Girls On the Farm and Buttermilk Pecan Pie

I’ve known these ladies for a really long time We were all just babies when we met (ahem!). We’ve been together through births and teens, kindergarten plays and high school graduations, weddings and grandchildren, deaths and illnesses, and many, many good times.

Sometimes we don’t see each other for weeks. Sometimes even months. But we always know who will be the first to show whenever there’s a need.

And, occasionally, we manage a girls’ day. Just like this one recently at Moss Mountain Farm, the garden home of Arkansas’ own P. Allen Smith.

The daffodils were in full bloom and so was the reunion. It was a gorgeous, slightly windy (hence the hair) March day. We spent the day visiting with Allen, touring his home and farm and enjoying a delicious meal.

The dessert for the day was this decadent Buttermilk Pecan Pie from P. Allen Smith’s Seasonal Recipes from the Garden of which I now have an autographed copy. Love it!

Not only do I highly recommend that you schedule at trip to Moss Mountain Farm for yourself and some buddies, you definitely should make this pie and share it with them.

You just know that I’m gonna’ hear from those gals pictured above about that – the pie, I mean.

I’ll be sharing some more of our tour and some of my P. Allen Smith favorites in future post. Be sure to come back again in May when I will be posting about my day with Bean2Blog 2013 at Moss Mountain, hosted by The Arkansas Soybean Promotion Board and Allen. I’m excited.

It’s straight from the farm — Moss Mtn that is @pallensmith #pecanpie

Click To Tweet

Buttermilk Pecan Pie

2015-06-21 21:25:47

Write a review

Save Recipe

Ingredients

1 cup pecan halves
¼ cup firmly packed light brown sugar
¼ cup dark corn syrup
8 tablespoons (1 stick) butter, melted
1 ½ cups sugar
3 eggs, beaten
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
1 pie crust (My Never Fail Pie Crust)

Instructions

Preheat the oven to 350 degrees F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.
Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl.
Spread the mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.
Remove the pan from the oven and spread the pecans in a single layer on wax paper.
Let the pecans cool completely, separating them with a spoon as soon as they cool. Lower the oven to 325 degrees F.
Combine all the remaining ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.
Bake for 50 minutes to 1 hour, or until set.
Let the pie cool on a wire rack before serving at room temperature.

By Dining With Debbie

Adapted from P. Allen Smith

Dining With Debbie https://diningwithdebbie.net/

My Never Fail Pie Crust
Recipe Courtesy of P. Allen Smith’s Seasonal Recipes From the Garden