Buttermilk pecan pie

Buttermilk pecan pie

Ingredients/Components

• sugar - 2 c
• eggs - 3 item
• vanilla - 2 tsp
• chopped pecans - 1/2 c
• salt - 1/4 tsp
• flour - 3 Tbsp
• butter - 1/2 c
• buttermilk - 1 c
• 9-inch unbaked pie shell - 1 item

How to make buttermilk pecan pie:

Preheat oven to 300°. Cream butter and sugar until light and fluffy, adding 1/2 cup sugar at a time. Blend in vanilla. Add eggs, one at a time. Combine flour and salt; add small amount at a time. Add buttermilk. Sprinkle pecans in bottom of pie crust; pour custard mix over the pecans and bake 1 hour, 30 minutes at 300°. The top browns as it cooks. Best served at room temperature.

This is a deliciously different pecan pie, somewhere between a chess pie and buttermilk pie. This Buttermilk Pecan Pie was a family recipe often prepared by a career U. S. Navy chef for such dignitaries as the late President Harry S. Truman. Through the years of his military career, the chef refused to share his recipe. Finally, when he retired, he allowed it to be published in a Navy newspaper.

Recipe categories: Desserts, Pie, Pies and tarts.