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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.