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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!
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
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):
Preheat the oven to 350°F (180°C).
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. You want to make sure the filling is set & cooled before slicing!
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.
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
- 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.