Buttermilk Pecan Pie (Print Version)
# Ingredients:
01 -
1 pie crust.
02 -
1 1/2 cups whole pecans.
03 -
3 large eggs.
04 -
1 cup granulated sugar.
05 -
2/3 cup dark brown sugar.
06 -
1/2 cup butter, softened.
07 -
1 cup buttermilk.
08 -
1 tablespoon vanilla extract.
09 -
1/2 teaspoon salt.
10 -
1/4 cup all-purpose flour.
11 -
Vanilla ice cream (optional).
# Instructions:
01 -
Heat oven to 350°F. Spread pecans on baking tray. Bake 10-12 minutes until fragrant. Chop roughly. Set aside.
02 -
Roll out pie crust. Line 9-inch pie tin. Chill until needed.
03 -
Whisk eggs, both sugars, butter. Add buttermilk, vanilla, salt. Whisk in flour until smooth. Fold in chopped pecans.
04 -
Pour filling into crust. Bake 1 hour 20 minutes. Until just set. Cool several hours.
05 -
At room temperature. With vanilla ice cream if desired.
# Notes:
01 -
Toast nuts for better flavor. Filling must cool completely to set. Keeps 4 days refrigerated. Bring to room temperature before serving. Chill crust while preparing filling.