The Recipe Critic · by Alyssa Rivers
Buttermilk Pie
NUTRITION · PER SERVING65M COOK
CAL 16%·PRO 10%
CARBS 40G51% OF CAL
0G FIBER0G ADDED0G INTRINSIC3G OTHER37G TOTAL SUGAR
FAT 15G44% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A custard pie with a buttery crust, silky lemon-kissed filling, and creamy buttermilk base. Southern classic with bright citrus notes, rich and comforting.
dessertamericanbaked good🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 (9-inch) pie crust, (homemade or store-bought)
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- 2 teaspoons lemon zest
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter, (melted and cooled)
- 1 ½ teaspoons vanilla extract
At a glance
PER SERVING · TIME 65M
CAL 16%·PRO 10%
CARBS 40G51% OF CAL
0G FIBER0G ADDED0G INTRINSIC3G OTHER37G TOTAL SUGAR
FAT 15G44% OF CAL
8G SAT7G 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
- 10m
- Cook
- 55m
- Sodium
- 150mg
- Total sugar
- 37g
- Added sugar
- ≥35g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 55mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.