Pies & Tarts

American Buttermilk Pecan Pie

4.74 from 90 votes
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!
Most of a American Buttermilk Pecan Pie, on a placemat with a serving knife.

Hi Bold Bakers!

What if you could elevate a traditional pecan pie into a new experience? My new American Buttermilk Pecan Pie does just that by offering a creamier, custardy filling.

And, if you’re a pecan pie lover already, my easy buttermilk pecan pie will definitely hit the spot — or if you need to be convinced, this will do the trick!

If you’re apprehensive about making pie crust, don’t be! I have a few different methods, from my Flakiest Pie Crust to my 5-Minute No-Roll Pie Crust, which are both incredibly easy and will make you think twice before buying store-bought pie crust again! Plus, this recipe is part of my Bold Baking Holidays Worldwide series — where I’m sharing lovely holiday recipes from around the world. Check my Holiday Baking Headquarters for the full list!

An American Buttermilk Pecan Pie with a slice cut out of it.

What Is An American Buttermilk Pecan Pie?

It’s similar to a traditional pecan pie, it’s just creamier — and the new subtle tang from the buttermilk is incredible. Beyond that, it’s just as sweet and nutty as the pecan pies you’ve grown to love! The American south truly knows their desserts!

If You Don’t Have Buttermilk

Don’t worry. If you don’t have buttermilk, you can just make your own! My Homemade Buttermilk recipe is easy and I use it constantly when baking.

What You Need To Make Buttermilk Pecan Pie

A whole American Buttermilk Pecan Pie, to show the texture and pecans.

How To Make Buttermilk Pecan Pie

It would be wrong of me to say that making this recipe is “easy as pie,” because that would be a lame joke. That being said, this recipe is easy as pie, and here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat the oven to 350°F (180°C).
  2. Roll out the pie crust and line a 9-inch (23cm) pie tin with it — if you don’t want to roll out your crust, try my 5-Minute No-Roll Pie Crust! Then, pour the chopped pecans into the crust and set aside.
  3. In a large bowl, blend granulated sugar, brown sugar, butter, flour, and salt together until combined.
  4. In a separate bowl, whisk the buttermilk, eggs, and vanilla together, then add to the butter and sugar mixture and blend to combine.
  5. Pour the filling on top of the pecans and place the pie in the oven.
  6. Bake for 1 hour and 20 minutes or until set.
  7. Let cool for several hours before cutting. You want to make sure the filling is set & cooled before slicing!
  8. Store this pie, loosely covered, in the refrigerator for up to 2 days.

Gemma’s Pro Chef Tips For Making Buttermilk Pie

  • 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.
  • Don’t have buttermilk? It’s easy to make your own buttermilk!
  • Serve this pie with a dollop of homemade whipped cream or a scoop of my easy Homemade Vanilla Ice Cream!
  • Use good quality store-bought OR make my Homemade Pie Crust.

A slice of American Buttermilk Pecan Pie with whipped cream on top.

Make More Pie At Home!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

American Buttermilk Pecan Pie Recipe

4.74 from 90 votes
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!
Author: Gemma Stafford
Servings: 8 people
Prep Time 30 mins
Cook Time 1 hr 20 mins
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!
Author: Gemma Stafford
Servings: 8 people

Ingredients

  • 1 pie crust
  • cups (7½oz/213g) toasted pecans chopped
  • 1 cup (8oz/225g) granulated sugar
  • cup (4oz/115g) brown sugar
  • ½ cup (4oz/115g) butter softened
  • ¼ cup (1¼oz/35g) all-purpose flour
  • ½ teaspoon salt
  • 1 cup (8floz/225ml) buttermilk
  • 3 large eggs
  • 1 tablespoon vanilla extract

Instructions

  • Preheat the oven to 350°F (180°C).
  • Roll out the pie crust and line a 9-inch (23cm) pie tin with it. Pour the chopped pecans into the crust and set aside.
  • In a large bowl, blend granulated sugar, brown sugar, butter, flour, and salt together until combined.
  • In a separate bowl, whisk the buttermilk, eggs, and vanilla together, then add to the butter and sugar mixture and blend to combine.
  • Pour the filling on top of the pecans and place the pie in the oven.
  • Bake for 1 hour and 20 minutes or until set.
  • Let cool for several hours before cutting.
  • Store this pie, loosely covered, in the refrigerator for up to 2 days.

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Maureen
Maureen
7 months ago

I baked this Pecan Pie earlier today. I just cut myself a piece and I have to say BEST pecan pie I’ve ever had. I’m not an experienced baker but this was so easy to make for something that turned out so yummy! Thank you. I’ll be making this again for sure!

Kate0111
6 months ago

I made this yesterday and we loved it! The flavor is excellent and not as cloying sweet as some pecan pies. As an FYI- The 1 hr 20 min cooking time was too long for my pie and I ended up taking it out of the oven about 65 minutes – it was getting so brown and started puffing up like a volcano with a split in the middle. It deflated as soon as I took it out. I will make this recipe again and think it is almost better tasting the day after at room temperature.

Ping
Ping
7 months ago

Hi Gemma, what’s the reason/results from pouring chopped pecans directly into the pie crust, whereas in your bestever recipe we mix the pecans into the filling and whisk? The best ever pecan pie was most delicious, turned out perfect!

Jane
7 months ago

Do you use a deep dish pie crust?

Cindy
Cindy
7 months ago

This looks so delicious!!! I have a monster walnut tree and was wondering if I could sub my walnuts for the pecans?

Marsha Strub
Marsha Strub
7 months ago

Loved it! Used walnuts I had on hand. Was enthused: Just had to make homemade buttermilk and it turned out thick and creamy, so glad!

Jendy Hays
Jendy Hays
7 months ago

Gemma, can leftover pie be frozen in single slices (I’m the only one in the family who loves it)? If so, how should it be reheated to enjoy later? Thank you

Terry Schlender
Terry Schlender
5 months ago

I’m in the middle of making the American Buttermilk Pecan Pie and I am an experienced baker. As you suggested, I even weighed the ingredients on my accurate digital scale. I’m using a deep-dish Pyrex pan. Made your easy no rollout pie crust and I didn’t even fudge on the pecans, inclined to use more, and I had a lot of the filling mix left, almost a cup! I’m not someone who wastes anything, so I pulled out two ramekins, lined with small tortillas, thew in some more pecans and used the filling. I still had a bit left, so… Read more »

Cheryl
Cheryl
7 months ago

This look’s ovely can I make this recepe in mini silicon baking trays

Warren
Warren
7 months ago

Are you using salted or unsalted butter on this buttermilk pecan pie?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!