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!

Buttermilk Pie made with goat milk yogurt instead of buttermilk

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.

Gluten-Free Pecan pie made with goat milk butter and agave instead of corn syrup

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!

Dark Chocolate Chip Brown Sugar Chewy Chocolate Chip Cookies

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 Redwood Hill Farm plain artisan goat milk yogurt is that it is tangy. A little sour. Kinda like buttermilk but thicker.

I’ve used it to make a wonderful dressing for Blue Goat Cheese Wedge Salad. It also makes a much healthier version of homemade ranch dressing.

I’ve also successfully used it in place of sour cream to make the most decadent clean white chicken enchiladas.

So I thought – why not use the goat milk yogurt instead of buttermilk to make chicken fried steak or fried chicken tenders. We just dilute it with water in a 1:1 ratio. Oh and it works!!!

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.

Mix together three eggs and organic sugar from Wholesome sugar in a 4-cup Pyrex measuring cup

We use Wholesome organic cane sugar and Vital Farm eggs. Look at the beautiful color of those yolks. I still can’t get over how amazing these pasture-raised eggs are.

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.

Ingredients to make Kinda buttermilk pie with goat yogurt and butter

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.

Pour the pie filling into a pre-made gluten-free pie crust on a small baking sheet

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.

Place a silicon crust protector around the pie to keep the crust from burning

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!

Let pie cool and chill before cutting a delicious slice of your buttermilk pie

want more gluten-free sweet treat recipes?

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.

Course Dessert
Cuisine American
Keyword buttermilk pie, gluten-free pie crust, goat butter, goat milk yogurt
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 pie
Author Deana Larkin Evans


  • 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


  1. Take the pie crust out of the freezer and let thaw (about 10-15 minutes). Place on a small baking sheet.

  2. Preheat the oven to 350 degrees F.

  3. Melt the butter in the microwave for about 30 seconds. Set aside to cool.

  4. In a 4-cup measuring cup or medium bowl, beat together the eggs and sugar.

  5. 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).

  6. 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.

  7. Bake for about 50 minutes, so that the center is firm. Remove the crust cover at 45 minutes so that the crust can brown.

  8. Remove from oven and let cool on a cooling rack until room temperature.

  9. We like to store it in the fridge and have a cold slice! Enjoy.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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