Buttermilk Pie With Pecan Crust Recipes

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:

• 1. CRUST: In a food processor, combine the flour, pecans, sugar, and salt .. and pulse until the pecans are finely ground. (NOTE: I ground the pecans first and just added them to the other ingredients, using a large bowl to mix.)
• 2. Add butter and egg and mix/pulse until the dough holds together when pinched but does not form a ball. Pat into a flat disk and refrigerate for at least 30 minutes (or up to 1 day). (Dough can be well-wrapped and frozen for up to 1 month)
• 3. On a lightly floured surface, roll out the dough to a 12" round. Place into a pie dish, and press against the sides. Trim the excess from the rim to 1" and fold under and crimp edges. Refrigerate for at least 1 hour before baking (so crust does not shrink in baking).
• 4. Preheat oven to 400. Line the pie shell with foil or parchment paper, leaving an overhang ... fill with weighs/dried beans to weight the crust down. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes until golden brown. Remove the shell from the oven, and reduce the oven temperature to 325.
• 5. FILLING: In a food processor (I used another bowl), combine the sugar and cornstarch. Pulse/mix until combined. Add the eggs, butter, buttermilk, lemon zest, and nutmeg. Process/mix until combined.
• 6. Pour the mixture into the warm pie shell. Bake for 55 minutes-1 hour, or until the filling is set and just slightly wobbly in the center. Let cool on a wire rack. Serve at room temperature or chilled. Garnish with extra pecans, if you like.

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.