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.
Buttermilk Pecan Pie
P. Allen Smith
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)
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.
Recipe Courtesy of P. Allen Smith’s Seasonal Recipes From the Garden
I’m gonna have to hide this post from Thom. I’ve made 4 or 5 versions of Pecan Pie and he’s always interested in more.
See you at B2B!
Looks like a great day! I’ll be with you for Bean2Blog in May. I can’t wait!