Creamy, crunchy, sweet, and tangy—buttermilk pecan pie is the kind of recipe that gets talked about long after the last slice is gone. Use a 9 inch deep dish pie pan and get ready for the compliments to start rolling in.
0 Preheat the oven to 350℉.
11 Fit pie dough firmly into a 10 inch pie pan or a 9-inch deep dish pie pan.
1 Beat eggs until frothy.
2 Add sugar, butter, and flour and beat until smooth.
3 Stir in buttermilk, lemon juice and vanilla. Pour into pie shell.
6 Top with toasted pecans.
4 Bake until the center is firm, 40 to 60 minutes. It will read 180℉ on an instant read thermometer when inserted just off-center. If you are making the deep dish version you may need a few more minutes.
5 Remove from the oven and cool. Refrigerate overnight before serving.
To Toast Pecans
8 Place pecans on a baking sheet in a 350℉ oven.
9 Toast, stirring often, for about 5 minutes.
10 Let cool before using.
