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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Buttermilk Pecan Pie elevates the tradition into a new experience you didn’t know you needed. It combines the nutty sweetness you love with a creamy, custard-like filling and a subtle tang from the buttermilk, giving it an extra layer of flavor.
If you’re already a fan of pecan pie, this buttermilk twist will have you swooning. And if you’re on the fence, give it a try — it’s sure to win you over!
- Creamy Texture: This pie has a rich, creamy filling that’s a dream with every bite.
- Perfectly Tangy & Sweet: The buttermilk adds a subtle tang, balancing out the classic sweetness.
- Easy-To-Make Crust Options: With options like my Flakiest Pie Crust and my 5-Minute No-Roll Pie Crust, homemade pie has never been simpler.
- Holiday-Ready Dessert: A unique addition to any festive table, bringing a bold twist to a beloved classic.
If you’re apprehensive about making pie crust, don’t be! Try one of these easy options:
- The Flakiest Gluten-Free Pie Crust: A buttery, tender crust that’s ideal for gluten-free baking.
- Perfectly Flaky Savory Pie Crust: Rich and flaky, this crust works beautifully for savory fillings.
- Flaky Sour Cream Pie Crust: Sour cream adds extra tenderness, making this crust perfect for any pie.
- Pâte Brisée (French Pie Crust): A classic French crust technique that’s crisp and flaky.
Plus, this Buttermilk Pecan Pie is part of my Bold Baking Holidays Worldwide series, so be sure to check out my Holiday Baking Headquarters for more festive recipes from around the world!
Bold Bakers Loved This!
“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!” — Maureen
“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!” — Marsha S.
“First time I made this and it was a huge hit at Thanksgiving! May have baked a bit too long but no matter. Looked and tasted great!” — J Stoutamire
IMPORTANT NOTE: This recipe was improved and updated on 11/7/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
Table of Contents
- What is an American Buttermilk Pecan Pie?
- What You Need to Make Buttermilk Pecan
- Key Ingredients and Substitutes
- How to Make an American Buttermilk Pecan Pie
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- What to Use If You Don’t Have Buttermilk?
- More Pecan Pies Recipes

What is an American Buttermilk Pecan Pie?
Buttermilk Pecan Pie is a creamy, custard-like twist on the traditional pecan pie, enriched with the subtle tang of buttermilk.
- Texture: Creamier and custard-like compared to classic pecan pie.
- Flavor: Sweet and nutty, with a delightful tang from the buttermilk.
- Filling: Made with a blend of eggs, sugars, butter, flour, and chopped pecans.
- Serving Suggestions: Best served at room temperature, often enjoyed with whipped cream or vanilla ice cream.
Tools You Need
- 9-inch (23cm) pie plate
- Mixing bowl
- Measuring cups
- Measuring spoons
- Glass measuring jug
- Whisk
- Rolling pin
- Pastry brush
- Baking tray
Key Ingredients and Substitutes
Pie Crust
- Provides a sturdy, flaky base that holds the filling.
- Substitutes: Store-bought pie dough, graham cracker crust, or gluten-free crust options.
Whole Pecans
- Add a nutty flavor and crunchier texture to the filling than pecan halves.
- Substitutes: Chopped walnuts or almonds (flavor will differ).
Eggs
- Acts as a binder, helping to set the filling during baking.
- Substitutes: Flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) or silken tofu (1/4 cup per egg).
Granulated Sugar
- Sweetens the filling and contributes to the overall flavor.
- Substitutes: Coconut sugar, honey, or maple syrup (adjust quantity as needed).
Dark Brown Sugar
- Adds sweetness and a rich, molasses flavor to the filling.
- Substitutes: Light brown sugar or a mix of granulated sugar with a small amount of molasses (1 tablespoon molasses per cup of sugar).
Butter
- Provides richness and enhances flavor; also contributes to the crust’s flakiness.
- Substitutes: Margarine, coconut oil, or vegan butter for a dairy-free option.
Buttermilk
- Adds creaminess and a subtle tang, enriching the flavor and texture of the filling.
- Substitutes: Homemade buttermilk (mix 1 cup milk with 2 tablespoons of vinegar or lemon juice), yogurt, or sour cream.
Vanilla Extract
- Enhances the overall flavor profile of the pie.
- Substitutes: Vanilla bean paste or a vanilla bean pod.
Salt
- Balances sweetness and enhances flavor.
- Substitutes: Sea salt or kosher salt; omit if following a low-sodium diet.
All-Purpose Flour
- Helps thicken the filling and contributes to the overall texture.
- Substitutes: Almond flour, gluten-free flour blend, or cornstarch (for a gluten-free option).

How To Make Buttermilk Pecan Pie
Prep
- Oven: Preheat the oven to 350°F (180°C).
- Pecans: Spread the pecans onto a baking tray and bake for 10-12 minutes, or until toasted and fragrant. Roughly chop nuts and set aside.
- Pie crust: Roll out the pie crust on a lightly floured surface and line a 9-inch (23cm) pie tin with it. Place in the fridge until needed.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar and softened butter.
Assemble the pie
- Make the filling: Next whisk in the buttermilk, vanilla and salt until the ingredients have combined.
- Add flour and filling: Whisk in the flour until the buttermilk mixture is smooth and lump free. Lastly, fold in the chopped pecans.
- Pour the filling into the prepared pie crust and place the pie in the oven.
Bake the Pie
- Bake for about 1 hour 20 minutes, or until just set. Let cool for several hours before cutting.
- Serve pie at room temperature with a scoop of vanilla bean ice cream. Store leftovers, loosely covered, in the refrigerator for up to 4 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.
- Use good quality store-bought OR make my Homemade Pie Crust.
Make Ahead and Storage Instructions
Make Ahead:
- You can prepare the pie crust in advance. Roll it out and place it in the pie tin, then cover it with plastic wrap and refrigerate for up to 2 days before adding the filling.
- The buttermilk filling can also be made ahead. Mix all the filling ingredients together, cover, and refrigerate for up to 24 hours. Just give it a good stir before pouring it into the crust.
Storage:
- Once baked, allow the buttermilk pecan pie to cool completely. Cover it loosely with plastic wrap or aluminum foil and store it in an airtight container in the refrigerator for up to 4 days.
- For longer storage, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months. Thaw in the refrigerator before serving.
- Serve chilled or at room temperature. For an extra treat, enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream on top of the pie filling!
What to Use If You Don’t Have Buttermilk?
You can use Homemade buttermilk, yogurt, or sour cream.
More Pecan Pies
- Pecan Fudge Pie
- Best Ever Pecan Pie
- Microwave Mug Pecan Pie
- Pecan Pie Bars
- Vegan Pecan Pie Bars (Sugar Free)
IMPORTANT NOTE: This recipe was improved and updated on 11/7/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
Watch The Recipe Video!
Buttermilk Pecan Pie


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
Instructions
- Preheat the oven to 350°F (180°C).
- Spread the pecans onto a baking tray and bake for 10-12 minutes, or until toasted and fragrant. Roughly chop nuts and set aside.
- Roll out the pie crust and line a 9-inch (23cm) pie tin with it. Place in the fridge until needed.
- Next whisk in the buttermilk, vanilla and salt until the ingredients have combined.
- Whisk in the flour until the filling is smooth and lump free. Lastly, fold in the chopped pecans.
- Pour the filling into the crust and place the pie in the oven.
- Bake for about 1 hour 20 minutes, or until just set. Let cool for several hours before cutting.
- Serve pie at room temperature with a scoop of vanilla bean ice cream. Store leftovers, loosely covered, in the refrigerator for up to 4 days.
Recipe 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.
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!
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.
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!
Do you use a deep dish pie crust?
This look’s ovely can I make this recepe in mini silicon baking trays
This looks so delicious!!! I have a monster walnut tree and was wondering if I could sub my walnuts for the pecans?
I am about to make this pie, and I am curious why the post picture looks like pecan/ brown sugar on the top and the pictures people have looks like a bread top. Thank you! I am excited to make today!!
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!
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
Hi think there is a mistake in the recipe !!
7 it says pour the filling over the pecans ! They are in the filling ! Think it means the pastry !!