BUTTERMILK PECAN PIE 
1/2 c. butter
1 1/4 c. sugar
2 tsp. vanilla
3 eggs
2 tbsp. flour
1/4 tsp. salt
1 c. buttermilk
1 c. chopped pecans
1 (9 inch) unbaked pie shell

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 small amount to mixture at a time. Stir in buttermilk. Sprinkle chopped pecans in bottom of pie crust, then pour the custard mixture over the chopped pecans. Bake for 1 1/2 hours. This is best served at room temperature.

I also like to pour the custard mixture into the unbaked shell and then cover the custard with the chopped pecans.

recipe reviews
Buttermilk Pecan Pie
 #22585
 Linda (Missouri) says:
This is the best pecan pie I've ever eaten. My husband and guests loved it. My guests asked for the recipe and were commenting how delicious it was even two days later at another friends' party. It was a big success at my dinner table. Much better than having to use corn syrup. I think, though, that I may try to decrease the amount of sugar next time, even though they loved it the way it was. Thank you for the wonderful recipe. I'll use time and time again.

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