Buttermilk Pecan Pie Dee Dees Recipes

BUTTERMILK PECAN PIE

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.

BUTTERMILK PECAN PIE - DEE DEE'S

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

Steps:

• 1. Mix flour and sugar in a med size bowl
• 2. Melt butter let cool alittle. Beat eggs then add melted butter, vanilla, buttermilk, and pecans.
• 3. Mix in flour mixture. Pour into a unbaked 9" deep dish pie shell and bake at 350 for 45 min. Cool completley before slicing.

MAMA'S PECAN PIE - DEE DEE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Beat eggs; add sugar and cream well.
• 3. Add Karo syrup, melted butter, and vanilla; mix well. Pour into uncooked pie shell and cover with pecans. NOTE: Shield the crust with strips of aluminum foil to prevent burning edges of crust.
• 4. Bake about 40 to 55 minutes @ 350° or until it doesn't shake more than jello would.
• 5. I found this info online at: http://www.squidoo.com/perfect-pecan-pie#module156619723 WHAT MAKES MY PIE RUNNY? The first time I made pecan pie, it was perfect. The filling was gooey and delicious, not the least bit runny. Maybe it was beginner's luck, because the second time I made pecan pie, it was runny. The third time, it was more like pecan soup. The fourth time, I cooked it longer, which produced burnt pecan soup. So I asked questions and experimented. Whenever I planned to take one to a potluck supper, I made two pies--one for me to taste, to see if it was acceptable; and the other to share (or throw away, depending on how that first pie tasted). Eventually I got it right. Now I am so confident in my pecan pie baking skills that I only bake one pie, and take it to a party without even testing it first. Here's the thing: Pecan pie filling is like a custard without the milk. The eggs make it set up. Never use a store-bought crust in an aluminum pan. Measure your ingredients carefully, because baking is more science than art. Verify your oven temperature is really at 350. (Don't trust your dial.). And remove it from the oven when when a toothpick comes out with just a tiny bit of gooey goodness on it. if that still isn't enough, try one or more of these suggestions: •If you're using a frozen crust, try a fresh crust You don't need to add the extra moisture. •If you're cutting your cooking time short to avoid overbrowning, or cooking at less than 350 for the same reason, don't. If your crust is burning too soon, cover the edges with foil or with a pie crust protector. Remove it for the last fifteen minutes of baking. (See below for more information.) •Throw in a few extra pecans. In fact, that's a good idea even if you don't have trouble with runny pies. •Add a fourth egg or a tablespoon of flour or cornstarch. Any of these options should make your pie filling more solid.