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Most of a American Buttermilk Pecan Pie, on a placemat with a serving knife.
American Buttermilk Pecan Pie Recipe
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!

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

  8. Store this pie, loosely covered, in the refrigerator for up to 2 days.