Vegan Buttermilk Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan buttermilk pie with a flaky crust and silky custard filling made with vegan mayo and homemade vegan buttermilk. Creamy, tangy, and sweet with nostalgic Southern charm.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 9-inch vegan pie crust
- 1 1/2 cups plant-based milk ((such as oat or soy))
- 1 tablespoon lemon juice
- 1 1/4 cups white sugar
- 3 tablespoons all-purpose flour ((see notes for gluten-free option))
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup vegan butter (melted)
- 3 tablespoons vegan mayonnaise ((trust me on this, it adds richness, tang, and egg-like fat))
- 2 teaspoons vanilla extract
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 303mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 57mg
- Calcium
- 75mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.