As some of you may know I have a bit of an obsession with Rebecca Rather and her bakery in Fredericksburg, Texas. I saw her there once and I was starstruck! She was signing a book for someone, and I thought about getting her to sign my face…but thought better of it. OK, so I am not that obsessed. Honestly though, the bakery is incredible and so is her Pastry Queen cookbook. I have made a total of 16 recipes from it, and everything has been wonderful. I know I’ve said this before, but it’s true. No failures, no disasters, no disappointments to speak of. Buy it now.
This last recipe that I tried from her cookbook was no exception to the rule of deliciousness. Buttermilk Pecan Pie. I love pecan pie. My grandma June’s is by far my favorite. Grandma June’s pie is a classic pecan pie with the corn syrup and yummy gooey center. Rather’s buttermilk pie is creamier, with just a bit of gooey going on. I am one who likes the gooey-ness, but some people are averse to pecan pie goo. Crazy, I know. So this would be a good alternative for those crazy goo hating people who like pecans and pie.
I did not make my own pie crust. I am so very sorry. I had a Pillsbury one in the freezer and was short on time, so I gave in and took a shortcut. One day I will have the time to make everything from scratch all the time, but at this point in my life I do not have that kind of time!
Serve this pie with sweetened whipped cream or vanilla ice cream.
Buttermilk Pecan Pie
Courtesy of The Pastry Queen cookbook
- 1 ½ cup whole pecans or pecan pieces
- 1 stick butter, room temperature
- 1 ¼ cups granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla
- 3 eggs
- 3 tablespoons flour
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 un-baked pie crust
- Preheat oven to 350 degrees F. Place pecans on a cookie sheet and toast for 8-10 minutes or until aromatic. Let cool, then chop if using whole pecans.
- Reduce oven heat to 300 degrees F.
- In a mixing bowl, beat together butter and both sugars. Beat in vanilla and then eggs, one at a time.
- Stir in flour and salt. Add buttermilk and stir until fully incorporated. Stir in pecans.
- Pour into pie shell.
- Bake for 1 hour 20 minutes, then let cool for at least 30 minutes before serving. This pie may also be chilled.