Talk about a Fall dessert! This is what happened when pecan pie married buttermilk pie, perfection. I don't eat pecan pie, I don't like pecan pie and I never will. I will go to town with this pie!
As I mentioned in another post, the first time I made this pie, I was seven months pregnant with Baker and it was on Thanksgiving and I was feeling quite ambitious that day. But I was also a bit impatient, I thought I was smarter than the recipe. I thought if I increased the temperature and shorten the cooking time it would come the same. No.
It was a soupy mess in the center, the edges were over done; it was edible but undesirable. Baking is definitely a science, with little room for error. But that one mishap did not stop me from this pie again, the next time I made it, I followed the recipe. Each time I make this pie, Brian likes to remind me what happened the first time. And I like to tell him...but you still ate it. In your face!
BUTTERMILK PECAN PIE
Adapted from The Pastry Queen Cookbook by Rebecca Rather
Yield: 8 servings
1 refrigerated pie crust (I used Pillsbury)
1 1/2 cups pecan halves
1 stick (1/2 cup) unsalted butter, at room temperature
1/4 cup brown sugar, firmly packed
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup buttermilk
Preheat the oven to 350 degrees.
<preparing the first two ingredients>
Place pie crust into a 9-inch pie plate; press down on sides and bottom. Set aside.
Chop 1/2 cup of the pecans in quarters, leave the rest in halves.
Place the pecans on a baking sheet, in a single layer. Toast in the oven for 5 minutes, then remove and set aside.
Turn down the oven temperature to 300 degrees.
<making the filling>
Cream the butter in a large bowl with an electric mixer on low speed about 45 seconds
Add both sugars to the butter at medium-high speed, cream until fluffy.
Turn down the speed to medium. Add the vanilla and then the eggs, one at a time every 20 seconds.
Add the flour and salt, and beat for 20 seconds.
Add the buttermilk and beat for 20 seconds, until well mixed.
Stir in the pecans.
<baking the pie>
Pour the batter into the pie crust.
Bake for 1 hour and 20 minutes.
Check pie after 1 hour, if custard or pie edges are over browning, drape foil over pie.
Transfer pie to wire rack; let cool completely, at least 4 hours before serving.
For best results, make this pie the day before serving so that you can refrigerate it after its' cooled down. This will allow the pie to firm up a little more.
You can refrigerate the pie up to 3 days, just be sure to cover it in plastic wrap. The first time I wrap a pie if I'm not serving it right away, I'll go a little crazy with the plastic wrap and do several layers. The only reason I do this, is so that we don't get into it. So dramatic!