|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 77g||28%|
|Dietary Fiber 3g||9%|
|Total Sugars 54g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This buttermilk pecan pie recipe tastes as good as it looks. Chopped pecans are sprinkled into the pie shell before the other ingredients and provides a crunchy yet creamy delight to enjoy for a holiday dessert or treat any time of the year.
A cross between the old-fashioned buttermilk pie and the all-time favorite pecan pie, this dessert is sure to become a hit at the dinner table.
This pie is not as rich as some pecan pies, but it is delicious. Top it with whipped cream or vanilla ice cream for an even more decadent dessert.
1 cup pecans, chopped
1 (10-inch) unbaked pie shell
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 ounces (1/2 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
3 large eggs
1 cup buttermilk
Gather the ingredients.
Sprinkle pecans in pie shell.
Sift flour and salt together, cream butter in a mixer bowl, add sugar 1/2 cup at a time beating well after each addition, stir in vanilla extract, beat in eggs one at a time.
Add flour mixture gradually, mixing well after each addition.
Add buttermilk, mix well.
Pour over pecans.
Bake 300 F for 1 hour.
Top your buttermilk pecan pie with whipped cream or vanilla ice cream.