Buttermilk Pecan Pie (Printable Version)
# What You'll Need:
01 -
One ready-to-use pie crust.
02 -
One and a half cups of whole pecans.
03 -
Three eggs, large size.
04 -
A cup of white sugar.
05 -
Two-thirds cup of dark brown sugar.
06 -
Half a cup of softened butter.
07 -
A cup of buttermilk.
08 -
One tablespoon of vanilla.
09 -
Half a teaspoon of salt.
10 -
A fourth cup of regular flour.
11 -
Optional: vanilla ice cream.
# Preparation Steps:
01 -
Set your oven to 350°F. Scatter pecans on a tray and toast for 10 to 12 minutes until aromatic. Chop coarsely and leave them aside.
02 -
Lay out the pie dough and fit it into a 9-inch tin. Chill in the fridge until you're ready to use.
03 -
Combine eggs, both kinds of sugar, and butter with a whisk. Stir in buttermilk, vanilla, and salt. Gradually blend in the flour until lump-free. Gently mix in the pecans.
04 -
Add the filling over the crust. Bake for about 80 minutes, or until the center is firm. Let it cool for a few hours.
05 -
Serve cool or at room temp. Great with a scoop of vanilla ice cream if you like.
# Additional Tips:
01 -
Toasting nuts intensifies their taste. The filling needs to fully cool to set. You can store it in the fridge for up to 4 days. Let it warm up to room temp before slicing. Keep your crust cold while working on the filling.