This is an old post about Buttermilk-Pecan Pie. I think I tried this before ever having had actual Buttermilk Pie, so I was surprised by the texture. Now that I've made actual Buttermilk Pie (many times), I'd say it's best without pecans. That's just my opinion. I'd rather have a slice of nut-free Buttermilk Pie and a slice of normal Pecan Pie. But maybe you want to combine the two.
This is an old Southern recipe. Google it and you'll see that most versions use way more sugar. This version, which I adapted from Rebecca Rather's version which she based on one from the Wunsche Bros. café in Spring, TX, is less sweet.
When I first cut it open, I was a little surprised at its appearance. It was pale and appeared to be a creamy smooth buttermilk custard with a layer of pecans on top. My first taste was a big blast of twang, which I figured only people more accustomed to the flavor of straight buttermilk would enjoy. I was hesitant to serve it it for dessert so I made some molten lava cakes as a back-up. Surprisingly, everyone but me liked this pie more than the lava cakes.
Recipe
Buttermilk-Pecan Pie
Ingredients
- 1 ½ cup whole pecans
- ½ cup butter room temperature
- 1 ¼ cups granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla
- 3 large eggs, room temperature
- 3 tablespoons flour
- ⅛ teaspoon salt
- 1 cup buttermilk
- 1 unbaked pie crust, 9-inch deep dish
Instructions
- Preheat oven to 350 degrees F. Place pecans on a cookie sheet and toast for 8-10 minutes or until aromatic. Let cool, then chop coarsely.
- Reduce oven heat to 300 degrees F.
- In a mixing bowl, beat together butter and both sugars. Beat in vanilla and eggs; Stir in flour and salt. Add buttermilk and stir until fully incorporated. Stir in pecans. Pour into pie shell.
- Place in oven (set on a cookie sheet to catch drips) and bake at 300 for 1 hour and 15 minutes. Cool completely, then chill.
Imprez says
I enjoyed ur posts....)
Robert Nanders says
Wow, that looks awesome! I love buttermilk, and I think I'll try making that - it's about one of the only dairy products where I live that's consistently useful!
Anna says
Robert, I'd like to hear what you think. It was too twangy for my tastes, but it went over well with our friends.
Anonymous says
Loved the popcorn anecdote! That's something I would do. It's reassuring things bomb for you too.As for the desserts, I'm with you -- I'd go for the molten cakes. Don't even need to try the pie to know that.Hope all is well with you.Tracy S.(don't mean to be anonymous ... I created an account just to post on your blog ... and I've forgotten my "identity!")
JoyBugaloo says
I made a great Vanilla Bean Buttermilk Pie recently. I got the recipe from one of my favorite food blogs, http://www.bakerina.com. I also blogged about it on my own site, http://www.lindseysluscious.blogspot.com (the post was from May 31st, and it's also listed under recent posts). You might want to try it, AK. It was creamy and delicious, not gelatinous. And Anna, I think this pecan version sounds yummy! I am definitely going to try it. I never thought I was a big buttermilk fan, but lately, I have also been making batch after batch of buttermilk ice cream. YUM! I'm a convert! --Gina
carole says
How far between Dallas and Austin? In any event you will see them more often.
AK says
Intrigued by the bare simplicity, I made a buttermilk pie recently too though sans nuts. It was the texture I found odd, more gelatinous than creamy. But I intend to keep working on it because you're right, this is a "Dad's" kind of pie!