This Buttermilk Pecan Pie brings together the gooey sweetness of pecan pie with the creamy tang of buttermilk custard — all baked in a flaky crust with a caramelized pecan topping that’s simply unforgettable.
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Total Time: 1 hour
Servings: 8 slices
Calories per Serving: ~420 kcal
Ingredients
3 large eggs
1 1/2 cups granulated sugar
3 tbsp all-purpose flour
Pinch of salt
1 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted and cooled
1 tsp vanilla extract
1 cup chopped pecans (plus a few halves for topping)
1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
Preheat Oven:
Preheat to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie plate and crimp the edges.
Mix the Filling:
In a large bowl, whisk eggs until foamy. Add sugar, flour, and salt, and whisk until smooth. Stir in buttermilk, melted butter, and vanilla until fully combined. Fold in chopped pecans.
Fill the Pie Shell:
Pour the mixture into the pie crust. Top with a few pecan halves for decoration if desired.
Bake:
Bake for 45–50 minutes or until the top is golden brown and the center is just set (a little jiggle is okay). Cover loosely with foil if the crust browns too quickly.
Cool & Slice:
Let the pie cool completely on a wire rack. Serve at room temp or chilled, with whipped cream or vanilla ice cream.
Why You’ll Love This Recipe
- Classic Southern flavor with a tangy twist
Toasted pecans + creamy filling = perfection in every bite
Quick to mix, no mixer required
Pairs beautifully with whipped cream or ice cream
Helpful Tips
- No buttermilk? Use 1 tbsp lemon juice or vinegar + 1 cup milk.
- For extra flavor, toast pecans before adding to the filling.
- Want deeper color? Use light brown sugar for half of the granulated.
- Store leftovers covered in the fridge for up to 4 days.
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