Southern Buttermilk Pie - Kraft Recipes Top
Comida Kraft
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Southern Buttermilk Pie

Prep Time
Total Time

10 servings

Enjoy a southern classic with this Southern Buttermilk Pie recipe. Combine cream cheese, butter, flour and more for our take on Southern Buttermilk Pie.

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What You Need

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Make It

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  • Process cream cheese, butter and 1-1/2 cups flour in food processor 30 sec. or until ingredients are well blended and forms dough that pulls away from side of food processor container.
  • Remove dough from food processor; shape into ball. Flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
  • Heat oven to 350°F. Roll out dough between 2 sheets of floured waxed paper to 10-inch round. Remove and discard waxed paper. Gently press dough onto bottom and up side of 9-inch pie plate; flute edge of crust. Prick bottom of crust with fork.
  • Whisk eggs, buttermilk, COOL WHIP and vanilla in medium bowl until blended. Add sugar and remaining flour; mix well. Pour into crust.
  • Bake 40 to 45 min. or until center is set and top is golden brown. Cool completely.

Special Equipment Needed

Size Wise

Enjoy a serving of this rich and indulgent treat on special occasions.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 280
Total fat 16g
Saturated fat 10g
Cholesterol 95mg
Sodium 170mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 23g
Protein 4g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Mom made I ate it. I printed this recipe for my mother and she made it. She said it was delicious and she had all the items needed on hand. I agreed it was good, the crust after sitting in the fridge was little hard to cut by it was good to eat.
Date published: 2018-03-26
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