Buttermilk Pecan Pie
Indulge in the rich, Southern charm of Buttermilk Pecan Pie, a timeless dessert that blends creamy buttermilk custard with the irresistible crunch of toasted pecans. Nestled in a flaky, golden pie crust, this easy-to-make recipe features a symphony of flavors, from the buttery depth of brown sugar to the warm notes of vanilla. Topped with whole pecans for an elegant finish, this pie is baked to perfection, creating a luscious filling that's softly set and slightly tangy. Ready in just over an hour, it’s an effortless yet show-stopping treat for holidays, dinner parties, or anytime you crave the comforting goodness of a homemade pecan pie. Serve it chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s simply unforgettable!
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Recipe Information
Ingredients
- 1 9-inch crust Unbaked pie crust
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 0.33 cup Brown sugar
- 3 pieces Large eggs
- 0.5 cup Buttermilk
- 2 tablespoons All-purpose flour
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Pecans, chopped
- 0.5 cup Whole pecans, for topping (optional)
Instructions
Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan and crimp the edges, if desired. Set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Mix until smooth.
Add the eggs to the sugar mixture, one at a time, whisking well after each addition.
Stir in the buttermilk, flour, vanilla extract, and salt. Mix until fully combined and smooth.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the filling.
Pour the pie filling into the prepared pie crust. If desired, arrange whole pecans on top for decoration.
Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. The center should have a slight jiggle but not be liquidy.
Remove the pie from the oven and let it cool to room temperature. This will allow the filling to fully set.
Serve your buttermilk pecan pie at room temperature or chilled. Optionally, garnish with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.3 g | 340% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 412.8 g | 150% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 261.6 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 425 mg | 33% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
