Creamy Buttermilk Pie (Print Version)
# Ingredients:
01 -
1/2 cup softened butter.
02 -
1 pie crust, ready to use.
03 -
1 cup buttermilk.
04 -
1 tablespoon vanilla extract.
05 -
3 eggs, large.
06 -
1 1/2 cups of pecans, whole.
07 -
1 cup white sugar.
08 -
2/3 cup packed dark brown sugar.
09 -
1/2 teaspoon of salt.
10 -
1/4 cup all-purpose flour.
11 -
Optional: ice cream, vanilla flavor.
# Instructions:
01 -
Turn on the oven to 350°F. Scatter pecans across a baking sheet and bake 10-12 minutes, stirring halfway. Chop coarsely after removing. Let cool.
02 -
Roll out the dough and place it carefully in a 9-inch pie pan. Keep chilled for now.
03 -
Combine eggs, white sugar, brown sugar, and butter in a large bowl. Blend in the buttermilk, vanilla, and salt. Stir in the flour until smooth. Gently mix in the pecans.
04 -
Pour the filling into your crust. Bake for 1 hour and 20 minutes or until the center sets but feels just stable. Cool completely before serving.
05 -
Serve it at room temperature. Add a scoop of vanilla ice cream if you'd like.
# Notes:
01 -
Toasting pecans upgrades their taste. Fully cool the pie to let the filling firm up. Store in the fridge for up to 4 days. Let it reach room temperature before eating. Remember to chill your crust while prepping the filling.