Impossible Buttermilk Pie
This Impossible Buttermilk Pie is an easy old-fashioned dessert with a creamy custard filling, tangy buttermilk flavor, and a magical self-forming crust.
Servings 8
Calories 303kcal
Ingredients
- 4 large eggs
- 1 ¾ cups buttermilk
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ½ cup Bisquick
- ¼ cup unsalted butter melted and cooled slightly
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp fine sea salt
- 1 to 2 tbsp powdered sugar
Instructions
- Heat oven to 350°F. Grease a 9-inch pie plate.
- Combine eggs, buttermilk, both sugars, baking mix, melted butter, vanilla, lemon zest/juice, and salt in a large bowl. Beat with a mixer until smooth, 20–30 seconds.
- Pour into the pie plate. Bake 40 to 45 minutes, until the top is golden and the center has just a slight jiggle (a knife near the center should come out mostly clean).
- Cool on a rack 1 hour, then chill at least 1–2 hours for the cleanest slices. Sprinkle powdered sugar on top. Serve cool or at room temperature. Top with whipped cream and/or berries, if desired.
Notes
- For a tarter pie, use 1 ¼ cups sugar total; for sweeter, keep the full 1 ½ cups as written.
- Orange zest is lovely if you’re out of lemons.
- If the top browns early, tent loosely with foil for the last 10 minutes.
- 1 ¾ cups milk + 1 tbsp lemon juice; let stand 5 minutes (real buttermilk gives better body and tang).
- Cover and chill up to 4 days.
- Wrap slices well; freeze up to 2 months. Thaw overnight in the fridge.
Nutrition
Calories: 303kcal | Carbohydrates: 47g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 260mg | Potassium: 138mg | Fiber: 0.2g | Sugar: 43g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
