Name: Buttermilk Pecan Pie
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Cuisine: American
Ingredients: 1 store-bought or homemade pie shell.; 1 and 1/2 cups pecan halves.; Three eggs, size large.; 1 cup white sugar.; 2/3 cup packed dark brown sugar.; 1/2 cup butter, at room temperature.; 1 cup tangy buttermilk.; 1 tablespoon pure vanilla.; 1/2 teaspoon fine salt.; 1/4 cup plain flour.; Ice cream in vanilla flavor (optional treat).

A perfectly sliced pecan pie piece on a plate, topped with whole pecans, alongside a fork and scattered nuts on a rustic table. | thefamilycooks.com

I've gotta tell you about this amazing American Buttermilk Pecan Pie that takes the traditional dessert to new heights. Each bite combines a tangy custard filling with crunchy toasted pecans, creating something truly special. Nestled in a buttery crust, this pie works great for fancy holiday tables or just when you want to treat yourself to something delicious.

Dreamy Holiday Treat

Trust me, this ain't your grandma's regular pecan pie. The buttermilk brings this fantastic zing that cuts through the sweetness just right. The toasted pecans add that awesome crunch, and everything comes together with that flaky, tender crust. Everyone will bug you for your secret recipe after tasting this!

Stuff You'll Need

Bottom Layer: A 9-inch pie crust, grab store-bought if you're busy or make your own.
Crunchy Bits: One cup of toasted, chopped whole pecans.
Setting Agent: Three large eggs to help everything firm up nice.
Sweetness: Half cup of white sugar and half cup of brown sugar.
Buttery Goodness: Half cup of softened unsalted butter.
Key Ingredient: One cup of buttermilk for that zingy flavor.
Flavor Boost: Teaspoon of vanilla to round things out.
Basics: Some salt and flour to pull everything together.

Pie-Making Steps

Fix Your Crust First: Get your crust in the pan and stick it in the fridge while you handle the rest.
Brown Your Pecans: Put them in a 350°F oven for 8-10 minutes until they smell nutty, then chop them up good.
Blend Everything: Beat eggs, both sugars and butter together, then mix in buttermilk, vanilla, salt and flour before adding those warm pecans.
Cook It Right: Pour your mixture in and bake for about 80 minutes until the middle just wobbles a tiny bit.

Tricks For The Best Pie

Don't forget to warm up your eggs and butter before starting. Store-bought crust works fine if you're short on time. And please don't skip toasting those pecans - it makes all the difference in flavor, I promise.

Plan Ahead Options

You can make your crust two days early or get your filling ready the day before. This pie stays good in the fridge for about 4 days after baking. If you want to save some for later, just wrap slices tight and freeze them for up to two months.

Switch Things Up

Got a chocolate craving? Throw some melted dark chocolate into your filling. Not into pecans? Try walnuts or almonds instead. And don't forget, a big spoonful of whipped cream or cold vanilla ice cream on top makes this pie even better.

A golden-brown pecan pie showing off its glossy filling studded with toasted pecans on a rustic cooling rack. | thefamilycooks.com

Frequently Asked Questions

→ What’s the reason to toast pecans?: It amps up their natural oils, boosting flavor and making the pie even tastier.
→ Can I skip making my own crust?: Sure, but a homemade crust gives a better result. Chill either one before filling.
→ How do I check if the pie is ready?: The center should be mostly set but still jiggles slightly. It’ll firm up as it cools.
→ Why wait so long for cooling?: It helps the filling fully set, making tidy slices simple and stress-free.
→ Can this dessert be prepped early?: Definitely! It stores in the fridge up to 4 days. Bring to room temp before serving.

Buttermilk Pecan Pie

This tangy pecan pie features creamy buttermilk and roasted nuts for extra flavor. A great spin on the classic dessert.

Prep Time

30 Minutes

Cook Time

80 Minutes

Total Time

110 Minutes

By: Emily Watson

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 store-bought or homemade pie shell.

02 1 and 1/2 cups pecan halves.

03 Three eggs, size large.

04 1 cup white sugar.

05 2/3 cup packed dark brown sugar.

06 1/2 cup butter, at room temperature.

07 1 cup tangy buttermilk.

08 1 tablespoon pure vanilla.

09 1/2 teaspoon fine salt.

10 1/4 cup plain flour.

11 Ice cream in vanilla flavor (optional treat).

Instructions

Step 01

Set oven to 350°F. Lay the pecans out on a baking sheet and toast for 10-12 minutes till they smell great. Roughly chop them up. Put aside.

Step 02

Roll pie dough and fit it neatly inside a 9-inch pan. Keep it in the fridge to stay cool and firm till you're ready.

Step 03

Beat eggs with both sugars and softened butter. Stir in buttermilk, vanilla, and salt. Add the flour; whisk until it’s lump-free. Gently mix in your chopped pecans.

Step 04

Pour filling carefully into your crust. Bake for 1 hour and 20 minutes, or till the middle is only slightly jiggly. Let it cool down fully for several hours.

Step 05

Serve at room temp. Add a scoop of vanilla ice cream if you'd like.

Notes

Toasting nuts enhances their rich flavor. Let the pie set fully by cooling. Stays fresh up to 4 days in the fridge. Bring it out to room temp before eating. Keep the crust chilled while you make the filling.

Tools You'll Need

A 9-inch pie pan.

Baking sheet for toasting.

A big bowl for mixing.

Whisk or fork for stirring.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Contains dairy items like butter and buttermilk.
Wheat from flour and the crust.
Egg-based dessert.
Pecans fall under tree nuts.

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: 28 g
Total Carbohydrate: 52 g
Protein: 7 g

Creamy Buttermilk Pie