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Buttermilk Pecan Pie
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!
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 8 people
Course:
Dessert
Cuisine:
American
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
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.