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Check out this amazing American-style buttermilk pecan treat with a super creamy center. Tart buttermilk in the custard filling mixes great with crunchy roasted pecans in every bite. It's all bundled up in a flaky, golden crust—awesome for a festive get-together or just when you want a sweet comfort fix.
Irresistible Holiday Treat
This isn't your grandma's pecan pie. That buttermilk brings a sharp, lovely flavor twist that keeps things from getting too sugary. The crispy pecans add just the right crunch, and the flaky crust ties it all together. Trust me, folks will chase you down for details after one bite.
What You’ll Gather
- Crust Option: Nine-inch pie base—grab a premade one or roll your own.
- Pecan Power: Toast a cup of whole pecans, then chop them up.
- Egg Help: Use three jumbo eggs to set up that creamy filling.
- Sugary Duo: Mix in half a cup each of brown and granulated sugar.
- Buttery Goodness: Stir in half a cup of soft, unsalted butter.
- Tang Factor: One cup of buttermilk goes a long way for flavor.
- Flavor Boost: A splash of vanilla brings it all home.
- Final Touch: Pinches of salt and some flour for balance.
How To Bake This Up
- Chill The Crust
- Lay out the crust in your pie pan and stick it in the fridge first.
- Toast The Nuts
- Bake pecans for 8–10 minutes at 350°F till they smell toasty, then chop up.
- Stir The Middle
- Beat eggs, sugars, and butter, add buttermilk plus vanilla, salt, and flour—gently fold in pecans.
- Oven Time
- Bake everything for about 1 hour 20, you want the middle barely set but still with a slight wobble.
Best Baking Tricks
Softened butter and room temperature eggs make your filling so smooth. If you want crust bragging rights, go homemade—if not, store ones are fine. Roasting the pecans? Don't miss that step; it's a game changer!
Prep In Advance
Save time by prepping the crust two days out or make the custard mix a day ahead. The baked pie chills fine in the fridge for up to four days. Freezing slices? Wrap tightly and they'll last a couple months easy.
Twist It Your Way
Want chocolate? Pour in some melted bittersweet chocolate for richness. Try swapping pecans with almonds or walnuts if you feel like a change. Top with whipped cream or ice cream for pure bliss.
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Frequently Asked Questions
- → Why toast pecans before baking?
It makes the nuts richer and brings out their oils, giving the pie a great flavor boost.
- → Can I skip making homemade crust?
You can, but a fresh crust gives better texture and taste. Store-bought works if chilled before filling.
- → How do I tell the pie's ready?
The filling should wobble just a little in the middle. It'll firm up as it cools.
- → Why do I need to chill it for so long?
Letting it rest ensures clean slices and the perfect texture in every bite.
- → Can I bake in advance?
Yes, it keeps great in the fridge for up to 4 days. Just let it sit at room temp before serving.