A deeply golden Southern-style custard pie with brown sugar, tangy buttermilk, warm vanilla, and a crisp layer of toasted pecans scattered over the top.
This pie balances the caramel flavor of brown sugar with the gentle tang of buttermilk and a cornmeal-thickened custard. Chilling the shaped crust before baking helps it hold its edges, while allowing the finished pie to cool completely gives the filling time to set into clean, silky slices.
Makes 1 9-inch pie, 8 servings · Prep: 35 minutes, plus 45 minutes chilling and cooling · Cook: 55 to 65 minutes
1 1/4 cups all-purpose flour, plus more for rolling 1 tablespoon granulated sugar 1/2 teaspoon fine salt 1/2 cup cold unsalted butter, cut into 1/2-inch cubes 3 to 4 tablespoons ice water 1 cup packed light brown sugar 1/2 cup granulated sugar 2 tablespoons fine yellow cornmeal 1 tablespoon all-purpose flour 1/2 teaspoon fine salt 1/2 cup unsalted butter, melted and cooled slightly 3 large eggs, at room temperature 2 large egg yolks, at room temperature 1 cup buttermilk, well shaken 2 teaspoons pure vanilla extract 1 tablespoon fresh lemon juice 1/4 teaspoon freshly grated nutmeg 3/4 cup pecan halves, coarsely chopped 1 tablespoon turbinado sugar, optional Whipped cream, for serving, optional
1. Whisk the flour, granulated sugar, and salt together in a medium bowl. Add the cold butter and work it in with a pastry blender or your fingertips until the mixture has pea-sized pieces of butter throughout. 2. Drizzle in 3 tablespoons of ice water and stir with a fork until the dough begins to clump. Add the remaining tablespoon of water only if needed. Gather the dough into a disk, wrap it, and refrigerate for 30 minutes. 3. On a lightly floured surface, roll the dough into a 12-inch round. Fit it into a 9-inch pie plate, pressing it gently into the bottom and sides without stretching. Trim the overhang to 1/2 inch, tuck the edge under, and crimp it. Refrigerate the shaped crust for 15 minutes. 4. Preheat the oven to 375°F. Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Bake for 5 to 7 minutes more, until the bottom looks dry but is not browned. Reduce the oven temperature to 350°F. 5. While the crust bakes, make the filling. Whisk the brown sugar, granulated sugar, cornmeal, flour, salt, and nutmeg in a large bowl. Add the melted butter and whisk until smooth. 6. Whisk in the eggs and egg yolks one at a time. Add the buttermilk, vanilla, and lemon juice, whisking just until combined. Do not overbeat, or the filling may puff excessively. 7. Pour the filling into the warm crust. Sprinkle the chopped pecans evenly over the surface and, if using, scatter the turbinado sugar over the pecans. 8. Bake at 350°F for 40 to 50 minutes, rotating the pie halfway through, until the edges are puffed and set and the center has a slight, gentle wobble when nudged. If the crust browns too quickly, shield the edge with foil. 9. Transfer the pie to a rack and cool for at least 2 hours, until the center is fully set. Slice with a sharp knife and serve at room temperature or slightly chilled, with whipped cream if desired.