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Here's a dreamy way to mix up the classic American buttermilk pecan pie, with a super creamy twist inside. Tangy buttermilk blends with toasted pecans and melts together with each bite. Wrapped in a crispy, flaky pie crust, it's a winner for festive nights or those just-because sweet cravings.
Irresistible Holiday Treat
This isn't your basic pecan pie, friends. Buttermilk brings a zippy flavor that mellows the sweetness, and those nuts get even better with a quick toast. That golden crust holds everything perfectly. Make this and folks will bug you for your pie secrets.
Stuff You'll Need
- Flaky Start: Grab a 9-inch crust – your favorite homemade kind or from the store.
- Pecan Crunch: One cup of pecans toasted and chopped for loads of crunch.
- Creamy Base: Three big eggs make the custard thick and plush.
- Sweetness: Half a cup each of white sugar and brown sugar for extra flavor.
- Extra Rich: Soft unsalted butter, half a cup, brings it all together.
- Zing: One cup buttermilk makes the filling tangy and special.
- Flavor Kick: One teaspoon vanilla keeps things tasty.
- Tie It Up: Some salt and a touch of flour for the perfect texture.
Pie Making Fun
- Begin With Crust
- Press your crust in the dish, then chill it while you work on the rest.
- Pecans Up Next
- Pop pecans in the oven at 350°F for 8 to 10 minutes until super fragrant, then chop them.
- Create The Filling
- Whisk eggs, sugars, butter till creamy – then add in buttermilk, salt, flour, vanilla, and nuts.
- Into The Oven
- Pour everything in and bake around 1 hour and 20 minutes. You want the center still to wobble just a bit.
Winning Tips
Let the butter and eggs hang out at room temp for the smoothest filling. Make your own crust if you want, but store-bought totally works. Toasting nuts can't be skipped – big flavor boost right there.
Plan Ahead
Prep your pie crust up to two days before, or get the filling ready the day ahead. Baked pies last four days in the fridge and you can freeze slices for two months if you wrap them up tight.
Change It Up
Want chocolate? Stir in melted bittersweet chocolate. Switch things up with walnuts or almonds if you want. Top with extra whipped cream or a scoop of vanilla ice cream if you're feeling fancy.
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Frequently Asked Questions
- → Why should pecans be toasted?
It helps intensify the flavor by releasing their oils, adding a rich, nutty depth to your pie.
- → Is store-bought crust okay?
Absolutely, but a homemade one gives better flavor. Either way, keep it cold until it's time to fill.
- → When's the pie ready to come out of the oven?
The middle should be mostly set but might jiggle just slightly. It'll firm up completely as it cools.
- → What's the reason for letting it rest so long?
The filling needs several hours to fully set. This way, you'll get clean, pretty slices when serving.
- → Can this dessert be prepared in advance?
Yes! It'll stay good in the fridge for up to four days. For the best experience, let it come to room temperature before serving.