Buttermilk Pie Recipe

Sugar: Adds sweetness to the pie filling.

Vegan butter: Provides a rich, buttery flavor and helps bind the ingredients together.

Plant milk: Used to create the vegan buttermilk, which adds tanginess and moisture.

Vinegar: Combined with plant milk to make vegan buttermilk.

Vanilla extract: Enhances the flavor with a sweet, aromatic note.

All-purpose flour: Forms the base of the pie filling, giving it structure.

Cornstarch: Helps thicken the pie filling.

Baking powder: Provides leavening, helping the pie to rise slightly.

Salt: Balances the sweetness and enhances the overall flavor.

When making the vegan buttermilk, ensure that you let the plant milk and vinegar mixture sit for at least 5-10 minutes. This allows the mixture to curdle slightly, mimicking the texture and acidity of traditional buttermilk. This step is crucial for achieving the right consistency and flavor in your buttermilk pie.

• Sugar - Substitute with coconut sugar: Coconut sugar is a natural sweetener that provides a similar level of sweetness and can be used in a 1:1 ratio.

• Vegan butter - Substitute with coconut oil: Coconut oil provides a rich, buttery texture and is a great plant-based alternative.

• Plant milk with vinegar (vegan buttermilk) - Substitute with coconut milk with lemon juice: Coconut milk adds a creamy texture, and lemon juice provides the necessary acidity.

• Vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that works well in desserts.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a natural thickener that works similarly to cornstarch.

• Baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar creates a homemade baking powder substitute.

• Salt - Substitute with sea salt: Sea salt provides a similar salty flavor but may offer additional minerals.

• Allow the buttermilk pie to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Once cooled, cover the pie tightly with plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container to maintain its freshness.

• Store the covered pie in the refrigerator. It will keep well for up to 4-5 days. The cool temperature helps preserve the texture and flavor of the vegan buttermilk pie.

• For longer storage, consider freezing the pie. First, wrap it tightly in plastic wrap, ensuring there are no exposed areas. Then, wrap it again with aluminum foil or place it in a heavy-duty freezer bag.

• Label the wrapped pie with the date to keep track of its storage time. The buttermilk pie can be frozen for up to 2 months without significant loss of quality.

• When ready to enjoy, thaw the pie in the refrigerator overnight. This slow thawing process helps maintain the pie's texture and prevents it from becoming too soft.

• If you prefer a warm slice, reheat the thawed pie in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help revive the buttermilk pie's delightful texture and flavor.

• For individual servings, you can slice the pie before freezing. Wrap each slice in plastic wrap and then place them in a freezer-safe container or bag. This makes it easy to grab a single slice whenever you crave a sweet treat.

• Remember to handle the pie gently when wrapping and unwrapping to avoid damaging the delicate crust and filling.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover buttermilk pie on a baking sheet.
  3. Cover the pie loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Remove the foil for the last few minutes if you want the crust to crisp up a bit.

• Microwave Method:

  1. Place a slice of buttermilk pie on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or another plate to avoid drying out.
  3. Heat on medium power for about 30-45 seconds.
  4. Check the temperature and heat in additional 10-second intervals if needed.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the buttermilk pie on a toaster oven-safe tray.
  3. Cover the pie loosely with aluminum foil.
  4. Heat for about 10-12 minutes, or until warmed through.
  5. Remove the foil for the last few minutes to crisp up the crust if desired.

• Stovetop Method:

  1. Place a slice of buttermilk pie in a non-stick skillet over low heat.
  2. Cover the skillet with a lid to create a mini-oven effect.
  3. Heat for about 5-7 minutes, checking occasionally to ensure it doesn’t burn.
  4. Once warmed through, remove from heat and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the buttermilk pie in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it’s warming evenly.
  4. If the crust is browning too quickly, cover the pie with a small piece of aluminum foil.

• Oven: Preheat to 350°F (175°C) to bake the pie.

• Mixing bowl: Use one for combining the sugar and melted vegan butter, and another for sifting the dry ingredients.

• Whisk: Whisk together the sugar and melted vegan butter until well combined.

• Sifter: Sift together the flour, cornstarch, baking powder, and salt to ensure even distribution and remove lumps.

• Measuring cups: Measure out the sugar, vegan butter, plant milk, and flour accurately.

• Measuring spoons: Measure the vinegar, vanilla extract, cornstarch, baking powder, and salt precisely.

• Pie dish: Pour the mixture into this dish to shape and bake the pie.

• Spatula: Use to scrape down the sides of the mixing bowl and ensure all ingredients are well combined.

• Toothpick: Insert into the center of the pie to check if it is done baking.

• Cooling rack: Place the pie on this rack to cool before serving.

Pre-measure ingredients: Measure all ingredients before starting to save time during preparation.

Use a food processor: Quickly mix the sugar and vegan butter using a food processor to speed up the process.

Prepare the pie dish: Grease and prepare your pie dish in advance to streamline the baking process.

Make vegan buttermilk ahead: Mix the plant milk and vinegar ahead of time and let it sit while you prepare other ingredients.

Sift dry ingredients together: Sift the flour, cornstarch, baking powder, and salt together in one step to save time.