Buttermilk Pecan Pie

My American Buttermilk Pecan Pie recipe is just as sweet and nutty as the pecan pies you love, but is creamier and with a lovely tang!

👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 30 min🔥 Cook: 1h 20m👤 Gemma Stafford📖 biggerbolderbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

Preheat the oven to 350°F (180°C).

Spread the pecans onto a baking tray and bake for ⏱️ 10-12 minutes, or until toasted and fragrant. Roughly chop nuts and set aside.

Roll out the pie crust and line a 9-inch (23cm) pie tin with it. Place in the fridge until needed.

pie crust1(8 oz/225 g) granulated sugar1 cup(8 fl oz/240 ml) buttermilk1 cup

In a large bowl, whisk the eggs, granulated sugar, brown sugar and softened butter.

large eggs3(8 oz/225 g) granulated sugar1 cup(8 fl oz/240 ml) buttermilk1 cup

Next whisk in the buttermilk, vanilla and salt until the ingredients have combined.

Whisk in the flour until the filling is smooth and lump free. Lastly, fold in the chopped pecans.

Pour the filling into the crust and place the pie in the oven.

Bake for about ⏱️ 1 hour ⏱️ 20 minutes, or until just set. Let cool for several hours before cutting.

Serve pie at room temperature with a scoop of vanilla bean ice cream. Store leftovers, loosely covered, in the refrigerator for up to 4 days.