Buttermilk Pie With Pecans

Name: Buttermilk Pie With Pecans
Ingredients: 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

10 ingredients

6 steps

Ingredients

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

Directions

1

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.
2

Place on a
3

; 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°.
4

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.
5

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.
6

Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours.