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.
Top it with whipped cream or vanilla ice cream for an even more decadent dessert.
- 1 cup pecans (chopped)
- 1 (10-inch) pie shell (unbaked)
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 2 cups sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1 cup buttermilk
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, 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.
This pie is not as rich as some pecan pies, but it is delicious.
Top your buttermilk pecan pie with whipped cream or vanilla ice cream.