Buttermilk Pecan Pie
"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)."
photo by truebrit
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
directions
- 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.
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Reviews
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The story about the Navy cook is true, but there's a little more to the story. President Truman requested the recipe when he left office, but the cook wouldn't give it out at the time. He posted it upon his retirement. The original recipe does NOT call for vanilla (better without it) and pecan halves are sprinkled on top before baking (More pecans and they get slightly toasted too)! -
This is WONDERFUL. I used a few extra pecans, but otherwise followed the recipe. My family of 5 finished it in 1 day and is begging for another one!!! -
I make this pie every year for Thanksgiving now and it is absolutely delicious! It's a cross between two of my favorite pies...buttermilk and pecan except it's even better.I don't even care for plain pecan pie anymore after trying it.This pie is very sweet with a creamy custard like texture.I do serve it at room temperature and I follow the recipe exactly. This is a delicious pie! -
What a delicious, sweet, tasty pie! I have never made this before, so I didn't know how it would turn out. It was great! I doubled the amount of pecans, and used Mean Chef's Sour Cream Pastry. (Recipe ID#77062.) I served the pie at room temperature, as suggested. The custard had the texture of pie filling, with a crisp-tender surface. We all enjoyed it very much. We shall be visiting friends tomorrow for Thanksgiving, and I will probably bake another Buttermilk Pecan Pie to take with us! Thanks for posting this, crispychick! -
Sorry but this pie is not worth making. I also dislike the syrupy pecan pies but this one looks like pecans sitting on mashed potatoes and is very bland. I followed the recipe exactly.
RECIPE SUBMITTED BY
<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>
