Berry Buttermilk Pie

Fresh strawberries, raspberries, buttermilk, and cream cheese are blended to create a scrumptious Berry Buttermilk Pie.

Berry Buttermilk Pie
Berry Buttermilk Pie Makes 1 (9-inch) deep-dish pie
  • 2 (5.3-ounce) boxes shortbread cookies, crushed
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • ½ cup fresh strawberries
  • ½ cup fresh raspberries
  • ¼ cup whole buttermilk
  • 1 (8-ounce) package cream cheese, softened
  • ¾ cup sweetened condensed milk
  • ¼ cup raspberry preserves
  • 1 (8-ounce) container frozen whipped topping, thawed and divided
  • Garnish: fresh strawberries, fresh raspberries
  1. Preheat oven to 350°. Spray a 9-inch deep-dish pie plate with cooking spray.
  2. In a medium bowl, stir together cookie crumbs, melted butter, and sugar until combined. Press mixture into bottom and up sides of prepared pan.
  3. Bake until lightly browned, about 12 minutes. Let cool completely.
  4. In the container of a blender, pulse together strawberries, raspberries, and buttermilk until smooth.
  5. In a large bowl, beat cream cheese and condensed milk with a mixer at medium speed until creamy, about 2 minutes. Add raspberry preserves and buttermilk mixture, beating until combined. Fold in ¾ cup whipped topping. Spread into prepared crust. Freeze until firm, about 4 hours.
  6. Spread with remaining whipped topping, and garnish with berries, if desired. Serve immediately.

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