Pecan Pie

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Buttermilk Pecan Pie
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 
Originally a pie from the deep south, made by my friend Sweet Cindy who was the pastry chef at a little bayside restaurant in Benicia.
Course: Dessert
Cuisine: Party Hearty
Servings: 8
Author: Barbara
Ingredients
  • 3 Eggs at room temperature
  • 2 cups white sugar
  • 1 tsp vanilla
  • 1 tbsp white flour
  • ¼ cup melted butter
  • 1 cup buttermilk at room temperature
  • 1-1/2 cups pecan halves
  • Crust for a 9” pie pan
Instructions
  1. Beat the three eggs until light in color, add the sugar and vanilla beating well. Add the flour, mixing well. Stir in the butter until blended. And finally add the buttermilk beating for one minute.

  2. Pour into the prepared crust.

  3. Top with pecan Halves or pieces

  4.  Bake for 1-1/2 hours in a preheated 325 degree oven. Cool before serving.

Recipe Notes

I've reduced the amount of sugar called for in this recipe. The key is to cream the eggs and sugar, until their color has lightened and the texture is very smooth.  Add the buttermilk slowly, while beating or whipping heartily.


Pecan Pie Filling