Buttermilk Pecan Pie (Print Version)
# Ingredients:
01 -
1 ready-to-use pie crust.
02 -
1 1/2 cups pecan halves.
03 -
3 eggs, large.
04 -
1 cup white sugar.
05 -
2/3 cup packed dark brown sugar.
06 -
1/2 cup softened butter.
07 -
1 cup of buttermilk.
08 -
1 tablespoon of vanilla.
09 -
1/2 teaspoon of table salt.
10 -
1/4 cup plain flour.
11 -
Optional: vanilla ice cream for serving.
# Instructions:
01 -
Warm up the oven to 350°F. Spread out pecans on a tray. Bake until they smell nutty, about 10 to 12 minutes. Roughly chop them after they’re cool. Set aside for later use.
02 -
Roll the crust out flat and fit it into a 9-inch pan. Put it in the fridge while you work on the filling.
03 -
Mix eggs, both sugars, and butter in a bowl. Stir in buttermilk, vanilla, and salt. Add in the flour and keep whisking until smooth. Toss in the pecans and fold them through the mixture.
04 -
Pour the filling carefully into the crust. Cook for 80 minutes, or until it’s firm in the center. Let it sit for a few hours to cool completely.
05 -
Slice and serve at room temperature. Add a scoop of vanilla ice cream if you like.
# Notes:
01 -
Roasted nuts add flavor; don’t skip cooling the filling before slicing. Store the pie in the fridge for up to 4 days. Let sit out before serving. Keep crust chilled while preparing filling.