Bake the pie: Place the pie pan on a baking sheet. Pour in the filling until just below the rim. Bake 50-55 minutes. The filling will puff up (like a soufflé) and be wobbly in the center, this is normal. It will firm up as it cools.
- Cool and set: Cool on a wire rack to room temperature, then refrigerate for at least 4 hours (or overnight) until fully set before slicing.
- Serve: Optionally top with vegan whipped cream, fresh berries, or a dusting of powdered sugar.
Notes
Storage: Cover and refrigerate for 3-4 days, or freeze tightly wrapped for up to 2 months.
Gluten-Free Option: Use a gluten-free pie crust. For the filling, either replace the flour 1:1 with a gluten-free all-purpose blend (3 tablespoons / 24 g), OR omit the flour entirely and use 4 tablespoons (32 g) of cornstarch instead.
Extra Filling: If you end up with extra filling, pour it into a ramekin or small oven-safe dish and bake alongside the pie. You’ll get a bonus little custard cup! It will likely set faster, so start checking around 30 minutes.
Nutrition
Serving: 1serving (recipe makes 8 servings) | Calories: 505kcal | Carbohydrates: 56g | Protein: 4g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 286mg | Potassium: 97mg | Fiber: 1g | Sugar: 33g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 6mg
Maria says
I was skeptical but made this just for fun for thanksgiving. It's delicious!! I did add a little lemon zest just because I had it. 💛💛
Sam Turnbull @ It Doesn't Taste Like Chicken says
I love that you trusted the process, Maria! Lemon zest sounds like a lovely addition 💛
Mia Baron says
Looks delicious…can’t wait to try! Could I sub Earth Balance butter baking sticks for shortening?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mia, So happy you are looking forward to trying the pie! For the pie crust, yes the baking sticks should work well. You can also try my all butter vegan pie crust recipe. Enjoy!
Barb Urquhart says
Barb
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Barb, did you have a question I could help with?
Maria says
I was skeptical but made this just for fun for thanksgiving. It's delicious!! I did add a little lemon zest just because I had. 💛💛