Buttermilk Pecan Pie
User Reviews
4.7
411 reviews
Excellent
Buttermilk Pecan Pie
Report
My American Buttermilk Pecan Pie recipe is just as sweet and nutty as the pecan pies you love, but is creamier and with a lovely tang!
Share:
Ingredients
- 1 pie crust
- 1 ½ cups (7½ oz/213 g) whole pecans
- 3 large eggs
- 1 cup (8 oz/225 g) granulated sugar
- ⅔ cup (4 oz/115 g) dark brown sugar
- ½ cup (4 oz/115 g) butter, softened
- 1 cup (8 fl oz/240 ml) buttermilk
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ¼ cup (1¼ oz/35 g) all-purpose flour
- Egg wash
Add to Shopping List
Notes
- Although many recipes call for packed brown sugar, I never pack my brown sugar. To get the right amount of brown sugar for this recipe, use a kitchen scale, or loosely fill your measuring cup.
- For the pecans, you can either buy them roasted or toast them yourself: place pecans on a tray in a 350°F (180°C) oven for about 8-10 minutes, until fragrant. Watch carefully – they will go very quickly from toasted to burned.
- Make this a chocolate buttermilk pecan pie: melt ¾ cup (4 ½ oz/128g) chopped bittersweet chocolate, cool slightly and stir into the filling along with the buttermilk. Bake as directed above.
- You can use frozen, defrosted buttermilk in the recipe. Defrosted buttermilk will look separated, but don’t worry! It all comes together while baking.
- Use good quality store-bought OR make my Homemade Pie Crust.
Genuine Reviews
User Reviews
Overall Rating
4.7
411 reviews
Excellent
Other Recipes
You'll Also Love
