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      Buttermilk Pecan Pie

      Buttermilk Pecan Pie
      by P Allen Smith

      Ingredients
      1 cup pecan halves

      1/4 cup firmly packed light brown sugar

      1/4 cup dark corn syrup

      8 tablespoons (1 stick) butter, melted

      1 1/2 cups sugar

      3 eggs, beaten

      1/4 cup all-purpose flour

      1/2 teaspoon salt

      1 teaspoon vanilla extract

      1 cup buttermilk

      1 pie crust

      Directions:
      1. Preheat the oven to 350 degrees F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.

      2. Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl. Spread the mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.

      3. Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them with a spoon as soon as they cool.

      4. Lower the oven to 325 degrees F.

      5. Combine all the remaining ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.

      6. Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.

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