Buttermilk Pecan Pie Dee Dees Recipes
BUTTERMILK PIE WITH PECANS
Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.-Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Place on a baking sheet; bake until edges are light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°. , In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla., Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary., Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours.
Nutrition Facts : Calories 591 calories, Fat 35g fat (16g saturated fat), Cholesterol 132mg cholesterol, Sodium 405mg sodium, Carbohydrate 65g carbohydrate (47g sugars, Fiber 2g fiber), Protein 7g protein.
BUTTERMILK PECAN PIE
This is the treasured "golden oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Add filling. Bake until set, 55-60 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 691 calories, Fat 41g fat (20g saturated fat), Cholesterol 191mg cholesterol, Sodium 401mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.
BUTTERMILK PECAN PIE - DEE DEE'S
Thanksgiving without pecan pie? Just not right! What a nice twist on the traditional pecan pie; buttermilk and no karo syrup. Very easy to make and taste divine. My photo's. Hope you enjoy as much as I do!
Provided by Diane Atherton
Categories Pies
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Whisk all ingredients together; pour into piecrust. NOTE: For the chocolate lover, add 1 cup of semi sweet chocolate chips. I've not tried it yet, but my good friend Jamie Beecham says it's outta this world good.
- 3. Bake for 40 to 45 minutes.
BUTTERMILK PECAN PIE
A few years ago, my Husband (then boyfriend) requested pecan pie for his birthday. I found this recipe in an old Southern Junior League cookbook my mom gave me. It sounded good because it looked like it would be less sweet and syrupy than the usual and I was right! We liked it so much I told my mom about it and last year when the pecans came in, my dad requested she make this pie over and over. It says it is the family recipe prepared by a US Navy chef who cooked for such dignitaries as Harry S Truman and he refused to share this recipe until his retirement, when he allowed it to be published in a Navy newspaper. I'll list the recipe just as printed, however, I like to add more pecans (like twice as much).
Provided by crispychick
Categories Pie
Time 1h40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- 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 a small amount at a time.
- Stir in buttermilk.
- Sprinkle pecans in bottom of pie crust, pour custard over the pecans, and bake 1 hour and 30 minutes.
- Best served at room temperature.
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