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Raspberry Buttermilk Pie

Raspberry Buttermilk Pie
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Serves 8| Hands-On Time: | Total Time:



  1. Preheat oven to 325° F. Whisk together buttermilk, sugar, butter, flour, egg yolks, vanilla extract, and salt.
  2. Pour the mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool, then chill until firm, 4 to 5 hours.
  3. Top with raspberry jam and toasted sliced almonds before serving.
By November, 2012

Nutritional Information

  • Per Serving
  • Calories 480
  • Fat 29g
  • Sat Fat 16g
  • Cholesterol 195mg
  • Sodium 234mg
  • Protein 7g
  • Carbohydrate 51g
  • Sugar 31g
  • Fiber 1g
  • Iron 2mg
  • Calcium 88mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
The pie can be prepared up to 2 days in advance; refrigerate, loosely covered. Bring to room temperature before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.