BUTTERMILK PECAN PIE

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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

Ingredients

  • 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

Directions

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.

Enjoy!

Notes

  • 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!

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