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.
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.