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Ingredients
- 1 unbaked pie crust
- 1-1/2 cups pecan halves
- ½ cup (1 stick) unsalted butter, at room temperature
- 1-1/2 cups granulated sugar
- ¼ cup firmly packed golden brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 tablespoons all purpose flour
- ½ teaspoon salt
- 1 cup buttermilk
Details
Preparation
Step 1
Position an oven rack in the center of the oven and preheat to 350F. Line a 9-inch deep-dish pie plate with the pie crust. Arrange the pecans on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden brown and aromatic. Chop the pecans coarsely, leaving some in halves and others in quarters. Decrease the oven temperature to 300F.
Using a mixer fitted with a paddle attachment, cream the butter with both sugars in a large bowl on medium-high speed until fluffy. Add the vanilla and then the eggs, one at a time, beating for 20 seconds on medium speed after each addition. Add the flour and salt and beat until incorporated, about 20 seconds. Add the buttermilk and beat for 20 seconds longer, until the batter is well mixed. Stir in the pecans. Pour the batter into the unbaked pie crust and bake for 1 hour and 20 minutes. As the pie cooks, a lovely golden crust will form on top. Cool the pie at least 30 minutes before serving.
TOP: The sugary crust that forms on the top of the pie can make it tricky to cut. Use a very sharp knife to cut through it, and don’t worry if it crumbles. Cover and refrigerate the pie up to 3 days if you don’t finish it the first time it’s served.
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