Happy Holidays from P. Allen Smith

Buttermilk Pecan Pie

  • 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
  • 1 cup pecan halves
  1. Preheat the oven to 350°F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.
  2. 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.
  3. 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.
  4. Lower the oven to 325°F.
  5. 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.
  6. Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.

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