Buttermilk Pecan Pie
Yield
6 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 45 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 118 | ml |
pecans
chopped |
|
Directions
Preheat oven to 300℉ (150℃).
Cream butter and sugar until light and fluffy, adding ½ cup sugar at a time.
Blend in vanilla.
Add eggs, one at a time.
Combine flour and salt; add small amount at a time.
Add buttermilk.
Sprinkle pecans in bottom of pie crust; pour custard mix over the pecans and bake 1 hour 30 minutes at 300℉ (150℃).
The top browns as it cooks.
Best served at room temperature.
