Buttermilk Pecan Pie

Buttermilk pecan pie

When Tommy first asked me about Buttermilk pie, my first thoughts were, “I don’t think so.”  Buttermilk in a pie?  Biscuits maybe, but how could that tart, slightly sour milk make a wonderful pie.  He got me to try it and I have to admit, it was pretty good.  So of course, I had to play with the various recipes that I found for it and now have come up with about 5 different versions of the buttermilk pie.  Some are simple and some just a little elevated.  This one is one of my favorites.  Just a little nutty crunch to the custardy, sweet filling.

1/2 cup butter

2 cups sugar

2 tsp. vanilla

3 eggs

3 tablespoons flour

1/4 tsp. salt

1 cup buttermilk

1 9 inch unbaked pie shell (better if it is homemade, not frozen)

1/2 cup chopped pecans

Preheat oven to 300 degrees.  Cream butter and sugar until light and fluffy, adding 1/2 cup sugar at a time.  Add vanilla, then add eggs, one at a time. Combine flour and salt and add a small amount at a time.  Add buttermilk.  Sprinkle pecans over bottom of pie crust and pour the buttermilk custard over the pecans.  Bake for 1 hour and 30 minutes at 300 degrees.  Pecans will rise to the top and lightly brown.  Best served at room temperature.

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One thought on “Buttermilk Pecan Pie

  1. Pingback: Pecan Buttermilk Banana Bread | Recipes for a Healthy You

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