Buttermilk Pecan Pie Recipe 475

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.

Steps:

• In a large bowl, cream butter until light and fluffy. Gradually add sugar, and beat well. Beat in the eggs. Add flour, buttermilk, and vanilla; beat until smooth
• Pour filling into pie shell, and bake at 400 degrees F (205 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); bake for an additional 45 minutes, or until set.
• Cool at room temperature, then chill. When serving, drizzle individual servings of pie with molasses for that unbeatable combination of flavors!

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

Steps:

• To prepare the crust, combine flour and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly. Press mixture gently into a 5-inch circle; wrap in plastic wrap. Chill 15 minutes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
• Preheat to 275°F
• To prepare the filling, beat eggs with a whisk. Add sugar and flour; beat well. Add melted butter, buttermilk and vanilla.
• Stir well.
• Sprinkle pecan pieces evenly into the pie crust; pour in egg mixture.
• Bake about 1 hour or until golden brown and set.

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.