This buttermilk pie is a stunner—and perfect for the holidays—with its creamy, golden custard marbled with a crimson cranberry swirl.

EatingWell Magazine, November 2021


Credit: Johnny Autry

Recipe Summary

1 hr
6 hrs

Nutrition Profile:





Instructions Checklist
  • To prepare crust: Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray; place on a rimmed baking sheet.

  • Pulse cookies in a food processor to form coarse crumbs. Add egg white and butter; pulse to combine.

  • With damp hands, press the crumb mixture into the bottom and up the sides of the prepared pie pan. Bake until just set, 10 to 12 minutes. Cool on a wire rack for about 10 minutes.

  • Meanwhile, prepare filling: Combine cranberries, water and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook until most of the cranberries burst and the liquid is reduced by half, 8 to 10 minutes. Transfer to a mini food processor and puree. Strain through a fine-mesh sieve into a small bowl, pressing on the solids. Let cool for 10 minutes.

  • Whisk sugar, cornstarch and salt in a large bowl. Add eggs and egg yolks and whisk until smooth. Whisk in buttermilk and vanilla until smooth. Measure out 1/3 cup of the filling and whisk it into the cranberry puree.

  • Pour the remaining filling into the crust. Dollop the cranberry mixture on top. Draw a skewer through the two mixtures to create swirls.

  • Bake until the filling is golden and just set, about 1 hour. (Place strips of foil around the edges if the crust browns too quickly.) Let cool to room temperature, about 2 hours. Refrigerate for at least 2 hours more before cutting.

To make ahead

Refrigerate pie for up to 2 days.


9-inch deep-dish pie pan

Nutrition Facts

1 slice
260 calories; fat 8g; cholesterol 116mg; sodium 329mg; carbohydrates 41g; dietary fiber 1g; protein 5g; sugars 30g; saturated fat 4g; vitamin a iu 211IU; potassium 104mg.