Paula Deen Berry Buttermilk Pie is a frozen cream cheese filling packed with fresh strawberries and raspberries in a baked shortbread cookie crust. It takes about 30 minutes of hands-on work and 4 hours in the freezer, and cuts into 8 slices. Bring this to a summer cookout or church supper when you want something cool and pink on the dessert table.
The shortbread crust is what sets this apart from every other icebox pie. Graham crackers go soggy under a frozen filling. Crushed shortbread holds up and adds buttery sweetness that works with the tang of the buttermilk. Bake it until it just turns golden, then let it cool all the way down before the filling goes in.
Make this the night before and keep it in the freezer. Pull it out 10 to 15 minutes before serving so the filling softens enough to slice clean. Add the whipped topping and fresh berries right before you bring it to the table.
Paula Deen Berry Buttermilk Pie
Course: DessertCuisine: American, SouthernDifficulty: Easy8
servings15
minutes12
minutes550
kcalA frozen cream cheese pie with blended strawberries, raspberries, and buttermilk folded into a sweet, tangy filling, set in a baked shortbread cookie crust and topped with whipped topping.
Ingredients
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
fresh strawberries, for garnish
Fresh raspberries , for garnish
Directions
- Preheat: Preheat oven to 350°F. Spray a 9-inch deep-dish pie plate with cooking spray.
- Mix the crust: In a medium bowl, stir together cookie crumbs, melted butter, and sugar until combined. Press mixture into bottom and up sides of prepared pan.
- Bake the crust: Bake until lightly browned, about 12 minutes. Let cool completely.
- Blend the berries: In the container of a blender, pulse together strawberries, raspberries, and buttermilk until smooth.
- Make the filling: 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.
- Top and serve: Spread with remaining whipped topping, and garnish with berries, if desired. Serve immediately.
FAQs
Can you use graham crackers instead of shortbread cookies?
You can, but the texture changes. Shortbread cookies have more butter and hold up better under a frozen filling without getting soggy. Graham crackers work in a pinch, but you lose that rich, crumbly base that makes this pie stand out.
How long does this pie last in the freezer?
It keeps well for up to 2 weeks when tightly wrapped in plastic wrap or foil. After that, the berries start to lose flavor and the filling can pick up freezer taste. Hold off on the whipped topping and fresh berries until right before serving.
Does the crust need to cool completely before adding the filling?
Yes. If you pour the filling into a warm crust, the cream cheese mixture starts to slide around and the crust can crack. Give it at least 30 minutes on the counter after baking, or 15 minutes in the fridge.
Why blend the berries with buttermilk instead of folding them in whole?
Blending gives the filling that even pink color and consistent berry flavor in every bite. Whole berries would freeze solid and create hard, icy chunks. The buttermilk also adds a light tang that balances the sweetness of the condensed milk.
Can you make this with fresh blueberries or blackberries?
Blueberries work but give a purple color and milder flavor. Blackberries blend well and pair fine with the buttermilk. Stick with the raspberry preserves either way, since they carry most of the berry punch in the filling.
