Buttermilk Pecan Pie Recipes

BUTTERMILK PECAN PIE

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Add filling. Bake until set, 55-60 minutes. Cool on a wire rack. Store in the refrigerator.

BUTTERMILK PECAN PIE

Steps:

• Preheat oven to 300 degrees.
• Cream butter and sugar, adding 1/2 cup sugar at a time.
• Blend in vanilla. Stir in eggs one at a time. Combine flour and salt; add a small amount at a time.
• Stir in buttermilk.
• Sprinkle pecans in bottom of pie crust, pour custard over the pecans, and bake 1 hour and 30 minutes.
• Best served at room temperature.

BUTTERMILK PIE WITH PECANS

Steps:

• 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 until edges are light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool 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 until center is set, 50-60 minutes. 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.

DARK CHOCOLATE BUTTERMILK PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Mix sugar, flour, and salt together in a bowl.
• Whisk buttermilk, eggs, and vanilla extract in a separate bowl; stir buttermilk mixture into sugar mixture. Slowly pour melted chocolate into mixture, while beating with an electric mixer, until filling is smooth. Pour half the filling into each prepared pie crust. Sprinkle pecans over each pie.
• Bake pies in the preheated oven until cooked through, about 1 hour. Cool for at least 1 hour before serving.

BUTTERMILK COCONUT PECAN PIE

Steps:

• Mix all ingredients.
• Pour into 2 8-inch unbaked pie shells, or 1 10-inch unbaked pie shell.
• Bake at 325°F for an hour, or until pie is almost set in the middle.
• Cool and serve.

P. ALLEN SMITH'S BUTTERMILK PECAN PIE

Steps:

• Preheat the oven to 350°F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.
• Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl. Spread the mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.
• Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them with a spoon as they cool. Store the glazed pecans indefinitely in an airtight container at room temperature.
• Leave the oven at 350°F. Combine all the filling ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.
• Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.

BUTTERMILK PECAN PIE

Steps:

• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell. Bake at 325 degrees F for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator.