Candy Buttermilk Pecan Pie

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 1 9inch pie
• Serves: 6-8

ingredients

• 118.29 ml softened butter or 118.29 ml margarine
• 177.44 ml sugar
• 177.44 ml light brown sugar
• 3 eggs
• 44.37 ml flour
• 1.23 ml salt
• 236.59 ml buttermilk
• 236.59 ml chopped pecans
• 4.92 ml vanilla
• 1 9" unbaked pie shell

directions

1. Pre-heat oven to 400 degrees.
2. In mixing bowl, cream butter and sugars.
3. Add eggs one at a time, mixing well after each.
4. Combine flour and salt together and add to mixture.
5. Blend in buttermilk and vanilla.
6. Add pecans last.
7. Mixture will be thin.
8. Pour into unbaked pie shell.
9. Bake at 400 degrees for 10 minutes then reduce oven to 350 and continue baking for another 30 minutes.
10. You may need to protect edge of piecrust with foil if it begins to get really brown.
11. When done, pie will be a dark golden brown.
12. Cool completely before slicing.

Reviews

[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.

 

[NoSpringChicken]

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!

 

[LindyT53]

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!

 

[passagexs2]

Susie what was that air temperature when you created the buttermilk pie-the heavens were on your side. I became an overnite star among big belly bakers at church (NOT MINE). they loved your recipe. thank you for success. it does feel good to have a big sister to show you how to make alot of people happy. thanks toni for livingston,tx.

 

[kaec7628]

Hubby literally had to pry the pie plate away from my daughter and me and we both had little girl fits when he did. This is one of the best pies I have had. I didn't use the crust and didn't miss it and I did use egg beaters for the eggs. Also I threw the pecans in the blender because they don't like whole nuts for some reason but will eat them when they are finely chopped. Weirdo's. The pie separates like a regular pecan pie except you have a dreamy custard bottom layer with the traditional crunchy pecan top layer. It's the best of two worlds and I will be making this again and again. Thanks so much!