For years, I wouldn’t touch buttermilk pie. I had smelled buttermilk from the carton, and it was disgusting. I couldn’t imagine voluntarily eating something made with it! I kept that stubborn attitude until one unsuspecting Christmas dinner, when I helped myself to a slice of something that looked like baked custard in a pie shell. I couldn’t believe it was buttermilk pie!

I’ve followed a family recipe for years, but seeing as it calls for a “heaping cup” of sugar and some flour, I wanted to figure out an alternative, low-carb version to fit my new eating plan. After a few trials and error (and several brave taste-testers!), I’m happy to share my recipe, below.

Something odd happened during the baking process, and I’m not sure how, but I call this an upside-down pie because the “crust” rose to the top, while the “custard” layer is at the bottom of the pan. I thought it was interesting, because I set out to make something like a souffle that would taste like buttermilk pie without the crust, and it ended up being more pie-like than I anticipated … just upside-down! LOL – go figure.

(I had to cut out a sample slice - yum!)

1 heaping c. Splenda
1 c. buttermilk
1/2 c. butter or margarine, melted (I’ve used both and honestly can’t tell the difference.)
3 Tbsp flaxseed meal (I used Bob’s Red Mill brand.)
3 eggs
1 tsp vanilla extract
shake of salt

Whisk all ingredients in a mixing bowl until thoroughly combined, then pour into a greased pie pan. (Do not use a crust; pour directly into the dish.)  Bake at 350 for 50 min (or until golden brown on top and a toothpick inserted into the center comes out clean). Let set for 10-15 min before slicing. I prefer my buttermilk pie warm, but it’s also good chilled.

Hope you enjoy! I would love to hear how yours turns out and what you think of the low-carb version.