Buttermilk Pie with Pecans Recipe

Buttermilk Pie with Pecans Recipe
Buttermilk Pie with Pecans Recipe photo by Taste of Home
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Buttermilk Pie with Pecans Recipe

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Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.—Kathy Harding, Richmond, Missouri
Recommended: Top 10 Pecan Pies
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 50 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • Sweetened whipped cream, optional

Directions

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Place on a baking sheet; bake 20 minutes or until bottom is lightly browned. Remove foil and weights; bake 1-2 minutes longer or until golden brown. Cool crust on a wire rack. Reduce oven setting to 325°.
In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla.
Sprinkle pecans into crust; add filling. Bake 50-60 minutes or until center is set. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary.
Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Buttermilk Pie with Pecans in Taste of Home Christmas Annual Annual 2014

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • Sweetened whipped cream, optional
  1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  2. Place on a baking sheet; bake 20 minutes or until bottom is lightly browned. Remove foil and weights; bake 1-2 minutes longer or until golden brown. Cool crust on a wire rack. Reduce oven setting to 325°.
  3. In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla.
  4. Sprinkle pecans into crust; add filling. Bake 50-60 minutes or until center is set. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary.
  5. Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Buttermilk Pie with Pecans in Taste of Home Christmas Annual Annual 2014

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