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Butter Milk Pecan Pie

Two Ways


1 cup pecans halves ( 1 cup chocolate chips)

1/4 cup firmly packed light brown sugar

1/4 dark corn syrup

8 tbsp. butter (melted)

1 1/2 cups sugar

3 eggs, beaten

1/4 cup all purpose flour

1/2 tsp. salt

1 tsp. vanilla extract

1 cup buttermilk

1 pie crust, 9 inch

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and lightly grease the foil.

  2. Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl. Spread the mixture out on the baking sheet,  and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.

  3. Remove the pan from the oven and spread the pecans in the single layer on wax paper. Let the pecans cool completely, separating them with a spoon as they cool.

  4. Lower the oven to 325 degrees F.

  5. Combine all the remaining ingredients in a mixing bowl, and pour the mixture into the unbaked pie sheet. Scatter the chopped glazed pecans (Or chocolate chips) evenly on top of the pie filling.

  6. Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.

Small Disclaimer... these go fast so I always double the recipe when making that way no one misses out!


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