Buttermilk Pie with Pecans
User Reviews
5.0
3 reviews
Excellent
Buttermilk Pie with Pecans
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Buttermilk Pie is a creamy version of the old-fashioned pie but with some pecans for crunch and flavor. A great pie for Thanksgiving.
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Ingredients
- " Single crust pie dough
- 1/2 /2 cup Butter, softened
- 1 ¾ cups sugar
- 3 large eggs, room temperature
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup Chopped Pecans
- (optional) sweetened whip cream for topping
Instructions
- Preheat oven to 425° F. On a lightly floured surface, roll dough to fit a 9-inch pie plate. Crimp edge of crust. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
- Place on a baking sheet; bake until edge is light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool. Reduce oven setting to 325° F.
- In a large bowl, beat butter and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla.
- Sprinkle pecans into crust and pour filling on top. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes if crust is browning too much.
- Cool completely on a wire rack. Great served at warm temperature or warm with whipped cream. Refrigerate leftovers.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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