Buttermilk Pecan Pie (Print Version)
# Ingredients:
01 -
1 pre-made pie crust.
02 -
1 1/2 cups pecan halves.
03 -
3 eggs, large.
04 -
1 cup white sugar.
05 -
1/2 cup soft butter.
06 -
2/3 cup dark brown sugar.
07 -
1 tablespoon vanilla.
08 -
1/4 cup regular flour.
09 -
1 cup buttermilk.
10 -
1/2 teaspoon table salt.
11 -
Optional: Vanilla ice cream for serving.
# Instructions:
01 -
Preheat oven to 350°F. Scatter pecans on a tray. Bake 10 minutes or so until smelling great. Roughly chop. Put aside.
02 -
Spread out pie crust into a 9-inch tin. Pop it in the fridge while you prepare the rest.
03 -
Beat your eggs, butter, and sugars together. Pour in buttermilk, vanilla, and salt. Stir in the flour until smooth. Fold in pecans last.
04 -
Fill the pie crust with your mix. Bake for 1 hour 20 minutes. Take it out when the center has just set but still a little jiggly. Cool it for a few hours.
05 -
Slice and serve when it’s cool enough. Add ice cream if you like!
# Notes:
01 -
Toast pecans for richer taste. Let filling cool down completely before slicing. Keeps for roughly 4 days in the fridge. Bring to room temp before serving. Keep crust chilled during prep.