Buttermilk Pecan Pie

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Our Thanksgiving dinner this year included both old and new recipes.  Pecan Pie has long been a family favorite, and we have made it in many ways and in different places. My mother’s and grandmother’s pecan pie usually involved the labor of love  called cracking and picking out pecans by hand, making the pies an even more special treat.  Many years ago, my mother-in-law had a large pecan tree in her back yard and would once in a while mail us a shoebox full of shelled pieces that she had picked up and picked out for us.  In recent years, I have bought them for use for holiday baking.  But this year, in keeping with our efforts to buy local produce, we bought our pecans through a school fund raiser that obtained them from a Fort Bend county producer.  They are fresh, delicious, and the Buttermilk Pecan Pies featured them well.

Our family’s old-time recipes usually involved using dark corn syrup and lots of pecans, resulting in a very sticky and sweet pie slice, but I have always liked the fillings made with eggs and milk that give a more custard filling.  The use of buttermilk in this recipe makes this pie delicious, and quintessentially Southern.  I adapted this recipe from one found in Texas the Beautiful  Cookbook,  edited by Elizabeth Germaine, with contributions by Ann Criswell, Food editor of the Houston Chronicle.  It is reprinted from the Corpus Christi Junior League cookbook, Fiesta.  Buttermilk pecan pie was a family recipe often prepared ba a career U.S. Navy chef for many dignitaries. during his military career, the chef refused to share the recipe, but when he retired he allowed it to be printed in a Navy newspaper.

1/2 cup butter

2 cups sugar

2 teaspoons vanilla

3 eggs

3 tablespoons flour

1/4 teaspoon salt

1 cup buttermilk

3/4 cup chopped pecans

pecan halves for decoration

1 (9 inch) pie crust

Cream butter and sugar until light and fluffy, adding sugar gradually. Blend in vanilla and eggs, one at a time.  Combine flour and salt and add to this mixture gradually. Add buttermilk and mix.

Sprinkle chopped pecans in the bottom of unbaked pie crust and pour filling over them. Bake pie in preheated oven at 300 degrees for 1 1/2 hours.  When pie has baked for about 30 minutes, lay pecan halves in simple design on top, pressing slightly, then resume baking. Serve at room temperature.

010I am thankful for all the good help I had baking Buttermilk Pecan Pie!

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