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Home » Recipes » Pie Recipes

Buttermilk Pecan Pie

Published: Nov 16, 2023 · Updated: Apr 22, 2025 by Marye

Creamy, crunchy, sweet, and tangy—buttermilk pecan pie is the kind of recipe that gets talked about long after the last slice is gone. Use a 9 inch deep dish pie pan and get ready for the compliments to start rolling in.
Total time for the recipe to be finished.Total Time 8 hours hours 50 minutes minutes
Jump to Recipe
Closeup of a slice of creamy buttermilk pecan pie being served.
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A slice of buttermilk pecan pie on a pie server hovering over the rest of the pie in a white ceramic dish.
Table of Contents
  • 🧾 Ingredients
  • 🔪How to make buttermilk pecan pie
  • 📖 Recipe
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 💬 Comments
5 star rating
5 star rating
5 star rating
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5 star rating
Absolutely delicious! I had to give ½ of the pie away to keep my husband from eating the WHOLE pie! Two more in the oven getting ready for the holiday freezer.
Anhella

This isn’t just pie—it’s the pie. The one that shows up to the holidays in pearls and a pillbox hat, looking better than everyone and knowing it. Creamy buttermilk filling, crunchy toasted pecans, and just enough tang to keep things interesting—this recipe blends two heirloom favorites into one glorious slice of Southern hospitality. It’s perfect for Thanksgiving, Christmas, or anytime you want folks to think you inherited your baking skills and your silverware. Don’t even think about faking the buttermilk. The Lord may forgive, but this recipe won’t - use real buttermilk.

🧾 Ingredients

An overhead photo with text overlay showing the raw ingredients in small bowls or containers, including pie dough, pecans, buttermilk, eggs, butter, vanilla, flour, and lemon juice.

Use the real stuff in buttermilk pie recipes. Store-bought buttermilk is thicker, tangier, and more acidic than homemade buttermilk that you make with vinegar. Adding vinegar or lemon juice to milk will NOT work in this recipe!!!!

🔪How to make buttermilk pecan pie

Four overhead photos in a grid with text overlay, highlighting the main steps to make buttermilk pie, including: wet ingredients in a bowl, pie filling in a pie shell, and an unbaked pie topped with pecans.
  1. Add the sugar, softened butter, and flour to the eggs in a large bowl and beat until smooth.
  2. Add the buttermilk, lemon juice, and vanilla extract to the egg mixture and beat until smooth.
  3. Pour the buttermilk mixture into the prepared pie crust.
  4. Sprinkle pecans on top of the pie filling in a single layer and bake.

📖 Recipe

Closeup of a slice of creamy buttermilk pecan pie being served.

Buttermilk Pecan Pie Recipe

4.82 from 37 votes
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Creamy, crunchy, sweet, and tangy—buttermilk pecan pie is the kind of recipe that gets talked about long after the last slice is gone. Use a 9 inch deep dish pie pan and get ready for the compliments to start rolling in.
Course Dessert- Pie
Cuisine American - Southern,Thanksgiving
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Chilling time: 8 hours hours
Total Time: 8 hours hours 50 minutes minutes
Servings:8
Calories:386
Author:Marye Audet-White

Ingredients

  • 3 eggs
  • 1 ½ cups sugar
  • ½ cup butter room temperature
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoons vanilla extract
  • 1 cup pecans, toasted and chopped
  • 1 10-inch pie crust, or 9-inch deep dish pie crust

Instructions

  • Preheat the oven to 350℉.
  • Fit pie dough firmly into a 10 inch pie pan or a 9-inch deep dish pie pan.
  • Beat eggs until frothy.
  • Add sugar, butter, and flour and beat until smooth.
  • Stir in buttermilk, lemon juice and vanilla. Pour into pie shell.
  • Top with toasted pecans.
  • Bake until the center is firm, 40 to 60 minutes. It will read 180℉ on an instant read thermometer when inserted just off-center. If you are making the deep dish version you may need a few more minutes.
  • Remove from the oven and cool. Refrigerate overnight before serving.

To Toast Pecans

  • Place pecans on a baking sheet in a 350℉ oven.
  • Toast, stirring often, for about 5 minutes.
  • Let cool before using.

Notes

Storage:
Keep your buttermilk pie in the fridge. Wrap any leftover pie with plastic wrap and it will be fine for up to 4 days.
Tips:
  • Make sure the butter and eggs come to room temperature. 
  • We combine the flour, sugar, and eggs first before adding any buttermilk or lemon juice so the acidity doesn’t curdle the eggs.
  • You'll know your delicious pie is done when an instant thermometer reads 180 degrees F in the center or when a sharp knife inserted into the center of the pie comes out clean.
  • This buttermilk pecan pie recipe uses a deep dish pie plate, which holds about two more cups than a regular one. Deep dish pie plates usually measure 9” wide by 2 to 2 ¼” deep.
  • Toss the pecans while toasting them and watch carefully because they burn quickly!
  • Pie tip 101: let it cool completely to set - overnight is best - before digging in.
  • Don't let anything go to waste! Use up your leftover buttermilk in one of these awesome recipes.
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 386kcal | Carbohydrates: 43g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 147mg | Potassium: 124mg | Fiber: 1g | Sugar: 40g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

📖 Variations

  • Make your own homemade food processor pie crust or use a store-bought crust from the grocery store.
  • You can even experiment with a graham cracker crust if you're in the mood for one.
  • Use packed light brown sugar instead of white sugar for a hint of caramelized flavor in your pie filling.
  • Swap the vanilla extract with vanilla bean paste, bourbon, or rum to jazz up the flavor a little more!

Creamy, tangy, and decadent! This is a unique pecan pie that checks all the boxes any time of the year! No time to bake pie? Try this 10-minute pecan pie cobbler recipe!

A buttermilk pecan pie with a large slice removed to a plate in the background. The interior of the pie shows pie crust topped with a buttermilk layer which is topped with pecans.

💭 Things to know

  • Make sure the butter and eggs come to room temperature. This helps you cream the butter into the egg mixture more smoothly.
  • We combine the flour, sugar, and eggs first before adding any buttermilk or lemon juice so the acidity doesn’t curdle the eggs.
  • You'll know your delicious pie is done when an instant thermometer reads 180 degrees F in the center or when a sharp knife inserted into the center of the pie comes out clean.
  • This buttermilk pecan pie recipe uses a deep dish pie plate, which holds about two more cups than a regular one. Deep dish pie plates usually measure 9” wide by 2 to 2 ¼” deep.
  • Stir the pecans while toasting them because they burn quickly!
  • Pie tip 101: let it cool completely to set before digging in.
  • Don't let anything go to waste! Use up your leftover buttermilk in one of these awesome recipes.

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👩‍🍳 FAQs

Do I have to chop the pecans or can I just use halves?

For faster prep time, don’t chop the pecan halves. However, they take up more space than chopped pecans, so you’ll need to add an extra ¼ cup of pecan halves to equal the amount called for chopped.

Can I use heavy cream instead of buttermilk?

Nope. Some recipes give the option of creating homemade buttermilk with cream or milk and lemon juice or vinegar, but it’s not the same as true buttermilk. The real stuff is thicker, tangier, and more acidic than homemade buttermilk. Learn more about buttermilk here.

A close-up photo of a slice of buttermilk pie topped with ice cream. One bite is removed and a fork is shown slicing into the piece.

📚 Related recipes

  • Craving a traditional pie? Southern Pecan Pie is a classic holiday dessert loaded with crunchy nuts and the gooey filling everyone loves!
  • Pecan Pie Cheesecake is a deliciously dense eggnog cheesecake that sits on top of a sweet, traditional pecan pie. It's a showstopper, for sure.
  • Talk about decadent—Chocolate Chess Pie is another iconic Southern dessert recipe that’s like eating fudgy brownie batter in a flaky, buttery crust.
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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.82 from 37 votes (34 ratings without comment)

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    Love it? Give it 5 stars!




  1. Anhella says

    November 20, 2024 at 4:34 pm

    Absolutely delicious! I had to give 1/2 of the pie away to keep my husband from eating the WHOLE pie! Two more in the oven getting ready for the holiday freezer.

    Reply
    • Marye says

      November 21, 2024 at 8:13 am

      I love this!

      Reply
  2. Kathy says

    February 06, 2024 at 3:43 am

    5 stars
    I can't wait to try this pecan recipe. Still not too sure about the lemon but will try it.

    Reply
  3. Paula says

    December 02, 2023 at 10:21 am

    5 stars
    I enjoy trying all these easy recipes!

    Reply
  4. Cindy says

    November 22, 2023 at 7:53 pm

    4 stars
    I'm giving a 4 star rating without even tasting only because it never seemed to become solid in the center.

    Reply
    • Marye says

      November 24, 2023 at 9:24 am

      Did you bake it to 180F internal temperature as suggested in the instructions and check it with a instant-read thermometer?

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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