Description
A recipe for a classic pecan pie made with buttermilk for a slightly tangy flavor.
Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 1 cup granulated sugar
- 1 cup light corn syrup
- 4 tablespoons unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Place the pie crust in a 9-inch pie plate.
- In a medium bowl, whisk together the sugar, corn syrup, melted butter, eggs, vanilla extract, buttermilk, and salt until combined.
- Stir in the pecan halves.
- Pour the filling mixture into the unbaked pie crust.
- Bake for 50 to 60 minutes, or until the center is mostly set but still slightly jiggly.
- Cool the pie completely on a wire rack before slicing and serving.
Notes
- For a richer flavor, toast the pecan halves lightly before adding them to the filling.
- If the crust edges begin to brown too quickly, cover them loosely with aluminum foil during baking.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg
Keywords: pecan pie, buttermilk pie, dessert, holiday pie, sweet pie, nut pie