Quick Description
This High-Protein Buttermilk Pie is a lighter, protein-boosted version of the classic Southern favorite. It’s rich, creamy, lightly tangy, and perfectly sweet — but made with smart swaps like Greek yogurt and protein powder to keep it satisfying and macro-friendly.
Servings & Timing
Serves: 8 slices
Prep Time: 10 minutes
Bake Time: 40–45 minutes
Total Time: ~55 minutes
Ingredients List
Filling
- 1¾ cups sugar (or monk fruit blend)
- 1 stick (½ cup) unsalted butter, melted & cooled
- 3 large eggs
- ¼ tsp vanilla extract
- 1 cup low-fat buttermilk
- ¾ cup non-fat Greek yogurt
- 2 scoops vanilla whey protein powder
- 2 tbsp all-purpose flour or cornstarch
- ¼ tsp salt
Crust
- 1 pre-made pie crust (regular or high-protein)
Instructions
1. Preheat
Preheat oven to 350°F (175°C).
2. Mix Wet Ingredients
In a bowl, whisk sugar and melted butter until smooth.
Add eggs and vanilla extract. Mix well.
3. Add Protein Boost
Whisk in buttermilk, Greek yogurt, and protein powder until smooth.
Add flour and salt and mix gently.
4. Bake
Pour filling into pie crust.
Bake for 40–45 minutes until center is just set.
5. Cool
Let cool completely before slicing.
Nutrition (Per Slice – Approximate)
Calories: 290
Protein: 18–22g
Carbs: 28g
Fat: 12g
Sugar: 10g
Benefits
- High-Protein Dessert – supports muscle & fullness
- Classic Flavor – real Southern comfort
- Creamy Texture – no dryness
- Customizable for low-sugar
- Great for meal prep & gatherings
Additional Notes
- Chill 2 hours for best texture
- Use powdered sweetener to reduce carbs
- Add lemon zest for brightness
- Serve cold or room temperature
Dietary Info
High-Protein: ✅
Low-Sugar Option: ✅
Vegetarian: ✅
Gluten-Free Option: ✅ (GF crust + cornstarch)
Brief Introduction
Buttermilk pie is one of those old-fashioned desserts that never goes out of style. This version keeps the creamy custard filling you love, but adds protein to make it more balanced and satisfying — perfect when you want something sweet without overdoing it.
Step-by-Step Cooking Guide
- Preheat oven
- Mix sugar + butter
- Add eggs + vanilla
- Stir in buttermilk + yogurt + protein
- Pour into crust
- Bake until set
- Cool fully
- Slice & enjoy
Ingredient Details & Substitutions
Sugar:
Use monk fruit or erythritol for low-carb.
Butter:
Can replace half with Greek yogurt for lower fat.
Protein Powder:
Vanilla works best for flavor.
Buttermilk:
Sub with milk + 1 tbsp lemon juice.
Greek Yogurt:
Adds protein and creaminess.
Recipe Variations & Serving Suggestions
Variations
- Lemon buttermilk pie (add lemon zest)
- Coconut buttermilk pie
- Chocolate swirl version
- Crustless baked version
Serve With
- Fresh berries
- Light whipped cream
- Protein ice cream
- Coffee or tea
Storage & Make-Ahead
Refrigerate: up to 4 days
Freeze: up to 1 month (wrap tightly)
Best served chilled
FAQs
Can I skip protein powder?
Yes, but protein will drop.
Can I make it keto?
Use almond flour crust + erythritol sweetener.
Why is my pie jiggly?
It firms as it cools.
Can I use low-fat milk?
Yes, but texture will be slightly thinner.
Optional Personal Story
This pie became my go-to when I wanted something nostalgic but still aligned with my goals. It tastes like something your grandma would make — just smarter.
