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Buttermilk Pecan Pie

Now, don’t be thrown by the title of this recipe. This is another great golden oldieќ from our family cookbook. Along with roast chicken and mashed potatoes, it is on my short list of favorite comfort foods. Think of it as crème brulee’s culinary cousin. It’s featured in my cookbook, Seasonal Recipes from the Garden.


  • 1 cup pecan halves
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup dark corn syrup
  • 8 tablespoons butter, melted
  • 1 1/2 cups sugar
  • 3 eggs, beaten
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 pie crust, 9-inch


  1. Preheat the oven to 350 degrees F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.
  2. Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl. Spread the mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.
  3. Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them with a spoon as they cool.
  4. Lower the oven to 325 degrees F.
  5. Combine all the remaining ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.
  6. Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.