Buttermilk Pecan Pie
Ingredients:
1/2 cup unsalted butter, room temperature
2 cups granulated sugar
5 large eggs, room temperature
2 Tbsp. all-purpose flour
2 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup buttermilk
1 cup chopped pecans
1-1/2 cups all-purpose flour
1/4 tsp. salt
2/3 cup cold unsalted butter
3 to 6 Tbsp. ice water
Detailed Steps:
Dough for single-crust deep-dish pie:
Combine 1-1/2 cups all-purpose flour and 1/4 teaspoon of salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3 to 6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Preheat oven to 325° F.
In a bowl, cream butter and sugar until light and fluffy, 5 to 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-inch beyond rim of plate; flute edge.
Add filling. Bake until set, 55 to 60 minutes. Cool on a wire rack. Store in the refrigerator.
Prep Time: 15 mins. Bake Time: 55 mins.
Total Time: 70 mins.
Buttermilk Pecan Pie blends the tangy richness of buttermilk with the nutty crunch of pecans for a unique twist on traditional pecan pie. The addition of lemon juice and vanilla extract in the filling enhances the depth of flavor while balancing sweetness. Creating the perfect single-crust deep-dish pie involves combining cold butter with flour and salt to form a crumbly dough that produces a tender, flaky crust. When preparing the dough, ensuring the butter remains cold is crucial to achieving a desirable texture. Gradual incorporation of ice water helps bind the dough without overworking it, which can toughen the crust. Refrigerating the dough for at least an hour allows the gluten to relax, making rolling easier and preventing shrinkage during baking. For optimal baking results, preheat the oven to 325° F and bake the pie until the filling is set but still slightly jiggly in the center, approximately 55 to 60 minutes. Cooling the pie completely on a wire rack before refrigeration helps it firm up and enhances sliceability. This recipe’s balance of creamy buttermilk, toasted pecans, and a buttery crust makes it a crowd-pleasing dessert for holidays and special occasions alike. For added variation, consider topping the pie with whipped cream or a drizzle of caramel sauce. Nutritionally, pecans provide healthy fats and antioxidants, while buttermilk contributes a smooth texture and slight tang, complementing the sweetness without overpowering it. Whether you are a seasoned baker or a novice, this classic buttermilk pecan pie recipe is straightforward and rewarding, delivering a deliciously moist and flavorful pie each time.
