{"id":2986,"date":"2010-01-17T10:34:28","date_gmt":"2010-01-17T16:34:28","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=2986"},"modified":"2010-01-17T10:34:28","modified_gmt":"2010-01-17T16:34:28","slug":"buttermilk-pecan-pie","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/01\/17\/buttermilk-pecan-pie\/","title":{"rendered":"Buttermilk Pecan Pie"},"content":{"rendered":"

As some of you may know I have a bit of an obsession with Rebecca Rather and her bakery in Fredericksburg, Texas. \u00a0I saw her there once and I was starstruck! \u00a0She was signing a book for someone, and I thought about getting her to sign my face…but thought better of it. \u00a0OK, so I am not that<\/em> obsessed. \u00a0Honestly though, the bakery is incredible and so is her Pastry Queen cookbook. \u00a0I have made a total of 16 recipes from it, and everything has been wonderful. \u00a0I know I’ve said this before, but it’s true. \u00a0No failures, no disasters, no disappointments to speak of. \u00a0Buy it now.<\/p>\n

\"\"<\/a>This last recipe that I tried from her cookbook was no exception to the rule of deliciousness. \u00a0Buttermilk Pecan Pie. \u00a0I love pecan pie. \u00a0My grandma June’s is by far my favorite. \u00a0Grandma June’s pie is a classic pecan pie with the corn syrup and yummy gooey center. \u00a0Rather’s buttermilk pie is creamier, with just a bit of gooey going on. \u00a0I am one who likes the gooey-ness, but some people are averse to pecan pie goo. \u00a0Crazy, I know. \u00a0So this would be a good alternative for those crazy goo hating people who like pecans and pie.<\/p>\n

I did not make my own pie crust. \u00a0I am so very sorry. \u00a0I had a Pillsbury one in the freezer and was short on time, so I gave in and took a shortcut. \u00a0One 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!<\/p>\n

Serve this pie with sweetened whipped cream or vanilla ice cream.<\/p>\n

\"\"<\/a><\/p>\n

Buttermilk Pecan Pie<\/h5>\n

Courtesy of The Pastry Queen cookbook<\/a><\/p>\n

Ingredients<\/h6>\n
    \n
  • 1 \u00bd \u00a0cup whole pecans or pecan pieces<\/li>\n
  • 1 stick butter, room temperature<\/li>\n
  • 1 \u00bc \u00a0cups granulated sugar<\/li>\n
  • \u00bc cup brown sugar<\/li>\n
  • 2 teaspoons vanilla<\/li>\n
  • 3 eggs<\/li>\n
  • 3 tablespoons flour<\/li>\n
  • \u00bc \u00a0teaspoon salt<\/li>\n
  • 1 cup buttermilk<\/li>\n
  • 1 un-baked pie crust<\/li>\n<\/ul>\n
    Directions<\/h6>\n
      \n
    1. 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.<\/li>\n
    2. Reduce oven heat to 300 degrees F.<\/li>\n
    3. In a mixing bowl, beat together butter and both sugars. Beat in vanilla and then eggs, one at a time.<\/li>\n
    4. Stir in flour and salt. Add buttermilk and stir until fully incorporated. Stir in pecans.<\/li>\n
    5. Pour into pie shell.<\/li>\n
    6. Bake for 1 hour 20 minutes, then let cool for at least 30 minutes before serving.\u00a0 This pie may also be chilled.<\/li>\n<\/ol>\n