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4.75 from 4 votes

Raspberry Buttermilk Pie Two Ways

Two ways to make delicious Southern Raspberry Buttermilk Pie. One way will yield a deep beautiful pink color.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


Raspberry Buttermilk Pie Version 1 (The Pink One)

  • 1 cup frozen raspberries
  • 1 cup sugar
  • ½ cup unsalted butter * optional see note
  • ¼ cup all purpose flour
  • ½ teaspoon vanilla
  • 3 eggs
  • 1 cup buttermilk
  • pinch of fine grain sea salt

Raspberry Buttermilk Pie Version 2

  • Ingredients are same as above


Raspberry Buttermilk PIe Version 1

  • Combine sugar, butter, flour and inside of vanilla, raspberries in food processor. Add in eggs one at at time. Once incorporated, stream in buttermilk and melted butter.
  • Pour into pie shell. Top with raspberries (if you are adding in extra).
  • Bake at 350 degrees for 45 minutes or until top is golden brown and custard is set.
  • Refrigerate for several hours prior to serving. Best made a day ahead.

Raspberry Buttermilk Pie Version 2 Instructions

  • Same as above except hold out the raspberries. Pour the buttermilk pie mixture into the pie crust. Then add in the raspberries. They can be fresh or frozen, doesn't matter. They will cook the same.


Note: Most recipes for buttermilk pie call for butter. While it may make it a bit smoother, I've skipped the butter and found no taste difference.