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 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.
DARK CHOCOLATE BUTTERMILK PECAN PIE
Since the first time I put this together four years ago, it now is a must for all our family gatherings. When I pull it out of the oven, I sprinkle a handful of leftover dark chocolate chips on top.
Provided by ashleyhas2manydogs
Categories Desserts Pies Pecan Pie Recipes
Time 2h30m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 43.3 g, Cholesterol 70.4 mg, Fat 18.6 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 5.4 g, Sodium 236.2 mg, Sugar 20.1 g
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.
BUTTERMILK PECAN PIE
Make and share this Buttermilk Pecan Pie recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h30m
Yield 1 pie
Number Of Ingredients 11
Steps:
- To prepare the crust, combine flour and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly. Press mixture gently into a 5-inch circle; wrap in plastic wrap. Chill 15 minutes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
- Preheat to 275°F
- To prepare the filling, beat eggs with a whisk. Add sugar and flour; beat well. Add melted butter, buttermilk and vanilla.
- Stir well.
- Sprinkle pecan pieces evenly into the pie crust; pour in egg mixture.
- Bake about 1 hour or until golden brown and set.
Nutrition Facts : Calories 4426, Fat 290.3, SaturatedFat 99.9, Cholesterol 881.2, Sodium 1454.5, Carbohydrate 425.4, Fiber 15.4, Sugar 275.9, Protein 50.7
ROYER'S CAFE BUTTERMILK PIE
To DIE for! Now don't count your chickens before they are hatched. You may think, Buttermilk Pie? Trust me, it is AWESOME! The base recipe for this Buttermilk pie is from the Royers Cafe Cookbook. Their pies are now trademarked and they are NOT giving away any secrets that I am aware of! They now have another Buttermilk pie that has chocolate chips and pecans in it and has been known to send people over the edge! I am not sure how much they add to theirs BUT this is how much I have found works nicely. People come from all over just to visit this cafe and eat some pie. Royer's is a very well known little restaurant in Round Top which is just down the road from my hometown of Carmine. Both towns are VERY tiny towns that together MIGHT have a pop. of 200. If you are ever around this neck of the woods make sure you stop in and have some pie. Bud is almost always at the door ready to pick on you and make you feel right at home! Royers has even been seen on Food Network's, Road Tasted! Don't fret though, if you can't come to Texas, Texas can come to you! Royers ships their pies all over! Check them out at http://www.royersroundtopcafe.com/
Provided by Mamas Kitchen Hope
Categories Pie
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 733.8, Fat 42.2, SaturatedFat 18.4, Cholesterol 111.1, Sodium 303.1, Carbohydrate 86.9, Fiber 4.1, Sugar 68.9, Protein 7.9
CANDY BUTTERMILK PECAN PIE
This pie is a delicious variation from the usual pecan pie made with syrup. The texture is more like a custard. For those who think regular pecan pie is too sweet or too rich, this recipe might be more to your liking.
Provided by Susie in Texas
Categories Pie
Time 45m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 618.6, Fat 37, SaturatedFat 13.3, Cholesterol 135.3, Sodium 408.8, Carbohydrate 67.6, Fiber 2.1, Sugar 54.5, Protein 7.8
BUTTERMILK PIE WITH PECAN CRUST
I don't like buttermilk at all .. but I LOVE this pie!! Sweet, creamy, and the crust .... OMG!!! An instant hit and now one of my favorite pie choices !! (Not my own creation, but prepared from "The Beekman 1802 Heirloom Dessert Cookbook)
Provided by Diane Davis
Categories Pies
Time 2h45m
Number Of Ingredients 14
Steps:
- 1. CRUST: In a food processor, combine the flour, pecans, sugar, and salt .. and pulse until the pecans are finely ground. (NOTE: I ground the pecans first and just added them to the other ingredients, using a large bowl to mix.)
- 2. Add butter and egg and mix/pulse until the dough holds together when pinched but does not form a ball. Pat into a flat disk and refrigerate for at least 30 minutes (or up to 1 day). (Dough can be well-wrapped and frozen for up to 1 month)
- 3. On a lightly floured surface, roll out the dough to a 12" round. Place into a pie dish, and press against the sides. Trim the excess from the rim to 1" and fold under and crimp edges. Refrigerate for at least 1 hour before baking (so crust does not shrink in baking).
- 4. Preheat oven to 400. Line the pie shell with foil or parchment paper, leaving an overhang ... fill with weighs/dried beans to weight the crust down. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes until golden brown. Remove the shell from the oven, and reduce the oven temperature to 325.
- 5. FILLING: In a food processor (I used another bowl), combine the sugar and cornstarch. Pulse/mix until combined. Add the eggs, butter, buttermilk, lemon zest, and nutmeg. Process/mix until combined.
- 6. Pour the mixture into the warm pie shell. Bake for 55 minutes-1 hour, or until the filling is set and just slightly wobbly in the center. Let cool on a wire rack. Serve at room temperature or chilled. Garnish with extra pecans, if you like.
BUTTERMILK COCONUT PECAN PIE
Make and share this Buttermilk Coconut Pecan Pie recipe from Food.com.
Provided by Theresa P
Categories Dessert
Time 1h15m
Yield 1-2 pies
Number Of Ingredients 10
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.
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