After Thanksgiving I said I'd post the recipe I used for Buttermilk Pecan Pie. My family raved about this pie and by the next day the whole pie had been eaten up. Here it is:
Buttermilk Pecan Pie
1 cup pecan pieces
1/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
8 Tablespoons butter, melted
1 1/4 cups light brown sugar, firmly packed
3 large (or extra large) eggs, beaten
1/4 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
1 9-inch piecrust (deep dish)
Preheat oven to 350 degrees
Line a jelly roll pan (or cookie sheet with sides) with aluminum foil and lightly grease the foil.
Stir the pecan pieces (or halves), 1/4 cup light brown sugar and the corn syrup together in a small bowl.
Spread the mixture out onto the jelly roll pan and bake, stirring every 4 minutes, for 12 minutes or until the glaze thickens.
Remove the pecans from the oven and let cool completely; when they have completely cooled break the pecans up into small pieces.
Lower oven temperature to 325 degrees.
Combine all the remaining ingredients in a mixing bowl - pour mixture into the unbaked pie shell.
Scatter the broken up pecan bits evenly over the top of the filling.
Bake for 50 minutes to 1 hour, or until set. (You will want to put edge guards on your crust edges so they don't burn.) Also, my oven cooks a little fast so I put my pies on a low-sided cookie sheet so the crust bottoms don't overcook.
Remove pie from oven and cool completely on a wire rack.
Looks lovely and absolutely delicious! Have a calm beautiful day. As Christmas gets closer, don't let it get you into a frenzy. Remember it took God 6 days to create the earth and all in it and none of us have His powers! One step at a time gets everything done that needs to be done. Peace, love, and many blessings for all.
Buttermilk Pecan Pie
1 cup pecan pieces
1/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
8 Tablespoons butter, melted
1 1/4 cups light brown sugar, firmly packed
3 large (or extra large) eggs, beaten
1/4 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
1 9-inch piecrust (deep dish)
Preheat oven to 350 degrees
Line a jelly roll pan (or cookie sheet with sides) with aluminum foil and lightly grease the foil.
Stir the pecan pieces (or halves), 1/4 cup light brown sugar and the corn syrup together in a small bowl.
Spread the mixture out onto the jelly roll pan and bake, stirring every 4 minutes, for 12 minutes or until the glaze thickens.
Remove the pecans from the oven and let cool completely; when they have completely cooled break the pecans up into small pieces.
Lower oven temperature to 325 degrees.
Combine all the remaining ingredients in a mixing bowl - pour mixture into the unbaked pie shell.
Scatter the broken up pecan bits evenly over the top of the filling.
Bake for 50 minutes to 1 hour, or until set. (You will want to put edge guards on your crust edges so they don't burn.) Also, my oven cooks a little fast so I put my pies on a low-sided cookie sheet so the crust bottoms don't overcook.
Remove pie from oven and cool completely on a wire rack.
Refrigerate after completely cooled.
"When you talk, you are only repeating what you already know. But if you listen, you may learn something new." Dalai Lama
The cake seems a bit much, especially if used as dessert following dinner! It deserves a place in the day all to itself!