Buttermilk Pecan Pie

Yes I ate some..

I have never had a buttermilk pie, let alone a pecan buttermilk pie. It looks delicious.

REALLY great..I will post recipe ,,,IF,, anyone wants to make it..


I post many many recipes and I do not see anyone that  made anything..Except Beth..

I would like to give it a try.

Ok.. I hve made it with reg crust and the one I liked the best was a pecan crust lol..


BRB...







Buttermilk Pie

Ingredients

• 1 cup sugar
  
• 2 tbsp. flour
  
• 1/2 tsp. salt
  
• 3 eggs
  
• 1 stick butter, melted
  
• 1 cup buttermilk
  
• 1 tsp. vanilla
  
• 1 pie crust, 9-inch
  

Instructions

This pie couldn't be simpler to make. First, preheat your oven to 400 degrees F.

Next mix all the dry ingredients.

Whisk in the eggs, one at a time.

Add the melted butter and buttermilk.

Stir in the vanilla

Pour this into a 9 inch pie pan lined with an unbaked crust.

Bake at 400 degrees F for 15 minutes then reduce heat to 325 degrees F and bake for another 45 minutes. The filling will still be somewhat custard like when you remove the pie from the oven, but it will firm up as it cools.






Pecan Buttermilk Pie

Ingredients

• 1 cup pecan halves
  
• 1/4 cup firmly packed light brown sugar
  
• 1/4 cup dark corn syrup
  
• 8 tbsp. butter, melted
  
• 1 1/2 cups sugar
  
• 3 eggs, beaten
  
• 1/4 cup all purpose flour
  
• 1/2 tsp. salt
  
• 1 tsp. vanilla extract
  
• 1 cup buttermilk
  
• 1 pie crust, 9-inch
  

Instructions

Preheat the oven to 350 degrees F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.

Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl. Spread the mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.

Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them with a spoon as they cool.

Lower the oven to 325 degrees F.

Combine all the remaining ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.

Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.

This sounds great, Barb. I would think it would be a bit less sweet than a traditional Pecan Pie with all the brown sugar and corn syrup.

Oh, and just a bit of that 'stupid stuff that gets stuck in your brain'......IF you want to make a pecan pie and find yourself with not enough pecans, substitute broken pretzels and your guests will never know the difference. Actually, I tried that one time ~ subbed ALL the pecans with broken pretzels. It tasted just like a real pecan pie. So, if you're cooking on a budget, keep that tip in mind.

Sounds really good Barb. Thanks for posting the recipe.

Beth, your suggestion with the pretzels reminds me of that Ritz cracker recipe for a faux apple pie made totally out of Ritz crackers. Out of curiosity we made it one time. It actually tastes like apple pie but the texture was off.