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Buttermilk Pie with Warm Raspberry Sauce

Homemade Buttermilk pie warm from the oven with the warm raspberry sauce and a big dollop of whipped cream is so good!

Author: Kami | NoBiggie.net
For the Buttermilk Pie:
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 1/2 cup sugar
  • 4 eggs
  • 2 cups buttermilk
  • 2 tablespoons lemon juice
  • 2 teaspoon vanilla
  • 1/2 cup butter melted and slightly cooled
  • 1 prepared pie crust
For the Raspberry Sauce:
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 pint fresh raspberries fresh or frozen
  • 1 cup raspberry jam
  • raspberry sauce (see recipe below)
  • fresh raspberries
  • sweetened whipped cream
For the Pie:
  1. Pre-bake the pie crust at 350 for 10 minutes. Remove from oven and let cool to room temperature.

  2. Preheat oven to 400 F.
  3. In a large bowl whisk the dry ingredients together: flour, baking soda, baking powder and sugar.
  4. In a separate bowl mix the wet ingredients together: eggs, buttermilk, lemon juice, vanilla and melted butter.
  5. Add the dry ingredients to the wet ingredients and mix together until combined. 

  6. Pour mixture into prepared pie crust and bake for 10 minutes at 400 degrees. Keep the pie in the oven and reduce the heat of the oven to 350 F. and bake for another 30 minutes longer, or until a tooth pick test comes out dry. 

  7. Remove from oven and let cool slightly. Serve warm with raspberry sauce, fresh raspberries and sweetened whipped cream.

For the Raspberry Sauce:
  1. In a small sauce pan on medium high, heat the water, sugar and raspberries for 4 minutes until the sugar is dissolved. Stirring continually.

  2. Turn heat off but keep the sauce pan on the burner.

  3. With a handheld blender on low speed puree the raspberries in the sauce pan to make a sauce. Serve warm.