Buttermilk Pecan Pie (Print Version)
# Ingredients:
01 -
1 store-bought or homemade pie shell.
02 -
1 and 1/2 cups pecan halves.
03 -
Three eggs, size large.
04 -
1 cup white sugar.
05 -
2/3 cup packed dark brown sugar.
06 -
1/2 cup butter, at room temperature.
07 -
1 cup tangy buttermilk.
08 -
1 tablespoon pure vanilla.
09 -
1/2 teaspoon fine salt.
10 -
1/4 cup plain flour.
11 -
Ice cream in vanilla flavor (optional treat).
# Instructions:
01 -
Set oven to 350°F. Lay the pecans out on a baking sheet and toast for 10-12 minutes till they smell great. Roughly chop them up. Put aside.
02 -
Roll pie dough and fit it neatly inside a 9-inch pan. Keep it in the fridge to stay cool and firm till you're ready.
03 -
Beat eggs with both sugars and softened butter. Stir in buttermilk, vanilla, and salt. Add the flour; whisk until it’s lump-free. Gently mix in your chopped pecans.
04 -
Pour filling carefully into your crust. Bake for 1 hour and 20 minutes, or till the middle is only slightly jiggly. Let it cool down fully for several hours.
05 -
Serve at room temp. Add a scoop of vanilla ice cream if you'd like.
# Notes:
01 -
Toasting nuts enhances their rich flavor. Let the pie set fully by cooling. Stays fresh up to 4 days in the fridge. Bring it out to room temp before eating. Keep the crust chilled while you make the filling.