Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: My Buttermilk Pecan Pie elevates the tradition into a new experience you didn’t know you needed. It combines the nutty sweetness you love with a creamy, custard-like filling and a subtle tang from the buttermilk, giving it an extra layer of flavor. Already have an account? If you’re already a fan of pecan pie, this buttermilk twist will have you swooning. And if you’re on the fence, give it a try — it’s sure to win you over!
Creamy Texture: This pie has a rich, creamy filling that’s a dream with every bite. Perfectly Tangy & Sweet: The buttermilk adds a subtle tang, balancing out the classic sweetness. Easy-To-Make Crust Options: With options like my Flakiest Pie Crust and my 5-Minute No-Roll Pie Crust, homemade pie has never been simpler. Holiday-Ready Dessert: A unique addition to any festive table, bringing a bold twist to a beloved classic.
If you’re apprehensive about making pie crust, don’t be! Try one of these easy options:
The Flakiest Gluten-Free Pie Crust: A buttery, tender crust that’s ideal for gluten-free baking. Perfectly Flaky Savory Pie Crust: Rich and flaky, this crust works beautifully for savory fillings. Flaky Sour Cream Pie Crust: Sour cream adds extra tenderness, making this crust perfect for any pie. Pâte Brisée (French Pie Crust): A classic French crust technique that’s crisp and flaky.
Plus, this Buttermilk Pecan Pie is part of my Bold Baking Holidays Worldwide series, so be sure to check out my Holiday Baking Headquarters for more festive recipes from around the world!
Bold Bakers Loved This!
“I baked this Pecan Pie earlier today. I just cut myself a piece and I have to say BEST pecan pie I’ve ever had. I’m not an experienced baker but this was so easy to make for something that turned out so yummy! Thank you. I’ll be making this again for sure!” — Maureen “Loved it! Used walnuts I had on hand. Was enthused: Just had to make homemade buttermilk and it turned out thick and creamy, so glad!” — Marsha S. “First time I made this and it was a huge hit at Thanksgiving! May have baked a bit too long but no matter. Looked and tasted great!” — J Stoutamire IMPORTANT NOTE: This recipe was improved and updated on 11/7/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
Table of Contents
What is an American Buttermilk Pecan Pie? What You Need to Make Buttermilk Pecan Key Ingredients and Substitutes How to Make an American Buttermilk Pecan Pie Gemma’s Pro Chef Tips Make Ahead and Storage Instructions What to Use If You Don’t Have Buttermilk? More Pecan Pies Recipes
What is an American Buttermilk Pecan Pie?
Buttermilk Pecan Pie is a creamy, custard-like twist on the traditional pecan pie, enriched with the subtle tang of buttermilk.
Texture: Creamier and custard-like compared to classic pecan pie. Flavor: Sweet and nutty, with a delightful tang from the buttermilk. Filling: Made with a blend of eggs, sugars, butter, flour, and chopped pecans. Serving Suggestions: Best served at room temperature, often enjoyed with whipped cream or vanilla ice cream.
Tools You Need
9-inch (23cm) pie plate Mixing bowl Measuring cups Measuring spoons Glass measuring jug Whisk Rolling pin Pastry brush Baking tray
Key Ingredients and Substitutes
Pie Crust
Provides a sturdy, flaky base that holds the filling. Substitutes: Store-bought pie dough, graham cracker crust, or gluten-free crust options.
Whole Pecans
Add a nutty flavor and crunchier texture to the filling than pecan halves. Substitutes: Chopped walnuts or almonds (flavor will differ).
Eggs
Acts as a binder, helping to set the filling during baking. Substitutes: Flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) or silken tofu (1/4 cup per egg).
Granulated Sugar
Sweetens the filling and contributes to the overall flavor. Substitutes: Coconut sugar, honey, or maple syrup (adjust quantity as needed).
Dark Brown Sugar
Adds sweetness and a rich, molasses flavor to the filling. Substitutes: Light brown sugar or a mix of granulated sugar with a small amount of molasses (1 tablespoon molasses per cup of sugar).
Butter
Provides richness and enhances flavor; also contributes to the crust’s flakiness. Substitutes: Margarine, coconut oil, or vegan butter for a dairy-free option.
Buttermilk
Adds creaminess and a subtle tang, enriching the flavor and texture of the filling. Substitutes: Homemade buttermilk (mix 1 cup milk with 2 tablespoons of vinegar or lemon juice), yogurt, or sour cream.
Vanilla Extract
Enhances the overall flavor profile of the pie. Substitutes: Vanilla bean paste or a vanilla bean pod.
Salt
Balances sweetness and enhances flavor. Substitutes: Sea salt or kosher salt; omit if following a low-sodium diet.
All-Purpose Flour
Helps thicken the filling and contributes to the overall texture. Substitutes: Almond flour, gluten-free flour blend, or cornstarch (for a gluten-free option).
How To Make Buttermilk Pecan Pie
Prep
Assemble the pie
Bake the Pie
Gemma’s Pro Chef Tips For Making Buttermilk Pie
Although many recipes call for packed brown sugar, I never pack my brown sugar. To get the right amount of brown sugar for this recipe, use a kitchen scale, or loosely fill your measuring cup. For the pecans, you can either buy them roasted or toast them yourself: place pecans on a tray in a 350°F (180°C) oven for about 8-10 minutes, until fragrant. Watch carefully – they will go very quickly from toasted to burned. Make this a chocolate buttermilk pecan pie: melt ¾ cup (4 ½ oz/128g) chopped bittersweet chocolate, cool slightly and stir into the filling along with the buttermilk. Bake as directed above. You can use frozen, defrosted buttermilk in the recipe. Defrosted buttermilk will look separated, but don’t worry! It all comes together while baking. Use good quality store-bought OR make my Homemade Pie Crust.
Make Ahead and Storage Instructions
Make Ahead:
You can prepare the pie crust in advance. Roll it out and place it in the pie tin, then cover it with plastic wrap and refrigerate for up to 2 days before adding the filling. The buttermilk filling can also be made ahead. Mix all the filling ingredients together, cover, and refrigerate for up to 24 hours. Just give it a good stir before pouring it into the crust.
Storage:
Once baked, allow the buttermilk pecan pie to cool completely. Cover it loosely with plastic wrap or aluminum foil and store it in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months. Thaw in the refrigerator before serving. Serve chilled or at room temperature. For an extra treat, enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream on top of the pie filling!
What to Use If You Don’t Have Buttermilk?
You can use Homemade buttermilk, yogurt, or sour cream.
More Pecan Pies
Pecan Fudge Pie Best Ever Pecan Pie Microwave Mug Pecan Pie Pecan Pie Bars Vegan Pecan Pie Bars (Sugar Free)
IMPORTANT NOTE: This recipe was improved and updated on 11/7/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
