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Name of Event

Thanksgiving USA

Cuisine From



A tangy buttermilk and lemony flavored pecan crust pie.


Yield 6-8 servings
Preparation time 30 minutes
Cooking time 1 hour 20 minutes
Main Ingredient Buttermilk


For the crust

  • 1 cup all-purpose/plain flour ( leveled off)
  • 1/3 cup of pecan pieces
  • 3 tablespoons granulated/castor sugar
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, chilled and cut into small pieces
  • 1 large egg
  • Flour for the work surface

For the buttermilk filling

  • 1 1/4 cups granulated/castot sugar
  • 3 tablespoons cornstarch
  • 3 large eggs
  • 6 tablespoons unsalted butter, melted
  • 1 1/3 cups buttermilk
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon freshly grated nutmeg


For the crust

  1. In a food processor, pulse flour, pecans, 3 tablespoons sugar, and salt until the nuts are finely ground.
  2. Add cold butter pieces and 1 egg, and pulse until the dough holds together when pinched but does not form a ball. Pat dough into a flat disk; wrap tightly with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
  3. On a lightly floured work surface, roll out the dough to a 12-inch round. Transfer to a 9-inch pie pan, pressing the dough against the bottom and sides without stretching it. Using a paring knife, trim the dough to a 1-inch overhang. Fold the overhang in to make a double layer of dough and, with your fingers, crimp all around. Refrigerate for at least 1 hour (to prevent dough from shrinking).
  4. Preheat oven to 400 degrees F. Meanwhile, cover prepared pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover. Bake for 15 minutes; remove the parchment and weights, and bake until shell is golden, about 10 more minutes.
  5. Remove pan from oven and reduce oven temperature to 325 degrees F.

For the buttermilk filling

  1. In a food processor, pulse cornstarch and remaining sugar to combine. Add buttermilk, melted butter, lemon zest, nutmeg, and remaining eggs, and pulse to combine.
  2. Pour the filling into the warm pie shell and bake until the filling is set and just slightly wobbly in the centere, 55 minutes upto 1 hour.
  3. Remove pie from oven and let cool before serving.

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