Classic Buttermilk Pecan Pie

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Classic Buttermilk Pecan Pie – Sweet, Tangy, and Comforting

Guess what, baking buddies! I just dove headfirst into making my very first Buttermilk Pecan Pie, and oh my goodness — the smell wafting through the kitchen right now is pure nostalgia. There’s something magical about that buttery crust, golden custard, and nutty crunch that instantly brings back all those warm family memories.

This pie is the perfect mix of sweet, tangy, and nutty, wrapped up in a creamy custard filling that’s impossible to resist. Whether you’re baking for a holiday table, Sunday gathering, or just because your heart says “pie,” this is the recipe you’ll come back to again and again.

 Why You’ll Love This Recipe

• Classic meets comfort: A timeless Southern favorite that always impresses.
• Rich, balanced flavor: Sweet pecans meet tangy buttermilk for perfection.
• Simple ingredients, stunning results.
• Perfect for holidays: Ideal for Thanksgiving, Christmas, or cozy weekends.
• Pairs beautifully with ice cream or whipped cream.

 Equipment

• 9-inch pie dish
• Large mixing bowl
• Whisk
• Rubber spatula
• Baking sheet
• Wire cooling rack

 Ingredients

For the Pie Crust

• 1 (9-inch) unbaked pie crust (store-bought or homemade)

For the Filling

• 4 large eggs, lightly beaten
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup (1 stick) unsalted butter, melted and cooled
• ½ cup buttermilk
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ cups pecan halves

 Step-by-Step Instructions

Step 1: Prepare the Pie Crust

Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish. Flute the edges or crimp with a fork for a pretty finish.

Step 2: Whisk the Wet Ingredients

In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth and fully combined.

Step 3: Add the Rest of the Filling

Whisk in the melted butter, buttermilk, flour, vanilla extract, and salt until you have a smooth, silky mixture with no lumps.

Step 4: Fold in the Pecans

Gently fold the pecan halves into the filling, ensuring even distribution throughout the mixture.

Step 5: Fill the Crust

Pour the filling into your prepared pie crust, spreading the pecans evenly across the surface.

Step 6: Bake to Golden Perfection

Place the pie on a baking sheet (to catch drips) and bake for 50–60 minutes, until the edges are set and the center has a soft jiggle. A knife inserted halfway between center and edge should come out clean.

Step 7: Cool Before Serving

Transfer the pie to a wire rack and let it cool completely — this helps the custard set. It’s worth the wait!

Serving Suggestion:
Top with whipped cream or vanilla bean ice cream for an irresistible dessert.

 Pro Tips

• Room-temperature eggs whisk more smoothly into the filling.
• Cool the butter slightly before mixing — hot butter can scramble eggs.
• Don’t overbake: The pie should have a slight jiggle in the center for a creamy custard.
• Cool fully: This step sets the custard and makes slicing easier.
• Make ahead: This pie tastes even better the next day!

 Serving Ideas

• Pair with a hot cup of coffee or sweet tea for the perfect Southern finish.
• Add a drizzle of maple syrup or caramel sauce for extra indulgence.
• Dust with powdered sugar for a charming presentation.

 Storage

• Fridge: Store covered up to 4 days.
• Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: Enjoy cold or warm gently at 300°F for 10 minutes.

This Buttermilk Pecan Pie is proof that simple ingredients can create something extraordinary. The tang of the buttermilk, the crunch of the pecans, and that silky, custardy sweetness come together in perfect harmony.

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Classic Buttermilk Pecan Pie

A sweet, tangy, and nutty custard pie baked to golden perfection — a true Southern classic that tastes like home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 9-inch unbaked pie crust
• 4 large eggs lightly beaten
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter melted and cooled
• ½ cup buttermilk
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ cups pecan halves

Equipment

• 9-inch pie dish
• Large mixing bowl
• whisk
• Rubber spatula
• Baking sheet
• Wire cooling rack

Method

 

1. Preheat oven to 350°F (175°C). Prepare pie crust in a 9-inch pie dish.
2. In a bowl, whisk eggs, sugar, and brown sugar until smooth.
3. Add butter, buttermilk, flour, vanilla, and salt; mix well.
4. Fold in pecans and pour mixture into crust.
5. Bake 50–60 minutes, until edges are set and center slightly jiggles.
6. Cool completely before slicing.

Notes

Cool completely before slicing.

Room-temperature eggs whisk more smoothly into the filling.

Cool the butter slightly before mixing — hot butter can scramble eggs.

Don’t overbake: The pie should have a slight jiggle in the center for a creamy custard.

Cool fully: This step sets the custard and makes slicing easier.

Make ahead: This pie tastes even better the next day!