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

Classic Buttermilk Pecan Pie

A sweet, tangy, and nutty custard pie baked to golden perfection — a true Southern classic that tastes like home.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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!