Buttermilk Pecan Pie Recipes
BUTTERMILK PECAN PIE
This is a awsome twist on pecan pie. No need for karo, very simple to make. My dad is a natural born and bred southern man and he prefers this over the traditional pecan pie.
Provided by Pauline Johnson
Categories Pies
Time 55m
Number Of Ingredients 8
Steps:
- 1. Mix flour and sugar in a med size bowl
- 2. Melt butter let cool alittle. Beat eggs then add melted butter, vanilla, buttermilk, and pecans.
- 3. Mix in flour mixture. Pour into a unbaked 9" deep dish pie shell and bake at 350 for 45 min. Cool completley before slicing.
BUTTERMILK PECAN PIE
A few years ago, my Husband (then boyfriend) requested pecan pie for his birthday. I found this recipe in an old Southern Junior League cookbook my mom gave me. It sounded good because it looked like it would be less sweet and syrupy than the usual and I was right! We liked it so much I told my mom about it and last year when the pecans came in, my dad requested she make this pie over and over. It says it is the family recipe prepared by a US Navy chef who cooked for such dignitaries as Harry S Truman and he refused to share this recipe until his retirement, when he allowed it to be published in a Navy newspaper. I'll list the recipe just as printed, however, I like to add more pecans (like twice as much).
Provided by crispychick
Categories Pie
Time 1h40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Cream butter and sugar, adding 1/2 cup sugar at a time.
- Blend in vanilla. Stir in eggs one at a time. Combine flour and salt; add a small amount at a time.
- Stir in buttermilk.
- Sprinkle pecans in bottom of pie crust, pour custard over the pecans, and bake 1 hour and 30 minutes.
- Best served at room temperature.
DARK CHOCOLATE BUTTERMILK PECAN PIE
Since the first time I put this together four years ago, it now is a must for all our family gatherings. When I pull it out of the oven, I sprinkle a handful of leftover dark chocolate chips on top.
Provided by ashleyhas2manydogs
Categories Desserts Pies Pecan Pie Recipes
Time 2h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Mix sugar, flour, and salt together in a bowl.
- Whisk buttermilk, eggs, and vanilla extract in a separate bowl; stir buttermilk mixture into sugar mixture. Slowly pour melted chocolate into mixture, while beating with an electric mixer, until filling is smooth. Pour half the filling into each prepared pie crust. Sprinkle pecans over each pie.
- Bake pies in the preheated oven until cooked through, about 1 hour. Cool for at least 1 hour before serving.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 43.3 g, Cholesterol 70.4 mg, Fat 18.6 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 5.4 g, Sodium 236.2 mg, Sugar 20.1 g
BUTTERMILK COCONUT PECAN PIE
Make and share this Buttermilk Coconut Pecan Pie recipe from Food.com.
Provided by Theresa P
Categories Dessert
Time 1h15m
Yield 1-2 pies
Number Of Ingredients 10
Steps:
- Mix all ingredients.
- Pour into 2 8-inch unbaked pie shells, or 1 10-inch unbaked pie shell.
- Bake at 325°F for an hour, or until pie is almost set in the middle.
- Cool and serve.
BUTTERMILK PECAN PIE
This is the treasured "golden oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Add filling. Bake until set, 55-60 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 691 calories, Fat 41g fat (20g saturated fat), Cholesterol 191mg cholesterol, Sodium 401mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.
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