This recipe fuses the traditional comfort of buttermilk pie with the added opulence of salted caramel and pecan streusel, resulting in a dessert that is both sumptuous and satisfying.
This Buttermilk Pie with Salted Caramel Pecan Streusel is a great mix of old and new. It starts with a classic buttermilk pie, a favorite in many Southern homes, and adds a modern touch with a special pecan topping that has salted caramel in it. This extra topping makes the pie even tastier and more exciting to eat.
The pie has a few different parts: a crust, a creamy filling, and a crumbly topping. Each part works well with the others. The crust is simple, so it lets the filling and the topping stand out. The creamy filling goes really well with the crunchy pecan topping, and adding a final drizzle of salted caramel makes it extra special.
This pie is perfect for special events or when you want to have something a little fancy. It’s more than just a dessert; it’s a real showstopper that’s both delicious and satisfying. If you want a pie that’s both comforting and exciting, this is the one to try.
How to Make Salted Caramel Buttermilk Pie
Shopping list
For the Pie:
- 1 9-inch pre-made deep-dish pie shell: Serves as the base for your pie.
- 1/2 cup softened butter: Adds creaminess and rich flavor to the filling.
- 1 1/4 cup sugar: Sweetens the pie filling.
- 3 tablespoons all-purpose flour: Helps thicken the filling.
- 1/4 teaspoon salt: Balances the sweetness in the filling.
- 3 large eggs: Acts as a binding agent for the filling.
- 1 cup buttermilk: Adds tanginess and creaminess to the filling.
- 1 tablespoon freshly squeezed lemon juice: Enhances the flavor with a citrus note.
- 1 teaspoon vanilla extract: Adds aroma and depth to the filling.
For the Pecan Streusel:
- ¼ cup packed light brown sugar: Sweetens and adds moisture to the streusel.
- 2 tablespoons all-purpose flour: Helps bind the streusel ingredients.
- 2 tablespoons softened unsalted sweet cream butter: Adds richness to the streusel.
- ½ teaspoon ground cinnamon: Adds spice and warmth to the streusel.
- 1 cup chopped pecans: Provides crunch and nutty flavor.
- ¼ cup salted caramel sauce: Adds a sweet and salty finish.
- 1 disposable piping bag: For drizzling the caramel sauce neatly.
Instructions
- Preparation: Preheat your oven to 350°F (177°C).
- Pie Filling: In a large mixing bowl, beat together the softened butter and sugar until creamy. Add in the flour, salt, and eggs, blending until smooth. Incorporate the buttermilk, lemon juice, and vanilla extract; blend thoroughly.
- Baking the Base: Pour the filling into the pre-made 9-inch deep-dish pie shell. Place the pie pan on a cookie sheet and transfer it into the preheated oven. Bake for 30 minutes.
- Pecan Streusel: In a medium bowl, combine the light brown sugar, flour, softened butter, and ground cinnamon. Add the chopped pecans and mix until a crumble forms.
- Adding the Streusel: After 30 minutes of baking, remove the pie from the oven and evenly distribute the pecan streusel on top.
- Final Bake: Return the pie to the oven and continue baking for an additional 20 minutes.
- Cooling: Allow the pie to cool on a wire rack for approximately 30 minutes.
- Final Touch: Fill a disposable piping bag with the salted caramel sauce. Cut the tip of the bag and drizzle the sauce evenly over the cooled pie.
- Serving: Once the caramel sauce has set, the pie is ready to be sliced and served.
Salted Caramel Buttermilk Pie Tips & Tricks
- Pie Shell: If you’re not up for making your own crust, don’t sweat it; just pick a high-quality, pre-made deep-dish pie shell. But if you’re feeling like the Martha Stewart of your kitchen, go ahead and make your own pie crust for that extra touch of homemade love.
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are all at room temperature before you start mixing. This ensures a smoother blend, honey, and a more even bake.
- Sift the Flour: For a super-smooth texture in your filling, sift that flour before adding it to the mix. You don’t want any lumps crashing your pie party.
- Fresh Lemon Juice: Use freshly squeezed lemon juice instead of the bottled stuff. Fresh is always fabulous, and it’ll give your pie a bright, citrusy kick.
- Mixing Technique: When adding the buttermilk, lemon juice, and vanilla, fold them gently into the batter. Overmixing can make your pie denser than a fruitcake at a yard sale.
- Test for Doneness: Insert a knife or a toothpick into the middle of the pie. If it comes out clean or with a few crumbs, your pie is ready to exit that oven like a diva leaving the stage.
- Streusel Size: Keep your pecan pieces relatively small for the streusel; you want a crumbly topping, not a nutty obstacle course.
- Cool Completely: Wait for the pie to cool completely before drizzling with caramel. The sauce will set better, and the flavors will have time to mingle and get to know each other.
- Storage: If, by some miracle, you have leftovers, store the pie in the fridge. It’ll stay good for up to 4 days, but let’s be honest, it probably won’t last that long.
- Reheating: Want to serve it warm? Just pop a slice in the oven at 350°F for about 5 minutes or give it a quick zap in the microwave. But let me warn you, this pie’s so good, it doesn’t even need to be warmed up to steal the show.
If you enjoyed this Buttermilk Pie recipe, check out some of my other pie recipes!
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Salted Caramel Buttermilk Pie
This culinary creation melds the classic coziness of buttermilk pie with the luxurious touch of salted caramel and pecan streusel, culminating in a dessert experience that is both lavish and gratifying. Bon appétit.
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Servings 8 people
Ingredients
For the Pie:
- 1 9- inch pre-made deep-dish pie shell
- 1/2 cup softened butter
- 1 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the Pecan Streusel:
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons softened unsalted sweet cream butter
- ½ teaspoon ground cinnamon
- 1 cup chopped pecans
- ¼ cup salted caramel sauce
- 1 disposable piping bag
Instructions
- Preheat your oven to 350°F (177°C).
- In a large mixing bowl, beat together the softened butter and sugar until creamy. Add in the flour, salt, and eggs, blending until smooth. Incorporate the buttermilk, lemon juice, and vanilla extract; blend thoroughly. If the mixture appears curdled, continue to blend until it smooths out.
- Pour the filling into the pre-made 9-inch deep-dish pie shell. Place the pie pan on a cookie sheet and transfer it into the preheated oven. Bake for 30 minutes.
- In a medium bowl, pinch together the light brown sugar, flour, softened butter, and ground cinnamon. Add the chopped pecans and mix until a crumble forms.
- After 30 minutes of baking, remove the pie from the oven and evenly distribute the pecan streusel on top.
- Return the pie to the oven and continue baking for an additional 20 minutes.
- Allow the pie to cool on a wire rack for approximately 30 minutes.
- Fill a disposable piping bag with the salted caramel sauce. Cut the tip of the bag and drizzle the sauce evenly over the cooled pie.
- Once the caramel sauce has set, the pie is ready to be sliced and served.
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