Buttermilk Pecan Pie
Submitted by big al
Buttermilk pecan pie with a creamy custard filling baked low and slow until golden on top. No corn syrup needed. A Southern classic with tangy, nutty richness.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
120 minThis ain’t your typical pecan pie. There’s no corn syrup in sight.
Instead, a creamy buttermilk custard made from butter, sugar, eggs, and a touch of flour fills the crust, with chopped pecans nestled in the bottom. Baked low and slow, the top turns a gorgeous golden brown while the filling sets into something silky and just a little tangy from the buttermilk.
It’s closer to a chess pie crossed with a pecan pie, and honestly, it’s the best of both worlds.
Let it cool to room temperature before slicing. The filling firms up beautifully and the flavors are at their peak when it’s not hot.
Pro Tips
- Cream the butter and sugar thoroughly, adding the sugar gradually. This builds the light, fluffy texture of the custard.
- Add the eggs one at a time and beat well after each. Rushing this step leads to a dense, heavy filling.
- The pecans go in the bottom of the crust, not the top. As the pie bakes, some float up and toast on the surface naturally.
- Don’t open the oven during baking. The custard needs steady, gentle heat to set without cracking.
Ingredients
Directions
Preheat oven to 300℉ (150℃).
Cream butter and sugar until light and fluffy, adding ½ cup sugar at a time.
Blend in vanilla.
Add eggs, one at a time.
Combine flour and salt; add small amount at a time.
Add buttermilk.
Sprinkle pecans in bottom of pie crust; pour custard mix over the pecans and bake 1 hour 30 minutes at 300℉ (150℃).
The top browns as it cooks.
Best served at room temperature.
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