Buttery Baked Buttermilk Pecan Pie
A rich, creamy buttermilk custard pie is baked to perfection with a flaky crust and crunchy pecans, creating a nostalgic and indulgent treat that's been passed down through generations.
Instructions
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1
Preheat oven to 325°F. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Blend in the flour, lemon juice, and vanilla extract. Stir in the buttermilk and chopped pecans until well combined.
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2
On a lightly floured surface, roll the pie dough out to a 1/8-inch thick circle. Transfer the dough to a 9-inch deep-dish pie plate. Trim the excess dough, leaving a 1/2-inch overhang, and flute the edges.
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3
Pour the buttermilk pecan filling into the prepared pie crust. Bake for 55-60 minutes, or until the center is set. Allow the pie to cool completely on a wire rack before serving. Store any leftovers in the refrigerator.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
