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.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

In a large mixing bowl, whisk together the granulated erythritol and melted butter until well combined.

Step 4

Add the eggs to the bowl one at a time, whisking thoroughly after each addition.

Step 5

Pour in the buttermilk, vanilla extract, and lemon juice, and whisk until smooth and fully incorporated.

Step 6

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.

Step 7

Carefully pour the filling into the prepared pie crust.

Step 8

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.

Step 9

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.

Step 10

Refrigerate the pie for at least 2 hours before serving to let it fully set.

Step 11

Slice into 8 equal portions and serve chilled. Enjoy your diabetic-friendly buttermilk pie!

Nutrition Facts

Serving size	908.8 grams (908.8g)

Amount per serving	% Daily Value*
Calories	2172

Total Fat 164.70g	211%
Saturated Fat 65.70g	329%
Polyunsaturated Fat 0.50g
Cholesterol 749mg	250%
Sodium 1966mg	85%
Total Carbohydrate 324.80g	118%
Dietary Fiber 5.50g	20%
Total Sugars 13.30g
Protein 43.40g	87%

Vitamin D 247IU	1235%
Calcium 410mg	32%
Iron 9mg	51%
Potassium 721mg	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.

Source of Calories

Fat: 50.2%

Protein: 5.9%

Carbs: 44.0%