Buttermilk Pie with Pecans
Total TimePrep: 40 min. Bake: 50 min. + cooling
- Pastry for single-crust pie (9 inches)
- 1/2 cup butter, softened
- 1-3/4 cups sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- Sweetened whipped cream, optional
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
- Place on a baking sheet; bake until edges are light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.
- In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla.
- Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary.
- Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours.
Nutrition Facts1 piece: 591 calories, 35g fat (16g saturated fat), 132mg cholesterol, 405mg sodium, 65g carbohydrate (47g sugars, 2g fiber), 7g protein.
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Nov 25, 2019
This ahhhh-mazing!! I have made buttermilk pies dozens of times before, but this is the first time I’ve added pecans and it is DELICIOUS! I used a store bought frozen pie crust and did not blind-bake it because I was worried it would overcook, and it turned out perfectly. The only other adjustment I made was to toast the pecans before adding them to the pie - it gives it another layer of awesomeness. Not sure why another reviewer said to leave out the butter (gasp!) because EVERY buttermilk pie I’ve ever made or eaten has had a whole stick of butter in it.
Nov 25, 2019
I loved the pie. Rich, wonderful texture like a pecan pie, but with a hint of tartness from the buttermilk. I served it as dessert for an early Thanksgiving dinner. Not all my guests took to it as much as I did. The feedback was split. My mother loved it (but she thought it was a pecan pie). Several people thought that the pie was too sweet. My father couldn't decide if he liked it or not (but he left the pie on the plate). I didn't alter the recipe. I would not cut back on the butter (as suggested in another comment). If I were to play around with the recipe, I'd maybe cut back on the sugar.
Jun 3, 2019
I love butter and I'm sure that including it gives this pie a richer taste and texture. So I'm rating it 5 stars (based on the great ingredients and probably great taste) to balance out the bad review left by someone else. The person is right that some people might not notice the lack of butter, and it's true that it would be healthier without it. But if I'm going to have pie, I'm going to live a little. Life is short. Please try the pie and let the world know how you like it with butter.
Oct 10, 2018
I love buttermilk pie. The addition of the pecans I kind of liked. What I didn't like was that ½ c butter in the filling. I've never added butter to mine and really didn't see any purpose that it served adding it. So I'm not ever doing that again. The pie is good but leave out the butter, you definitely won't miss it or realize that it's not there either. Thank you.