Buttermilk Pecan Pie

Traditional Pecan Pie we make for Holidays
Buttermilk Pecan Pie
Buttermilk Pecan Pie

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

8

servings

Ingredients

  • 1

    unbaked Basic Pie Crust (recipe in library)

  • 1 1/2

    C pecan halves

  • 1/2

    C (1 stick) unsalted butter, at room temperature

  • 1 1/4

    C granulated sugar

  • 1/4

    C firmly packed golden brown sugar

  • 2

    tsp vanilla extract

  • 3

    large eggs

  • 3

    Tbsp all purpose flour

  • 1/2

    tsp salt

  • 1

    C buttermilk

Directions

Position oven rack in the center of the oven and preheat to 350 degrees. 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 - 9 minutes, until golden brown and aromatic. Chop the pecans coarsely, leaving some in halves and others in quarters. Decrease the oven temperature to 300 degrees. Using a mixer fitted with the 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. The sugary crust that forms on the top of this pie can be difficult to cut. Use a very sharp knife.

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