Caramel Pecan Buttermilk Pie
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.
Ingredients
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
Pecan Streusel
- 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
Instructions
- 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.
Nutrition
Serving: 1 | Calories: 2183cal | Carbohydrates: 224g | Protein: 26g | Fat: 134g | Saturated Fat: 42g | Cholesterol: 148mg | Sodium: 1409mg | Sugar: 59g | Fiber: 7g | Calcium: 162mg | Iron: 9mg