Buttermilk Pie with Fresh Berries

Have some fun with this easy and delicious cream pie, perfect for a your Fourth of July barbecue!

Buttermilk Flag Pie

Buttermilk Pie with Fresh Berries

Makes 8 servings

For the Vanilla Wafer Crust

2 cups crushed vanilla wafers (about 9 ounces of cookies)

1/4 cup sugar

1/2 cup (1 stick) butter, melted

For the Pie Filling:

4 eggs

1 cup sugar

1 cup buttermilk

1 teaspoon lemon zest

1 teaspoon vanilla

1/8 teaspoon salt

1/2 cup (1 stick) butter, melted

2 Tablespoons flour

For the Topping:

1 cup heavy cream

1 Tablespoon sugar

1 teaspoon vanilla

about 1 cup of your favorite berries (blueberries, raspberries, blackberries, strawberries)  or use a combination of berries


Preheat oven to 350 degrees.

For crust, combine cookie crumbs and sugar and mix well.  Add melted butter and mix with hands until well blended.  Press into a 9-inch pie dish and set aside.

In a large bowl whisk eggs and sugar together.  Add buttermilk, lemon zest, vanilla and salt.  Slowly add in melted butter and whisk until combined.  Add flour and whisk until no lumps remain.  Pour batter into pie dish.

Bake for about 50-55 minutes until custard filling has set and doesn’t jiggle.  Custard top will be light golden brown.

Remove from oven and let cool.  Pie will deflate a bit upon cooling.

Just before serving prepare the topping.  Mix heavy cream, sugar and vanilla together in a cold mixing bowl and whisk either using an electric mixer, hand mixer or by hand using a whisk (and a lot of elbow grease.)

Once pie has cooled to room temperature, cut slices and top with whipped cream and berries.  You can also top the whole pie with the whipped cream and create a design on the top with the berries.  Make it your own!

Refrigerate any leftover pie and whipped cream

Leave a Comment