I guess you could say it’s pie season right? I don’t know about you, but I don’t typically make many pies year round. When November hits I break out all of my families pie recipes we used growing up. Other than that, it’s not like I’m eating pie in the middle of the summer. Although don’t get me wrong, I love pie. All types. I’m not picky. But there’s just something about crisp fall leaves, holiday drinks and cold weather that gets me in the mood for this kind of dessert.
Now since I’m no master pie maker, I rely on all the old school recipes my parents made growing up during thanksgiving. Because those are the best ones, right? There’s nothing that screams “homemade” more than a 50 year old cookbook or a recipe written on a notecard. I know plenty of you can relate.
Many of you might not have had buttermilk pie, since I’m well aware it’s not your classic “thanksgiving pie”. Although, I totally think it should be. This was my brothers favorite growing up/he still loves it as an adult (without pecans) oh and he also loved to eat it cold. Buttermilk pie is pretty much a custard and I think he may have been onto something. There’s something about this buttermilk pie… it just tastes better refrigerated I swear. Maybe I’m biased since that’s the way I ate it my whole life, but don’t knock it till you try it.
Note #1: This recipe can be done with or without pecans. Whichever way you prefer.
Note #2: I used a homemade pie crust but feel free to use store-bought to save some time. I love Ina Garten’s recipe which I’ve linked below.
Note #3: Depending on your oven and the size of your pie pan.. it may take longer or shorter to bake. Keep an eye on your pie within the last 30 minutes of cooking to insure you don’t over-bake it. I’ve made this pie in plenty of different ovens and the time is always different in each one.
PECAN BUTTERMILK PIE
Prep time: 1 hour
Cook time: 1 hour + 40 minutes
Total time: About 3 hours
For pie crust:
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- 3 tbsp all purpose flour
- 1/4 tsp kosher salt
- 1 cup buttermilk
- 1/2 cup chopped pecans
- Make pie crust. Linked above.
- Preheat the oven to 300 degrees F.
- Add butter and sugar to a stand mixer with the whisk attachment. Cream together on low speed till combined, about 2 minutes. Then add in vanilla
- On low speed, add in one egg at a time till combined.
- Combine flour and salt in a small bowl and whisk together.
- Slowly add in the flour mixture to the wet ingredients on low speed.
- Add in buttermilk and turn speed to medium for 30 seconds, making sure everything is combined. Scrape the sides of the bowl as you go.
- Place the pecans in the bottom of the pie shell and pour the custard on top.
- Place in the oven and cook for about 1 hour and 30-40 minutes. The center should hardly shake when it’s done.
- Take out of the oven and let cool completely. Refrigerate overnight or enjoy at room temperature.
- Tip: Serve with whipped cream