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–+ servings

American Buttermilk Pecan Pie

Shaziya
This American Buttermilk Pecan Pie is a showstopper that combines rich, buttery flavors with a satisfying crunch. The creamy buttermilk filling, infused with warm vanilla and a hint of cinnamon, perfectly complements the toasted pecans.
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 1 minute
Cuisine American
Servings 8 people

Ingredients
  

  • 1 pie crust
  • 1 ½ cups whole pecans (7½ oz/213 g)
  • 3 large eggs
  • 1 cup granulated sugar (8 oz/225 g)
  • ⅔ cup dark brown sugar (4 oz/115 g)
  • ½ cup butter, softened (4 oz/115 g)
  • 1 cup buttermilk (8 fl oz/240 ml)
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • ¼ cup all-purpose flour (1¼ oz/35 g)
  • egg wash

Instructions
 

  • 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.
  • In a large bowl, whisk the eggs, granulated sugar, brown sugar and softened butter.
  • 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.
Keyword buttermilk, dessert, pecan, pie
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