Recipe by Susie in Texas
This pie is a delicious variation from the usual pecan pie made with syrup. The texture is more like a custard. For those who think regular pecan pie is too sweet or too rich, this recipe might be more to your liking.
Top Review by Gay Gilmore
Very yummy. Troy made the first one with regular cream instead of buttermilk -- guess the thought all things that come in quart containers are buttermilk, oops. We had enough crusts and pecans to make another according to recipe, though. Funny thing is that a fair number of folks preferred the mistake! I would love to try this again with a few candied pecan halves on top or more chunky style, missed the chunks a bit.
- 1⁄2 cup softened butter or 1⁄2 cup margarine
- 3⁄4 cup sugar
- 3⁄4 cup light brown sugar
- 3 eggs
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 teaspoon vanilla
- 1 9" unbaked pie shell
Directions See How It's Made
- Pre-heat oven to 400 degrees.
- In mixing bowl, cream butter and sugars.
- Add eggs one at a time, mixing well after each.
- Combine flour and salt together and add to mixture.
- Blend in buttermilk and vanilla.
- Add pecans last.
- Mixture will be thin.
- Pour into unbaked pie shell.
- Bake at 400 degrees for 10 minutes then reduce oven to 350 and continue baking for another 30 minutes.
- You may need to protect edge of piecrust with foil if it begins to get really brown.
- When done, pie will be a dark golden brown.
- Cool completely before slicing.