Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (4)
Buttermilk Pie
NUTRITION · PER SERVING80M COOK
CAL 14%·PRO 8%
CARBS 31G45% OF CAL
1G FIBER0G ADDED0G INTRINSIC4G OTHER26G TOTAL SUGAR
FAT 16G53% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Southern-style buttermilk pie made entirely without dairy or eggs so everyone can enjoy it. This vegan version maintains the classic tangy-sweet custard flavor.
dessertamericanbaked good🍪 sheet pan🥣 mixer🥧 baking dish🔥 ovenveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 9-inch pie crust
- 6 ounces vegan egg batter (equivalent to 3 eggs, 170 ml)
- 1 cup sugar (4.2 oz, 200 grams)
- ½ cup vegan butter (at room temperature (110 grams))
- 1 cup vegan buttermilk (236 grams)
- 4 tablespoons all-purpose flour (32 grams)
- 2 teaspoons vanilla extract (8 grams)
- 1 teaspoon lemon zest (2 grams)
- dash of nutmeg
- pinch of salt
- coconut whipped cream (for topping)
At a glance
PER SERVING · TIME 80M
CAL 14%·PRO 8%
CARBS 31G45% OF CAL
1G FIBER0G ADDED0G INTRINSIC4G OTHER26G TOTAL SUGAR
FAT 16G53% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 170mg
- Total sugar
- 26g
- Added sugar
- ≥25g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 59mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.