Buttermilk Pie With Pecans Recipes

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BUTTERMILK PECAN PIE



Buttermilk Pecan Pie image

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

1/2 cup butter, softened
2 cups sugar
5 large eggs, room temperature
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
Dough for single-crust deep-dish pie

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.

BUTTERMILK PIE WITH PECANS



Buttermilk Pie with Pecans image

Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.-Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1/2 cup butter, softened
1-3/4 cups sugar
3 large eggs
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
1 cup chopped pecans
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Place on a baking sheet; bake until edges are light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°. , In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla., Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary., Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours.

Nutrition Facts : Calories 591 calories, Fat 35g fat (16g saturated fat), Cholesterol 132mg cholesterol, Sodium 405mg sodium, Carbohydrate 65g carbohydrate (47g sugars, Fiber 2g fiber), Protein 7g protein.

BUTTERMILK PIE



Buttermilk Pie image

This old-fashioned pie is wonderful to freeze and to have on hand for unexpected guests!

Provided by Tracy Mulder

Categories     Desserts     Pies     Vintage Pie Recipes     Buttermilk Pie Recipes

Yield 8

Number Of Ingredients 9

3 eggs
½ cup butter, softened
1 ½ cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
⅛ teaspoon freshly grated nutmeg
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 350 degrees (175 degrees C).
  • Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
  • Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
  • Bake for 40 to 60 minutes, or until center is firm.

Nutrition Facts : Calories 412.6 calories, Carbohydrate 51.9 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 257.1 mg, Sugar 39.3 g

DARK CHOCOLATE BUTTERMILK PECAN PIE



Dark Chocolate Buttermilk Pecan Pie image

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

2 prepared 9-inch pie crusts
1 ½ cups dark chocolate chips
1 ½ cups white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 cup buttermilk
6 eggs
1 ½ tablespoons vanilla extract
1 cup sliced pecans

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 PECAN PIE



Buttermilk Pecan Pie image

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

1/2 cup butter
2 cups sugar
2 teaspoons vanilla
3 eggs
3 tablespoons flour
1/4 teaspoon salt
1 cup buttermilk
1/2 cup chopped pecans
1 9" unbaked pie shell (use the kind you roll out)

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.

CANDY BUTTERMILK PECAN PIE



Candy Buttermilk Pecan Pie image

This pie is a delicious variation from the usual pecan pie made with syrup. The texture is more like a custard. For those who think regular pecan pie is too sweet or too rich, this recipe might be more to your liking.

Provided by Susie in Texas

Categories     Pie

Time 45m

Yield 1 9inch pie, 6-8 serving(s)

Number Of Ingredients 10

1/2 cup softened butter or 1/2 cup margarine
3/4 cup sugar
3/4 cup light brown sugar
3 eggs
3 tablespoons flour
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 teaspoon vanilla
1 9" unbaked pie shell

Steps:

  • Pre-heat oven to 400 degrees.
  • In mixing bowl, cream butter and sugars.
  • Add eggs one at a time, mixing well after each.
  • Combine flour and salt together and add to mixture.
  • Blend in buttermilk and vanilla.
  • Add pecans last.
  • Mixture will be thin.
  • Pour into unbaked pie shell.
  • Bake at 400 degrees for 10 minutes then reduce oven to 350 and continue baking for another 30 minutes.
  • You may need to protect edge of piecrust with foil if it begins to get really brown.
  • When done, pie will be a dark golden brown.
  • Cool completely before slicing.

Nutrition Facts : Calories 618.6, Fat 37, SaturatedFat 13.3, Cholesterol 135.3, Sodium 408.8, Carbohydrate 67.6, Fiber 2.1, Sugar 54.5, Protein 7.8

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