Wednesday, November 7, 2007

Buttermilk Pecan Pie

Check back the day after Thanksgiving for pictures. I don't care for the corn syrup in typical pecan pies. So this is my substitute. This is one of the more complicated recipes you will find on this site. It's being featured for Thanksgiving, I will try to find an easy Pecan Pie recipe as well. If you don't want to go through all the work. After 15-20 minutes, I recommend slipping a pie crust guard or aluminum foil over the exposed crust at the edge of the pie. This is adapted from a Holiday Cooking Special I watched on DIY Network about 3 years ago.


Buttermilk Pecan Pie


One 9" baked pie shell, bring to room temp if it's coming out of the refrigerator
6 Tbs. unsalted butter, cut into 1/2"-1" pieces
1 cup granulated sugar
1/3 cup light brown sugar
1/3 tsp. salt
3 large eggs
2/3 cup buttermilk
2 tsp pure vanilla
1/2 cup chopped toasted pecans


Adjust oven rack to center position, and heat oven to 275 degrees.

Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then buttermilk. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.

Pour mixture into warm shell; bake until center feels set yet soft (like gelatin) when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

Serves 8.

1 comment:

Megan said...

this pie is beautiful! I bookmarked it for Thanksgiving.