American Buttermilk Pecan Pie
This American Buttermilk Pecan Pie is sweet and nutty with a creamy texture and a lovely tang!
Equipment
- oven
- Pie tin
- Baking tray
- mixing bowl
Ingredients
Pie Crust
- 1 crust pie crust
Pecan Filling
- 1.5 cups whole pecans approximately 7½ oz/213 g
- 3 large eggs
- 1 cup granulated sugar approximately 8 oz/225 g
- ⅔ cup dark brown sugar approximately 4 oz/115 g
- ½ cup butter softened, approximately 4 oz/115 g
- 1 cup buttermilk approximately 8 fl oz/240 ml
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ¼ cup all-purpose flour approximately 1¼ oz/35 g
- 1 egg wash egg wash
Instructions
Preparation
- Preheat the oven to 350°F (180°C).
- Spread the pecans onto a baking tray and bake for 10-12 minutes, or until toasted and fragrant. Roughly chop nuts and set aside.
- Roll out the pie crust and line a 9-inch (23cm) pie tin with it. Place in the fridge until needed.
Mixing
- In a large bowl, whisk the eggs, granulated sugar, brown sugar and softened butter.
- Next whisk in the buttermilk, vanilla and salt until the ingredients have combined.
- Whisk in the flour until the filling is smooth and lump free. Lastly, fold in the chopped pecans.
Baking
- Pour the filling into the crust and place the pie in the oven.
- Bake for about 1 hour 20 minutes, or until just set. Let cool for several hours before cutting.
- Serve pie at room temperature with a scoop of vanilla bean ice cream. Store leftovers, loosely covered, in the refrigerator for up to 4 days.
Notes
Use a kitchen scale for accurate brown sugar measurement. Pecans can be roasted yourself or bought pre-roasted. For a chocolate variation, add melted bittersweet chocolate to the filling.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 5IUCalcium: 2mgIron: 6mg
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