Buttermilk Pecan Pie
This Buttermilk Pecan Pie is so flavorful and delicious! A creamy buttermilk filling and crunchy pecan streusel topping makes this pie recipe a favorite for the Holidays.
Servings: 8
Calories: 444kcal
Equipment
- 1 disposable piping bag
Ingredients
- 1 9 inch premade deep-dish pie shell
- 1/2 cup butter softened
- 1 1/4 cups sugar
- 3 Tablespoon flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
Pecan Pie Topping
- 1/4 cup light brown sugar packed
- 2 Tablespoons all-purpose flour
- 2 Tablespoons unsalted butter softened
- 1/2 teaspoon ground cinnamon
- 1 cup chopped Pecan
- 1/4 cup caramel sauce
Instructions
- Preheat oven to 350 degrees.
- Beat butter and sugar in a large mixing bowl until creamy.
- Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled.)
- Pour filling into a 9 inch pie crust. I like to use a deep dish.
- Place the pie pan on a cookie sheet and place it in an oven that has been preheated to 350°. Bake for 30 minutes.
- Using a medium bowl and fingers, pinch together all streusel ingredients to create a crumble.
- Remove pie from oven and top the pecan streusel on top.
- Place back into the oven and continue to back for 20 minutes.
- Allow cooling on a cooling rack for 30 minutes.
- Cut the tip of the piping bag and drizzle the salted caramel over the pie.
- Cut and serve!
Nutrition
Serving: 8g | Calories: 444kcal | Carbohydrates: 49g | Protein: 5g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 246mg | Potassium: 146mg | Fiber: 2g | Sugar: 44g | Vitamin A: 595IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg