Buttermilk Pie Diabetic
Indulge guilt-free with this diabetic-friendly Buttermilk Pie, a creamy and tangy Southern classic reimagined for those mindful of their sugar intake! This recipe swaps traditional sugar for granulated erythritol, ensuring a perfectly sweet dessert without the blood sugar spikes. With a velvety buttermilk filling enriched with a hint of vanilla and a splash of lemon juice for brightness, this pie delivers comfort in every bite. The golden, flaky unsweetened crust cradles the custard-like center, while a sprinkle of ground nutmeg adds an optional touch of warmth and aroma. Ready in just over an hour and perfect for refrigerating ahead, this dessert makes a luscious choice for holidays, potlucks, or everyday treats—all while being diabetes-conscious.
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Recipe Information
Ingredients
- 1 9-inch, pre-made or homemade Unsweetened pie crust
- 0.75 cup Granulated erythritol or preferred sugar substitute
- 0.33 cup, melted and cooled Unsalted butter
- 3 Large eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- 2 tablespoons All-purpose flour
- 0.25 teaspoon Salt
- 0.125 teaspoon (optional, for garnish) Ground nutmeg
Instructions
Preheat your oven to 350°F (175°C).
If using a pre-made crust, place it into a 9-inch pie dish. If homemade, roll out your pie dough and fit it into a 9-inch pie dish, crimping the edges as desired.
In a large mixing bowl, whisk together the granulated erythritol and melted butter until well combined.
Add the eggs to the bowl one at a time, whisking thoroughly after each addition.
Pour in the buttermilk, vanilla extract, and lemon juice, and whisk until smooth and fully incorporated.
Sift the flour and salt into the wet mixture, and gently whisk until there are no lumps. The mixture will be slightly thick but pourable.
Carefully pour the filling into the prepared pie crust.
Place the pie dish on the middle rack of your preheated oven. Bake for 45-50 minutes, or until the filling is set and slightly jiggles in the center when the pie is gently shaken.
Remove the pie from the oven and allow it to cool to room temperature. Sprinkle the top with a light dusting of ground nutmeg, if desired.
Refrigerate the pie for at least 2 hours before serving to let it fully set.
Slice into 8 equal portions and serve chilled. Enjoy your diabetic-friendly buttermilk pie!
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 324.8 g | 118% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 410 mg | 32% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
