Buttermilk Pie with Fresh Raspberry Sauce Recipe

Buttermilk pie served warm with a homemade raspberry sauce and a dollop of fresh whipped cream is pure comfort. This version has a tender, cake-like filling inside a flaky crust and pairs beautifully with the bright, warm raspberry sauce. It was a favorite at the restaurant where I worked when I met my husband, and it’s still a winner whenever we serve it.

Ingredients for Buttermilk Pie

• 1 1/2 cup flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 2 1/2 cup sugar
• 4 eggs
• 2 cups buttermilk
• 2 tablespoons lemon juice
• 2 teaspoon vanilla
• 1/2 cup butter, melted and slightly cooled
• 1 prepared pie crust

For the Raspberry Sauce:

• 1/2 cup sugar
• 1/4 cup water
• 1/2 pint raspberries (fresh or frozen)
• 1 cup raspberry jam

Instructions

Make the Pie

1. Pre-bake the pie crust at 350°F (175°C) for 10 minutes. Remove from the oven and let cool to room temperature.
2. Preheat the oven to 400°F (200°C).
3. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda and sugar.
4. In a separate bowl, whisk the wet ingredients: eggs, buttermilk, lemon juice, vanilla and melted butter.
5. Combine the dry ingredients with the wet and mix until just combined.
6. Pour the filling into the prepared crust and bake at 400°F for 10 minutes. Without removing the pie from the oven, reduce the oven temperature to 350°F and bake an additional 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the pie from the oven and let it cool slightly. Serve warm with the raspberry sauce, fresh raspberries and sweetened whipped cream.

Make the Raspberry Sauce

1. In a small saucepan over medium-high heat, combine the water, sugar and raspberries. Heat, stirring continually, for about 4 minutes or until the sugar dissolves.
2. Remove the pan from the heat but keep it on the burner.
3. Use a handheld blender on low speed to puree the raspberries until smooth. If desired, stir in the raspberry jam for extra sweetness and body. Serve warm.

Storage and Make-Ahead Tips

Store the pie covered in the refrigerator; it will keep for two to three days. Keep the whipped cream and raspberry sauce stored separately in airtight containers. You can prepare several elements ahead of time:

• Whipped cream: Make and chill the sweetened whipped cream a few hours or the night before.
• Pie: Bake the pie a day ahead. Once cooled to room temperature, refrigerate or keep at room temperature until serving. To reheat individual slices, microwave 15–20 seconds.
• Raspberry sauce: Make the sauce a day or two ahead and refrigerate. Rewarm gently on the stovetop or for about 30 seconds in the microwave.

Pie Crust Suggestions

If you already have a favorite pie crust recipe, use it. A crust that combines shortening and butter gives great flakiness with a buttery flavor—ideal for this pie. This dessert is delightful served warm with the warm raspberry sauce, so if you bake it ahead, reheat slices briefly before serving.

Toppings

The classic topping is warm raspberry sauce, fresh raspberries and sweetened whipped cream. You can also add other fresh berries or seasonal fruit if you like.

More Pie Recipes We Love

• Chocolate Cream Pie
• Sour Cream Lemon Pie
• German Chocolate Pie
• Caramel Apple Slab Pie
• Key Lime Pie

If you love pies topped with berries, this buttermilk pie is a must-try. Serve it warm with the raspberry sauce and whipped cream and enjoy—then let me know what you think in the comments!