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Buttermilk Pecan Pie

This is the treasured "Golden Oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    8 servings


  • 1/2 cup butter, softened
  • 2 cups sugar
  • 5 large eggs
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 unbaked pastry shell (10 inches)


  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell. Bake at 325° for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator.
Test Kitchen Tips
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  • Nutrition Facts
    1 piece: 585 calories, 32g fat (12g saturated fat), 170mg cholesterol, 288mg sodium, 69g carbohydrate (52g sugars, 1g fiber), 8g protein.

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    Average Rating:
    • Mickey H.
      Jan 30, 2019

      Made this tonight for supper for my dad. It was so good! I added 3/4 cup of coconut and 1/2 cup raisins to it but followed the rest of recipe exactly. I will definitely be making this again!

    • Phyllis
      Nov 6, 2018

      Absolutely delicious

    • Psalm127-3
      Oct 25, 2018

      Cookemountain I’m gonna do what you did-makes most sense to me Tatiana I completely agree with you as well-MIL brought a few pies to our TH celebration when we were first married (I hid the pecan pie cause I wanted it all for myself, I know don’t judge) ate the while thing 2 days later in 1 sitting and I have never wanted another pecan pie. Waaaaay too sweet but it took a dumb ode from me to realize that-but using half all ingreds shud do the trick for me

    • jetluvs2cook
      May 11, 2017

      An absolute favorite pie of ours!!! Perfect to make two smaller pies or make one deep dish pie! I usually do the deep dish so that I have more filling in my pieces of pie!!!! Yumm!

    • daleylb
      Mar 27, 2017

      waaaayy too sweet!

    • Cookemountain
      Mar 9, 2017

      I took everyone's remarks to heart, and since I didn't want two pies.... I cut the recipe in half. The odd egg I simply broke into a cup, wisked it and measured out half. The other half I kept for a later, unrelated, use. Fabulous pie! I took it to an important potluck and my pie was a big hit. I had a little cherry pie filling left over from another recipe. I spooned a little on my piece and it was completely delicious. Not a bad addition, but the pie as is is great. And I don't like pecan pies......

    • vsmith8403
      Nov 10, 2016

      This pie was very good, both my kids and my husband loved it. I followed the recipe exact, except I added more pecans to mine. The recipe allowed for me to make two 9 in deep dish pies.

    • mcause07
      Feb 2, 2015

      I love love this recipe! Just a tip for some. I don't like thick pies so I make 2 pies with this one recipe and the always turns out perfect!

    • st8of10ec
      Jan 1, 2015

      Great recipe but deep dish pie shells are a must,had enough filling to make 4 regular pie shells.Rather than throw away what was left I improvised & made a custard out of the rest!

    • mamaknowsbest
      Dec 20, 2014

      This is a true combo pie! Part crunchy pecan pie combined with a silky custard pie. Yummy! Unlike any pie we had before. Did not have buttermilk on hand. Used cook's trick to combine a teaspoon of vinegar into whole milk. Tasted great!