Vegan Buttermilk Pie

Name: Vegan Buttermilk Pie
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 9-inch vegan pie crust; 1 1/2 cup(s) plant-based milk ((such as oat or soy)); 1 tablespoon(s) lemon juice; 1 1/4 cup(s) white sugar; 3 tablespoon(s) all-purpose flour ((see notes for gluten-free option)); 3 tablespoon(s) cornstarch; 1/4 teaspoon(s) salt; 1/2 cup(s) vegan butter (melted); 3 tablespoon(s) vegan mayonnaise ((trust me on this, it adds richness, tang, and egg-like fat)); 2 teaspoon(s) vanilla extract

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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.

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Prep Time15

Cook Time55

Total Time1 10

Meal Type: Dessert

Keyword: dessert, pie, thanksgiving

Special: 10 Ingredients or Less, Freezer-Friendly, Kid-Friendly, Seasonal (Cold Weather)

Tool: Mixer/Handmixer, Oven

Servings: 8 (makes one 9-inch deep dish pie)

Ingredients

1 9-inch vegan pie crust deep dish (store-bought or homemade)
1 1/2 cup(s) plant-based milk (such as oat or soy)
1 tablespoon(s) lemon juice
1 1/4 cup(s) white sugar
3 tablespoon(s) all-purpose flour (see notes for gluten-free option)
3 tablespoon(s) cornstarch
1/4 teaspoon(s) salt
1/2 cup(s) vegan butter melted
3 tablespoon(s) vegan mayonnaise (trust me on this, it adds richness, tang, and egg-like fat)
2 teaspoon(s) vanilla extract

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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

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