Buttermilk Pie With Pecans Recipes

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.

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.

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.

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:

• 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.

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.