Buttermilk Pecan Pie

Buttermilk Pecan Pie Recipe

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Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
633 Calories
34g Fat
77g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 633
% Daily Value*
Total Fat 34g 44%
Saturated Fat 12g 61%
Cholesterol 101mg 34%
Sodium 333mg 14%
Total Carbohydrate 77g 28%
Dietary Fiber 3g 9%
Total Sugars 54g
Protein 7g
Vitamin C 0mg 2%
Calcium 68mg 5%
Iron 2mg 11%
Potassium 178mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 premade 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

Steps to Make It

  1. Gather the ingredients. Preheat oven to 300 F.

  2. Sprinkle pecans in the unbaked pie shell.

  3. 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.

  4. Add flour mixture gradually, mixing well after each addition.

  5. Add buttermilk, mix well.

  6. Pour over pecans.

  7. Bake in preheated oven for 1 hour.

  8. 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.