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Buttermilk Pecan Pie

Featured in: Desserts

Buttermilk brings a creamy zing to pecan pie in this fun twist. Toasting the pecans first bumps up the rich, nutty flavor, while the sweet-tangy filling hits all the right notes. It’s a cool upgrade on a Southern staple.

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Twistytaste.com
Updated on Sun, 01 Jun 2025 15:39:02 GMT
A wedge of pecan pie on a white plate, showing layers of creamy filling with crunchy pecans, with a fork and loose nuts on a wooden surface. Pin it
A wedge of pecan pie on a white plate, showing layers of creamy filling with crunchy pecans, with a fork and loose nuts on a wooden surface. | twistytaste.com

Check out this super creamy American buttermilk pecan pie twist. Silky, tangy filling, and loads of toasted pecans make each bite unforgettable. Wrapped in a flaky crust, it’s awesome for parties or just when you want something a little extra.

Irresistible Holiday Treat

This isn’t your usual pecan pie. That buttermilk’s tang totally balances all the sugar. Toasted pecans bring serious crunch while the flaky crust ties it all up. Watch out, folks will ask how you made it!

Stuff You’ll Need

  • Pie Layer: One 9-inch crust, store-bought is easy or make your own if you’re up for it.
  • Main Flavor: A cup of buttermilk brings all the tang and creaminess.
  • Eggs For Texture: Three big eggs hold it together and set the custard just right.
  • Sugar Magic: Half cup brown sugar plus half cup white sugar gives that sweet bite.
  • Nutty Part: One cup whole pecans, toasted then chopped for crunch.
  • Buttery Goodness: Half cup unsalted butter, softened.
  • Finishing Touch: A teaspoon of vanilla makes everything pop.
  • Secret Helpers: Bit of salt and some flour blends it all perfectly.

Let’s Do This Pie

Chill Out The Crust
Roll the crust out, fit in your dish, and toss it in the fridge while prepping everything else.
Pecans Toasted First
Spread them out, toast in a 350°F oven for 8-10 minutes till they smell nutty, chop when cool.
Whip Up The Filling
Mix eggs, both sugars, and butter. Stir in the buttermilk, splash of vanilla, salt, flour, and fold the pecans through.
Into The Oven
Dump in your mix and bake about 80 minutes, watch for that soft jiggle in the middle when it’s ready.

Easy Tricks That Help

Pull your butter and eggs out early, they’ll blend smoother that way. Homemade crust is awesome but the store stuff totally works. Toast those pecans, it’s a game changer—don’t skip it!

Plan Ahead

Make your crust up to two days out, or the filling a day before. Tuck the finished pie in the fridge for four days, no problem. Wrap up extra slices tight—they’re good frozen for a couple months.

Ways To Change Things Up

Wanna add some chocolate? Stir in melted bittersweet chocolate. Swap the pecans for walnuts or almonds if you want. Little whipped cream or vanilla ice cream on top just makes it next-level good.

Fresh homemade pecan pie with golden crust and glossy pecan-filled center. Pin it
Fresh homemade pecan pie with golden crust and glossy pecan-filled center. | twistytaste.com

Frequently Asked Questions

→ Why toast the pecans first?

Toasting draws out the natural oils so the flavor pops, making the pie taste way better.

→ Can I use store-bought pie crust?

Definitely. Homemade crust gives best results, but pre-made works too. Either way, keep it cold before baking.

→ How do I know when it's done?

The center should just barely wobble. It’ll get firmer as it sits afterward.

→ Why let it cool for hours?

Letting it cool off gives the filling time to settle, so you get nice clean slices.

→ Can this be made ahead?

Sure, it stays good covered in the fridge up to 4 days. Let it warm up a little before eating for the best taste.

Buttermilk Pecan Pie

This smooth take on old-school pecan pie mixes in buttermilk for tang and a soft bite. Toasted pecans and a from-scratch crust make it extra special.

Prep Time
30 Minutes
Cook Time
80 Minutes
Total Time
110 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 ready-to-use pie crust.
02 1 1/2 cups pecan halves.
03 3 eggs, large.
04 1 cup white sugar.
05 2/3 cup packed dark brown sugar.
06 1/2 cup softened butter.
07 1 cup of buttermilk.
08 1 tablespoon of vanilla.
09 1/2 teaspoon of table salt.
10 1/4 cup plain flour.
11 Optional: vanilla ice cream for serving.

Instructions

Step 01

Warm up the oven to 350°F. Spread out pecans on a tray. Bake until they smell nutty, about 10 to 12 minutes. Roughly chop them after they’re cool. Set aside for later use.

Step 02

Roll the crust out flat and fit it into a 9-inch pan. Put it in the fridge while you work on the filling.

Step 03

Mix eggs, both sugars, and butter in a bowl. Stir in buttermilk, vanilla, and salt. Add in the flour and keep whisking until smooth. Toss in the pecans and fold them through the mixture.

Step 04

Pour the filling carefully into the crust. Cook for 80 minutes, or until it’s firm in the center. Let it sit for a few hours to cool completely.

Step 05

Slice and serve at room temperature. Add a scoop of vanilla ice cream if you like.

Notes

  1. Roasted nuts add flavor; don’t skip cooling the filling before slicing. Store the pie in the fridge for up to 4 days. Let sit out before serving. Keep crust chilled while preparing filling.

Tools You'll Need

  • A 9-inch pie pan.
  • Baking sheet.
  • A big bowl for mixing.
  • Whisk or fork.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, buttermilk).
  • Has wheat (flour and crust).
  • Eggs are used.
  • Includes tree nuts (pecans).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 28 g
  • Total Carbohydrate: 52 g
  • Protein: 7 g