Kinda Buttermilk Pie
This is kind of a buttermilk pie even though it isn’t made with buttermilk. We use goat milk yogurt diluted with water instead and bake it on a gluten-free, dairy-free pie crust. It’s even better than I remember!
goat butter y’all
It is kinda crazy how my recipes have evolved over the years. First we took out the gluten and had to adjust to that. Trying to find fun food we were excited to eat even though it was gluten-free.
Then I took dairy and casein out of my diet for several years to help improve my digestive system. I didn’t want to. I love cheese. But things got really bad. So I had to.
When I found out that goat and sheep’s milk had a different variant of the casein protein that was likely easier to digest, I start trying goat milk products one by one.
I started with goat cheese and variations like smoked gouda, mozzarella and pepper jack. Then we tried goat milk yogurt. Thumbs up.
And honestly, not only can I digest them without problem but my system is working better than ever. Now we also eat nonGMO and organic as much as possible to avoid glyphosate and pesticides. So it is probably a combo of the increased probiotics and super clean ingredients.
But the real break through for new recipes was goat milk butter. GOAT BUTTER!
I didn’t even know it existed until a friend suggested I use it to make biscuits, because the ghee I usually use as a replacement for butter wasn’t working. And ghee doesn’t work well for baking.
But goat butter is awesome. I use a brand from Delamere Dairy we found at Central Market. So I went on a baking frenzy.
I made the most delicious pecan pie with organic agave instead of corn syrup baked in a Wholly Wholesome gluten-free, dairy-free pie crust. It was probably the best sweet treat I’ve ever made. So good!
And then I had to make gluten-free brown sugar chewy chocolate chip cookies. Oh that recipe is coming next my friends! Brett is my hand model. 🙂
goat milk yogurt subs for buttermilk
So one of the things about plain goat milk yogurt is that it is tangy. A little sour. Kinda like buttermilk but thicker.
I’ve also successfully used it in place of sour cream to make the most decadent clean white chicken enchiladas.
We made fried okra with it, fried onion strings, fried mushrooms. So good.
it’s a gluten-free but kinda buttermilk pie
Why not make baked goodies with it, too?
So one of Brett’s favorite pies is buttermilk pie. It’s a simple recipe with a few goat milk substitutions. First, mix together sugar and eggs.
Then you add in melted goat butter, gluten-free flour + guar gum, lemon juice, vanilla, nutmeg, 1/2 cup goat yogurt (diluted with 1/2 cup water) instead of buttermilk, and a pinch of salt.
Mix everything together. I like to use 4-cup pyrex measuring cup because it makes it super easy to pour the pie mixture into the thawed Wholly Wholesome gluten-free pie crust.
I usually place the pie crust on a small sheet pan so it is easier to take in and out of the oven.
Plus this is going to bake for a long time so we want to protect the crust. I found this silicon pie protector to cover up the edges until almost the end of baking the kinda buttermilk pie. But you could always use foil to protect the crust edges.
Keep your eye on it while baking. If you bake it while the ingredients are still cool (right out of the fridge) it will take longer. If you let all the ingredients come to room temperature it will take less time.
Smell is a great indicator that it is done. And you want the center to be firmly set.
After baking the pie, place it on a cooling rack and let it come to room temperature. That step takes a long time. Then we put it in the fridge to cool down and nommed on it all week.
Hope you enjoy this recipe for decadent kinda buttermilk pie!
Gluten-Free Kinda Buttermilk Pie
This is kinda a buttermilk pie because it isn’t made with buttermilk. Instead we use plain goat milk yogurt diluted with water and goat butter.
- 1 Wholly Wholesome gluten-free pie crust
- 1 cup Wholesome Sweet organic cane sugar
- 3 large eggs
- 3 tbsp gluten-free flour (no xanthan)
- 1/2 cup goat butter, melted
- 1/2 cup plain goat yogurt
- 1/2 cup filtered water
- 1 tbsp lemon juice
- 2 tsp vanilla
- 1 tsp guar gum
- 1/8 tsp ground nutmeg
- pinch salt
Take the pie crust out of the freezer and let thaw (about 10-15 minutes). Place on a small baking sheet.
Preheat the oven to 350 degrees F.
Melt the butter in the microwave for about 30 seconds. Set aside to cool.
In a 4-cup measuring cup or medium bowl, beat together the eggs and sugar.
In a small bowl mix together the guar gum and gluten-free flour (Bob's Red Mill all purpose blend but not the 1:1 with xanthan gum).
Mix together the water and yogurt. Add to the eggs and sugar with all the remaining ingredients. Whisk until well combined. Pour into the pie shell. Cover the crust edges.
Bake for about 50 minutes, so that the center is firm. Remove the crust cover at 45 minutes so that the crust can brown.
Remove from oven and let cool on a cooling rack until room temperature.
We like to store it in the fridge and have a cold slice! Enjoy.