Buttermilk is one of my favorite ingredients. I love its creaminess and punchy acidity, which work well in both savory and sweet applications. I’ve never used it to make pie, but I know that buttermilk pie is a popular Southern dessert that tastes similar to crème brûlée. Traditionally, you make it with pie crust, but this recipe for Impossible Buttermilk Pie goes a different route—omitting the crust and adding some baking mix to give the crustless pie some structure. Intrigued by this method and the recipe’s 4.5-star rating, I set out to give it a try. Here are my thoughts.
How To Make Impossible Buttermilk Pie
The recipe begins by greasing a 9-inch pie plate with butter and preheating the oven to 350 degrees F (175 degrees C). Next, whisk sugar, buttermilk, eggs, baking mix, melted butter, and vanilla together in a bowl until creamy, then pour the mixture into the prepared pie plate. Bake the pie in the preheated oven until the center is set and the top is golden brown, about 30 minutes. After about 5 minutes of cooling, the pie is ready to slice and serve.
My Thoughts on Impossible Buttermilk Pie
Sara Haas
The reviewers were right, making this pie is simple, and it’s a doable recipe for any novice baker. Many of the ingredients are pantry and refrigerator staples, making it an easy weeknight dessert. As for the texture and flavor, I found both to be pleasant. I didn’t miss the crust, since my pie came out with a beautiful, crispy, golden top that offered a bit of texture in contrast to the creamy interior. The flavor was buttery, custardy, and similar to crème brûlée, but a bit sweeter. I served it with fresh fruit and a dollop of whipped cream, and none of my guests complained.
Tips for Making Buttermilk Pie
The pie is delicious, but here are a few suggestions I have after making it:
- Decrease the sugar. Other reviewers mention this, and I agree that the pie is overly sweet. Next time, I will cut the sugar down to 1 or 1 ¼ cups instead of the full 1 ½ cups.
- Add some spice. The pie’s flavor is simple, making it perfect for topping. To make things more interesting, I’d consider adding a teaspoon or two of spices like ground cinnamon, ginger, and nutmeg, and I’d also add more vanilla extract.
- Toss in a bit of salt. Salt is a flavor enhancer, which would help this pie. Next time, I’ll add ¼ teaspoon to help bring out the flavor of the buttermilk and other ingredients.
- Top it. You can enjoy this pie plain, but I enjoyed it with fresh fruit topping and whipped cream. I also love the idea of adding toasted or candied pecans (or other nuts) for a bit of crunch.