Buttermilk Pecan Pie
With buttermilk in the mix, this is as down-home, old-fashioned Southern as it gets for pecan pie.
1/2 cup butter
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
3/4 cup chopped pecans
1 (9-inch) unbaked pie shell
- Preheat oven to 325°F (160°C).
- Cream butter and sugar, adding the sugar 1/2 cup at a time, and blending until smooth. Stir in vanilla, then eggs, adding one at a time.
- Combine flour and salt; slowly stir into the creamed mixture. Add buttermilk and combine well. Sprinkle pecans in the bottom of a 9-inch pie shell. Pour the buttermilk mixture on top and bake for 90 minutes. Cool on wire racks before slicing.
Makes 8 servings.