Buttermilk Pecan Pie
Buttermilk Pie is a creamy version of the old-fashioned pie but with some pecans for crunch and flavor. A great pie for Thanksgiving.
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BUTTERMILK PECAN PIE RECIPE
If you’ve ever had Buttermilk Pie it tastes a little like sugar cream pie. The tang of the buttermilk with the saltiness of the pecans and the sweetness of the filling work in harmony with each other.
The only downside to this pie is that the top is so flaky and it’s hard to get a clean slice. You can eat this room temperature or warm!
INGREDIENTS
- PIE CRUST – You can use store bought or homemade pie crust here. Start with an unbaked pie shell and blind bake it.
- BUTTERMILK – Do not use low-fat buttermilk. Use full fat buttermilk.
- EGGS – It helps if the eggs are room temperature. It makes it light and fluffy.
- SUGAR – We use white sugar but you can use light brown sugar too.
- PECANS – We use chopped pecans but if you like a chunkier texture you can use pecan halves.
- VANILLA EXTRACT
OTHER PIE RECIPES
- Banana Cream Pie
- Cranberry Chocolate Pie
- Peanut Butter Pie
- S’mores Pie
- Cherry Cheese Pie
- Boston Cream Pie
- Lemon Pie
- Peaches and Cream Pie
- Turtle Pie
Buttermilk Pie with Pecans
Buttermilk Pie is a creamy version of the old-fashioned pie but with some pecans for crunch and flavor. A great pie for Thanksgiving.
Ingredients
- 9" single crust pie dough
- 1/2 cup butter,, softened
- 1 ¾ cups sugar
- 3 large eggs, room temperature
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- (optional) sweetened whip cream for topping
Instructions
- Preheat oven to 425° F. On a lightly floured surface, roll dough to fit a 9-inch pie plate. Crimp edge of crust. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
- Place on a baking sheet; bake until edge is light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool. Reduce oven setting to 325° F.
- In a large bowl, beat butter and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla.
- Sprinkle pecans into crust and pour filling on top. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes if crust is browning too much.
- Cool completely on a wire rack. Great served at warm temperature or warm with whipped cream. Refrigerate leftovers.
