Buttermilk Pie With Salted Caramel Pecan Streusel

by Valerie Gray, From Val's Kitchen

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Buttermilk Pie with Salted Caramel Pecan Streusel is a buttermilk pie with a pecan streusel and drizzle of salted caramel. Super simple and super yummy!

Buttermilk Pie With Salted Caramel Pecan Streusel Recipe From Val's Kitchen

Buttermilk Pie With Salted Caramel Pecan Streusel

Buttermilk Pie with Salted Caramel Pecan Streusel is one of those desserts that just screams fall. Fall is a perfect season for baking because it doesn’t make the house hot, and because well, baked things can be super yummy. Buttermilk pie is a popular Southern dessert. It’s a simple pie made from ingredients commonly found on hand in most households. It looks sort of like a custard pie and can be served warm, cold or at room temperature. Top this simple classic pie with a pecan streusel and a drizzle of salted caramel and you have a restaurant quality dessert that will have your family and guests begging for more. Here’s how to make it.

Equipment Needed

Ingredients

Buttermilk Pie Ingredients

  • 1x 9in premade deep dish pie shell
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 3 tbsp flour
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tbsp lemon juice (fresh is best)
  • 1 tsp vanilla extract

Pecan Streusel Ingredients

  • ¼ cup light brown sugar, packed
  • 2 tbsp flour
  • 2 tbsp unsalted sweet cream butter, softened
  • ½ tsp ground cinnamon
  • 1 cup chopped pecans
  • ¼ cup salted caramel sauce
Buttermilk Pie With Salted Caramel Pecan Streusel Recipe From Val's Kitchen

Instructions

Preheat the oven to 350 degrees f.

Place the butter and sugar into a large mixing bowl and beat until creamy.

Add in the flour, salt, and eggs and beat until smooth.

Add in the buttermilk, lemon juice, and vanilla and blend well. (The mixture may appear curdled.)

Pour the filling into a 9″ deep dish pie crust.

Place the pie pan on a cookie sheet and place into the oven.

Bake for 30 minutes.

Pecan Streusel Instructions

Place all of the streusel ingredients into a medium mixing bowl.

Use your fingers to pinch the ingredients together and create a crumble.

Remove the pie from oven.

Sprinkle the pecan streusel on top of the pie.

Place the pie back into the oven and continue to bake for 20 minutes.

Remove the pie from the oven.

Place the pie onto a cooling rack and allow to cool for 30 minutes.

Cut the tip of the piping bag off.

Before slicing, use the piping bag to drizzle the salted caramel over the pie.

Serve and enjoy!

Buttermilk Pie With Salted Caramel Pecan Streusel Recipe From Val's Kitchen

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9 comments

Yeah Lifestyle November 18, 2020 - 7:38 pm

This looks absolutely moreish and delicious and I feel like I want to take a bite of it as it has my favourite pecan nuts as well

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MELANIE EDJOURIAN November 18, 2020 - 8:51 pm

Oh wow, this dessert sounds lovely and sweet and indulgent. Just the sort of dessert I know I’d love!

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michelle twin mum November 19, 2020 - 1:03 pm

I’ve never heard of a buttermilk pie but looking at the ingredients I think I’d love it and the streusel really adds something. How yummy! Mich x

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Rhian westbury November 19, 2020 - 1:42 pm

Oh buttermilk pie sounds so yummy, and not something I’ve heard of it. It sounds like something I’d love to try x

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Kara Guppy November 19, 2020 - 6:09 pm

My tummy is rumbling reading all about this, it looks and sounds delicious

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Elizabeth Williams November 19, 2020 - 11:45 pm

I’ve never tried a buttermilk pie before but this sounds and looks delicious. Love the salted caramel element, I love salted caramel.

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Kira Hut November 20, 2020 - 9:25 am

Oh wow! This looks incredible and we all love caramel and anything salted in puddings! Will definitely try this

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Rebecca Smith November 20, 2020 - 2:38 pm

Wow, that streusel topping has my mouth watering! This sounds like such a delicious pie.

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Rachael Robinson November 23, 2020 - 11:15 am

Oh my days, how mouth wateringly good does this look? Sounds like a delicious pudding, I’ll have to try it once we’re settled in our new house.

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