P. Allen Smith's Buttermilk Pie
A wonderful recipe that Allen Smith shares and features with guests who visit Moss Mountain Farm...a wonderful mix of pecan and chess pie. Who knew either could be any better?
Equipment
- 1 oven
- 1 baking sheet wth sides
- 1 liquid measuring cup
- 1 set Dry measuring cups
- 1 set measuring spoons
- 1 sheet parchment paper to fit baking sheet with sides
Ingredients
- 1 C buttermilk
- 1 stick butter, melted
- 1 1/2 C sugar
- 3 large eggs, whisked
- 1/4 C all purpose flour
- 1/2 t salt
- 1 t vanilla
- 1 pie crust, unbaked your recipe or ready to roll
Pecan Glaze Topping
- 1 C pecan halves or pieces
- 1/4 C dark corn syrup
- 1/4 C brown sugar, firmly packed
Instructions
- Pecan Glaze Topping
- Preheat your oven to 350°.
- Line a baking sheet with sides with parchment paper. TIP: Use foil if you don't have parchment paper.
- In a small bowl, mix pecans, corn syrup and brown sugar.
- Spread mixture evenly across the pan and bake for 12-15 minutes, stirring every 5 minutes or so until the mixture becomes thickened.
- Remove from oven and let the mixture cool off completely, separating them as they cool.TIP: You can chop slightly to make it easier to add to the top of the pie before baking.This can be made ahead and stored in a storage bag until ready to make the pie.
Baking the Pie
- Preheat oven to 325°.
- Prepare your pie crust and add to your pie pan/dish.
- Melt stick of butter.
- In a mixing bowl with a spout: combine buttermilk, melted butter, sugar, eggs, flour, salt and vanilla.
- Pour mixture into unbaked pie shell.
- Top pie with glazed pecans.
- Add to preheated 325° oven and bake for about an hour or until pie is set and a golden brown.TIP: Cover crust with foil if it begins to brown too much before the pie is "set".
- Let cool on a wire rack and let pie finish "setting" before serving.
- If pie is room temperature, feel free to warm slightly in the microwave and serve with fresh whipped cream or a scoop of ice cream.
Notes
A favorite pie that is an amazing mixture of southern chess and pecan from P. Allen Smith's Seasonal Favorites Cookbook.
The buttermilk adds a rich and creamy texture to the filling and the glazed pecans take it to the next level!
Enjoyed for holidays and gatherings all year round. An absolute favorite!