Friday, July 1, 2016

Buttermilk Pecan Pie... well maybe two!

A few years ago for the 4th of July I made double cherry crunch pies, recipe here.
Then last Thanksgiving I had a slice of heaven with this recipe.  Buttermilk Pecan Pie.  Recipe below. Much easier to make than the cherry pie, but just as wonderfully yum!

Now go on and impress somebody.  If you want to go really over the top....a scoop of ice cream maybe?!

Buttermilk Pecan Pie

Preheat oven 300 degrees

1/2 cup Butter (soft)
2cups sugar
2 teaspoons vanilla
cream together

Add and stir
3 eggs
1/2 teaspoon salt
3 tablespoons flour

combine all with
1 cup buttermilk

Layer pie crust with
1/2 cup chopped pecans

Pour prepared custard over pecans and bake for 1 hour and 30 minutes.

Since this was the first time to make this pie, I thought I should review the recipe.
Delicious!  I did refrigerate what was left of the pies after a day.  Hubby liked his warmed, 10 seconds in the microwave did the trick.  I like mine chilled, it is hot in Texas in July.  I would also next time use my own pie pans.  I used store bought crusts and there was a little overflow while baking them.  A deeper dish might work better.  We were heading to a friend's lake house, so I wanted to be able to toss the used pans.  I also might chop the pecans a bit smaller, I really only did a rough chop.  Smaller bits might be easier to bite down on and they probably would spread out better in the pie.

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