Buttermilk Pie with Pecans
Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.—Kathy Harding, Richmond, Missouri
Ingredients
- 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
Reviews
I have been searching for a recipe to recreate a pie from a restaurant that closed, and this fit the bill! Perfectly creamy, with a bit of texture from the pecans. My brother, my husband, and my dad all gave this pie a thumbs up! I used a TAD less sugar and a little more pecans, but otherwise kept this exact recipe. Loved it!
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.
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.
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.
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.