Buttermilk Pie with Pecans
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
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 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.
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.
Nutrition Facts1 piece: 591 calories, 35g fat (16g saturated fat), 132mg cholesterol, 405mg sodium, 65g carbohydrate (47g sugars, 2g fiber), 7g protein.
Originally published as Buttermilk Pecan Pie in Taste of Home Christmas Annual 2014
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