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Most of a American Buttermilk Pecan Pie, on a placemat with a serving knife.
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Buttermilk Pecan Pie
Prep Time
30 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 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!

Course: Dessert
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
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

  1. Preheat the oven to 350°F (180°C).

  2. Spread the pecans onto a baking tray and bake for 10-12 minutes, or until toasted and fragrant. Roughly chop nuts and set aside.

  3. Roll out the pie crust and line a 9-inch (23cm) pie tin with it. Place in the fridge until needed.

  4. In a large bowl, whisk the eggs, granulated sugar, brown sugar and softened butter.

  5. Next whisk in the buttermilk, vanilla and salt until the ingredients have combined.

  6. Whisk in the flour until the filling is smooth and lump free. Lastly, fold in the chopped pecans.

  7. Pour the filling into the crust and place the pie in the oven.

  8. Bake for about 1 hour 20 minutes, or until just set. Let cool for several hours before cutting.

  9. 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.