Friday, January 25, 2013
Texas Buttermilk Pecan Pie
So, before Thanksgiving I was looking for a *different* kind of Pecan Pie recipe. Wanted something that would cut through that cloyingly sweet, gummy business that it usually has. My friend (maybe he's my new cooking guru) Mike sent me this (I've mentioned before that he's about to publish a book, right?). From a pastry chef he worked with who trained at Stars in San Francisco. The tang of the buttermilk does just what I needed. And there's just enough pecans to be nutty and rich, but not oily.
And the sugar forms this amazingly delicious, caramel-y, crispy crust on top that you have to experience to believe.
I toasted my pecans to give a little extra smoky nutty flavor to the pie, but you can do whatever you like best!
Here's the recipe:
Texas Buttermilk Pecan Pie *click here for printable version*
recipe courtesy Peter Jackson via Mike Bottoms
1/2 c. butter, slightly softened
2 c. sugar
2 tsp vanilla
3 T flour
1/4 tsp salt
1 c. buttermilk
3/4 c. pecans
Beat butter, sugar and vanilla. Add remaining ingredients. Pour into uncooked pie crust and bake at 300 for 1-1/2 hours.
- do not use more than 3/4 cup pecans or pie will be oily and not solidify
- after 1-1/2 hours, the center should be almost set when you shake it
- make sure to cool the pie and then refrigerate for best flavor
Perfect way to celebrate National Pie Day!
TGIP Rating--Texas Buttermilk Pecan Pie--KEEPER. So good. I could eat it every night. Okay, maybe not every night. Every OTHER night. And on alternating nights I'd have Cherry Pie.
Next up: A variation on these bars. With coffee buttercream. And maybe something crispy.