This buttermilk pie recipe uses caramel and pecans, and it tastes as good as it looks! Make it for a weeknight treat or holiday dessert.
Recipes like Caramel Pecan Buttermilk Pie
This recipe combines two classic Southern dessert flavors into one stunning pecan buttermilk pie.
Plus, you probably have everything you will need in your kitchen already!
Use up any leftover ingredients to make Light and Fluffy Buttermilk Waffles for breakfast. They’ve got an extra fantastic crunch on the outside that makes them a family favorite.
Or, whip up a bottle of my Simple Buttermilk Ranch Salad Dressing. It’s not only great on salads, but it makes a great marinade for pork chops too!
What Is Buttermilk Pie?
It’s exactly how it sounds – a pie made with buttermilk! The filling is similar to a custard pie, but it’s much less finicky and requires a fraction of the effort.
Originally from the South, this dessert became popular because of the simple ingredients that most families already had on hand.
It started out with just a simple filling, but over time different flavors and toppings were added to make it even more delicious!
How To Make Pecan Buttermilk Pie
Save yourself the extra work and start with a premade deep dish pie crust.
Next, mix up the filling and bake until done, adding a homemade streusel topping about halfway through.
Then, finish with a healthy drizzle of caramel. You can use your favorite or make a batch of my No Fail Caramel Sauce.
Helpful Tips & Tricks
- Prevent Oven Spills: Always place your pies on a baking sheet instead of setting them directly on the oven rack. Not only does it make it easier to get them in and out of the oven, but the pan will catch any drips and spills that may occur. Line the pan with foil as well for easy cleanup.
- Easy Prep: Buy chopped pecans, or add whole ones to a food processor instead of using a knife. Just make sure to pulse a few times instead of running consistently, or you’ll end up with more of a powder.
- Bring Ingredients To Room Temperature: Let your milk, eggs, and butter sit on the counter for a bit to remove the chill. This helps create a smoother pie filling and is recommended for most types of baked goods as well.
- Allow To Cool Completely: This is a very important step for the pie to set up fully. Otherwise, it will be soft and runny when you try to cut into it.
Kitchen Tools You’ll Need
- Mixing Bowls – I like a variety of mixing bowls and prep bowls and this set has them all.
- Electric Hand Mixer – You’ll need this to effectively cream the butter and sugar and create a smooth filling for the buttermilk pecan pie. I’ve had this one in my kitchen forever and it still works beautifully.
- Piping Bag – If you don’t have any on hand, you can make your own with a ziploc bag. Just add the caramel and snip off one of the corners so the hole is large enough to push out a smooth drizzle.
Recipe Notes + FAQ
How To Make a Buttermilk Substitute
There are 3 easy ways to make buttermilk out of ingredients you already have at home!
All you need is regular milk and either vinegar, lemon juice, or cream of tartar. The acidic ingredient causes the milk to curdle, so you’ll be able to use it in any recipe that calls for buttermilk.
Storage and Freezing
Allow the buttermilk pecan pie to cool completely before storing covered in the refrigerator. It will keep for up to 3 days.
To freeze, wrap tightly in a layer of plastic wrap and foil. Store in the freezer for up to 2 months and thaw in the refrigerator before serving.
Can I replace the pecans with something else?
Sure! It would taste great with walnuts, peanuts, or even macadamia nuts.
If you’re allergic to tree nuts, just leave the pecans out of the streusel topping altogether.
With love from our simple kitchen to yours.
Caramel Pecan Buttermilk Pie
Caramel Pecan Buttermilk Pie
- 9- inch pre-made deep dish pie shell
- 1/2 cup unsalted butter, softened
- 1 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1/4 cup caramel sauce, your favorite or our no-fail caramel sauce
- Cream butter and sugar in a large mixing bowl until light and fluffy, about 3 minutes.
- Add flour, salt, and eggs. Beat until smooth. Add buttermilk, lemon juice, and vanilla. Blend well. (Mixture may appear curdled if your ingredients are cold.)
- Pour filling into a 9″ deep dish pie crust.
- Place pie pan on a cookie sheet and place in an oven that has been preheated to 350°F. Bake for 30 minutes.
- Meanwhile: combine the streusel ingredients in a medium bowl. Using thumb and fingers, pinch together all streusel ingredients (except the caramel sauce) to create a crumble.
- Remove pie from oven and sprinkle the pecan streusel on top of the pie. Place back into the oven and continue to back for 20 minutes.
- Allow to cool completely, on a cooling rack for 30 minutes.
- Drizzle the caramel over the pie.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2020
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