|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 77g||28%|
|Dietary Fiber 3g||9%|
|Total Sugars 54g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This buttermilk pecan pie recipe tastes as good as it looks. Chopped pecans are sprinkled into the pie shell before the other ingredients and provides a crunchy, yet creamy delight to enjoy. Pecan pies are a staple for the Thanksgiving table, but this pie is perfect not only for a holiday dessert but also as a treat anytime of the year. While this recipe uses a pre-made pie crust, if you want to make your own homemade pie crust, feel free to do so.
A cross between the old-fashioned buttermilk pie, and the all-time favorite pecan pie, this dessert is sure to become a hit at the dinner table. This pie is not as rich as some pecan pies, but it is absolutely delicious. Top it with whipped cream or vanilla ice cream for an even more decadent dessert.
1 cup pecans, chopped
1 (10-inch) unbaked pie shell
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 ounces (1/2 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
3 large eggs
1 cup buttermilk
Gather the ingredients. Preheat oven to 300 F.
Sprinkle pecans in the unbaked pie shell.
Sift flour and salt together. Cream butter in a mixer bowl, add sugar 1/2 cup at a time beating well after each addition, stir in vanilla extract, beat in eggs one at a time.
Add flour mixture gradually, mixing well after each addition.
Add buttermilk, mix well.
Pour over pecans.
Bake in preheated oven for 1 hour.
Let cool before slicing. Serve as is, or with your desired topping, and enjoy.
- Top your buttermilk pecan pie with whipped cream or vanilla ice cream.
- Sprinkle some nutmeg or cinnamon on top of the cream for an extra finishing touch.
- Since this is custard base pie, let it cool completely before cutting into it.
- Make sure the pie is done. It should be a little jiggly in the center; but not throughout the entire filling.
How to Store and Freeze
- Cover the buttermilk pecan pie with plastic wrap and store any leftovers in the refrigerator for up to three days.
- You can also freeze the pecan pie for two months in the freezer.
- Freeze it in individual slices for a snack or dessert. Thaw it in the refrigerator overnight, or you can microwave it—just microwave in quick short intervals to ensure you don't cook it rather than thawing it out.