Classic Buttermilk Pecan Pie

A rich and creamy Southern classic, this Buttermilk Pecan Pie combines a silky custard filling with crunchy toasted pecans and a buttery homemade crust for the perfect balance of sweetness and texture.

Why You'll Fall in Love with This Recipe

This Classic Buttermilk Pecan Pie is a timeless Southern dessert that’s rich, creamy, and full of buttery, nutty flavor. The silky custard filling balances perfectly with the crunch of toasted pecans and a flaky homemade crust, creating a dessert that’s both comforting and elegant.

Tools You’ll Need

• Mixing bowls (large and medium)

• Whisk

• Pastry cutter or fork

• Rolling pin

• 9-inch pie pan

• Measuring cups and spoons

• Aluminum foil (for crust edges)

Ingredients

For the Pie Crust:

• 1 ½ cups all-purpose flour

• ½ teaspoon salt

• ½ cup (1 stick) unsalted butter, cold and cubed

• 3–4 tablespoons ice water

For the Filling:

• 1 cup granulated sugar

• ½ cup brown sugar

• 3 large eggs

• ½ cup buttermilk

• ¼ cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 ½ cups pecan halves

Step-by-Step Instructions

1. Prepare the Pie Crust
In a medium bowl, combine flour and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap, and chill for 30 minutes.
Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.

2. Preheat the Oven
Preheat your oven to 350°F (175°C).

3. Make the Filling
In a large bowl, whisk together granulated sugar, brown sugar, and eggs until smooth. Stir in buttermilk, melted butter, and vanilla extract. Fold in the pecan halves.

4. Assemble and Bake
Pour the filling into the prepared crust. Bake for 50–60 minutes, or until the center is set and the pecans are golden brown. If the crust begins to brown too quickly, cover the edges with foil.

5. Cool and Serve
Allow the pie to cool completely before slicing. Serve as is, or top with whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

Pro Tips for Success

• Use cold butter for the crust to ensure a flaky texture.

• If your buttermilk is very thin, reduce it slightly to prevent a runny filling.

• Toast the pecans lightly before adding them to the filling for deeper flavor.

• Let the pie cool fully before cutting—it helps the custard set perfectly.

Customization Ideas

• Add spice: Stir in ¼ teaspoon cinnamon or nutmeg to the filling for a warm flavor.

• Use a graham cracker crust: For a simpler version, swap the homemade crust for a graham cracker base.

• Add chocolate chips: Sprinkle a handful of chocolate chips in the filling for a chocolate-pecan twist.

Storage & Reheating Tips

• Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

• To reheat, warm individual slices in the microwave for 10–15 seconds.

• For longer storage, freeze the pie (whole or sliced) for up to 2 months. Thaw overnight in the refrigerator before serving.

Approximate Nutrition (per slice)

• Calories: 460

• Protein: 6g

• Carbohydrates: 45g

• Fat: 28g

• Fiber: 2g

• Sugar: 33g

• Sodium: 200mg

(Values are approximate and may vary based on ingredients and portion size.)

Prep & Cook Time

• Prep Time: 25 minutes

• Cook Time: 55 minutes

• Chill Time: 30 minutes

• Total Time: 1 hour 50 minutes

Frequently Asked Questions

Can I use store-bought pie crust?
Yes, a ready-made crust works fine if you’re short on time. Just bake it according to the package directions before adding the filling.

What if I don’t have buttermilk?
Mix ½ cup milk with ½ tablespoon lemon juice or vinegar. Let it sit for 5 minutes to curdle, and you’ve got an easy substitute.

How do I know when the pie is done?
The center should be set but still slightly wobbly. It will continue to firm up as it cools.

Final Thoughts

Classic Buttermilk Pecan Pie is a dessert that perfectly blends rich sweetness with tangy creaminess and buttery crunch. Whether you’re serving it at Thanksgiving or Sunday dinner, it’s a guaranteed crowd-pleaser that brings the comforting flavors of the South to your table.