Skip links
Taste of Home Logo
Buttermilk Pecan Pie


  • 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)


  • 1. 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.

Nutrition Facts

1 piece: 585 calories, 32g fat (12g saturated fat), 170mg cholesterol, 288mg sodium, 69g carbohydrate (52g sugars, 1g fiber), 8g protein.


Average Rating: 4.75
  • 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!

© 2020 RDA Enthusiast Brands, LLC