Buttermilk Pecan Pie Food

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 PIE WITH PECANS

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.

BUTTERMILK PIE IV

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
• Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

DARK CHOCOLATE BUTTERMILK PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Mix sugar, flour, and salt together in a bowl.
• Whisk buttermilk, eggs, and vanilla extract in a separate bowl; stir buttermilk mixture into sugar mixture. Slowly pour melted chocolate into mixture, while beating with an electric mixer, until filling is smooth. Pour half the filling into each prepared pie crust. Sprinkle pecans over each pie.
• Bake pies in the preheated oven until cooked through, about 1 hour. Cool for at least 1 hour before serving.

CHEF JOHN'S BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
• Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
• Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
• Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.
• Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

BUTTERMILK PECAN PIE

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.

BUTTERMILK COCONUT PECAN PIE

Steps:

• Mix all ingredients.
• Pour into 2 8-inch unbaked pie shells, or 1 10-inch unbaked pie shell.
• Bake at 325°F for an hour, or until pie is almost set in the middle.
• Cool and serve.

CANDY BUTTERMILK PECAN PIE

Steps:

• Pre-heat oven to 400 degrees.
• In mixing bowl, cream butter and sugars.
• Add eggs one at a time, mixing well after each.
• Combine flour and salt together and add to mixture.
• Blend in buttermilk and vanilla.
• Add pecans last.
• Mixture will be thin.
• Pour into unbaked pie shell.
• Bake at 400 degrees for 10 minutes then reduce oven to 350 and continue baking for another 30 minutes.
• You may need to protect edge of piecrust with foil if it begins to get really brown.
• When done, pie will be a dark golden brown.
• Cool completely before slicing.

BUTTERMILK PECAN PIE RECIPE - (4.7/5)

Steps:

• Cream butter and sugar, adding 1/2 cup sugar at a time. Blend in vanilla, add whole eggs, one at a time, mixing well each time. Combine flour and salt, add small amount at a time to butter, sugar and egg mixture. Mix well, add buttermilk, blending entire mixture well. Sprinkle pecans in 9 inch unbaked pie shell and pour custard mix over them. Bake in preheated oven at 300 degrees for 1 hour and 30 minutes.

ROYER'S CAFE BUTTERMILK PIE

Steps:

• Cream butter and sugar together then add eggs and flour and mix well.
• Mix buttermilk, nutmeg, and vanilla and stir into mixture.
• Sprinkle chips and nuts into the unbaked shell and pour mixture over top.
• Bake at 300 degrees for 1 1/2 hours or until set.