1/2 c. butter
1 1/4 c. sugar
2 tsp. vanilla
3 eggs
2 tbsp. flour
1/4 tsp. salt
1 c. buttermilk
1 c. chopped pecans
1 (9 inch) unbaked pie shell
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 small amount of butter to mixture at a time. Stir in buttermilk. Sprinkle 1/2 of the chopped pecans in bottom of pie crust, then pour the custard mixture over the chopped pecans. Bake for 1 hour. Add remaining pecans on top and bake 20-30 minutes This is best served at room temperature. I serve this with a cherry puree that I make by just pureeing a can of cherry pie filling in a blender.
have made this a time or two and there is NEVER even crumbs left!!! thanks for sharing!
ReplyDeleteThis weekend, we discussed the menu for our Thanksgiving table. Each year, we tend to pick up a pre-made dessert. Well, until last year, when many of our foodie friends shared some excellent dessert recipes. They turned out great for us! Well, this year, I mentioned that I would like two desserts, and would have to find some recipes. The first one is a custard pie, which I will be collecting recipes on our fb page. (So if you have one, feel free to stop by and post it!) The second is a pecan pie. This one looks easy and sounds absolutely amazing! Thanks for sharing!
ReplyDeleteThis pie really does look amazing. Thank you, Jeff, for blogging about this, and Mr. Pete, thanks for featuring it on your FB page, cause that's how I found it! Y'all rock! :)
ReplyDelete~Joy from Yesterfood