This pie has a story as rich as its flavor. Master Chief Steward Harry Hightower first served it to President Harry Truman aboard the battleship USS Missouri, and it quickly became the President’s favorite dessert. Since then, buttermilk pecan pie has earned a place in countless family recipe boxes. With its velvety custard base, tangy buttermilk, and nutty pecan crunch, it’s a nostalgic Southern classic that balances sweetness with just the right touch of tang. Perfect for holidays, Sunday suppers, or any time you crave a slice of tradition.
INGREDIENTS:
1/2 cup butter
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
3 tablespoons flour
1/4 teaspoon salt
1 cup buttermilk
1 9-inch unbaked pie crust
1/2 cup chopped pecans
METHOD:
Preheat oven to 300°F.
In a large mixing bowl, beat the butter until creamy. Gradually add sugar, about ½ cup at a time, beating until light and fluffy. Mix in the vanilla.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
In a small bowl, whisk together the flour and salt. Gradually add this mixture to the butter-sugar mixture, stirring just until combined. Slowly beat in the buttermilk until smooth. The filling will be pourable.
Sprinkle the chopped pecans evenly over the bottom of the unbaked pie crust. Pour the buttermilk filling over the nuts.
Place the pie on the center rack of the oven and bake for 1 hour 20 minutes to 1 hour 30 minutes, or until the center is set and the top is a rich golden brown. If the crust begins to brown too quickly, cover the edges with foil.
Allow the pie to cool completely at room temperature before slicing. Serve plain or with a dollop of whipped cream.
STORAGE TIPS:
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Storage: Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring chilled pie to room temperature before serving for the best flavor.
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Freezing: To freeze, wrap the cooled pie (whole or sliced) tightly in plastic wrap and foil. Freeze for up to 2 months, then thaw overnight in the refrigerator before serving.
