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Buttermilk Pecan Pie

This unique take on pecan pie adds buttermilk for a creamy, tangy twist. The pecans are toasted first for extra flavor, and the filling has the perfect balance of sweetness and tang. It's a sophisticated variation on the classic Southern dessert.

Paolina baker
Updated on Tuesday 26 November 2024
A slice of pecan pie sits on a white plate, showcasing its layered filling with whole pecans on top, alongside a fork and scattered pecans on a wooden table.
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A slice of pecan pie sits on a white plate, showcasing its layered filling with whole pecans on top, alongside a fork and scattered pecans on a wooden table. Pin it
A slice of pecan pie sits on a white plate, showcasing its layered filling with whole pecans on top, alongside a fork and scattered pecans on a wooden table. | Quickierecipe.com

Let me share this incredible American Buttermilk Pecan Pie that puts a creamy spin on the classic dessert. The tangy buttermilk custard filling paired with toasted pecans creates pure magic in every bite. Wrapped in a flaky crust this pie is perfect whether you're hosting a holiday gathering or just craving something special.

Perfect Holiday Dessert

Y'all this isn't your ordinary pecan pie. The buttermilk adds this amazing tang that balances out the sweetness perfectly. Those toasted pecans give the most wonderful crunch and that flaky crust just brings everything together. It's one of those desserts that'll have everyone asking for the recipe.

What You Need

  • The Base: One 9-inch pie crust homemade is lovely but store-bought works too.
  • Nutty Crunch: One cup whole pecans toasted and chopped.
  • Structure: Three large eggs for that perfect custard set.
  • Sweet Balance: Half cup each of regular and brown sugar.
  • Rich Touch: Half cup soft unsalted butter.
  • Star Player: One cup buttermilk for that special tang.
  • Extra Flavor: Teaspoon of vanilla makes everything better.
  • Perfect Mix: Salt and flour to bring it all together.

Let's Make Pie

Start With Crust
Roll out your crust pop it in the pan and let it chill while you work.
Toast Those Pecans
Give them 8-10 minutes in a 350°F oven until they smell amazing then chop them up.
Mix The Filling
Whisk your eggs sugars and butter then add buttermilk vanilla salt and flour fold in those pecans.
Bake To Perfect
Pour it all in and bake about an hour twenty until it's just barely jiggly in the middle.

Tips For Success

Room temperature eggs and butter are key for that smooth custard. If you're making your own crust go for it but don't feel bad about using store-bought. Those toasted pecans really make the flavor pop trust me don't skip that step.

Make It Ahead

Get ahead by making your crust two days early or mix up the filling a day before. The baked pie keeps beautifully in the fridge for about 4 days. Want to freeze some? Wrap those slices up tight they'll keep for two months.

Mix It Up

Love chocolate? Add some melted bittersweet chocolate to the filling. Try walnuts or almonds for something different. A dollop of whipped cream or scoop of vanilla ice cream makes this pie even more heavenly.

A freshly baked pecan pie with a golden crust and a rich filling topped with whole and chopped pecans. Pin it
A freshly baked pecan pie with a golden crust and a rich filling topped with whole and chopped pecans. | Quickierecipe.com

Frequently Asked Questions

Why toast the pecans first?

Toasting brings out the nuts' natural oils and intensifies their flavor, adding depth to the pie.

Can I use store-bought pie crust?

Yes, though homemade crust yields best results. Either way, keep it chilled until filling.

How do I know when it's done?

The filling should be just set but might still have a slight jiggle. It will continue setting as it cools.

Why let it cool for hours?

This allows the filling to set completely, making it easier to cut clean slices.

Can this be made ahead?

Yes, it keeps well in the fridge for up to 4 days. Serve at room temperature for best flavor.

Buttermilk Pecan Pie

A creamy twist on traditional pecan pie, featuring buttermilk for tang and texture. Made with toasted pecans and a homemade crust.

Prep Time
30 Minutes
Cook Time
80 Minutes
Total Time
110 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 pie crust.
02 1 1/2 cups whole pecans.
03 3 large eggs.
04 1 cup granulated sugar.
05 2/3 cup dark brown sugar.
06 1/2 cup butter, softened.
07 1 cup buttermilk.
08 1 tablespoon vanilla extract.
09 1/2 teaspoon salt.
10 1/4 cup all-purpose flour.
11 Vanilla ice cream (optional).

Instructions

Step 01

Heat oven to 350°F. Spread pecans on baking tray. Bake 10-12 minutes until fragrant. Chop roughly. Set aside.

Step 02

Roll out pie crust. Line 9-inch pie tin. Chill until needed.

Step 03

Whisk eggs, both sugars, butter. Add buttermilk, vanilla, salt. Whisk in flour until smooth. Fold in chopped pecans.

Step 04

Pour filling into crust. Bake 1 hour 20 minutes. Until just set. Cool several hours.

Step 05

At room temperature. With vanilla ice cream if desired.

Notes

  1. Toast nuts for better flavor. Filling must cool completely to set. Keeps 4 days refrigerated. Bring to room temperature before serving. Chill crust while preparing filling.

Tools You'll Need

  • 9-inch pie tin.
  • Baking tray.
  • Large mixing bowl.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, buttermilk).
  • Wheat (flour, pie crust).
  • Eggs.
  • Tree nuts (pecans).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 28g
  • Total Carbohydrate: 52g
  • Protein: 7g