Buttermilk Pecan Pie

A confession: I’ve never been a fan of pecan pie. Between the corn syrup and brown sugar, it’s always been too cloyingly sweet for me (our pecan pie is the exception, as it’s made with maple syrup instead of corn syrup). So when this buttermilk pecan pie came across my desk, I knew I had found the answer to my problem: a Southern specialty ingredient with just enough tang to break up the sugary richness. It is still a dessert, after all!

What is buttermilk pecan pie?

Buttermilk pecan pie is a Southern specialty that replaces the classic pecan pie filling with a buttermilk custard filling. It’s sweet and nutty, just like pecan pie, but the buttermilk adds a creamy, tangy flavor. Buttermilk pecan pie is just as welcome among Thanksgiving desserts as it is with Kentucky Derby foods.

Ingredients for Buttermilk Pecan Pie

• Butter: Soften the butter to room temperature so it creams evenly with the sugar.
• Sugar: While we recommend granulated sugar, feel free to use light brown sugar or a mix of both to sweeten the pie. Brown sugar adds a caramel flavor that pairs nicely with pecans.
• Eggs: Pecan pie has a custard filling, which means eggs are a requirement for this pie. Bring them to room temperature so they emulsify nicely with the other filling ingredients.
• All-purpose flour: A little bit of flour helps thicken the custard filling.
• Lemon juice: While the buttermilk adds tang, fresh lemon juice brightens things even more.
• Vanilla extract: Vanilla extract imparts a delicate, floral sweetness and aroma to the pie.
• Buttermilk: Pecan pie with buttermilk is a Southern specialty. This tangy ingredient punches up the custard filling and breaks up a normally super-sweet pecan pie.
• Pecans: Chop the pecans so they’re easier to eat. Leaving the pecans whole can make eating a little difficult and disruptive.
• Pie dough: We want to make this pecan buttermilk pie as easy as possible, so we use one of the best premade pie crusts for quickness and simplicity.

Directions

Step 1: Make the pie filling

Preheat the oven to 325°F. In a bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Add in the eggs one at a time, beating well after each addition. Blend in the all-purpose flour, lemon juice and vanilla extract until combined. Stir in the buttermilk and chopped pecans.

Editor’s Tip: Use a hand mixer or stand mixer to cream the butter and sugar. After beating each egg, scrape down the sides and bottom of the bowl to ensure everything is incorporated.

Step 2: Prep the pie crust

On a lightly floured surface, roll out the pie dough to a 1/8-inch-thick circle. Carefully transfer the dough to a 9-inch deep-dish pie plate and fit it into the edges. Trim the pie crust to 1/2 inch beyond the rim of the plate, then flute the edge.

Editor’s Tip: If your premade pie dough already came fitted into a pie plate, skip this step!

Step 3: Bake

Pour the filling into the pie crust. Carefully slide the pie into the oven and bake it until the filling has set, 55 to 60 minutes.

Step 4: Serve

Take the pie out of the oven and allow it to cool to room temperature on a wire rack. This pie won’t taste nice when it’s hot, so let it cool until it’s warm or at room temperature before slicing and serving.

Recipe Variations

• Toast the pecans: Toasting nuts before adding them to baked goods adds a major depth of flavor. This technique brings out the nuttiness and sweetness, and removes the raw edge.
• Add hazelnuts: I adore the bitterness of hazelnuts, so I was happy to find that you can replace some of the pecans with hazelnuts. The two pair beautifully in this pecan pie with buttermilk.
• Include chocolate chips: I love drawing inspiration from our chocolate pecan pie recipe and enhancing the indulgence with bittersweet chocolate chips. Add 3/4 cup of bittersweet chocolate chips when you add the pecans.

How to Store Buttermilk Pecan Pie

Allow the buttermilk pecan pie to cool completely to room temperature, then cover it with storage wrap. The pie can be stored in the fridge for up to four days, but it’s best within its first two days.

Can you freeze buttermilk pecan pie?

Unfortunately, it’s not recommended to freeze buttermilk pecan pie. Once buttermilk thaws from frozen, the custard filling will separate and break.

Can you make buttermilk pecan pie ahead of time?

Yes, you can make buttermilk pecan pie a day or two ahead of time. Bake the pie the day before the party and keep it refrigerated until you’re ready to serve. Make-ahead Thanksgiving recipes are a must on the holiday!

Buttermilk Pecan Pie Tips

What should you use if you don’t have buttermilk?

If you don’t have buttermilk on hand, try a buttermilk substitute. To make 1 cup of buttermilk substitute, pour 1 tablespoon of white vinegar or lemon juice into a measuring cup, then add enough milk to measure 1 cup. Stir them together, then let the mixture stand for five minutes.

You could also substitute buttermilk with 1 cup of plain yogurt, or with a combination of 1-3/4 teaspoon of cream of tartar mixed with 1 cup of milk.

Can you use a from-scratch pie crust instead?

Yes, you can absolutely use a from-scratch pie crust instead. We only call for store-bought crust to make this buttermilk pecan pie recipe a little easier. You’ll only need a single-crust pie crust recipe.

How do you serve buttermilk pecan pie?

Serve buttermilk pecan pie at room temperature, just slightly warm from the oven or chilled from the fridge. It’s excellent with a dollop of homemade whipped cream, a drizzle of salted caramel sauce or a scoop of the best vanilla ice cream. Looking to imbibe? Serve this pie with after-dinner drinks like bourbon, whiskey or a bubbly white wine.