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Buttermilk Pecan Pie

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Submitted by big al

YIELD

6 servings

PREP

30 min

COOK

90 min

READY

120 min

Ingredients

½ 118
CUP ML BUTTER
2 473
CUPS ML SUGAR
2 1E+1
TEASPOONS ML VANILLA EXTRACT
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
3 3
LARGE LARGE EGGS
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML BUTTERMILK
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 634 45% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 421mg 18%
Total Carbohydrate 28g 28%
Dietary Fiber 1g 5%
Sugars g
Protein 14g
Vitamin A 12% Vitamin C 1%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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