Buttermilk Pecan Pie

A Southern classic with a twist, this Buttermilk Pecan Pie combines the tangy richness of buttermilk with the sweet, nutty crunch of pecans. Baked in a golden, flaky crust, the filling is smooth, custardy, and perfectly balanced—sweet without being too heavy. Every bite is a delightful blend of creamy comfort and pecan flavor, making it a pie that feels both nostalgic and unique.

 

INGREDIENTS

1 Pie Crust 

3 Eggs

1 ½ cups Sugar

½ cup Butter, room temperature

3 tbsp Flour

1 cup Buttermilk

1 tbsp Lemon Juice

1 tsp Vanilla

1 cup Pecans

 

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Put the pie crust into your pie pan.
2. Beat eggs until frothy.
3. Mix in sugar, butter, and flour until smooth.
4. Add in buttermilk, lemon juice, and vanilla.
5. Pour mixture into your pie crust.
6. Top pie with pecans.
7. Bake for 45-60 minutes. Internal temperature should reach at least 180 degrees F off the center of the pie. Your pie center should not be liquidly when done cooking, you want it jiggly but set.
8. Let it cool completely.
9. Place in the refrigerator overnight or at least 8 hours. 

Notes: 

• You can use any type of pecans you prefer. (Pieces, halves, toasted, roasted and salted, etc.) 
• You will more than likely need to bake for longer than 45 minutes to get the center set. This may cause the pie temperature to be above 180 degrees F.