Buttermilk Pie with Pecans
Total TimePrep: 40 min. Bake: 50 min. + cooling
- Pastry for single-crust pie (9 inches)
- 1/2 cup butter, softened
- 1-3/4 cups sugar
- 3 Eggland's Best 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
- 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.
Nutrition Facts1 piece: 591 calories, 35g fat (16g saturated fat), 132mg cholesterol, 405mg sodium, 65g carbohydrate (47g sugars, 2g fiber), 7g protein.
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Oct 10, 2018
I love buttermilk pie. The addition of the pecans I kind of liked. What I didn't like was that ½ c butter in the filling. I've never added butter to mine and really didn't see any purpose that it served adding it. So I'm not ever doing that again. The pie is good but leave out the butter, you definitely won't miss it or realize that it's not there either. Thank you.