Buttermilk Pecan Pie from Pearson Farm

Buttermilk Pecan Pie
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 25 mins
  • Cook: 60 mins


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

Nutritional Info *per serving

  • Calories 450
  • Fat 28g
  • Cholesterol 105mg
  • Sodium 220mg
  • Carbohydrate 47g
  • Fiber 1g
  • Protein 5g