Best Buttermilk Pecan Pie Dee Dees Recipes

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BUTTERMILK PECAN PIE



Buttermilk Pecan Pie image

A few years ago, my Husband (then boyfriend) requested pecan pie for his birthday. I found this recipe in an old Southern Junior League cookbook my mom gave me. It sounded good because it looked like it would be less sweet and syrupy than the usual and I was right! We liked it so much I told my mom about it and last year when the pecans came in, my dad requested she make this pie over and over. It says it is the family recipe prepared by a US Navy chef who cooked for such dignitaries as Harry S Truman and he refused to share this recipe until his retirement, when he allowed it to be published in a Navy newspaper. I'll list the recipe just as printed, however, I like to add more pecans (like twice as much).

Provided by crispychick

Categories     Pie

Time 1h40m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

1/2 cup butter
2 cups sugar
2 teaspoons vanilla
3 eggs
3 tablespoons flour
1/4 teaspoon salt
1 cup buttermilk
1/2 cup chopped pecans
1 9" unbaked pie shell (use the kind you roll out)

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.

BUTTERMILK PECAN PIE



Buttermilk Pecan Pie image

This is the treasured "golden oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup butter, softened
2 cups sugar
5 large eggs, room temperature
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
Dough for single-crust deep-dish pie

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.

Nutrition Facts : Calories 691 calories, Fat 41g fat (20g saturated fat), Cholesterol 191mg cholesterol, Sodium 401mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.

BUTTERMILK PECAN PIE



Buttermilk Pecan Pie image

This is a awsome twist on pecan pie. No need for karo, very simple to make. My dad is a natural born and bred southern man and he prefers this over the traditional pecan pie.

Provided by Pauline Johnson

Categories     Pies

Time 55m

Number Of Ingredients 8

1 9" inch deep dish pie shell
1 1/2 c sugar
1 stick melted butter
1/4 c butter milk
1 c pecans pieces
2 Tbsp flour
3 eggs
1 tsp vanilla extract

Steps:

  • 1. Mix flour and sugar in a med size bowl
  • 2. Melt butter let cool alittle. Beat eggs then add melted butter, vanilla, buttermilk, and pecans.
  • 3. Mix in flour mixture. Pour into a unbaked 9" deep dish pie shell and bake at 350 for 45 min. Cool completley before slicing.

MAMA'S PECAN PIE - DEE DEE



Mama's Pecan Pie - Dee Dee image

This is a beautiful pie I was proud to display for our Thanksgiving Dinner. When I was cooking the mixture on the stove it almost smelled like butter toffee! I did shield the crust after I added the pecans to prevent the crust from burning. It turned out great!

Provided by Diane Atherton

Categories     Pies

Time 55m

Number Of Ingredients 15

3 large eggs
3/4 c sugar
1 c white karo syrup
2/3 stick butter, melted
1 tsp vanilla
1 c pecans (halves or chopped)
1 9-inch pie shell, unbaked
INGREDIENTS FOR RICHER PECAN PIE
3 large eggs
1 c sugar
1 c dark karo syrup
1 stick butter, melted
1 tsp vanilla extract
1 c pecans (halves or chopped)
1 9-inch pie shell, unbaked

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Beat eggs; add sugar and cream well.
  • 3. Add Karo syrup, melted butter, and vanilla; mix well. Pour into uncooked pie shell and cover with pecans. NOTE: Shield the crust with strips of aluminum foil to prevent burning edges of crust.
  • 4. Bake about 40 to 55 minutes @ 350° or until it doesn't shake more than jello would.
  • 5. I found this info online at: http://www.squidoo.com/perfect-pecan-pie#module156619723 WHAT MAKES MY PIE RUNNY? The first time I made pecan pie, it was perfect. The filling was gooey and delicious, not the least bit runny. Maybe it was beginner's luck, because the second time I made pecan pie, it was runny. The third time, it was more like pecan soup. The fourth time, I cooked it longer, which produced burnt pecan soup. So I asked questions and experimented. Whenever I planned to take one to a potluck supper, I made two pies--one for me to taste, to see if it was acceptable; and the other to share (or throw away, depending on how that first pie tasted). Eventually I got it right. Now I am so confident in my pecan pie baking skills that I only bake one pie, and take it to a party without even testing it first. Here's the thing: Pecan pie filling is like a custard without the milk. The eggs make it set up. Never use a store-bought crust in an aluminum pan. Measure your ingredients carefully, because baking is more science than art. Verify your oven temperature is really at 350. (Don't trust your dial.). And remove it from the oven when when a toothpick comes out with just a tiny bit of gooey goodness on it. if that still isn't enough, try one or more of these suggestions: •If you're using a frozen crust, try a fresh crust You don't need to add the extra moisture. •If you're cutting your cooking time short to avoid overbrowning, or cooking at less than 350 for the same reason, don't. If your crust is burning too soon, cover the edges with foil or with a pie crust protector. Remove it for the last fifteen minutes of baking. (See below for more information.) •Throw in a few extra pecans. In fact, that's a good idea even if you don't have trouble with runny pies. •Add a fourth egg or a tablespoon of flour or cornstarch. Any of these options should make your pie filling more solid.

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