Buttermilk Pecan Pie

This is my favorite way to have pecan pie.  Pecan pie also happens to be my husbands favorite :D

I was skeptical when I first saw this recipe. I'm used to having my pecan pie with the dark syrup, but this is totally yummers and best served warm :)  

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Ingredients/Instructions

1/2 cup butter

2 cups sugar

2 teaspoons vanilla

3 eggs (medium)

3 tablespoons flour

1/4 teaspoon salt

1 cup buttermilk (I always buy organic)

3/4 to 1 cup chopped pecans 

sweetened whipped cream (I never use this with mine)

1 9-inch unbaked pie shell (or be like me and make the crust!)

Cream butter and sugar, adding 1/2 cup sugar at a time.  Blend in vanilla. Stir in eggs, one at a time. Combine flour and salt; add to creamed mixture a little at a time.  Stir in buttermilk.  Sprinkle pecans in bottom of pie crust; pour custard mixture over pecans.  Bake at 300 degrees for 1 hour and 30 minutes.  Best served at room temperature with sweetened whipped cream.

Pie Crust

1 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 cup butter flavored Crisco

4 to 5 tablespoons ice water

Sift together flour and salt.  Cut in Crisco until pieces are the size of small peas.  Sprinkle in ice water and gently toss until moistened (leaves the side of the bowl). Remember not to overwork the dough or it will be tough. Form into ball.  Wrap in plastic wrap and refrigerate for 30 minutes.  On lightly floured surface, flatten ball and roll to 1/8-inch thick. Transfer to pie plate. Trim off excess dough or pinch.

Copyright Chewoo Graphics December 2004