Prep 5 mins
Cook 40 mins
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.
- 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.
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.
Oh, Susie, you have a true five-star recipe with this one! Combining my husbnd's love of pecans and mine of anything cooked with buttermilk, this will get made often in our home. I didn't change a thing and do like the fact that it uses ingredients I always have on hand....pecans in the freezer and buttermilk in the refrigerator. Good for you!
This is one of those pies that you can't imagine anyone not liking... My whole family went back for a second piece and woofed down 2 pies in one sitting! You can be assured I will be making these again and saving this recipe in a very safe place!