Description

Hey friends, Beau here! If you love pecan pie but sometimes find it too sweet or dense, this Buttermilk Pecan Pie is about to change your life. Picture the crunchy, caramelized pecans you adore, with a creamy, tangy custard underneath that balances the sweetness perfectly. It’s like a Southern love story between pecan pie and buttermilk pie—flaky, rich, and unforgettable.

Ingredients

Scale

Pie Crust & Filling:

1 unbaked 9-inch pie crust (homemade or store-bought)
1 cup granulated sugar
½ cup light brown sugar
3 large eggs (room temperature)
1 cup buttermilk (or homemade with 1 tbsp vinegar/lemon juice + milk)
½ cup unsalted butter, melted and cooled
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
1½ cups chopped pecans (toasted for extra flavor, optional)

Instructions

Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Fit your pie crust into a 9-inch pie pan and keep it cold until ready.

Step 2: Make the Filling

Whisk together granulated sugar and brown sugar.
Add eggs and whisk until pale and smooth.
Stir in buttermilk, cooled butter, and vanilla.
Sprinkle in flour and salt; whisk until homogenous.
Fold in pecans gently.

Step 3: Assemble and Bake
Pour the filling into the prepared crust. Place on a baking sheet to catch drips. Bake for 45–50 minutes until edges are set and the center has a slight jiggle. Tent crust edges with foil if browning too fast.

Step 4: Cool Completely
Cool on a wire rack for at least 3–4 hours, preferably overnight. The custard will set fully, giving you perfect slices.

Notes

Soupy Filling: Likely underbaked. The edges should be set with a slight jiggle in the center.
Make-Ahead: Pie can be baked, cooled, and stored covered at room temp (1 day) or in the fridge (up to 3 days).
Soggy Crust: Blind-bake crust for 10 minutes before adding filling.
Nut Substitutes: Walnuts, hazelnuts, or macadamias work beautifully.

Nutrition

Calories: 420 Cal Per Serving
Fat: 24 g
Carbohydrates: 48 g