Buttermilk Pecan Pie from Pearson Farm

Kitchen Tested
  • Yield 8 servings
  • Prep 25 mins
  • Cook 60 mins

Buttermilk offers a tangy counterpoint to the pie's sweetness.

Buttermilk Pecan Pie
Mark Boughton Photography / styling: Teresa Blackburn


Pie Crust:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
3 to 3 1/2 tablespoons ice water
3 Eggs, beaten
1 1/3 cups sugar
2 tablespoons flour
8 tablespoons (1 stick) melted unsalted butter
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup pecan pieces (or chopped pecans)


  1. To prepare the crust, combine flour and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
  2. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly. Press mixture gently into a 5-inch circle; wrap in plastic wrap. Chill 15 minutes.
  3. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. Flip into a 10-inch pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
  4. Preheat to 275F.
  5. To prepare the filling, beat eggs with a whisk. Add sugar and flour; beat well. Add melted butter, buttermilk and vanilla. Stir well.
  6. Sprinkle  pecan pieces evenly into the pie crust; pour in egg mixture.
  7. Bake about 1 hour or until golden brown and set.

Recipe courtesy of Pearson Farm, Fort Valley, Ga.



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